How to make slow cooker citrus-rubbed pork tenderloin (video)

Lindsay Mattison

Contributing Writer

Pork tenderloin has to be one of my favorite ingredients. Many cooks are familiar with cooking a pork loin; however, the tenderloin is easier to work with and has an incredibly delicate flavor that can’t be beat. Sometimes called the pork filet, the tenderloin is a small, thin cut that comes from the same area as the loin. It is boneless and lean and usually weighs about a pound.

Tenderloin is most often cooked quickly over high heat, but it is easy to overcook and dry out because the cut is so lean. We have a foolproof cooking technique that uses the slow cooker, creating a juicy and tender dish that allows the tenderloin’s natural flavors to shine. I love to serve the tenderloin sliced over sauteed greens, a nice orzo pasta salad or mashed potatoes.

Why this recipe works: The herbs and aromatics underneath the tenderloin create a flavorful steam effect, resulting in a juicy and full-flavored dish without the need to baste or rotate.

Cooktop Cove

Slow Cooker Citrus-Rubbed Pork Tenderloin

15 minutes

2 hours, 30 minutes

2 hours, 45 minutes

2 pounds pork tenderloin

1 orange, zested and juiced

1 lime, zested and juiced

1 teaspoon kosher salt

½ teaspoon ground fennel seed

¼ teaspoon ground black pepper

½ cup chicken broth

2 tablespoons soy sauce

1 medium sweet onion, sliced

1 cup chopped carrots

3 cloves garlic, skins removed

1 sprig rosemary

Using a sharp knife, trim off the tough silver skin on the tenderloin and set aside.

In a small bowl, add the zest of the orange and lime, salt, fennel and pepper to create the pork rub.

Rub the pork with the spices until it is well-coated all over.

In the slow cooker, place the onions, carrots, garlic and rosemary.

In a small bowl, combine the orange and lime juice, chicken broth and soy sauce. Pour over the onions in the slow cooker.

Place the spice-rubbed tenderloin on top of the onions, cutting it in half if it is too long to fit.

Cover and cook on high for 2 to 2½ hours, or until the meat has reached an internal temperature of 145 degrees Fahrenheit.

Remove slow cooker pot from base. Allow tenderloin to rest in pot for 20 minutes.

Slice into attractive rounds and serve.

Pro tip: Don’t throw away that cooking liquid! You can make an incredibly flavorful sauce for your pork. In a small saucepan, reduce 1/2 cup of the strained cooking liquid by half. Swirl in a tablespoon or two of butter to make the sauce glossy.

Resources Lindsay D. Mattison

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