Pork Tenderloin Slow Cooker Recipe

Pork tenderloin: A lean cut of meat that becomes incredibly tender when slow-cooked.

Chicken broth: Adds moisture and depth of flavor to the dish.

Soy sauce: Provides a savory, umami taste that enhances the overall flavor.

Garlic: Adds a robust, aromatic element to the dish.

Thyme: A dried herb that offers a subtle earthy flavor.

Rosemary: Another dried herb that gives a slightly piney, woody taste.

Salt: Enhances all the other flavors in the recipe.

Black pepper: Adds a mild heat and depth to the dish.

To enhance the flavor of the pork tenderloin, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This step will create a beautiful brown crust on the outside, adding depth and complexity to the final dish. Additionally, deglaze the pan with a splash of the chicken broth to capture any browned bits, then add this liquid to the slow cooker for an extra boost of flavor.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean meat that can absorb flavors well and has a similar cooking time in a slow cooker.

• pork tenderloin - Substitute with beef tenderloin: Beef tenderloin is another tender cut of meat that will cook similarly in a slow cooker and provide a rich flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar liquid base and flavor profile, making it a good alternative for those avoiding meat.

• chicken broth - Substitute with beef broth: Beef broth offers a deeper, richer flavor that can complement the other ingredients well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste and consistency.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter, less salty flavor and are a good option for those avoiding soy.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor and can be used as a substitute for garlic in many recipes.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy flavor and can be used in place of thyme.

• dried thyme - Substitute with dried basil: Dried basil provides a slightly different but complementary flavor to thyme.

• dried rosemary - Substitute with dried sage: Dried sage has a robust, earthy flavor that can stand in for rosemary.

• dried rosemary - Substitute with dried marjoram: Dried marjoram offers a milder, sweeter flavor that can be a good alternative to rosemary.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may offer a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, making it a good substitute for regular table salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used as a substitute for black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile but can be used in smaller quantities as a substitute.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Slice the pork tenderloin into manageable portions. This makes it easier to reheat only what you need.
• Place the sliced pork into airtight containers or heavy-duty freezer bags. Ensure you remove as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents. This helps you keep track of how long the pork tenderloin has been stored.
• Store the pork in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the pork in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• Reheat the pork gently in the microwave or on the stovetop with a bit of chicken broth to keep it moist. Avoid overcooking to maintain tenderness.
• Pair the reheated pork with fresh vegetables or a side of mashed potatoes for a complete meal.

• Oven Method: Preheat your oven to 325°F (165°C). Place the pork tenderloin in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).

• Stovetop Method: Slice the pork tenderloin into medallions. Heat a skillet over medium heat and add a splash of chicken broth or olive oil. Place the medallions in the skillet and heat for 3-4 minutes on each side until warmed through.

• Microwave Method: Place the pork tenderloin slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking and turning halfway through until heated evenly.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pork tenderloin in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method ensures the pork remains juicy and tender.

• Slow Cooker Method: If you have time, you can reheat the pork tenderloin in the slow cooker. Set it to low and add a bit of chicken broth or soy sauce to keep it moist. Heat for 1-2 hours until warmed through.

• Mixing bowl: Use this to combine the chicken broth, soy sauce, garlic, thyme, rosemary, salt, and pepper.

• Slow cooker: This is where you will place the pork tenderloin and cook it slowly to ensure it becomes tender and flavorful.

• Measuring cups: Essential for accurately measuring the chicken broth and soy sauce.

• Measuring spoons: Use these to measure out the thyme, rosemary, salt, and pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Tongs: Useful for placing the pork tenderloin into the slow cooker and removing it once cooked.

• Cutting board: Provides a stable surface for mincing the garlic and preparing the pork tenderloin.

• Knife: Essential for mincing the garlic and slicing the pork tenderloin after it has rested.

• Ladle: Useful for pouring the mixture over the pork tenderloin in the slow cooker.

• Timer: Helps you keep track of the cooking time to ensure the pork is cooked perfectly.

Prepare ingredients ahead: Mince the garlic and measure out the chicken broth and soy sauce the night before to save time in the morning.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Quick sear: Sear the pork tenderloin in a hot pan for a few minutes before placing it in the slow cooker to enhance flavor.

Use a liner: Line your slow cooker with a disposable liner for easy cleanup.