Slow Cooked Pork Tenderloin

Slow Cooked Pork Tenderloin

This dish is a masterclass in slow-cooked perfection, transforming tender pork tenderloin into a symphony of succulence. Set it and forget it as the flavors meld in the crockpot or slow cooker, creating a delectable masterpiece that’s perfect for busy days or special occasions.


  • 1 kg pork tenderloin
  • Salt and freshly ground black pepper

For the Marinade:

  • 1/4 cup soy sauce
  • 1/4 cup chicken or vegetable broth
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon dried rosemary (or 1 teaspoon fresh rosemary leaves)


Prepare the Pork Tenderloin:

Pat dry the pork tenderloin with paper towels to ensure proper seasoning and browning.

Seasoning the Meat:

Season the pork tenderloin with salt and freshly ground black pepper. This simple step lays the foundation for a flavorful dish.

Create the Marinade:

In a bowl, whisk together soy sauce, chicken or vegetable broth, honey, Dijon mustard, minced garlic, dried thyme, and dried rosemary. The marinade infuses the pork with a harmonious blend of flavors.

Marinate the Tenderloin:

Place the seasoned pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it’s coated evenly. Let it marinate for at least 30 minutes or up to 8 hours in the refrigerator.

Slow cooking

Transfer the marinated pork tenderloin along with the marinade to your slow cooker or crock pot. Arrange the meat so it’s evenly distributed.

Slow Cooking Time:

Cover the cooker  and set it to low heat. Let the pork tenderloin cook for 4-6 hours, depending on the size of the tenderloin and your desired level of tenderness.

Basting and Glazing:

During the cooking process, occasionally spoon the marinade over the pork to baste and glaze it. This enhances the flavor and moisture of the meat.

Check Doneness:

Use a meat thermometer to check the internal temperature of the pork tenderloin. It should read 145°F (63°C) for safe consumption.

Rest and Serve:

Once the pork is cooked to perfection, remove it from the cooker and let it rest for a few minutes. This allows the juices to redistribute for ultimate succulence.

Slicing and Presentation:

Slice thePork Tenderloin into medallions. Drizzle some of the remaining cooking juices over the slices for an extra burst of flavor.

Plating Perfection:

Serve the tender and juicy pork tenderloin slices with your choice of sides, such as roasted vegetables, mashed potatoes, or a crisp salad.

This dish embodies the balance of ease and elegance, showcasing how a simple marinade and the gentle heat of the cooker can result in a culinary triumph.

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