Easy crock pot pork tenderloin takes less than 10 minutes to prepare and slow cooks to perfection in 4 hours. Made with wholesome ingredients and no onion soup mix packet, this melt in your mouth pork comes with its own gravy.
About Crock Pot Pork Tenderloin
If you like pork tenderloin, onions, garlic and red wine, then you will love this pork! Why? Here are a few reasons:
- It takes less than 10 minutes to prepare and is super fantastically easy thanks to the slow cooker.
- Not only do you get a lean but amazingly flavorful slice of pork that practically melts in your melt, it also makes this to-die-for gravy that is literally made for mashed potatoes.
- I filmed a video for you to see exactly how you cook this. The extended version is in the recipe card at the bottom of this post.
This is hands-down the most popular recipe on my blog and has been since I originally posted it in 2013. I’ve also made it countless times (so I could test different versions and alternatives to report back to you!) so I know it’s a crowd pleaser.
I get messages from readers, family, and friends all the time sharing how much they loved this recipe. And when I made it for my niece and nephew recently, they were already planning the next time this would be on their weeknight menu.
What is Crock Pot Pork Tenderloin
Lean pork tenderloin is cooked in a slow cooker in a red wine, garlic, and onion sauce to infuse it with tons of flavor.
The gravy this Crockpot Pork Tenderloin has
Because the sauce is made up of wine and water with only a little cornstarch sprinkled over the pork, you will find that it is a rather thin gravy. I personally like this.
However, if you’d like a thicker gravy, when the pork is done, you can whisk together 1 tablespoon of cornstarch and 1/4 cup cold water until no lumps remain.
- For a slightly thicker gravy, stir the mixture into the slow cooker and cover. Let sit for 10-15 minutes. The gravy will be a little thicker.
- For a very thick gravy, remove the pork from the slow cooker and pour the gravy into a small-medium saucepan. Heat over medium-low and stir the cornstarch mixture into the hot liquid. Whisk until combined and it slightly thickens. Then serve this over the pork tenderloin.
Crock Pot Pork Tenderloin Ingredients
Wine: Be sure you pick a really tasty red wine to use. You want to use a wine that you would actually drink because you will taste the wine in this dish. I have tested the recipe using Pinot Noir, Syrah, Cabernet Sauvignon, and Merlot. All were tasty in my opinion.
Pork: I use a pork tenderloin that is between 1 and 2 pounds. You can cook 2 (one pound) tenderloins in the slow cooker as well. See below for tips to double the recipe since the ingredient measurements in the recipe are listed for a 1 to 1.25-pound pork tenderloin.
Garlic: You’ll use fresh garlic as well as dried garlic powder, so this has a lot of garlic flavor which I love. If you are out of fresh garlic, there is an option to only use garlic powder: use 1/2 teaspoon in place of the tablespoon of minced fresh garlic.
Onion: There is a lot of onion flavor in this recipe thanks to the combo of onion flakes and onion powder. Cut the amount in half if you want less onion flavor. You can also use fresh onion in place of the dried onion by using 1/2 cup minced fresh onion in place of the onion powder and onion flake combo.
Spices: This recipe has lots of spices. Dried onion flakes, onion powder, garlic powder, salt, pepper, and paprika. I think these are all mandatory. Occasionally, I’ll add a dash of nutmeg and/or turmeric, but I took it out of the original recipe because I don’t think it really has too much effect on the flavor of the pork.
Sugar: While the sugar is optional, I highly recommend it! I use granulated sugar (no need to get a fancy sugar for this recipe).
Tips for buying pork tenderloin:
- Make sure you buy the pork that has no added solutions or marinade.
- The marinade or solution won’t add anything to your meal other than a lot of sodium and flavorings that might negatively affect this recipe. Not to mention that this pork totally beats any pre-marinated pork you’d buy at the store.
- This recipe is for pork tenderloin, but other people have had success with using pork loin. Pork loin is usually thicker, so you will need to cook it for a longer period of time. Be sure to use a thermometer and cook it to an internal temperature of at least 145°F.
- If you’re worried about putting pork tenderloin in the slow-cooker because you think it might dry out, don’t be! It is seriously tender, and you definitely do not need a knife for this meal. Plus, all that gravy in the slow cooker goes beautifully served over the pork.
