This pork tenderloin cooked in the slow cooker is rubbed with a simple garlic-herb mixture and drizzled with honey-balsamic glaze.
Making this pork tenderloin in the slow cooker requires little work but produces a lot of flavor. Over pasta, rice, or mashed potatoes, it is moist, tender, and delicious!
Therefore, I almost felt guilty when I pulled out my crock pot this morning to prepare this Slow Cooker Pork Tenderloin.
We also enjoy preparing a large quantity of slow-cooked chicken breast or shredded chicken using it on busy days.
While I like to add a lot of flavor, I also wanted to keep the recipe simple. It’s sweet, savory, and a little tangy because I used a honey balsamic glaze and a garlic herb rub to prepare it.
How Long Does Pork Tenderloin Take in the Crock Pot?
Depending on size, cooking time on the “high” setting ought to be between 2 and 2 1/2 hours. Make sure the internal temperature is at least 145°F by conducting a temperature test. Thanks to the sauce’s juices and the pork tenderloin’s cooking, it is incredibly juicy and tender.
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.
How to Pork Tenderloin in Crock Pot
Pork tenderloin is done when it reaches 145 degrees. It is best to keep this in mind when cooking it in the slow cooker and check the internal temperature near the end of the cooking time with an instant-read thermometer.
Pork is tastier when cooked to 145 degrees rather than higher. It will still be pink at 145 degrees, but that doesn’t mean it isn’t finished.
Pork tenderloin and pork loin are two distinct pig cuts to keep in mind when purchasing meat for this recipe. The butcher frequently uses pork loin, a larger piece of meat, to make pork steaks. Alternatively, a smaller, thinner, and more tender cut of pork is called a tenderloin.
Red wine is one element of this recipe that enhances its rich, earthy flavors. If none of your family members drink, you can purchase a case of four miniature bottles of red wine to use in this recipe. This will prevent you from having to open a whole bottle for just 3/4 of a cup.
If your family does not consume alcohol, I would recommend substituting beef stock for the wine if you must.
Fresh herbs can be expensive. If they are out of your price range or aren’t available, substitute 1 teaspoon each of dried rosemary and thyme. You can whisk them right into the sauce.
The cooking liquid for this recipe makes a great gravy.
