Slow Cooker Pork Tenderloin
Tender pork slow cooked in an easy to make savory gravy that's served over a bed of creamy mashed potatoes is a delicious meal after a long day at work.
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.