Slow Cooker Pork Tenderloin
Transform your dinner into a masterpiece with this tender and flavorful slow cooker pork tenderloin recipe, perfect for weeknights or special occasions. This dish combines succulent pork tenderloin, perfectly seasoned with a blend of paprika, thyme, garlic, and onion powder, then seared to lock in its rich taste. The slow cooker does the rest, bathing the pork in a luxurious sauce made from chicken broth, soy sauce, balsamic vinegar, and brown sugar for unparalleled depth and sweetness. Finished with a simple cornstarch gravy, this recipe ensures every bite is juicy, melt-in-your-mouth perfection. With minimal prep and the ease of slow cooking, this pork tenderloin is a stress-free way to impress your family or guests. Serve it sliced with the velvety gravy and pair with mashed potatoes or roasted veggies for an unforgettable meal.
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Onion powder
- 1 cup Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
Instructions
In a small bowl, combine salt, black pepper, paprika, dried thyme, and onion powder. Rub this spice mix evenly over the pork tenderloin.
Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This step locks in flavor. Once browned, set the pork aside.
In a medium bowl, whisk together the chicken broth, soy sauce, balsamic vinegar, brown sugar, and minced garlic.
Place the seared pork tenderloin in the slow cooker. Pour the prepared sauce over the top, making sure the pork is evenly coated.
Cover the slow cooker with the lid and cook on low for 4-5 hours, or until the pork reaches an internal temperature of 145°F (63°C) and is fork-tender.
Once the pork is done, remove it from the slow cooker and let it rest for 10 minutes before slicing.
To make the gravy, pour the cooking liquid from the slow cooker into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir the mixture into the simmering cooking liquid. Continue to cook, stirring constantly, until the gravy thickens, about 2-3 minutes.
Slice the pork tenderloin and serve with the prepared gravy drizzled on top or on the side.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 5.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 810 mg | 17% | |
*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.
