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[quote=Anonymous]I would make it.

I just made it for a party this past weekend.  I bought marinated pork tenderloin from Sam's club that cost about $6-7 per pound (I think it was around $19 for 2.6 lbs), then tossed it in a crock pot .  I started with this recipe:  [url]http://addapinch.com/cooking/balsamic-pork-tenderloin-recipe/[/url] but after making it a few times, I've tweaked it.  This was the latest and the gang LOVED it.  Note that I made a double recipe of the sauce because I make a gravy/barbecue sauce from it afterwards, but you can cut it in half back to the original portions

Ingredients
1 2-3 pound boneless pork tenderloin
1 14.5 can low sodium chicken broth
½ cup balsamic vinegar
1/4 cup apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon soy sauce
2 tablespoon honey
a pinch of red pepper flakes
4 tablespoons garlic, chopped or minced

Put all in the crock pot for about 4 hours on HIGH or 6+ hours on low.  When done, shred the pork (I just cut it against the grain and it fell apart like pulled pork) and then baste the cut port with a little of the juices from the crock pot to keep them most.  If you want a barbecue sauce, like I did, I just make a small butter roux with about 1.5 TBSP butter and 1TBSP flour, browned over low heat to get rid of the raw flour taste, then poured in the basting broth from the crock pot until it reached the consistency that I like.  Makes a great barbecue sauce/gravy.

It sounds hard, but it was about 3 minutes work before crock pot and then about 8-10 minutes after crock pot.  Very easy.  This recipe fed 11 adults and 2 preschoolers and we used about 2/3.  The remaining 1/3 was dinner for 2 adults and 2 preschoolers the other night, so I would probably say you can feed about 15 on this.  For 30-40, I would do about 6-7 lbs of pork and you should be fine (most people made sandwiches on kaiser and whole wheat rolls so it was fine).[/quote]

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