Amazing Pork Tenderloin in the Slow Cooker Recipe - Allrecipes.com
Amazing Pork Tenderloin in the Slow Cooker Recipe
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Amazing Pork Tenderloin in the Slow Cooker
See how to make quick-and-easy pork tenderloin in your slow cooker. See more
  • READY IN 4+ hrs

Amazing Pork Tenderloin in the Slow Cooker

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 4 hrs
  • READY IN 4 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 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!

 
Most Helpful Critical Review
Jan 25, 2007

How foolish of me, an experienced cook, to even contemplate trying this recipe. What a way to ruin a beautiful (and expensive) pork tenderloin. Let's save crock potting for the less tender cuts of meat. Smelled heavenly but tasted oh so mediocre. Sorry for the bad review. Different strokes for different folks I guess.

 
Feb 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!

 
Jul 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.

 
Mar 21, 2006

WOW! This is the best thing I've ever made in the crock pot! I almost always make a recipe exactly as it states the first time, and then make my modifications. After reading a couple of reviews that complained about it being bland, I decided that I was going to put slivers of garlic in the roast before cooking it. I LOVE garlic, and ended up using half a head (yeah, that's not a typo) throughout the roast. If you've never done it before, all you do is stab the roast and shove a clove or half a clove in the slit. This way the flavor permeates the meat. Anyway, I used LOW SODIUM soy sauce and everything else as stated. It was done and super tender after the four hours, but I cooked it on low for about another half hour then kept it on warm until my husband came home. I decided to add a little corn starch to thicken the juices, and man, was this roast incredible! I could cut the meat with my fork! Everyone should absolutely try this once!

 
Jan 27, 2006

My family loved this dish, even our picky eaters! The recipe calls for it to be cooked for 4 hours on LOW. Reviewers have reported out in a variety of ways on the setting issue. However, I can tell you that it was not done at that setting. I had to jack up the heat to HIGH and dinner was late. Next time, I will cook it for 4 hours on HIGH.

 
Apr 29, 2008

This was so easy and tasted so amazing! I did not brown the pork before adding it to the slow cooker, and I did stud it with fresh garlic (as recommended by another reviewer). I served it with mashed potatoes and broccoli, and was a delicious meal. Will be making this time and time again!

 
Apr 21, 2008

One of our family faves. So easy to make, and so tasty, and the best part is it's in the slow cooker, so you can get out and enjoy the day! I see a lot of people are complaining that it is too salty, but I didn't think so, the trick may be to use a good red wine, not a cooking wine, as those are loaded with sodium!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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