Garlic Crock Pot Pork Tenderloin

I often get asked for easy slow cooker recipes that have a great flavor and boy do I have a great one for you today. I’m Christina. I share tried and true recipes that anyone can make. I believe if you can read, you can cook. Today I’m showing you how to make garlic crock pot pork tenderloin. The slow cooked pork becomes super tender and the sauce, well that’s the best part.

Why You’ll Love This

The slow cooked pork becomes super tender and the sauce, well that’s the best part. This garlic crock pot pork tenderloin is definitely a keeper. And fall apart tender.

Ingredients

regular plain old pork tenderloin
all-purpose seasoning
low sodium soy sauce
chicken stock or broth
brown sugar
a couple cloves of garlic
a little bit of crushed red pepper
cornstarch
some water
parsley

Instructions

The first thing we need to do for our slow cooker pork tenderloin is we need to get our pork seasoned.
I’m just going to season it pretty liberally with my all-purpose seasoning.
So we’ll get one side.
We’ll flip it.
We get the other side.
Now we’re going to get our pork into our slow cooker.
We’re going to put the tenderloin in there.
I like to put it fat side down into the crock.
Then we’re going to begin building our sauce.
Then I’m going to add some chicken stock or broth.
For a little bit of sweetness we’re going to add in some brown sugar.
Let me just give that a little stir around.
Now we’re really going to start adding some flavor.
We’re going to add some garlic.
I’m putting a couple cloves of garlic into this garlic press.
We get all that garlic out of there.
We’re going to add a little bit of crushed red pepper just for a little bit of heat.
We’re going to put the lid on this and cook it on low for about seven hours or high on three to four hours or until the internal temperature of the pork is 145 degrees.
I’ve taken it out.
I took everything all the juices that were in the slow cooker and poured them into the saucepan.
What we’re going to do is we’re going to add a little bit of cornstarch to some water.
We’re going to make a slurry.
I’m just whisking it until it’s completely combined.
Then we’ll pour it into the warm sauce.
We’re going to whisk that in.
We’re going to bring this to a simmer to where it starts bubbling and you’ll notice how the sauce starts to thicken up.
You just want to cook it until it gets to the desired thickness that you want.
I’m going to turn the heat down.
We are going to serve this up.
I’m going to slice the pork into nice slices.
I’m just going to fan these out a bit.
I’m going to take a nice healthy spoonful of the sauce and just drizzle it right on top.
I’ll serve the extra sauce on top.
Sprinkling of parsley.

Cooking Tips

Sometimes these come two to a pack and it depends on your family size. I usually make the two at once but if you have a smaller family just throw one in the freezer and save it for next time. A lot of people skip the seasoning step and I find that this is where you get the best flavor from your recipes. Seasoning it right at the beginning ensures that all of that salt and everything is going to work its way into the meat and help tenderize it and flavor it and just really enhance that natural flavor. I like to use the low sodium soy sauce. I find that we don’t really need all that extra sodium in there. It still adds that great umami flavor that we’re looking for. If you don’t want the heat you can easily leave it out. That’s not a problem at all. We don’t need to add any more salt or pepper to this because the soy sauce is adding enough sodium. You just want to cook it until it gets to the desired thickness that you want. The reason I like to cut it first and we back this up is because the sauce then gets on all the pieces.

Serving Suggestions

I love to serve this with mashed potatoes or even risotto. Anything that will soak up all of this amazing sauce.

There are so many great slow cooker recipes out there. I have an incredible slow cooker recipe I think you’re going to love. Mississippi pot roast.