Slow Cooker Pork Tenderloin Recipes

SLOW COOKER PORK TENDERLOIN

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet.
• Pour water, wine, and soy sauce over the top, turning the pork to coat.
• Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
• Sprinkle with pepper, cover, and cook on low setting for 4 hours.
• Serve with cooking liquid on the side as au jus.

SLOW-COOKED PORK TENDERLOIN

Steps:

• Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
• Bake in the preheated oven for 3 hours.
• Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
• Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
• Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

YUM YUM CROCKPOT PORK TENDERLOIN

Steps:

• Put the tenderloin(s) into the crockpot.
• Mix onion soup mix, cream of mushroom soup, and water together and pour the mixture over the tenderloin(s).
• Set the crockpot on either High (about 4hrs) or Low (about 8 or 10hrs).
• Serve with rice, noodles or mashed potatoes. Enjoy!

SLOW COOKER PORK TENDERLOIN

Steps:

• Place pork loin into slow cooker.
• Stir tomatoes, onion, garlic, water, oregano, brown sugar, and chile powder together in a bowl. Pour mixture over pork loin.
• Set slow cooker to low setting and cook 6 hours.
• Remove tenderloin from pot. Slice or chop, and serve topped with some of the tomato sauce.

TRISHA YEARWOOD'S CROCK POT PORK TENDERLOIN

Steps:

• Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
• In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
• Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5. (Instapot cook on Meat setting for 45 minutes, with a 15 minute release)
• After cooking, transfer the roast to a platter and cover with foil to keep warm.
• To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
• Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.

EASY SLOW-COOKED PORK TENDERLOIN

Steps:

• In a 5-qt. slow cooker, mix oil, soy sauce and steak seasoning. Add pork; turn to coat. Cook, covered, on low until a thermometer inserted in pork reads 145°, 1-3/4 to 2-1/4 hours. Let stand 10 minutes before slicing. Serve with mashed potatoes.

SLOW COOKER PORK TENDERLOIN

Steps:

• Spray the inside of your slow cooker pot with nonstick cooking spray to make cleanup easier.
• Place the pork in the slow cooker.
• Sprinkle the salt and pepper over your pork tenderloin.
• Carefully spoon the minced garlic and diced onions on top of it.
• Drizzle the barbecue sauce over the tenderloin.
• Pour the chicken broth around the tenderloin.
• Put the lid on the slow cooker and cook on low for 5 hours or high for 2-3 hours. If you're not sure if it's done, insert a meat thermometer into the thickest part of the meat. The temperature should be 145 degrees F.
• Remove the tenderloin from the slow cooker and let it rest for about 10 minutes.
• Slice or shred the pork to serve it.

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

SLOW COOKER PORK LOIN

Steps:

• Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
• Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
• Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
• Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.

SLOW COOKER PORK TENDERLOIN AND POTATOES

Steps:

• Place pork in the slow cooker and sprinkle with garlic. Arrange potatoes, carrots, and bouillon cubes around pork. Add water.
• Cover and cook on Low until pork is slightly pink in the center and potatoes are tender, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SLOW COOKER HONEY MUSTARD PORK TENDERLOIN

Steps:

• Trim the pork and pat dry with paper towels. Sprinkle the pork tenderloins lightly with salt and pepper.
• Place the pork in the slow cooker.
• In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour the mixture pour over the pork. Turn the tenderloins to coat thoroughly.
• Cover the pot and cook on low for about 5 to 7 hours, or on high for about 2 1/2 to 3 1/2 hours.
• Remove the pork tenderloins to a plate; cover with foil and keep warm.
• Pour the liquids into a saucepan and bring them to a boil over high heat. Reduce the heat to medium and boil for about 3 to 5 minutes, or until reduced by about one-third.
• Combine the cornstarch and cold water; stir until smooth. Whisk the mixture into the reduced juices and cook for 1 minute longer, or until thickened.
• Serve pork sliced with the thickened sauce along with rice or potatoes and steamed vegetables.

SLOW COOKER PORK LOIN

Steps:

• Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
• In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
• To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.