Mastering Juicy, Tender Pork Tenderloin in the Crockpot

Cooking pork tenderloin in a crockpot produces incredibly moist fall-apart tender meat infused with flavor. The slow gentle heat tenderizes the meat while locking in natural juices. Follow this complete guide to crockpot success with fork-tender pork tenderloin.

Benefits of Crockpot Pork Tenderloin

Using a crockpot to cook pork tenderloin offers great advantages:

• Tenderness – Low, slow cooking tenderizes meat by breaking down connective tissue.

• Juiciness – Extended cook times prevent moisture loss for succulent meat.

• Convenience – Assemble ingredients then let the crockpot do the work

• Versatility – Shredded pork works for tacos, sandwiches, soups and more.

• Flavor infusion – Spices and sauces permeate the pork over several hours.

Choosing the Right Cut

It’s important to use pork tenderloin not pork loin, for crockpot recipes. Here’s how to tell the difference

• Pork tenderloin – Long, thin, and cylindrical in shape. Very tender with little fat. Usually 1-2 lbs.

• Pork loin – Larger, wider, and fattier. More similar to a roast. Needs longer cook time.

Pork tenderloin’s leanness makes it perfect for the crockpot. It becomes fall-apart tender after just 2-4 hours on low.

Seasoning for Maximum Flavor

One benefit of slow cooking is infusing the pork with bold flavors. Seasoning ideas:

• Dry rub – Coat the pork with a spice rub before cooking. Smoked paprika, garlic, onion, salt and pepper work well.

• Fresh herbs – Rub chopped rosemary, thyme, sage or oregano over the meat.

• Wet marinade – Let the pork soak overnight in a marinade of soy sauce, brown sugar, garlic and spices.

• Barbecue sauce – Slather sauce over the pork before cooking for built-in flavor.

• Compound butters – Spread herb butters under the skin or on top of the tenderloin.

Liquid Options

The liquid in the crockpot tenderizes the meat and creates a tasty gravy or sauce. Consider:

• Broth – Chicken, beef or veggie broth provides moisture and flavor.

• Wine or beer – For depth of flavor. Red wine, white wine and beer work well.

• Fruit juices – Apple, pineapple, cranberry or orange juice impart sweetness.

• Soy sauce – For savory umami flavor.

• Vinegar – Balsamic, red wine or cider vinegar add tanginess.

• Water – For the simplest cooking liquid.

Basic Crockpot Pork Tenderloin Recipe

This easy recipe highlights crockpot pork tenderloin’s simplicity (serves 4-6):

Ingredients:

• 2 lbs pork tenderloin
• 1⁄4 cup soy sauce
• 1⁄4 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1⁄2 tsp each salt and pepper
• 1⁄2 cup chicken broth

Instructions:

1. Place tenderloins in the crockpot.
2. Combine soy sauce, vinegar, garlic, brown sugar, salt and pepper in a bowl. Pour 3⁄4 of mixture over pork. Reserve rest.
3. Pour in chicken broth.
4. Cook on low for 3-4 hours until internal temperature reaches 145°F.
5. Remove pork, let rest 10 minutes, then slice and serve with cooking juices.

The soy sauce, vinegar, and garlic marinate the pork, while the brown sugar provides subtle sweetness to balance the savory flavors.

Crockpot Cooking Time

Pork tenderloin’s leanness means it cooks faster than other cuts. Cook time depends on:

• Size – Larger tenderloins need more time. Double the weight, double the time.

• Temperature – Low (190°F) takes 2-4 hours. High (300°F) takes 1-2 hours.

• Appliance – Some crockpots run hotter or cooler. Get to know your model.

• Altitude – Meat cooks slower at high altitudes. Add 30 minutes above 1 mile.

Always use a meat thermometer and cook until the pork reaches 145°F internally.

Preventing Dryness

Pork tenderloin can dry out easily since it’s so lean. Try these tips:

• Cook on low rather than high heat.

• Submerge pork halfway in liquid.

• Add olive oil or butter for richness.

• Glaze or baste with sauce near the end.

• Wrap in bacon to impart moisture and flavor.

• Don’t overcook. Check temperature early.

Flavorful Add-Ins

In addition to seasonings and sauce, mix in:

• Aromatic veggies – onion, garlic, celery, carrots

• Fruits – apple, pineapple, dried cranberries

• Herbs and spices – rosemary, thyme, sage, smoked paprika

• Rich flavors – butter, olive oil, wine, soy sauce, balsamic

Transforming Leftovers

Leftover crockpot pork is extremely versatile. Try:

• Tacos – dice or shred pork and add to tortillas with fixings.

• Sandwiches – pile shredded pork onto rolls with barbecue sauce.

• Soups – shred and add to vegetable, bean, or noodle soup.

• Salads – dice or shred pork foraddition to leafy greens.

• Omelets – diced pork elevates egg dishes.

• Casseroles – combine pork with vegetables, pasta or rice.

Storage and Freezing

Store leftover crockpot pork tenderloin:

• Fridge – Cover and refrigerate up to 4 days.

• Freezer – Portion into airtight bags or containers and freeze up to 4 months.

Reheat gently in the oven or skillet to prevent drying out the meat.

Frequently Asked Questions

Should the tenderloin be seared first?

Browning adds nice flavor but isn’t mandatory. Skipping this step saves time.

What cuts can be used besides tenderloin?

Pork chops, shoulder, and loin can also be slow cooked but may need more time.

What liquids work best?

Broths, juices, wine, and soy sauce add lots of flavor. Water works too.

Can vegetables be added to the crockpot?

Yes, add them the last 1-2 hours so they don’t overcook. Potatoes may need parcooking.

Is it possible to overcook the tenderloin?

Yes, so always check internal temperature instead of just relying on cook time.

Tips for Perfect Results

• Trim excess fat for leaner meat
• Cut tenderloin in half for shorter cook times
• Add liquid halfway up pork to prevent drying
• Turn pork over halfway through cooking
• Check doneness early to avoid overcooking
• Let meat rest before slicing for juiciness
• Thicken cooking juices into gravy

Satisfying Crockpot Pork Tenderloin Recipes

Brown Sugar Garlic Pork

Brown sugar and garlic caramelize into an unbelievable glaze:

• 2 lbs pork tenderloin
• 1⁄4 cup brown sugar
• 2 tbsp softened butter
• 4 cloves garlic, minced
• 1⁄2 cup chicken broth

Apple Cider Pork

Sweet apple cider and mustard create fall flavors:

• 2 lbs pork tenderloin
• 1 cup apple cider
• 2 tbsp Dijon mustard
• 1⁄4 cup cider vinegar
• 1⁄4 cup brown sugar

Italian Herb Pork

Classic Italian flavors like basil and balsamic vinegar:

• 2 lbs pork tenderloin
• 1⁄4 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 tbsp each dried basil and oregano
• 1⁄2 cup chicken broth

Conclusion

With the right cut, seasoning, and cook time, crockpot pork tenderloin delivers perfect results every time.

For incredibly moist, fall-apart tender pork loaded with flavor, remember to:

• Use pork tenderloin, not pork loin.
• Generously season the pork.
• Cook on low heat to 145°F internal temperature.
• Let the pork rest before slicing.

Now you can create amazing homemade meals with juicy, tender crockpot pork tenderloin!