Pork Tenderloin Slow Cooker Recipe

Pork tenderloin: A lean cut of meat that becomes incredibly tender when cooked slowly.

Chicken broth: Adds moisture and depth of flavor to the dish.

Soy sauce: Provides a savory, umami taste that enhances the overall flavor.

Garlic: Minced garlic adds a robust and aromatic element.

Oregano: A dried herb that contributes a slightly bitter, earthy flavor.

Basil: Adds a sweet, aromatic touch to the dish.

Thyme: Offers a subtle, minty flavor that complements the other herbs.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth to the dish.

When preparing the pork tenderloin for the slow cooker, consider searing it in a hot pan with a bit of oil before placing it in the cooker. This step will create a caramelized crust on the outside, enhancing the flavor and adding a rich, savory depth to the final dish.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb flavors well and has a similar cooking time in a slow cooker.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a good option for those avoiding animal products.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar flavor profile.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor to oregano and can be used in equal amounts.

• dried basil - Substitute with dried tarragon: Dried tarragon offers a slightly different but complementary flavor to basil.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust flavor that can stand in for thyme in many recipes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity as regular salt and provides a similar taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Slice the pork tenderloin into manageable portions. This makes it easier to reheat and use in various dishes later.
• Place the sliced pork in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Ensure there is minimal air inside to maintain freshness.
• Store the container in the refrigerator if you plan to consume the pork within 3-4 days. This keeps the pork tenderloin fresh and ready for quick meals.
• For longer storage, place the wrapped pork in a freezer-safe bag or container. Label it with the date to keep track of its storage time.
• Freeze the pork tenderloin for up to 3 months. This ensures the meat retains its flavor and texture.
• When ready to use, thaw the pork in the refrigerator overnight. This slow thawing process helps maintain the quality of the meat.
• Reheat the pork tenderloin gently in the microwave or on the stovetop. Add a splash of chicken broth or soy sauce to keep it moist and flavorful.
• Use the reheated pork in a variety of dishes, such as sandwiches, salads, or stir-fries. This versatility makes meal planning a breeze.
• Always check the pork for any signs of spoilage before consuming. If it has an off smell or unusual texture, it's best to discard it.

• Preheat your oven to 325°F. Wrap the pork tenderloin in aluminum foil to retain moisture. Place it on a baking sheet and heat for about 20 minutes or until it reaches an internal temperature of 165°F.

• Slice the pork tenderloin into thin pieces and place them in a microwave-safe dish. Add a splash of chicken broth or soy sauce to keep it moist. Cover with a microwave-safe lid or plastic wrap and heat on medium power for 2-3 minutes, checking halfway through.

• Heat a skillet over medium heat and add a small amount of olive oil. Slice the pork tenderloin and place the slices in the skillet. Cook for 2-3 minutes on each side until heated through.

• Use a steamer basket over simmering water. Place the pork tenderloin slices in the basket, cover, and steam for about 5 minutes or until heated through.

• For a quick reheat, place the pork tenderloin slices in a saucepan with a bit of chicken broth or soy sauce. Cover and heat over low heat, stirring occasionally, until warmed through.

• Slow cooker: This is the primary cooking device used to cook the pork tenderloin slowly and evenly over several hours.

• Mixing bowl: Used to combine the chicken broth, soy sauce, garlic, oregano, basil, thyme, salt, and pepper before pouring over the pork.

• Measuring cup: Essential for accurately measuring the chicken broth and soy sauce.

• Measuring spoons: Used to measure the dried oregano, basil, thyme, salt, and pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Tongs: Useful for placing the pork tenderloin into the slow cooker and removing it once cooked.

• Cutting board: Provides a safe surface for mincing the garlic and resting the cooked pork before slicing.

• Chef's knife: Essential for mincing the garlic and slicing the pork tenderloin after it has rested.

• Ladle: Useful for pouring the broth mixture over the pork tenderloin in the slow cooker.

• Serving platter: Used to place the sliced pork tenderloin for serving.

Pre-mix the spices: Combine the oregano, basil, thyme, salt, and pepper in advance to save time when preparing the pork tenderloin.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

Batch cook: Double the recipe and cook two pork tenderloins at once. Freeze the extra for a quick meal later.

Prep the night before: Assemble the chicken broth, soy sauce, and spices the night before and store in the fridge. In the morning, just pour over the pork and start the slow cooker.