Cost of Crockpot Pork Tenderloin:
- Pork 1 pound: $5.99
- Red wine 3/4 cup: $2.88
- Worcestershire sauce 4 teaspoons: $0.40
- Fresh garlic 1 tablespoon: $0.18
- Dried minced onion 2 tablespoons: $1.38
- Cornstarch 2 teaspoons: $0.04
- Garlic powder 1/2 teaspoon: $0.04
- Salt 1/2 teaspoon: $0.01
- Sugar 1/2 teaspoon: $0.01
- Onion powder 1/4 teaspoon: $0.08
- Paprika 1/4 teaspoon: $0.06
- Black pepper 1/4 teaspoon: $0.06
TOTAL COST: $11.13 (Based on San Diego Sprouts 2019) or $2.78/serving
How to Make Crockpot Pork Tenderloin
It’s quite simple to make. Here’s how…
- Cut off the silver skin.
- Place the pork in your slow cooker.
- Add in liquid.
- Top with garlic.
- Stir together the spices, and sprinkle them over the pork.
- Cook and enjoy!
Tips for Making Slow Cooker Pork Tenderloin
What I love is that you do not have to sear the meat before cooking, and you don’t have to cut off fat from the pork tenderloin.
I highly recommend slicing off the silver skin which is a tough, shiny membrane of connective tissue. When you don’t remove it, you’ll have a few slightly unpleasant bites of tough, chewy meat because silver skin does not break down. I like to use kitchen scissors to remove the silver skin because I find it easier than using a knife. But you can easily slice it off using a knife.
Also, I like to flip the pork about an hour before it is done cooking. I think this helps the spice mixture distribute more evenly throughout the pork and infuses the gravy with extra flavor.
Variations
Ingredient Options:
- Wine: Make sure that when you make this you use a wine that you enjoy drinking because you will absolutely taste the wine.
- If you do not drink red wine, skip the wine and use an equal amount of unsalted broth. Chicken, beef, mushroom, and vegetable broth would all work. Try adding a splash of red wine vinegar or apple cider vinegar after cooking for more flavor.
- Note that I tested this recipe using chicken broth and found it to be not nearly as flavorful as the pork made with wine. Therefore, I highly suggest adding a little extra salt and seasoning when cooking the pork if you are not using wine.
- Something else to note is that when I tested with chicken broth, I had to strain the gravy to remove the fat rendered from slow cooking. For whatever reason, when I cook this in wine, it doesn’t need to be strained.
- Fresh Garlic: If you do not have fresh garlic, you can substitute it with additional garlic powder. Use 1/2 teaspoon garlic powder in place of the garlic cloves.
- Dried onion or onion flakes: You can use fresh onion in place of the onion flakes + onion powder. Use 1/2 cup minced fresh onion in place of all the dried onion flakes and powder.
- Spices: I like to add a dash of nutmeg and/or turmeric, but they are optional.
- Cornstarch: I have not tried it, but a commenter mentioned using arrowroot powder in place of the cornstarch with good results. I imagine you could also use (twice the amount) all-purpose flour in place of cornstarch. The cornstarch is only used as a thickener, not as flavoring.
- Sugar: You can technically skip the sugar, but I like the tiny bit of sugar to help bring out the sweetness of the wine that balances the intense onion and garlic flavors. In a side by side taste test, the one with sugar tastes better (and you only get 1/8 teaspoon added sugar per serving and that’s if you used every bit of gravy in the slow cooker).
How to Make Allergy Friendly: This recipe is dairy free, egg free, and nut free. If you use a gluten free Worcestershire sauce, it is gluten free. And if you use a soy free Worcestershire sauce, it is soy free.
Flavor Substitutions: If you aren’t a fan of red wine, garlic and/or onions, I do not recommend this recipe. Try my other delicious pork recipes like Pork Tenderloin with Vegetable Sauce, Crock Pot Pulled Pork, Slow Cooker Salsa Verde Pork, and Pork Chops, Apples, and Onions.
Alternative Prep & Cooking Methods: I have not tried this in the Instant Pot, but I assume it would work well. I would follow the directions except using a pressure cooker. Then cook on high pressure for 10 minutes, and let the pressure release naturally for about 10 minutes and serve.
