Pork Tenderloin Slow Cooker Recipe

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

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

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

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Contributes a mild onion flavor to the dish.

Paprika: Adds a touch of color and a mild, smoky flavor.

Black pepper: Provides a bit of heat and enhances the other flavors.

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 will create a caramelized crust that adds depth to the overall taste. Additionally, deglaze the pan with a splash of the chicken broth to capture any browned bits, then pour this mixture into the slow cooker for an extra layer of richness.

• pork tenderloin - Substitute with chicken breast: Chicken breast is lean and cooks well in a slow cooker, offering a similar texture and mild flavor.

• pork tenderloin - Substitute with beef tenderloin: Beef tenderloin is tender and can be slow-cooked to achieve a similar tenderness and rich flavor.

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

• chicken broth - Substitute with beef broth: Beef broth adds a richer, more robust flavor that complements the other ingredients well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar salty and umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, making it a good soy-free alternative.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, slightly sweet flavor that can complement the dish well.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor and texture when rehydrated during cooking.

• onion powder - Substitute with leek powder: Leek powder offers a more delicate and slightly sweet onion flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor that enhances the overall taste of the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different flavor profile, suitable for those who enjoy a bit of spice.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different texture, suitable for those who like a spicier dish.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to soggy meat and potential spoilage.

• Slice the pork tenderloin into manageable portions. This makes it easier to reheat and ensures even warming.

• Place the sliced pork in an airtight container or wrap it tightly in aluminum foil or plastic wrap. For added protection, you can also use a resealable freezer bag.

• Label the container or bag with the date. This helps you keep track of how long the pork has been stored and ensures you use it within a safe timeframe.

• 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 reheating, ensure the pork reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat. You can reheat it in the microwave, oven, or on the stovetop.

• For best results, add a splash of chicken broth or soy sauce when reheating to keep the pork moist and flavorful.

• If you have leftover chicken broth from the recipe, store it in a separate container and use it within 3-4 days, or freeze it for up to 3 months. This broth can be used to enhance the flavor of other soups or stews.

• Avoid refreezing previously frozen pork, as this can affect the texture and flavor. Instead, portion out what you need before freezing to minimize waste.

• To thaw frozen pork, transfer it to the refrigerator and allow it to defrost slowly overnight. This helps maintain the meat's texture and prevents bacterial growth.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the pork tenderloin in an oven-safe dish.
  3. Add a splash of chicken broth or soy sauce to keep it moist.
  4. Cover the dish with aluminum foil.
  5. 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 heating.
  2. Heat a skillet over medium heat and add a bit of olive oil or butter.
  3. Add the pork slices and a splash of chicken broth.
  4. Cover and heat for about 5-7 minutes, turning occasionally, until warmed through.

• Microwave Method:

  1. Slice the pork tenderloin into smaller pieces.
  2. Place the slices in a microwave-safe dish.
  3. Add a small amount of chicken broth or soy sauce to keep it moist.
  4. Cover with a microwave-safe lid or plastic wrap.
  5. Heat on medium power for 2-3 minutes, checking and stirring halfway through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork tenderloin in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 45 minutes to 1 hour.
  5. Remove from the bag and sear in a hot skillet for a minute on each side if desired.

• 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 about 5-7 minutes, flipping halfway through, until warmed through.

• Slow cooker: This is the primary appliance used to cook the pork tenderloin slowly and evenly over a period of hours.

• Measuring cup: Used to measure the chicken broth and soy sauce accurately.

• Measuring spoons: Essential for measuring out the garlic powder, onion powder, paprika, and black pepper.

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

• Knife: Needed to slice the pork tenderloin after it has rested.

• Cutting board: Provides a safe surface to slice the pork tenderloin.

• Mixing bowl: Optional, but can be used to mix the spices together before sprinkling them on the pork.

• Ladle: Useful for pouring the chicken broth and soy sauce over the pork tenderloin.

• Meat thermometer: Optional, but can be used to check the internal temperature of the pork to ensure it is cooked through.

Prepare ingredients ahead: Measure and mix spices and broth the night before to save time in the morning.

Use pre-minced garlic: Opt for pre-minced garlic to skip peeling and chopping.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time after cooking.

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

Quick sear: Sear the pork tenderloin in a hot pan before placing it in the slow cooker to enhance flavor without extra cooking time.