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Crock Pot Pork Tenderloin on a serving dish
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Crock Pot Pork Tenderloin

Our melt-in-your-mouth Crock Pot Pork Tenderloin makes its own gravy ALL from scratch with no canned soup!
Course Main Course
Cuisine American
Keyword Crock Pot Pork Tenderloin, crockpot pork recipes, Easy Dinner, pork tenderloin recipes, Sunday Supper
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 people
Calories 837kcal
Author Kathleen

Ingredients

  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 cup onion minced
  • 3 garlic cloves minced
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon black pepper
  • 2 pork tenderloins
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water

Instructions

  • In a large Crock Pot add all the ingredients except the pork, cornstarch, and water then mix until evenly combined. Add the pork and turn it over to coat on all sides.
  • Cook on low for 6-8 hours or until pork is tender.
  • Remove pork from Crock Pot and place on a serving dish and tent loosely with aluminum foil.  Allow pork to rest for about 7 minutes.
  • Thicken the sauce while the pork is resting; in a small bowl, mix cornstarch (1 tablespoon) with the cold water (3 tablespoons) until it's completely dissolved. Pour all the liquid from the Crock Pot into a small saucepan. Add the cornstarch mixture and bring it to a boil. Boil for 1-2 minutes until the mixture thickens. Slice Pork and pour the thickened sauce over it and serve.

Notes

  1. Sauce/Gravy: The sauce is really fabulous, but if you don’t want to make the cornstarch slurry and don’t mind the sauce on the thin side, you can just pour it straight from the crockpot and spoon it over the pork. It also makes a great au jus sauce for dipping pork tenderloin sandwiches.
  2. Silver Skin: Pork Tenderloin is surrounded by a tough membrane called silver skin. Because it doesn’t dissolve or break down during cooking and if not removed will be tough and chewy.
  3. To remove silver skin:
    1. Grab the tenderloin at one end.
    2. Gently pierce an opening between the silver skin and the tenderloin and cut down 1 inch to create a tab you can grab onto.
    3. Hold the tab and guide the knife down and, at the same time, pull the silver skin away from the flesh, making it easier to cut it away and off the tenderloin.
  4. Crust: If you like your pork with a crust, sear it very quickly in a cast iron pan before adding it to the slow cooker. You don’t want it to cook, just brown. Remember-this step is purely optional. I love how this dish comes out without searing, so I generally skip it, in favor of ease of preparation.
  5. Leftovers: If you happen to have any leftovers, this makes incredible shredded meat sandwiches.
  6. Temperature: Generally, when I cook Pork tenderloin in the crockpot, I don’t pull out my instant-read thermometer. The pork can generally be sliced with a dull spoon so I know it’s cooked enough.
    1. If you’re concerned for any reason, or just want to double-check, the safe internal pork cooking temperature for fresh cuts is 145° F, leaving it just a little bit pink in the middle and tender and juicy. (Click here for more information on pork cooking times.)

Nutrition

Serving: 1/6 of the recipe | Calories: 837kcal | Carbohydrates: 15g | Protein: 126g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 393mg | Sodium: 1031mg | Potassium: 2485mg | Fiber: 0g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 5.7mg | Calcium: 58mg | Iron: 6.6mg