Calling All Crock Pot Mommas

Funny, I was going to give you the recipe that Anette and Rebecca are talking about too! It’s SO SO SO good. It’s my go-to dish when we have company for dinner. Except instead of serving the juices as au jus, I put as much of the liquid as I can scoop up (normally about a cup or cup and a half) into a covered skillet. Boil the liquid, then add about ¾ of a cup of cream (heavy, light, any will do fine), then lower to medium and let the sauce thicken for about 10 minutes or so. It makes a really nice, rich gravy that I serve with the pork and pasta.

Amazing Pork Tenderloin in the Slow Cooker

Ingredients
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions
1.Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

We love pork with sauerkraut. Pork tenderloin, 1 jar of kraut, 1 can of beer, mustard seed, caraway seed... cook 6-8 hrs. The longer the better.

I have also made a sweet pork. Pork tenderloin, whole bottle of BBQ sauce, 1 can mango/peach/apricot nectar, 1 jar apricot/peach preserves... can even add the fresh fruit chunks or canned, cook 6-8hrs.

I cook pork tenderloin quit often. You don't need to brown it first. Just put it in the crock pot. I usually cook it on low for 7-8 hours for that size. You can also test it with a fork. I usually get it fall apart with a fork touch. Everything else sounds pretty good. I usually just marinate over night in Italian Dressing and do not add water.

Anette H. gave you the exact same recipe I was going to. This tenderloin is awesome!! I've subbed the water & red wine with Chicken Broth and it's still fantastic. I usually let it cook on low for 6-8 hours, you can't over-cook it, it just gets more and more tender. Yum!

I start by marinating it with..... 2 tsp of melted butter, galic salt, ground pepper,and dried crushed rosemary or 4 tsp. if fresh rosemary. Rub it really good then wrap it up w/ suran wrap put it in the frig for 1 or 2 hrs. Then put it in the pot with tin foil wrapped around it for the rest of the day. The longer you cook it the softer it SHOULD get as long as you have liquid in it. I also use some sort os broth in the water.
Let us know how it turned out for you

Honestly, I put mine in fresh from the package at about 8 a.m. on high, then let it go all day long...making sure to keep plenty of liquids...then when I come home or around 4 or 5 p.m., I turn it down to low. Good luck!

I cook pork all the time in the crockpot and never had it be tough. However, tenderloin doesn't cook quite as well in the crockpot as Butt or Shoulder. I did just make a 10 lb tenderloin in the crockpot several days ago since it was on sale :) Turned out quite tender.

Slice some onions and lay on the bottom of the crockpot (1 med onion should do it)

Lay the raw pork on top of the onion.

Coat with lipton onion soup mix (rub it on like you would a meat rub)

Add a can of beef broth and 1 cup of ginger ale or rootbeer (sounds crazy, I know)

Cover and cook on low for awhile - 6 hrs? I cook mine for 24 but I make WAY more than you are.

Pull pork apart with forks and discard any extra fat chunks (won't be too many on a tenderloin.

Re-cover and cook on low for another 1 hr or so so it can suck up all the juice.

Serve on buns or just alone as a meat with side dishes. Should be as tender as can be :)

Good luck!

I recommend this blog for all crockpot recipes - each recipe is tested by the writer's family and full reviews are given: http://crockpot365.blogspot.com/. Good luck :)

I cook pork tenderloin in the crockpot all the time. I usually just throw it in with a little water and whatever seasoning I want (if it's not already seasoned). No need to brown first! I cook it on high for 4 hrs, or med / high for 6 hrs. If I remember to do it early in the day, I cook it on low for 8 - 10 hrs. It usually just falls apart it's so tender. Regardless of how long it's in there, I usually turn it a couple of times so it cooks evenly. For the two smaller pieces you have, it sometimes takes less than 4 hrs on high. So you would need to check on it to make sure it doesn't overcook.