If you use 24 ounces pre-cubed butternut squash, available in the produce sections of most supermarkets, the prep for this recipe is 10 minutes or less.
Serves 4
Prep: 20 minutes
Slow Cook: 5 hours (low) or 2½ hours (high)
Total: 5 hours 25 minutes
1 medium butternut squash (about 1½ pounds), peeled, seeded, and cut into 1-inch cubes
2 medium shallots, coarsely chopped
½ cup apple cider
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1½ pounds Whole30-compliant pork tenderloin, trimmed
Fresh thyme (optional)
In a 4-quart slow cooker, combine the squash, shallots, cider, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. In a small bowl, stir together the paprika, dried thyme, and the remaining ½ teaspoon salt and ¼ 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 2½ to 3 hours.
Transfer the pork to a cutting board. Let rest for 5 minutes, then cut into ½-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.