Crock Pot Pork Tenderloin
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Crock Pot Pork Tenderloin
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Tender and juicy meat that's seasoned with a zesty, smoky rub!
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Ingredients
- ½ cup low-sodium chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- Pinch of cayenne (or more if you like it spicy)
- 2 tablespoons olive oil
- 2 pork tenderloins (about 1 lb. each)
- Optional, for serving: homemade maple bbq sauce or your favorite store-bought bbq sauce; sliced green onion; chopped fresh herbs such as parsley or thyme
Instructions
- Pour the chicken broth into the bottom of a slow cooker.
- In a small bowl, stir together the brown sugar, chili powder, smoked paprika, kosher salt, onion powder, garlic powder, thyme, black pepper, and cayenne.
- Rub the olive oil all over the pork. Season on all sides with the spice mixture. Place the seasoned pork in the slow cooker. Cover and cook on LOW for 2-3 hours or on HIGH for about 1 – 1 ½ hours, or until the pork reaches and internal temperature of 145°F. Slow cookers run at different temperatures, so cooking time will vary. Check the temperature of your meat early and be careful not to overcook it.
- Let the pork rest for about 10 minutes before slicing into rounds and serving. Drizzle with barbecue sauce if desired, and garnish with green onions or fresh herbs.
Notes
- The total cooking time will vary depending on the size, thickness, and temperature of your pork and on the temperature of your slow cooker. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness.
- The tenderloin is ready to come out of the slow cooker when it reaches an internal temperature of 140-150°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry). Anywhere between 140°F and 160°F is fine; however, cooking it more towards medium (145°F) will produce juicier pork.
- According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145°F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest!
- Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
Nutrition Information
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Serving
1/6 of the meat
Calories
233kcal
(12%)
Carbohydrates
6g
(2%)
Protein
32g
(64%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
98mg
(33%)
Sodium
885mg
(37%)
Potassium
672mg
(19%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
567IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1/6 of the meat | |
| Calories | 233kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 98mg | 33% |
| Sodium | 885mg | 37% |
| Potassium | 672mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 567IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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