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Amazing Pork Tenderloin in the Slow Cooker

Amazing Pork Tenderloin in the Slow Cooker

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
chowsito

chowsito

This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 918 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
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Reviews

Miami Mama
3745

Miami Mama

12/2/2004

This recipe was fantastic! Everyone in my family loved it. I was a bit concerned because this was my very first time using a slow cooker, and the directions say "cook on low for 4 hours", whereas in my crockpot (Rival 6 qt oval time programmable) the 4 hour option is in the "high" temp. It wasn't a problem at all. 4 hours was the perfect amount of time for my 2.69 lb pork loin. I followed the instructions to the letter because the ingredients seemed perfect---and they were. For the wine, I used the wine I was drinking that night---a cabernet sauvignon. Also, halfway through the cooking time I did stab the pork a couple of times so that the sauce would seep in. I served this with some mashed potatoes (perfect side dish because there was plenty of sauce left over). I did thicken the sauce a bit after the pork was cooked and had been taken out of the slow cooker. I used 2 tbsp of cornstarch and enough water to dissolve it and remove any lumps. I poured this into the crockpot and stirred for a minute and let it sit in a high temp for 10 min. It was great---a definite keeper!

TINARN
2454

TINARN

2/12/2006

I wish I could give this 6 stars. My husband made obscene noises when he tasted it and my daughter who is sick and has no appetite even ate a large helping. Here is what I did - we are not big garlic people, so I made a dry rub of salt, pepper, onion powder and garlic powder and rubbed the tenderloin down. Then I seared it in a pan before putting it in the crockpot. The rest of the ingredients, I mixed them all in a bowl (used the liquid to deglaze the pan I seared in for the heck of it), and poured that over the pork. When it was done (cooked it for 6 hours on low), I poured the juices in a saucepan, brought them to a boil, and added flour and water to make gravy. Amazing is right!

~TAYLOR~
2190

~TAYLOR~

7/28/2007

Good, simple recipe which turned out excellent with a few additions. My only major change was in replacing the dry onion soup with a fresh onion, cut in rings.To the cup of water, I added a tsp. of beef stock. My choice of wine was what I had... a Chianti. Other than that, it came down to adding a bit more flavor. I added rosemary, thyme, celery powder, a splash of worcestershire, granulated garlic and parsley. Cook time was right on, and the Tenderloin was "melt in your mouth." Strained the onion into the au jus to thicken the gravy slightly, (which was delish,) and served with mashed potatoes. Thanks for the post, LLAU.

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