Pork Tenderloin Slow Cooker Recipe

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

Chicken broth: Adds moisture and flavor to the pork as it cooks.

Soy sauce: Provides a savory, umami flavor to the dish.

Honey: Adds a touch of sweetness to balance the savory elements.

Garlic: Freshly minced garlic adds a robust flavor.

Dried thyme: A fragrant herb that complements the pork.

Dried rosemary: Another aromatic herb that pairs well with pork.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor profile.

When preparing the pork tenderloin for the slow cooker, consider searing it in a hot pan for a few minutes on each side before placing it in the slow cooker. This step, known as browning, helps to develop a deeper flavor and creates a more appealing texture on the outside of the meat. Additionally, deglaze the pan with a bit of the chicken broth to capture any flavorful bits stuck to the bottom, then add this liquid to the slow cooker along with the rest of the ingredients.

• pork tenderloin - Substitute with chicken breast: Chicken breast is lean and will absorb the flavors well, similar to pork tenderloin.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a good alternative for those avoiding meat.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and depth of flavor.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

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

• dried rosemary - Substitute with dried sage: Dried sage offers a slightly different but complementary herbaceous note.

• salt - Substitute with sea salt: Sea salt provides a similar level of saltiness with a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper offers a milder heat and can be used in the same quantity.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Slice the tenderloin into manageable portions. This makes it easier to reheat and use in various dishes later.
• Place the sliced pork in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Ensure there is minimal air to prevent freezer burn.
• Label the container or wrapping with the date and contents. This helps you keep track of how long it has been stored.
• Store the pork tenderloin in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.
• When freezing, consider using a vacuum sealer for optimal freshness. This method removes air and seals the pork tightly, extending its shelf life.
• To reheat, thaw the pork tenderloin in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• Reheat the pork in a microwave or oven until it reaches an internal temperature of 165°F (74°C). This ensures it is safe to eat.
• For added moisture, consider reheating the pork tenderloin with a splash of chicken broth or gravy. This helps retain its juiciness and enhances flavor.
• Use the reheated pork in various dishes such as sandwiches, salads, or tacos. Its versatility makes it a great addition to many meals.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the pork tenderloin in an oven-safe dish and add a splash of chicken broth or water to keep it moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Slice the pork tenderloin into medallions for even reheating.
  2. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  3. Add the pork slices to the skillet and cook for 3-4 minutes on each side, or until heated through.
  4. Optionally, add a bit of chicken broth to the skillet to keep the meat moist.

• Microwave Method:

  1. Slice the pork tenderloin into thin pieces for quicker reheating.
  2. Place the slices on a microwave-safe plate and cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Let it rest for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork tenderloin in a vacuum-sealed bag or a resealable bag with the air removed.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and pat dry before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Slice the pork tenderloin into medallions.
  3. Place the slices in the air fryer basket in a single layer.
  4. Heat for 3-5 minutes, flipping halfway through, until warmed through.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking for many hours.

• Mixing bowl: A large bowl used to combine ingredients together.

• Measuring cup: A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Small spoons used to measure an amount of an ingredient, either liquid or dry, when cooking.

• Garlic press: A kitchen tool used to crush garlic cloves efficiently.

• Knife: A tool with a sharp blade used for cutting or slicing ingredients.

• Cutting board: A durable board on which to place material for cutting.

• Tongs: A tool used to grip and lift objects, in this case, to handle the pork tenderloin.

• Serving platter: A large flat dish or plate used for serving food.

• Ladle: A large long-handled spoon with a cup-shaped bowl, used for serving liquids like the broth mixture.

Prepare ingredients ahead: Chop garlic and measure out chicken broth, soy sauce, and honey the night before.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Combine seasonings: Mix thyme, rosemary, salt, and pepper in a small bowl in advance.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving time on washing up.

Set and forget: Start the slow cooker in the morning so the pork tenderloin is ready by dinner.