Crock-Pot pork tenderloin

If you like pork tenderloin, I guarantee you will love this!

Crock-Pot Pork Tenderloin recipe from Living Well Kitchen - takes less than 10 minutes prep time and about 4 hours to cook

Here’s why:

1) It takes less than 3 minutes to prepare and is super fantastically easy

2) The pork cooks in a Crock-Pot {read: easy}

3) Not only do you get a lean but amazingly flavorful slice of pork, it also makes this to-die-for gravy {that is perrrrfect over these smashed potatoes!}

#Crock-Pot Pork Tenderloin #recipe from Living Well Kitchen - takes less than 10 minutes prep time and about 4 hours to cook

When I prepared this for one of my recipe testers, she said “this might be my favorite meal you’ve ever made. Will you give this recipe to my mom please?”

That’s a pretty bold statement considering I make her try my recipes feed her delicious meals all the time!

This meal is also pretty inexpensive. One pound of pork tenderloin is less than $5 and frozen green beans were on sale for 89 cents at Langenstein’s {the grocery store by my house}, and my smashed potatoes were leftovers {and they came from a 10 pound bag of potatoes for $2.50!}

So I definitely spent less than $10 for the entire meal

If you’re worried about putting pork tenderloin in the slow-cooker because you think it might dry out, don’t be! It is falling apart {I could hardly slice it without it shredding. You definitely don’t need a knife for this meal!} and all that gravy in the slow cooker goes beautifully served over the pork.

#CrockPot Pork Tenderloin #recipe from Living Well Kitchen - takes less than 10 minutes prep time and about 4 hours to cook

Pork tenderloin is a lean cut of pork and typically has very little visible fat, so it also makes it an easy choice when you’re preparing this meal. You don’t have to bother cutting off any fat {usually}.

Make sure you buy the pork that has no added solutions or marinade!

All that marinade or solution does is add tons of sodium and a bunch of chemicals and other weirdo ingredients.

And this pork totally beats any pre-marinated pork you’d buy at the store. Scouts honor

Crock-Pot pork tenderloin

Prep Time: 4 minutes

Cook Time: 4 hours

Yield: Serves 4

Calories per serving: 197

Crock-Pot pork tenderloin

This easy pork tenderloin slow cooks to perfection in your Crock Pot ~ takes less than 5 minutes to prepare and cooks in 4 hours.

Ingredients

  • 1 to 1.25 lb. pork tenderloin or pork loin
  • 1 cup water
  • 1 cup red wine* {make sure it's one you like drinking!}
  • 1 TBSP Worcestershire sauce
  • 1 TBSP minced garlic {about 3 cloves}
  • 2 TBSP dried minced or chopped onion
  • 1/2 tsp onion powder {or additional dried minced onion}
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cornstarch
  • 1/2 tsp sugar
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • dash of turmeric, optional
  • dash of nutmeg, optional

Instructions

  1. Put the pork tenderloin in the bottom of a Crock-Pot.
  2. Pour in water, wine, and Worcestershire sauce into the Crock-Pot.
  3. Top the pork with minced garlic.
  4. In a small bowl, stir together remaining ingredients. Sprinkle mixture over pork.
  5. Cover Crock-Pot and cook on Low for 4 hours. {If possible, flip pork over after 3 hours.}
  6. Serve pork with the gravy that has formed - especially good over smashed potatoes
  7. *Note: You can use less wine if you want. Chicken or beef broth will also be good. Just make sure the liquid totals 2 cups.
  8. Nutrition Facts per 1/4 entire recipe {about 4 oz. pork and 1/4 of the gravy}:
  9. 197 calories, 4g fat (0g saturated), 7.1g carbohydrates, 0.3g fiber, 24.5g protein
  10. Based on this recipe from allrecipes.com
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http://memeinge.com/blog/crock-pot-pork-tenderloin/

Crock-Pot Pork Tenderloin

by Meme Inge

Prep Time: 5 minutes

Cook Time: 4 hours

Keywords: slow-cooker entree dairy free egg-free gluten-free healthy high protein low-carb soy-free nut-free pork

Print this recipe

Ingredients (Serves 4)

  • 1 to 1.25 lb. pork tenderloin or pork loin
  • 1 cup water
  • 1 cup red wine* {make sure it’s one you like drinking!}
  • 1 TBSP Worcestershire sauce
  • 1 TBSP minced garlic {about 3 cloves}
  • 2 TBSP dried minced or chopped onion
  • 1/2 tsp onion powder {or additional dried minced onion}
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cornstarch
  • 1/2 tsp sugar
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • dash of turmeric, optional
  • dash of nutmeg, optional

Instructions

Put the pork tenderloin in the bottom of a Crock-Pot.

Pour in water, wine, and Worcestershire sauce into the Crock-Pot.

Top the pork with minced garlic.

In a small bowl, stir together remaining ingredients. Sprinkle mixture over pork.

Cover Crock-Pot and cook on Low for 4 hours. {If possible, flip pork over after 3 hours.}

Serve pork with the gravy that has formed – especially good over smashed potatoes

*Note: You can use less wine if you want. Chicken or beef broth will also be good. Just make sure the liquid totals 2 cups.

