Slow Cooker Herb Crusted Pork Tenderloin Recipes

SLOW-COOKER PARMESAN & HERB PORK LOIN WITH CHUNKY TOMATO SAUCE

Steps:

• Set a pan over a medium heat and add some low-calorie cooking spray.
• Add the onion, fennel and carrot to the hot pan and saute for 5 minutes, or until softened.
• Turn the heat to high and stir in the wine. Bring to the boil for 2-3 minutes, stirring occasionally, until reduced by half.
• Pour in the tomatoes and chicken broth, bringing to a simmer before seasoning well with salt and pepper. Transfer to your slow cooker.
• Combine your Parmesan with the herbs and scatter over a breadboard.
• Roll the Pork fillet across the mixture, pressing to ensure the meat is well-coated on all sides.
• Lay the pork on top of the tomato mixture and slow-cook for 1.5-2.5 hours, depending on the strength of your slow cooker.
• Once cooked, carefully remove the pork from the slow cooker and allow to rest for 5 minutes before slicing and serving on top of the tomato sauce.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400° F. Line a baking sheet with foil.
• Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
• Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
• Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
• Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
• Allow to rest for at least 5 minutes before slicing.

HERB-CRUSTED PORK LOIN

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
• Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

HERB-CRUSTED PORK TENDERLOIN WITH TOMATO RICE

Steps:

• Preheat the broiler and line a baking sheet with foil. Pat the pork dry, brush with 1 tablespoon olive oil and season with salt and pepper. Toss half each of the scallions, parsley and dill in a small bowl; rub all over the pork. Transfer to the baking sheet and set aside.
• Heat the remaining 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the remaining scallions, the celery, garlic and rice. Cook, stirring, until the vegetables are tender, about 2 minutes. Add the tomatoes, 2 cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and gently simmer until the rice is tender, about 20 minutes.
• Meanwhile, broil the pork, turning once, until lightly browned and a thermometer inserted into the center registers 145 degrees F, 16 to 20 minutes. Let rest 5 minutes.
• Stir the parmesan and remaining parsley and dill into the rice; season with salt and pepper. Slice the pork and serve with the rice. Top with more parmesan and parsley.

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

SLOW COOKER BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
• Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
• Note: Apple juice can be substituted for the wine with comparable results.

SLOW COOKER HERB CRUSTED PORK TENDERLOIN

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place into a slow cooker.
• Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
• Removed from slow cooker and let rest 10 minutes before slicing.
• Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
• Slice tenderloin and drizzle with thicken juices.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Stir together first five ingredients.
• Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
• Roast at 425° for about 25 minutes or until meat thermometer reads 160.
• Rest 10 minutes before slicing.