Slow Cooker Pork Tenderloin Or Pork Chops Recipe 455

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-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.

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.

HEALTHIER AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with sliced onions. Pour water, wine, and soy sauce over top, turning pork to coat. Spread garlic over the pork, leaving as much on top of roast as possible. Sprinkle with pepper. Cover and cook on Low setting, until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Serve with cooking liquid on the side as au jus.

SIMPLE SLOW COOKER PORK CHOPS

Steps:

• Mix together cream of mushroom soup, golden mushroom soup, onion soup mix, brown sugar, Worcestershire sauce, and water in a slow cooker.
• Stir in onion, mushrooms, and potatoes.
• Place pork chops in the mushroom mixture, turning to coat both sides.
• Cover and cook on Low for 6 hours.
• Spoon the mushroom sauce over the pork chops and potatoes for 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 TENDERLOIN WITH BACON AND MUSHROOM GRAVY

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to medium bowl.
• Season pork tenderloin with pepper. Heat 1 tablespoon of the butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in bowl; mix well. Pour on top of pork in slow cooker.
• Cover; cook on Low heat setting 3 to 3 1/2 hours or until thermometer inserted in center of pork reads at least 145°F. Remove from slow cooker to cutting board; cover and keep warm.
• In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
• Slice pork and serve with mushroom gravy. Garnish with additional chopped sage and rosemary. Serve with mashed potatoes.

SLOW COOKER PULLED PORK TENDERLOIN

Steps:

• Slice the onion into half moon shapes, and place in a gallon-size freezer bag.
• Add the pork tenderloin to the bag followed by the barbecue sauce and black pepper. Seal the bag.
• Place the bag in the freezer for up to 3 months.
• Pull the bag out of the freezer the night before you want to cook the pork.
• To cook the pork, dump the entire bag in the slow cooker, and cook on HIGH for 4-6 hours.
• After 4 hours, test the pork by trying to shred it with 2 forks; it should easily shred. If not, place it back in the slow cooker for another hour.
• Serve the shredded pork on hamburger buns with extra barbecue sauce and any toppings you like.

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.