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Crock Pot Pork Tenderloin
Tender and juicy meat that's seasoned with a zesty, smoky rub!
Prep Time
10 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 6 people
Calories: 233 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.