Crockpot pork tenderloin

Discover the ultimate crockpot pork tenderloin recipe that’s perfect for busy weeknights. This easy, flavorful dish combines tender pork with a delicious spice rub made from brown sugar, smoked paprika, garlic powder, and more. Cooked to perfection in a slow cooker with beef broth and butter, this recipe ensures juicy, melt-in-your-mouth pork every time. Ideal for family dinners or meal prep, this pork tenderloin is sure to become a favorite.

Ingredients

• 2 pork tenderloins (about 1 pound each)
• 1/2 cup beef broth
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper (or to taste)
• 1/4 cup butter (cut into pats)
• Chopped parsley (optional, to taste)

Instructions

1. Prepare the Pork Tenderloins:
Start by trimming off any excess fat and the silver skin from the pork tenderloins. The silver skin is the tough part that might cover some of each tenderloin and can be easily removed with a sharp knife.

2. Add Broth to the Slow Cooker:
Pour the beef broth into your slow cooker to provide a flavorful base for the pork.

3. Make the Spice Rub:
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. Stir the spices together until well mixed.

4. Coat the Tenderloins:
Using your hands, rub the spice mixture all over the tenderloins. It’s easiest to do this on a plate, working with one tenderloin at a time. Make sure each tenderloin is evenly coated with the spice rub.

5. Slow Cook the Pork:
Place the pork tenderloins in the slow cooker. Add any excess spice rub that might have fallen off onto the plate. Place the pats of butter on and around the tenderloins. Close the lid of the slow cooker.

6. Cook to Perfection:
Cook on low for about 2 hours or on high for about 1 hour. Cooking times can vary, so start checking for doneness at the 2-hour mark on low or the 1-hour mark on high. The internal temperature should reach between 145°F-150°F for medium (after resting). If the tenderloins are larger than 1 pound each, they may take longer to cook.

7. Rest and Serve:
Once done, remove the tenderloins from the slow cooker and let them rest for 5 minutes. Slice into medallions. You can either return the slices to the slow cooker to toss with the sauce or plate them and spoon the sauce over top. Garnish with chopped parsley if desired.

Notes:

• This recipe serves 6-8 people, depending on portion size.
• If you only want to cook one 1-pound pork tenderloin, halve all the ingredients except for the beef broth.
• For pork loin, a tougher cut, you’ll need to cook it for a longer period.
• Pork is safe to eat at 145°F in the thickest part. A little bit of pink is okay. Use an instant-read meat thermometer to avoid overcooking or undercooking.