Pork Tenderloin is a very tender cut of pork, hence the “tender” in it’s name. It’s not the first cut of meat I would think to cook in a crockpot. Typically, tougher cuts of meat benefit the most from a long low and slow cook time in a crockpot. That long cook time spent in the crockpot tenderizes less expensive tougher cuts of meat. I had a pork tenderloin in the fridge that I initially purchased to make Wiener Schnitzel, a family favorite, but it’s pretty labor intensive to make and I was feeling decidedly lazy. So I changed up my plans and decided to give this recipe a try instead.
Rinse pork tenderloin roast under cold running water and pat dry with paper towels and season roast with salt.
In a small bowl stir together, garlic powder, ground ginger, dry mustard, thyme, and pepper.
Rub the seasoning mix over the entire roast massaging it in with your hands.
Heat a tablespoon of olive oil in a large skillet over medium heat.
Brown the seasoned pork roast in the skillet on all sides.
Transfer browned pork roast to a slow cooker.
Add chicken broth and soy sauce to the skillet to deglaze the skillet.
Scrape up any browned bits in the pan with a wooden spatula.
Bring broth to a simmer then pour it over the browned pork roast in the slow cooker.
Add lemon juice to the slow cooker and the sliced mushrooms if using them.
Cover and cook for 8-9 hours on low or 4-5 hours on high.
When ready to serve, remove roast from the slow cooker and tent with foil to keep warm.
Pour gravy into a saucepan.
Heat over medium high heat and bring the gravy to a simmer.
Combine ½ cup water and corn starch in a measuring cup to make a slurry.
Add the cornstarch slurry to the gravy and stir until gravy thickens. Remove from heat.
Shred pork roast with two forks.
To serve place a bed of mashed potatoes in a bowl. Top potatoes with shredded pork and gravy.
Garnish with freshly chopped parsley if desired.
I was dubious about how this was going to turn out. There’s a very short list of ingredients and I was sure it would be bland. Boy oh boy, was I pleasantly surprised! The pork is fork tender and very flavorful and the gravy is phenomenal! Browning the pork adds loads of good flavor and I don’t recommend skipping that step. I love that it uses such a few number of ingredients yet produces such a tasty easy to make meal.
I’ve never had much luck getting gravy to thicken with cornstarch in the slow cooker; transferring the sauce into a saucepan to thicken it on the stove is brilliant. I can’t believe I never thought to do that with several other slow cooker recipes where I need to thicken the gravy. This simple technique works beautifully. A huge shout out to Trisha at Sparklesofyum.com for posting this wonderful recipe on her website. Be sure to head on over and check out her website. She has loads and loads of delishious recipes to try! This one is definitely a keeper that I will be making again and again. Thank you Trisha!
Slow Cooker Pork Tenderloin
Equipment
- Slow cooker
Ingredients
- 2 lb pork tenderloin
- 1 tsp garlic powder
- ½ tsp ground ginger
- ½ tsp dry mustard
- ½ tsp dried thyme
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 tbsp soy sauce
- 4 oz can sliced mushrooms, optional
- 2 tbsp lemon juice
- 3 tbsp corn starch
- cooked mashed potatoes
- fresh chopped parsley, for garnish
Instructions
- Rinse pork tenderloin roast under cold running water and pat dry with paper towels.
- Season roast with salt.
- In a small bowl stir together, garlic powder, ginger, dry mustard, thyme, and pepper.
- Rub seasoning mix over the entire roast massaging it in with your hands.
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Brown the seasoned pork roast in the skillet on all sides.
- Transfer browned pork roast to a slow cooker.
- Add chicken broth and soy sauce to the skillet to deglaze the skillet, scraping up any browned bits with a wooden spatula.
- Bring chicken broth to a simmer then pour it over the browned pork roast in the slow cooker.
- Add mushrooms and lemon juice to the slow cooker.
- Cover and cook for 8-9 hours on low or 4-5 hours on high.
- When ready to serve, remove roast from the slow cooker and tent with foil to keep warm.
- Pour gravy into a saucepan.
- Heat over medium high heat and bring the gravy to a simmer.
- Combine ½ cup water and corn starch in a measuring cup to make a slurry.
- Add the cornstarch slurry to the gravy and stir until gravy thickens. Remove from heat.
- Shred pork roast with two forks.
- To serve place a bed of mashed potatoes in a bowl. Top potatoes with shredded pork and gravy.
- Garnish with freshly chopped parsley if desired.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35