Amazing Pork Tenderloin in the Slow Cooker
This past weekend was the second time I made this terrific recipe but there are definitely minor modifications you should make.
The first time I made this, my loin was about 2.5 pounds and I set it on low for four hours. Pork is cooked at 145 degrees. After four hours, the thermometer shot up to 175 in about two seconds. I don’t know what kind of slow cooker the original poster used…maybe it was old or weak.
This time the loin was three pounds. I set it for THREE hours and at the 3-hour mark the temperature shot up to 150 degrees.
So do NOT cook this for more than three hours and if you only use a 2-lb loin, I’d go way less than that.
Also, as many have said, this recipe is very salty. I didn’t change any of the liquid quantities for the 3-lb loin and there was still MORE than enough delicious au jus. I did use a little less than the whole onion soup packet (to cut the salt) and just added extra onion powder. With the bigger loin and everything else the same (oh and I only use low-sodium soy sauce), no one complained that it was too salty this time. It was REALLY delicious.
It goes VERY well with roasted string beans (roasted with a bit of olive oil, a thinly-sliced red bell pepper, crushed red pepper and the kicker, the zest of an orange), and some boxed pine nut couscous.
Definitely a go-to recipe for company because it’s so good and SO easy.
6 users found this review helpful
Mar. 12, 2012