Crockpot Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
272 kcal
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Course
Main Course
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Cuisine
American
Crockpot Pork Tenderloin
Description
This recipe prepares pork tenderloins by trimming and seasoning them heavily with a brown sugar and spice blend including smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. The meat is placed in a slow cooker with beef broth and pats of butter, which melt and mingle during the cooking process. Slow cooking at low or high heat enables the pork to become tender while the spices enhance the flavor.
The gentle slow cooking yields meat that stays juicy without drying out, with a slightly sweet and smoky flavor profile. The butter adds richness and helps carry the spices. Using a meat thermometer is recommended to monitor doneness and avoid overcooking, with a target internal temperature around 145°F to 150°F for medium.
This method produces sufficient servings for 6–8 people and can be adjusted for smaller portions by halving the ingredients. The recipe can be adapted for pork loin but would require longer cooking time and might not yield the same tenderness.
Resting the pork after cooking lets juices redistribute. Leftovers can be sliced and reheated gently to avoid drying.
Ingredients
- 2 pork tenderloin about 1 pound each
- 1/2 cup beef broth
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper or to taste
- 1/4 cup butter cut into pats
- parsley optional, to taste, chopped
Instructions
- Prepare the tenderloins by trimming off excess fat and the silver skin (the tough part that may cover some of each tenderloin).
- Pour the beef broth into your slow cooker.
- Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Using your hands, coat the tenderloins all over with the spice rub. You may want to do this on a plate with each tenderloin one at a time.
- Add the pork tenderloins to your slow cooker, along with any excess rub that is on the plate. Place the butter pats on and around the tenderloins and close the lid.
- Test for doneness after 2 hours on low or 1 hour on high as slow cookers can vary a LOT, and it's easy to overcook tenderloin. If it's not quite ready, simply put the lid back on and test after another 5-10 minutes if it's close (145F-150F will be medium after resting, and keep in mind that 160F is already well done). If your tenderloins are larger than 1 pound each, they will take longer to cook.
- Take the pork tenderloins out of the slow cooker and slice into medallions after 5 minutes of resting. You can put the pork back in the slow cooker to toss with the sauce or plate it and spoon the sauce over top. Sprinkle with chopped parley if desired.
Notes
- This recipe serves 6-8; halve ingredients (except broth) to cook a single 1-pound tenderloin.
- If using pork loin instead of tenderloin, increase cooking time due to tougher meat.
- Cook pork to an internal temperature of 145°F for safe eating; slight pinkness is acceptable.
- Use an instant-read thermometer to avoid overcooking and ensure desired doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 119mg | 40% |
| Sodium | 609mg | 25% |
| Potassium | 642mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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