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 dish.

Soy sauce: Provides a savory, 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 seasoning mix.

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

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

Salt: Essential for bringing out the flavors of all the ingredients.

To enhance the flavor of the pork tenderloin, consider searing it in a hot pan with a little oil before placing it in the slow cooker. This step will create a caramelized crust on the outside, adding depth to the overall taste. Make sure to deglaze the pan with a bit of the chicken broth to capture all those flavorful browned bits, then pour this mixture into the slow cooker along with the rest of the broth and soy sauce.

• pork tenderloin - Substitute with chicken breast: Chicken breast is lean and cooks well in a slow cooker, absorbing flavors similarly to pork tenderloin.

• pork tenderloin - Substitute with beef tenderloin: Beef tenderloin offers a similar texture and can be slow-cooked to achieve a tender result.

• 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 adds a richer, deeper flavor that complements 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 offer a slightly sweeter, less salty flavor, making it a good soy-free option.

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

• onion powder - Substitute with leek powder: Leek powder provides a subtle onion-like flavor with a hint of sweetness.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor.

• 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 visual appeal to the dish.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor and can enhance the overall taste of the dish.

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

• Allow the pork tenderloin to cool completely before storing. This helps maintain the texture and flavor.
• For short-term storage, place the pork tenderloin in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days.
• If you plan to keep the pork tenderloin for a longer period, freezing is a great option. Wrap the cooled pork in aluminum foil or plastic wrap, then place it in a freezer bag or airtight container. Label it with the date for reference.
• To prevent freezer burn, ensure that the pork tenderloin is tightly sealed and that as much air as possible is removed from the freezer bag or container.
• When ready to use, thaw the pork tenderloin in the refrigerator overnight. This slow thawing process helps retain the meat's moisture and texture.
• Reheat the pork tenderloin gently to avoid drying it out. You can reheat it in the oven at a low temperature, around 300°F, until warmed through. Alternatively, use a microwave, but cover the pork with a damp paper towel to maintain moisture.
• For added flavor, consider reheating the pork tenderloin with a bit of chicken broth or soy sauce to keep it juicy and enhance its taste.
• If you have leftover pork tenderloin, it can be repurposed into other dishes like sandwiches, salads, or stir-fries. Simply slice or shred the pork and incorporate it into your favorite recipes.

• 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 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 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 or soy sauce.
  4. Cook for 5-7 minutes, turning occasionally, until heated through.

• Microwave Method:

  1. Place the pork tenderloin slices on a microwave-safe plate.
  2. Add a small amount of chicken broth or soy sauce to keep it moist.
  3. Cover with a microwave-safe lid or plastic wrap.
  4. 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 or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and sear in a hot skillet with olive oil for a crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Slice the pork tenderloin and place the pieces in the air fryer basket.
  3. Spray lightly with cooking spray or brush with olive oil.
  4. Heat for 5-7 minutes, shaking the basket halfway through for even heating.

• Slow cooker: This is the primary appliance used to cook the pork tenderloin slowly and evenly.

• Measuring cups: These are used to measure the chicken broth and soy sauce accurately.

• Measuring spoons: These are used to measure the garlic powder, onion powder, paprika, black pepper, and salt.

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

• Knife: This is used to slice the pork tenderloin after it has rested.

• Cutting board: This provides a stable surface for slicing the pork tenderloin.

• Mixing bowl: This can be used to combine the spices before seasoning the pork tenderloin.

• Whisk: This can be used to mix the chicken broth and soy sauce together before pouring over the pork.

• Meat thermometer: This is useful for checking the internal temperature of the pork to ensure it is cooked properly.

• Serving platter: This is used to present the sliced pork tenderloin once it is ready to be served.

Pre-mix the spices: Combine the garlic powder, onion powder, paprika, black pepper, and salt in a small bowl ahead of time to quickly season the pork tenderloin.

Use pre-made broth: Opt for store-bought chicken broth to save time on preparation.

Quick sear: Sear the pork tenderloin in a hot pan for a couple of minutes on each side before placing it in the slow cooker to enhance flavor and reduce cooking time.

Prep the night before: Assemble all ingredients in the slow cooker insert the night before and store it in the fridge. In the morning, just place the insert in the slow cooker and start cooking.