Crock Pot Pork Loin and Apple Recipe
How to slow cook pork tenderloin
Servings: 5 servings
Equipment
- 1 large skillet
- Slow Cooker
Ingredients
- 2 pork tenderloins 2 - 2½ pounds
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil for searing
- 3 cloves garlic minced
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 sprigs rosemary
Instructions
- Pat the tenderloins dry and rub with salt, pepper, and garlic powder. Sear in a hot skillet with the olive oil for 2 to 3 minutes per side, until browned on all sides — this happens on the stovetop, not in the crock pot, and it's where most of the flavor in this recipe actually comes from.
- Whisk together the broth, mustard, honey, and minced garlic in a small bowl.
- Place the seared tenderloins in the slow cooker, tuck the herb sprigs alongside, and pour the broth mixture around — not over — the meat.
- Cover and cook on LOW for 2 1/2 to 3 hours. Start checking the internal temperature around the 2-hour mark.
- Pull the pork at 145°F to 150°F; it will climb a few more degrees while it rests.
- Remove the pork and tent loosely with foil. Rest 10 minutes before slicing — this is what keeps the juices in the meat instead of on the cutting board.
- Pour the liquid from the slow cooker into a small saucepan and simmer for a few minutes to thicken slightly, then spoon it over the sliced pork.
Notes
Important: Always check the internal temperature of the pork loin—it should reach 145°F for safe, juicy doneness. Overcooking can dry it out.