Crockpot Tenderlion

1/2 cup Roasted Red Pepper Vinaigrette
1/4 cup Balsamic Vinaigrette
1 tablespoon vegetable oil
1 1/2 pound pork tenderloin rinsed and patted dry with paper towels
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 to 5 red potatoes washed and cut into bite sized pieces
1 red bell pepper seeded and diced
4 whole garlic cloves
2 tablespoons water
1 tablespoon cornstarch

Combine both roasted red pepper and balsamic vinaigrette in a bowl. Pour 2/3 of the vinaigrette mixture into the bottom of the crock pot.
Heat a large skillet over medium-high heat. Add vegetable oil to the skillet.
Place the pork tenderloin in the hot skillet. Cook each side for 1 to 2 minutes, or until well seared and brown.
Place tenderloin in the crock pot, and turn it so all sides get coated in the vinaigrette.
Sprinkle the pork with onion powder, salt, and pepper.
Add the potatoes around the tenderloin.Then add the bell pepper and garlic cloves on top of the potatoes. Spoon the remaining vinaigrette over all the ingredients, focusing on coating the meat.
Cover and cook on HIGH for 4 hours or LOW or 7 - 8 hours.
Uncover the crock pot and transfer to pork to a cutting board. Allow to the pork rest while you prepare the sauce. Then, cut the tenderloin into 1/4-inch slices.
Remove the potatoes, bell pepper, and garlic to a serving bowl. Smash the garlic and mix everything together.
Whisk together the water and cornstarch in a small bowl with a fork. Pour this mixture into the sauce in the crock pot and whisk to combine.
You can plate this dish onto individual dinner plates, or serve it family style with the pork tenderloin in the middle of a platter surrounded by the potatoes and peppers. Transfer the sauce to a gravy boat and spoon it over the pork for serving.

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