I got this amazing slow cooker pork tenderloin recipe from my sister-in-law, Carol. I can always count on her to have great recipes with perfect instructions at her fingertips. She is the most organized person I know and is always willing to lend a hand. (love her!)
I made two promises to myself recently. I want to try using some new foods, especially meats other than beef, and I want to make better use of my slow cooker. This recipe was a great start because it turned out fantastic. It's easy to do, the unique flavors are incredible, it's a complete meal, and it's an attractive presentation!
The seasonings create a sauce that keeps the pork moist and tender, producing a delicious umami profile. You absolutely can't go wrong when you start with the classic Trifecta of honey, soy, and garlic, but this recipe adds depth with balsamic vinegar and cinnamon for intriguing results.
Umami? Huh? For years, we were taught there are four basic taste groups: sweet, sour, salty, and bitter. Umami, also known as the "fifth taste," is a relatively recent discovery. Officially recognized as a distinct taste in the 1980s, umami is the true essence of savoriness.
We all get stuck in a rut when we shop for groceries. Those darn meal times come around so often, and we just robotically go to the same familiar items.
I had never bought a small packaged pork tenderloin like this one, and now I wonder, "Why the heck not?" Now I'm eager to buy one again and try more new recipes!
Pork tenderloin is a long, thin, and cylindrical cut of meat that's relatively small compared to other cuts, usually weighing around one to one and one-half pounds. It is very tender and lean, with minimal marbling. It's easy to overcook it, but not with this recipe!
The seasonings and ingredients in this slow cooker pork tenderloin recipe create a sauce that keeps the pork moist and tender, so you don't need to worry about it drying out and becoming tough.
Cut several slits across the tenderloin, but don't cut all the way through. Place apple slices in the cuts, then whip up the sauce in a small bowl. (They are the secret to keeping everything moist and juicy!)
Put potatoes and carrots around the tenderloin. I used carrots cut into pieces about three inches long and small "B" size red potatoes. I cut some of the larger potatoes in half and nestled the vegetables against the sides of the slow cooker to get some browning on them. Yum!
Pour the sauce over the meat and vegetables, cover, and cook on high for about 4 hours. That is it! I'm a garnish lover, so I put everything into an oval serving dish and fancied it up with some thin slices of orange.
I did that for you so you can see what a pretty dish it is, but it would be 100% as delicious served right out of the slow cooker! I am so happy with the recipe, and my husband, who doesn't love pork as much as I do, said it was delicious! He certainly cleaned his plate, and we saved the "plan-overs" for dinner the next evening!
When the weather turns colder and our days get busy, it's so nice to have such a wonderful meal to come home to! I will make this one again and again! Here are some of our other favorite cozy dinner recipes: Oven-Baked Hamburger Steak, Crockpot Cranberry Meatballs, and my ever-popular Apricot Chicken!
Oh, and why not whip up a super-easy dessert while that cooks? How about Pumpkin Dump Cake or 2-Ingredient Mini Apple Pies!? If you have slow cooker recipes you'd like to share, I would be thrilled - please hit the comments and make me a happy girl!
A wonderful recipe for moist, tender pork tenderloin with potatoes and carrots made in a slow cooker. The sauce has intriguing flavors!
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Love, GB (Betty Streff)
Real food. Real grandma.❤ Real kitchen. Real easy.
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Looks really good.i wonder how it would be if kraut was added.
Wow! John, that is an amazing idea and I bet it tastes incredible! Do let me know! Thanks for sharing!
That’s a good question. That would probably be good too! I’m out of apples, I wonder if I could use unsweetened apple sauce in the slits instead. Looks great either way!
I think that should work but you will end up with more liquid. Why not thicken the sauce with some cornstarch and make gravy? Sounds good to me!
I am tripling this recipe and want to cook it a little slower....just for timing sake. I am going to start it on high...and then switch to low the last 3 or 4 hours...I willet you know how it turns out!
Oh please, I hope you do! I am anxious to hear how it worked for you!
Was wondering how long you would cook it if you wanted to cook it on low while you were gone all day. Have you ever tried that?
Pork tenderloin is such a "skinny" and lean cut of meat I would question cooking it on low for eight hours. I'm not sure if it would dry out too much. I used to commute 60 miles to work so I hear you! Maybe this could be something you cook in the evening after work and reheat the next day, or make it on the weekend or other day off? Does anyone in the family come home earlier and could turn it down to a keep warm setting? I have a friends who raise and promotes pork- I will ask their expert advice and get back to you!
Is it moist w no liquid added? I
Ike ,ine fork tender.
Absolutely fork tender like in the picture! The apples, soy sauce, and honey give it plenty of moisture! It's been very popular!
Have you ever added onion and portabella mushrooms ? Thinking about it 🤔
OOOOh, no, but what a great idea! LMK how it turns out! 😋 Happy New Year!
If I have more meat (about 2.5 lbs), how will that change my cooking time? Thanks!
It would be unusual to have a pork tenderloin weighing that much- are you sure you have tenderloin? If so, it's likely to be two pieces. If it's pork LOIN with a pretty good fat cap - tenderloin has vritually no fat- pork LOIN will love this method in the slow cooker because this recipe is designed to add moistness- which pork needs to be tender when cooked this way. If you're using pork loin instead of pork tenderloin, the cooking time will be longer—plan for 6–7 hours on low or 3.5–5 on high. Be sure to use a meat thermometer and aim for 145°F. Pork Tenderloin is long, thin, very lean, very tender and has very little fat. It works well in a slow cooker but be careful not to overcook.
Pork Loin is thicker, more roast-like, firmer, and has a fat cap. It is fairly tender and loves a slow cook. A meat thermometer is your best friend. Pork is cooked at 145 degrees and pork tenderloin and pork loin do not benefit from longer cook times. I hope that all makes sense!
ow cook
Oh no out of soy sauce used teriyaki instead we will see lol
I think you'll be fine and may have created a new version- 😉 Soy sauce is a simple, fermented condiment made from soybeans, salt, and sometimes wheat. Teriyaki sauce, on the other hand, starts with soy sauce and adds other stuff like sugar, salt, and garlic and it's a little thicker. I would love the hear how you like it!
This recipe looks delicious! I added a few of my own seasonings I like to do like adobo on the pork, added a little red wine to the sauce, and had no ground mustard so substituted Guldens spicy Brown. I put a cup of beef stock because I like to put a ton of potatoes and carrots in with meal and plenty of gravy. Then I topped it off with some fresh Rosemary and Thyme sprigs. Let you know how it came out!
Brian- i can't wait to hear how you liked it! please do let me know!
Trying this tomorrow!! 💚
That
That tickles me so! Please let me know how it turns out for you!!
This sounds delicious. I have everything but the spoke and I just looked no apple sauce. Think I may add 1/3 cup of apple cider to get the moisture I need for the veggies. Also going to add some Unami seasoning. I just love that flavor. Will try to remember to take a pic.
AWESOME! Can't wait to see it!