Slow Cooker Pork Tenderloin (Printer-Friendly)
Tender pork cooked slowly with onions and savory gravy for a moist, flavorful main dish.
# What You’ll Need:
→ Produce
01 -
1 medium onion, thinly sliced
→ Meat
02 -
2 pork tenderloins (about 1 to 1.2 pounds each), patted dry
→ Pantry
03 -
1 tablespoon olive oil
04 -
2 cups low-sodium beef broth
05 -
1 packet pork gravy mix (about 28 g)
06 -
2 tablespoons salted butter, sliced
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Steps to Make This:
01 -
Lightly spray a 6- or 8-quart slow cooker with cooking spray. Arrange the sliced onions evenly at the bottom of the cooker.
02 -
Pat pork tenderloins dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear each tenderloin on all sides until evenly browned, about 2-3 minutes per side. Transfer seared tenderloins onto the bed of onions in the slow cooker.
04 -
Pour beef broth around the tenderloins in the slow cooker. Evenly sprinkle the pork gravy mix over the meat and onions.
05 -
Place sliced butter evenly on top of each tenderloin. Cover and cook on low for 2 to 2.5 hours, or until the internal temperature reaches 145°F and onions are soft.
06 -
Remove tenderloins and slice. Serve immediately with the cooking juices as gravy.
# Additional Notes:
01 -
For thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons water and whisk into cooking juices. Heat on high until thickened.
02 -
Do not overcook pork to avoid dryness; internal temperature should reach 145°F.
03 -
Sautéing onions beforehand adds deeper flavor but is optional.
04 -
Store leftovers in airtight container refrigerated up to 3 days or frozen up to 3 months.