It truly has such a wonderful flavor and is one of my all-time favorite dishes. The Best Crock-Pot Pork Tenderloin is a mouthwatering and simple recipe that you’re going to want to make over and over again.
It only takes five minutes to prepare this easy recipe for pork tenderloin that will melt in your mouth.
I recommend the best side dish—orzo with parmesan and peas—for the ideal pairing. As an added bonus, kids love it!
How Long to Cook Pork Tenderloin in a Crock Pot
Pork tenderloins weighing one pound will require two to three hours to cook in a slow cooker on low. Pork tenderloins cook quickly, so I suggest cooking it on low rather than high to reduce the chance of the meat drying out. Two pork tenderloins, weighing one pound each, are to be cooked for this recipe. One tenderloin may cook a little more quickly if you are only cooking one. An instant read thermometer reading of 145° F in the center indicates that the pork is cooked.
HOW DO YOU MAKE SLOW COOKER PORK TENDERLOIN?
Before adding the meat to the slow cooker, season it and give it a good sear. You can skip this step if you’re pressed for time and don’t want to brown your pork before adding it to the slow cooker. However, I believe that it is really worth the extra work because it adds so much more flavor.
A plethora of seasonings, including garlic, brown sugar, soy sauce, chicken broth, and herbs, are added to the slow cooker with the pork. This forms the base of the gravy. At the end of the cooking process, the gravy is thickened and strengthened with a little butter to give it some richness. To make the most of the delicious gravy, I serve my slow-cooked pork tenderloin over rice or mashed potatoes.
Tips for Easy Slow Cooker Pork Tenderloin
No red cooking wine? No worries. You can easily substitute any dry red drinking wine such as pinot noir. You can also substitute white cooking wine or dry white drinking wine as well. Red wine adds a deeper and richer flavor but the white will easily work in a pinch.
No wine on hand at all? No biggie. Simply substitute a low sodium chicken or beef stock or broth.
No stock or broth on hand? Still, nothing to worry about. Simply substitute the red wine with water and add a boullion cube to the liquid.
No boullion cubes? Oh man. Let’s go to the store. I kid. Water can be used in place of red cooking wine quite easily. The volume of liquid is key not necessarily the flavor. Although the flavor is nice.
