Serves 4

  • 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1-inch cubes
  • 2 medium shallots, coarsely chopped
  • 1/2 cup apple cider
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. dried thyme
  • 1 1/2 pounds Whole30-compliant pork tenderloin, trimmed
  • Fresh thyme (optional)

    In a 4-quart slow cooker, combine the squash, shallots, cider, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a small bowl, stir together the paprika, dried thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over the pork. Add the pork to the slow cooker. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.

    Transfer the pork to a cutting board. Let rest for 5 minutes, then cut into 1/2-inch slices. Strain the cooking liquid. Drizzle servings of the pork and vegetables with some of the cooking liquid. If desired, sprinkle with additional pepper and fresh thyme and serve.

    Excerpted from The Whole30 Slow Cooker© 2018 by Melissa Hartwig. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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