Slow Cooker Pork Tenderloin (Printer-Friendly)
Juicy pork tenderloin cooked low and slow with savory onion gravy for a flavorful, easy meal.
# What You’ll Need:
→ Vegetables
01 -
1 medium yellow onion, sliced
→ Meat
02 -
2 pork tenderloins (about 1 to 1.5 pounds each), patted dry
→ Liquids
03 -
1 1/2 cups low-sodium beef broth
→ Seasonings and Fats
04 -
1 packet pork gravy mix
05 -
2 tablespoons salted butter, sliced
06 -
1 tablespoon olive oil
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Spray a 6- or 8-quart slow cooker with cooking spray. Place sliced onions evenly on the bottom.
02 -
Pat pork tenderloins dry with paper towels. Season all sides evenly with kosher salt and black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear each pork tenderloin on all sides until browned, about 2-3 minutes per side. Transfer pork atop the onions in the slow cooker.
04 -
Pour low-sodium beef broth around the tenderloins, avoiding pouring directly on meat. Sprinkle pork gravy mix evenly over the top.
05 -
Place slices of butter on top of each tenderloin. Cover and cook on low for 2 to 2.5 hours, or until internal temperature reaches 145°F and onions are softened.
06 -
Remove tenderloins and slice. Serve immediately drizzled with the cooking juices as gravy.
# Helpful Hints:
01 -
For thicker gravy, strain cooking liquid and whisk in a slurry of 2 tablespoons cornstarch with 2 tablespoons water in a saucepan; simmer until thickened.
02 -
Avoid overcooking to maintain tenderness and juiciness.
03 -
Pork is safe to eat at an internal temperature of 145°F; use a meat thermometer to check.