3-4 lbs pork tenderloin
5 dates (without pits)
1/3 cup balsamic vinegar
1/4 cup coconut aminos (or soy sauce)
3 cloves garlic
-Blend dates, vinegar, coconut aminos, garlic, and half of the onion in a blender or food processor.
-Spray your crockpot with non-stick spray and place pork tenderloin on the bottom.
-Cover with 1/2 of the sauce (save remaining sauce for later).
-Top with remaining onion.
-Season with salt and pepper.
-Cook on low for 6-8 hours (or high for 4-5 hours) until the pork pulls apart easily.
-Shred with two forks.
-Serve with remaining sauce.*
*When I made it, I forget to reserve any of the sauce, and it still tasted great.
Serve over buns, sweet potato buns, or baked potato. My friend Taryn loves it over a baked sweet potato with a slaw-like salad on top.