Oops! What to do if you make a mistake:
- Used too much wine or water: If you use more liquid than the recipe calls for, your gravy will be a little thinner. You can follow the instructions for thickening the gravy using the suggestions above (and watch the video in the recipe card to see how).
- Not removing the silver skin: You can easily cut the silver skin off after cooking. You can also eat it; it will just be a little chewy and have a different texture than the meat.
- Cooked too long: The only problem with cooking the pork for too long is that is will be even more tender (and harder to slice); plus it can get a little dry. If you cook it too long, make sure to serve it with ample gravy. I like to shred the overcooked pork over a bowl of mashed potatoes and cover in the gravy. Delicious mistake!
Make Ahead Tips
There isn’t much prep time, but if you want to do anything ahead of time, you can stir together the spices and chop the garlic (keep covered in the fridge) up to 24 hours in advance.
You can also put everything into the slow cooker and refrigerate until ready to cook. However, be sure that you take the slow cooker out of the refrigerator at least 60 minutes before cooking, so the slow cooker doesn’t go from cold to hold too soon. This could cause the slow cooker to crack.
Storage Tips:
After cooking, transfer to an airtight container and keep in the fridge for up to 5 days. You can also freeze this in an airtight container for up to one month. I like the freeze it sliced in single sized containers, so I can defrost only what I need.
- To reheat from frozen, add to a microwave safe bowl and heat at 50% power in 90 second intervals until defrosted and warmed through.
- To reheat from the fridge, add to a microwave safe bowl and heat at 75% power at 60 second intervals until warmed through.
Frequently Asked Questions
How do you double this Crock Pot Pork Tenderloin recipe?
If you want to double this recipe, you can double all the ingredients except the liquid and onions. I found that it was too much onion when I doubled all the ingredients.
To double the recipe:
- Double all the ingredients except the wine, water, dried minced onion and onion powder
- Use only 1 cup water, 1 cup wine, 2 tablespoons onion flakes, 1/4 teaspoon onion powder
As for time when you double the recipe, you can add about 1 to 2 hours on LOW if you are using a 2+ pound pork tenderloin. For two (1 pound) pork tenderloins, I’d only add 30-60 minutes. Since slow cookers vary, I recommend using a meat thermometer to check to see if the internal temperature of 145°F.
Can you use pork loin in this recipe?
Technically, you can make this slow cooker pork tenderloin recipe using pork loin, but I have only tested it using pork tenderloin. A pork loin is usually larger and it’s an entirely different cut of meat, so be sure to look for a 1-2 pound pork loin if you use it in this recipe.
How long to cook pork tenderloin in crock pot?
It takes about 4 hours on LOW to cook crock pot pork tenderloin or 2 hours on HIGH in a slow cooker.
What size slow cooker do you use for crock pot pork tenderloin?
My slow cooker is 6 quarts, and I think it is a good size. I’ve also tried it in an 8 quart slow cooker with good results. This doesn’t fill up the slow cooker much, so I think you could go with a 4 quart slow cooker and be ok as well.
Nutrition benefits of pork tenderloin in a crockpot
This crock pot pork tenderloin is quite nutritious. Pork tenderloin is a great protein choice with many vitamins and minerals your body needs [see below].
Because you are not using an onion soup mix packet (like similar recipes recommend), you are able to control the amount of sodium and other ingredients that goes in this recipe. Compared to the recipe I based this off of, this has only 400mg sodium while the other has 918mg.
When paired with some carbohydrates and a veggie or two, you get a hearty, satisfying and healthy meal your whole family will love that you will love feeding to them!
Is pork tenderloin healthy?
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 since you don’t have to bother cutting off any fat.
Plus, pork tenderloin is a great change from your typical chicken dish. I feel like people always eat chicken because it’s familiar and lean and whatever. But pork is so underrated and it’s nutritious.
According to the Pork Checkoff website, pork is an excellent source (more than 20% of the recommended daily value) of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein. It’s a good source (meaning it has between 10% and 19% of the recommended daily value) of riboflavin, zinc and potassium.
What to serve with Slow Cooker Pork Tenderloin
In the pictures, you can see that I served it with these sautéed green beans and mashed potatoes. I’ve also served with roasted potatoes. To be honest, I’ve made this countless times and serve it with a multitude of sides.
Simply add a veggie and a carbohydrate — preferably one that can soak up the gravy — with this crockpot pork tenderloin, and you’re all set for a delicious, filling meal.