#Crock-Pot Pork Tenderloin #recipe from Living Well Kitchen - takes less than 10 minutes prep time and about 4 hours to cook

Nutrition Facts per 1/4 entire recipe {about 4 oz. pork and 1/4 of the gravy}:

197 calories, 4g fat (0g saturated), 7.1g carbohydrates, 0.3g fiber, 24.5g protein

Based on this recipe from allrecipes.com

Powered by Recipage

Meme

Comments

  1. Can’t wait to try this!! Gotta love the crock pot :)

    • it’s soo good! Crock-pots are the best!

      • Dianne Stafford says:

        I am trying this out today! I had a larger pork loin about 4.95 lbs and will serve to my daughter and son-in-law tonight. Of course I did the math to increase the ingredients for a larger roast. Excited to try this!
        Thank you
        Dianne

  2. I just made this for dinner tonight and I was terribly disappointed. It was, to be blunt, gross. The pork was dry and flavorless. I used a really good wine and added extra seasonings (just because that is what I usually do with any recipe) but it was still not good. My husband, myself and my children all could not eat it. We sufficed on the pasta and spinach I served along with it. Hopefully we can salvage the pork, mask the flavor it does have and make it into bbq pork sandwiches.

    • I’m so sorry you didn’t enjoy it! I’m not sure what went wrong because I {along with many others} have had great success with the recipe. I hope you were able to salvage the leftover pork.
      Thank you for your honest feedback

    • I too was so disappointed with this recipe. Unfortunately, I chose to serve it to visiting family. They were polite about it, but I was very embarrassed to serve such a poor meal. Guess I should try these things out on myself before subjecting guests to it.

  3. Dariablue says:

    I made this for dinner this evening and it was absolutely wonderful, this recipe is definitely a keeper! We served it with fresh green beans and mashed potatoes. With a little extra cornstarch the liquid made a wonderful gravy, needless to say everyone had seconds.

    • Oh I am so happy that you and your family enjoyed it!!! It is one of my personal favorites :)
      Thank you for taking the time to come back and comment!

  4. It’s currently in the crockpot cooking. It was a 2.5lb roast, so i adjusted the ingredients. We’ll see how it turns out!

    • Great! Can’t wait to hear how you like it!

      • Connie Mitroff says:

        Does it need to cook it longer if 4 1/2 lbs. of pork tenderloin is used?

        • Yes; I don’t know the exact time. I would do it for at least 6-8 hours and check. I would just keep an eye on it. Sorry I can’t give you a more accurate time; I just have never made it with a larger piece of pork

      • I’m using a 4.50 lb roast. Can I cook it on high for 4+ hours or would that dry it out?
        It’s in the crockpot now.

        • I think you should be ok. I’ve never used more than 2 pounds.
          I would make sure that you increase the amounts of the other ingredients to make sure there is enough sauce for the pork {so multiply everything by 4 since you are using 4 times as much meat}. Hope that helps! Enjoy!

  5. mike sabo says:

    Making this right. The whole house smells like heaven. Can’t wait to try it.

  6. This was delish!!!! I can’t imagine what could happen for it not to be good. Best and most tender pork loin I’ve ever made. Thank you!

    • I completely agree! So glad you enjoyed it, and thanks so much for taking the time to come back & comment!!

      • Can I cook longer than 4 hours??

        • I have not tried that yet. I think it would be ok; probably just fall apart a little more. The gravy should keep it pretty moist.
          You could try a larger cut of pork or a bigger piece of tenderloin which would need a longer cooking time.
          Hope that helps!

  7. Does adding both fresh garlic and garlic powder cause this to be too “garlicky”? Also, I don’t like onions and wouldn’t be adding that to my meal. Would it still taste good that way?

    • I didn’t find it to be too garlicky but I really like garlic. The flavor mellows out a lot while cooking for 4 hours.
      As for the onions, I think it would still be good, just won’t have as much flavor. You could try sprinkling with some chives or green onions for a less onion but still add flavor. However, I think it would still be tasty if you omitted the onion ingredients {both dried minced onion and onion powder} entirely.
      Hope that helps!

  8. Made this recipe tonight and it was delicious!! I took out most the liquid from the pan and made gravy and poured it on top and it was falling apart as I was trying to cut the meat into portions. Totally would recommend making this recipe!! Definitely a “do-over”.

    • I’m so glad you liked it Melissa, and thanks for taking the time to come back and comment!! This pork is one of my all-time favorites

  9. Stephanie says:

    Just finished my tenderloin must say impeccable tender juicy an my family’s enjoying every bite. Thanks for the recipie.

  10. Got a big slow cooker for Christmas and have tried a bunch of recipe. Must admit I’ve made a few things with mixed results but this was good. I may never roast a Pork Tenderloin in the oven ever again!

    I had a probe to keep an eye on temperature and I ran it at high – with a huge loin. Put some onions cut up on the bottom and half way through added potatoes to elevate the pork so the probe would go in deeper. I was afraid it was too close to the edge and wouldn’t register correctly. All went well.

    I must admit I used different seasonings but the basic recipe was delicious.

    When we added the gravy I made from the stock with flour and butter it elevated it to supurb! the mashed potatoes disappeared under layers of sauce and string beans were a memory.

    Thank you!

  11. I made this for my family last night. It was bland and flavorless. I cook with wine and minced garlic regularly, so I thought this sounded great.

    • I’m so sorry it didn’t turn out well. Thanks for taking the time to come back and give an honest critique.
      It is one of my favorite recipes, but we all have different tastes :)

Trackbacks

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