Turkey Tenderloin in Crock Pot

 

1 ½ pounds turkey tenderloin (about 2 tenderloins)

1 C. chicken broth or chicken stock, regular or low-sodium

2 T. salted butter, diced into small pieces

 

2 T. olive oil

2 T. apple cider vinegar

2 T. honey

1 T. dijon mustard

3 garlic cloves crushed

½ tsp. dried thyme (or 6 sprigs fresh thyme)

½ tsp. dried rosemary (or 1 sprig fresh rosemary)

1 tsp. sea salt

¼ tsp. pepper

 

In a large bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, garlic, herbs, and seasonings until evenly combined.  Place the tenderloins in a gallon-sized Ziploc bag with the marinade. Close the bag and toss to coat. Cover and refrigerate for at least 1 hour, (or up to 6 hours), to allow the flavors to infuse with the poultry. Add poultry, butter and marinade to the slow cooker. Pour broth over meat, then place the lid on your crock pot. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours. The poultry is done when a thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit. To avoid overcooking, remove turkey when the internal temp reaches 163°F. Tent the tenderloins with foil and allow them to rest for 10 minutes before slicing and serving.