Final thoughts:
This is the most popular recipe on my blog for good reason. It is simple and delicious. 10/10 would recommend!
Bonus: if you have leftovers, you can always make BBQ Pork and Beans or Pork Fried Rice. Yay for saving money on tasty and nourishing food!
MORE MAIN COURSE SLOW COOKER RECIPES:
- Beef Carnitas Tacos
- Slow Cooker Chicken Tikka Masala
- Crockpot Vegetarian Lasagna
- Slow Cooker Maple Mustard Pork Chops and Onions
- Crockpot Buffalo Chicken Chowder
Crock Pot Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- 3/4 cup water
- 3/4 cup red wine or broth (see notes)
- 4 teaspoons Worcestershire sauce
- 1 tablespoon minced garlic about 3 cloves
- 2 tablespoons dried minced onion or dried chopped onion or onion flakes
- 2 teaspoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon onion powder or additional dried minced onion
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Put the pork tenderloin in the bottom of a slow cooker.
- Pour water, wine, and Worcestershire sauce into the slow cooker.
- Top the pork with minced garlic.
- In a small bowl, stir together remaining ingredients. Sprinkle mixture over pork.
- Cover slow cooker and cook on LOW for 4-5 hours (if possible, flip pork over halfway through cooking) or HIGH for 2-3 hours.
- Serve pork with the gravy in the slow cooker.
Video
Notes
Use only 1 cup water, 1 cup wine, 2 tablespoons onion flakes, 1/4 teaspoon onion powder. *Be sure to use a wine you enjoy drinking! *You can use less wine if you want or skip the wine altogether. Unsalted chicken or beef broth is ok, but you will likely need to add more spices. Make sure the liquid totals 1 1/2 cups. *To make a slightly thicker gravy, whisk together 1 tablespoon cornstarch and 1/4 cup cold water. Stir the mixture into the slow cooker and cover. Let sit for 10-15 minutes. The gravy will be a little thicker.
What to use in this recipe:
Meme
This recipe was originally published on January 15th, 2013. Recipe was re-tested, and text was updated.
Doesn’t this recipe look good?! You should probably share it:
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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.
Curious if you were using a pork loin instead of a tenderloin? Different things, and by some of the comments here, I notice people were using 4-5 lb pork loins and not the thinner
2-ish pound tenderloins.
That’s exactly what I think is happening. Like you said – pork loins & boneless tenderloin are 2 totally different cuts of meat and aren’t necessarily prepared the same way.
Agreed! I tried to be specific in the recipe that I used pork tenderloin. I have heard feedback from others that said they had success with a pork loin. Honestly, I wonder if people simply don’t like the flavor of red wine/onions/garlic. Who knows?
But if you like onions, garlic, red wine, and pork, then you will likely enjoy this recipe!! I make it almost once a month 🙂 So tasty!
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!
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!
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
could I use Red’s Apple Ale in place of the wine?
I’ve never tried that, so I can’t say for sure that it would be good. But I think that sounds delicious! Let me know if you try
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!
Making this right. The whole house smells like heaven. Can’t wait to try it.
Oooh I love the way it smells; hope you enjoy it!!
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!!
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
Just finished my tenderloin must say impeccable tender juicy an my family’s enjoying every bite. Thanks for the recipie.
You’re so sweet to come back and comment!! I’m so happy y’all enjoyed it 🙂
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!
I am so happy that everything worked out and you enjoyed it! Isn’t it nice how easy it is to make
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 🙂
I have to say these comments are somewhat confusing. I hope everyone is aware that a pork tenderloin is not the same cut of meat as a pork loin roast.
Pork tenderloins usually come in a one pound roast, or two one pound roasts in a package; totaling 2 pounds.
When I read all the comments about 4 and 5 pound roasts, I question that they have a pork tenderloin; more than likely they are cooking a pork loin roast. Different thing.
Maybe that’s why I’m seeing good reviews and bad reviews.
Hi Judy! I agree with you. This is one of my favorite meals, but I really like red wine and garlic and this has a distinct red wine and garlic taste. Let me know if you end up trying it 🙂
I just put this in the crockpot. I love garlic, too, so I even added extra. Never found I could add too much to a slow cooker recipe. 😉
Can’t wait to try it for dinner tonight!
