Italian Rosemary and Garlic Pork Sandwiches

• Meat

  • 8 lb Pork tenderloin, boneless

• Produce

  • 6 cloves Garlic
  • 3 tbsp Rosemary, Fresh
  • 1 tsp Sage, ground

• Baking & Spices

  • 1/4 tsp Pepper, fresh cracked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 16 Sandwich rolls

Found on noplatelikehome.com

Description

Directions

• Cut 6- 1/2 slits about 1 deep and 2-3 apart into each pork tenderloin (for a total of about 12 slits, 6 in each piece)
• Inject with a meat injector (or use your finger,) 3-4 leaves of rosemary and one half of a garlic clove into each slit. Throw whatever rosemary and garlic is left into the slow cooker.
• Sprinkle top of pork tenderloin with sage, salt and pepper
• Pour extra virgin olive oil into the slow cooker and turn on low setting.
• Put seasoned pork tenderloin fat side up, into the slow cooker and cook on low for 9 hours. If you want to remove the fat, it is easier to remove at the 5-6 hour mark before it starts to shred.
• If you choose to eat pork in a sandwich, assemble in sandwich rolls and enjoy. Serve with cheese or peppers if desired.