Slow Cooker Herb Crusted Pork Tenderloin
Tender, juicy, and bursting with flavor, this Slow Cooker Herb Crusted Pork Tenderloin is a showstopping yet effortless dinner option. Coated in a savory blend of garlic, fresh rosemary, thyme, and oregano, the pork is seared to golden perfection before slow cooking in a rich chicken broth to lock in moisture and infuse every bite with aromatic herbs. The recipe includes a luscious homemade gravy made from the slow cooker drippings, thickened to perfection for a velvety finish. Perfect for weeknights or special occasions, this dish is a stress-free way to serve up a gourmet meal that pairs beautifully with mashed potatoes or roasted vegetables. With minimal prep and just one slow cooker, it’s an easy, crowd-pleasing centerpiece for any table.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 2 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 tsp Dried oregano
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Chicken broth
- 1 tbsp All-purpose flour
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Rub the pork tenderloin with olive oil, ensuring it is evenly coated.
In a small bowl, combine the minced garlic, rosemary, thyme, oregano, salt, and black pepper.
Rub the herb mixture over the pork tenderloin, pressing it firmly to form a crust.
Heat a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the seared tenderloin to the slow cooker.
Pour the chicken broth into the slow cooker, around the pork tenderloin, ensuring not to wash off the herb crust.
Cover and cook on low for 4-5 hours, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the pork tenderloin from the slow cooker and let it rest on a cutting board for 10 minutes before slicing.
For the gravy, pour the remaining liquid from the slow cooker into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the flour and cornstarch with water until a smooth slurry forms.
Slowly whisk the slurry into the simmering liquid, stirring constantly until the gravy thickens, about 3-4 minutes.
Slice the pork tenderloin and serve with the prepared gravy. Enjoy!
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5995 mg | 261% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 228.3 g | 457% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 123 mg | 9% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4496 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