Adding even more garlic sounds AMAZING! Hope you enjoyed it, Erin!! Thanks for your comment 🙂
Pork tenderloin was on sale this week so I decided to give it a try. I used to bake it in the oven but after eating it this way, I’ll never go back. You were right, it pretty much shredded as I sliced it but it is absolutely delicious. I had it with sweet potatoes and spinach. This one is definitely a keeper. Thank you!
I am SO EXCITED you enjoyed it! It’s one of my all time favorites 🙂 Yay for the slow cooker making this pork tenderloin a dream!
I made this last night and it was awesome. I even added mushrooms. The pork was so tender. I increased the seasoning to my taste. My husband loved it. Thank you!
Sandra!! I am SO HAPPY you enjoyed it! Adding mushrooms is a great idea! Thanks again for adding your comment. xo
I buy theHormel lemon/garlic tenderloin sealed in heavy plastic at Publix. I make this recipe with that piece of meat, costs $7.99 and feeds my husband and me for two meals. We make sliders using the buns from Publix fresh bakery rolls. I make slaw by buying the southern slaw packaged at Publix and add Marzetti cole slaw sauce for our slaw. I personally put bread and butter pickles, diced onions, with the slaw and add a dollop of Sweet Baby Ray’s bar b que sauce. I put black beans with Fage or sour cream as a side. Best meal and easiest meal….$8.00 for four meals….delicious!
Should you shear your meat in a pan before putting it in the crock pot ?
You can if you want, but I didn’t. I just threw it in the pot with everything else and it was delish! 🙂
hi there! i just made this today and while delish….i added carrots and potatoes to it which significantly increased the cooking time! ive never had that happen before! i fyou are adding other meal components i would definity add at least 2 hours on high at the beinning or end. if you opt for the end you could even take the roast and add it back for 15 minutes or so before serving!
That is so interesting and good to know!! Thanks so much for taking the time to come back and comment 🙂
I noticed a lot of folks used large porkloins , I buy mine at Costco and there large and long about 2ft or more and cut it into 2 or 3 pcs. Will try your recipe tomorrow for a dinner Birthday party for hubby. We usually make pulled or some other roast from them. Yours sound yummy so will try it to.
Great! Great for today’s playoffs.game hasn’t started yet and half eaten , thanks Rick in North Carolina
Woohoo!!! Glad you enjoyed it!
Trying this for dinner tonight. The spices smell good together to me.. I’m not sure why some people had bad experiences with this. I even added the dash of tumeric and nutmeg (I know the latter you have to be careful with how liberally you spice or that’ll be all you taste). Will comment back with the results. 🙂 First time making a pork tenderloin. I used a 1.5lb tenderloin and beef broth in place of the red wine and water. Very excited!
Thanks so much for coming back to comment, Amy!!
Doesn’t it smell glorious?! I cannot wait to hear how adding turmeric and nutmeg tastes!!
Enjoy! xo
Hi! Excited that you’re trying it 🙂
You’ll cook it on Low for 4 hours (see step 4 in the recipe instructions). Hope that helps!! Enjoy!!!
a mouthwatering meal!
planning to make it for company.
thank you so much!! Enjoy! xo
A busy week is always in need for a crock pot dinner and this looks perfect for a fall weekday dinner!
LOVE anything in the slow cooker! What a great idea!
If I could marry my crock pot I would–crazy but true I swear. Anthony is gonna be so happy with me when I make this for him!
Can you place all the ingredients in the crockpot the night before and then turn it on the next day?
Great question! I’ve never tried this, but I assume it would work. Just make sure to refrigerate the crockpot overnight. I’d be careful not to immediately start cooking on high because it could damage the crockpot (going from the cold fridge to the hot cooking); maybe let it sit out for about 30 minutes before starting cooking.
5 stars!! ***** This was FANTASTIC! I don’t understand the negative reviews at all!!! I am a self-proclaimed “Foodie” and this was absolutely delicious! My husband loved it too! It makes the house smell amazing!! My pork loin was about 1.8 pounds, and I did use the turmeric…I can’t tell that it made that much of a difference….thanks for a great recipe!! Will definitely make again!!
YAYYYYY!!! I am so excited you enjoyed it! Isn’t it so delicious?!
Thanks for taking to time to come back and share 🙂
xo
What if your not a wine person….how do you know which red wine to use ? If I drink wine I usually go for the sweeter tasting ones.
