There is something mighty comforting about a supper that asks so little of you and still comes out tasting like you fussed all afternoon. This 4-ingredient slow cooker pork tenderloin is the kind of practical meal folks in the Midwest have always appreciated: simple pantry staples, a dependable slow cooker, and tender meat that turns savory and rich while the day carries on around you. Using whole raw pork tenderloins keeps the prep easy, and by supper time you have a main dish that feels hearty enough for Sunday dinner but easy enough for a busy weekday.
Serve this pork tenderloin with mashed potatoes, buttered egg noodles, rice, or roasted potatoes to catch all those good juices. On the side, green beans, glazed carrots, corn, or a simple garden salad all fit right in. If you want to stretch the meal a bit further, warm dinner rolls or a slice of crusty bread make a fine addition, especially for sopping up the sauce.
4-Ingredient Slow Cooker Pork Tenderloin
Servings: 6
Ingredients
2 whole pork tenderloins, about 2 to 2 1/2 pounds total
Directions
1. Lightly grease the slow cooker insert if desired. Place the raw whole pork tenderloins in the bottom of the slow cooker in a single layer as best you can.
2. Sprinkle the dry onion soup mix evenly over the pork, then pour in the chicken broth and barbecue sauce around and over the tenderloins.
3. Cover and cook on low for 4 to 5 hours, or until the pork is tender and reaches an internal temperature of 145 degrees Fahrenheit in the thickest part.
4. Carefully remove the pork to a cutting board and let it rest for 5 minutes. If you like a thicker sauce, pour the cooking liquid into a saucepan and simmer it on the stove for a few minutes until slightly reduced.
5. Slice the pork into medallions and serve warm with the sauce spooned over the top.
Variations & Tips
Make It Sweeter: If your family likes a sweeter sauce, stir in a tablespoon or two of brown sugar or a little honey with the barbecue sauce. That gives the pork a gentle sweet-and-savory finish that pairs especially well with mashed potatoes.
Add Garlic: A couple cloves of minced garlic or 1/2 teaspoon of garlic powder can be added right along with the soup mix. It rounds out the flavor nicely without changing the simplicity of the recipe.
Watch the Cook Time: Pork tenderloin is lean, so it does not need an all-day cook like a pork shoulder would. Start checking for doneness around 4 hours on low so the meat stays tender and sliceable rather than dry.
Use the Juices Well: The cooking liquid makes a fine easy sauce just as it is, but reducing it on the stove gives it a richer flavor and thicker texture. If you want it thicker still, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir that into the simmering sauce.
Leftover Idea: Leftover pork is mighty good tucked into sandwiches, spooned over rice, or served on a toasted bun the next day. Keep the extra sauce with it so the slices stay moist when reheated.
