Easy Slow Cooker Pork Tenderloin
Super low-maintenance, yet quite flavorful, this spicy slow cooker pork tenderloin is an easy meal you can cook once and eat twice. With a prep time of 15 minutes, it's a recipe for busy nights that will taste like it took you hours to make it.
Ingredients
- 2-3 lb pork tenderloin mine came in 2 pieces
- 2 large sweet onions sliced
- 1 cup hot water
- ¼ cup brown sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hot sauce of your choice
- 1 teaspoon minced garlic about 3 large cloves
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons cornstarch
Instructions
- Place onions in the bottom of slow cooker.
- Place pork tenderloin over the onions.
- In a small bowl, combine water, sugar, vinegar, soy sauce, hot sauce, garlic, salt and pepper. Mix well and pour over the pork.
- Cover and cook on low for 7 hours, or on high 3-4 hours, or until inserted thermometer reads 160°F.
- Transfer the pork and onions onto a platter. Tent with foil and let it rest for 10 minutes, while you finish the sauce.
- Carefully pour the liquid from the slow cooker into a saucepan. Bring it to boil.
- In a small dish, combine cornstarch with 1 tablespoon of water. Add it to the sauce. Cook the sauce until nice and thick, about 5 minutes.
- Serve the pork, sliced, with spicy sauce over mashed potatoes, or steamed rice. Leftovers are great for sandwiches, egg rolls, and with baked potatoes as well.
Notes
Storing Tips:
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop in a skillet with broth until warmed through.
- You can freeze cooked tenderloin as well for up to 2 months. Just defrost in the fridge and reheat fully before enjoying. Expert Tips:
- Cook the pork tenderloin until it registers 160ºF on a meat thermometer. This means 7 hours on low or 3 to 4 hours on high in the slow cooker. You don't want to overcook the tenderloin, or it will be tough and dry.
- You want to boil the sauce and add the cornstarch to thicken. If your sauce isn't thick and glossy, simply add a teaspoon more cornstarch and whisk to combine while you are simmering.
- Allow the pork tenderloin to rest outside of the slow cooker for 10 minutes before serving. This allows the meat to rest, distributing the juices evenly, so every bite is moist when you're ready to slice and serve.
- You can add other vegetables to the bottom of the slow cooker if desired. We add sliced onions, but you could also add carrots, celery, or parsnips. Make sure it's a sturdy veggie and that you cut it into 2-inch chunks.
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop in a skillet with broth until warmed through.
- You can freeze cooked tenderloin as well for up to 2 months. Just defrost in the fridge and reheat fully before enjoying. Expert Tips:
- Cook the pork tenderloin until it registers 160ºF on a meat thermometer. This means 7 hours on low or 3 to 4 hours on high in the slow cooker. You don't want to overcook the tenderloin, or it will be tough and dry.
- You want to boil the sauce and add the cornstarch to thicken. If your sauce isn't thick and glossy, simply add a teaspoon more cornstarch and whisk to combine while you are simmering.
- Allow the pork tenderloin to rest outside of the slow cooker for 10 minutes before serving. This allows the meat to rest, distributing the juices evenly, so every bite is moist when you're ready to slice and serve.
- You can add other vegetables to the bottom of the slow cooker if desired. We add sliced onions, but you could also add carrots, celery, or parsnips. Make sure it's a sturdy veggie and that you cut it into 2-inch chunks.
Nutrition
Serving: 1servingCalories: 335kcalCarbohydrates: 15gProtein: 41.6gFat: 10.8gCholesterol: 111.4mgSodium: 684.5mgSugar: 8.7g
* Disclaimer: All nutrition information are estimates only.