Great question! I would say your best bet is to use pinot noir — that’s what I use 🙂
Enjoy!
Made this tonight!! Absolutely delicious!!
The only minor adjustments I made were omitting the optional turmeric and nutmeg, and I used my homemade Worcestershire sauce. I also used chicken broth in place of the water. So for the 1.5 cups of liquid, it was 3/4 cup Cabernet red wine and 3/4 cup chicken broth.
Also, just FYI I used a slightly frozen pork tenderloin and just cooked it an extra hour…came out perfect!
Could you use white wine instead?
Hi Joanna! I haven’t tried it with white wine… only with red. I have tried it with chicken broth and it was still pretty good, so I think that white wine would be tasty 🙂
Let me know if you try it and how it goes!! xo
What if we don’t want it to be “fall apart” done? Would 2-3 hours on low work, as long as it’s at least 145 degrees and then covered for a while once removed?
Yes, I think it should! I found that cooking it on low instead of high helped it not fall apart as much. It will be very tender, but you should still be able to slice it without problems. Hope that helps! xo
I’ve never used a crock pot before but received one as a gift. I’m trying out this recipe tonight. Does it matter what size crock pot you use? Mine is a 7qt. And I have a 1 lb tenderloin that fits perfectly in the bottom.
So exciting!! That size should be fine! I think 6-7 quarts is an average size for a slow cooker — mine is 6 quarts and worked well with this recipe, so your size should work! Enjoy!
I made this today. It was absolutely delicious! Smelled good and had awesome flavor. Everyone in my family loved it. The juice/gravy was really tasty over homemade mashed potatoes too. I tweeked the recipe a little bit by only doubling the salt, pepper, worcestershire, minced garlic and onion. You can add more or omit seasononings and ingredients to your taste. That’s why I don’t understand the negative comments I read either? Unless they used the wrong cut of meat.
Again this is an excellent recipe and I will be adding it to one of my favorites! Thank you for sharing!
Just about to serve this. It’s lovely! I’m not a huge fan of the crockpot but I have two sick kids in the house so I needed something from which I could walk away. The only changes I made were I omitted the Worcestershire sauce (dietary restrictions) and added a little sumac instead, and I used arrowroot instead of cornstarch (another dietary restriction). I finished the gravy with a little butter for richness and I’m impressed! I’m a total food snob so I’m not quick to love others’ recipes but I’ll definitely make this again!
I just a got an Instant Pot for Christmas. I’ve read some reviews that the slow cooker function is not as good as using a slow cooker. I’d like to get rid of my slow cooker if i can switch over to the IP for those recipes so I’m taking an informal poll of people who use both. Do you still use your slow cooker now that you have an IP?
I am trying this recipe now but just realized it was for a tenderloin. I used a 1.5 lb pork roast sirloin boneless roast do you think it will be ok?
Hi Cinda! I think you should be ok 🙂 I might need to cook a little longer if it is thicker, but I imagine that it’ll still be delicious! Enjoy! xo
Tomorrow Tomorrow, I’ll eat this tomorrow it’s only a night away.
I’ve made this more times than I can count and the whole family loves it! We always use red wine and add a little extra Worcestershire sauce
Little bit shocked how good this actually was, luckily I’m single so its all mine! 0 Amazed how fall apart the meat was, definitely a favourite and will be made again very soon.
Yay!! That makes me so happy!! Thanks for coming back to share! xo
we have made this recipe a few times because it is so good!
This recipe looks delicious! Planning on making this tomorrow but I don’t have any dry onion or onion powder. Would it come out just as good using fresh onions instead? If so, any idea on the quantity of onions needed? Thank you!
Yay!! I haven’t tried it before, but I definitely think you could mince some fresh onions in place of the onion powder and onion flakes. I would use about 1/2 cup fresh minced onion in place of the 2 tablespoons onion flakes + 1/4 tsp onion powder. Hope that helps, and I’d love to hear how it turns out if you get a chance to come back and share!! 🙂
xo
Can you make this in the oven?
Hi Jennifer! I have not tried this in the oven, so I’m not sure how it would turn out when cooked in the oven. If you need an oven baked pork tenderloin, this recipe for Pork Tenderloin with Vegetable Sauce is a tasty option.