This 4-ingredient slow cooker summer tenderloin is the kind of easy, no-fuss supper that fits right into a busy warm-weather day. I started making something like this back when the kids were little and hog chores came before everything else—we needed a meal that could bubble away on its own while we were out in the garden or at a ball game. Using raw pork tenderloin medallions means the meat cooks up extra tender and soaks in every bit of flavor from the simple sauce. With just three pantry-friendly additions, you get a dish that tastes like you fussed, even though you simply tucked those medallions into the slow cooker and walked away.
This tender, saucy pork is wonderful spooned over buttered egg noodles, mashed potatoes, or simple white rice to catch every bit of the juices. In the summer, I like to put it alongside sliced garden tomatoes, a big bowl of coleslaw, or a cucumber and onion salad. A pan of cornbread or warm dinner rolls for dipping never hurt either. If you’re feeding friends, set the slow cooker on warm and let folks help themselves, then round things out with iced tea and a light fruit dessert.
4-Ingredient Slow Cooker Summer Tenderloin MedallionsServings: 4
Ingredients
1 1/2 to 2 pounds raw pork tenderloin, sliced into 1-inch medallions
1 cup barbecue sauce (mild, sweet, or smoky, your choice)
1/2 cup apple juice or apple cider
1 medium yellow onion, thinly sliced
Directions
Lay the raw pork tenderloin medallions in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if a few pieces overlap slightly, but aim for most of them to be touching the bottom so they cook evenly and soak up flavor.
Scatter the thinly sliced onion evenly over the top of the pork medallions, letting some fall down in between the pieces. This will soften as it cooks and melt right into the sauce.
In a small bowl or large measuring cup, whisk together the barbecue sauce and apple juice (or apple cider) until smooth and pourable. This simple mixture is your whole sauce, but it tastes like you spent all afternoon on it.
Pour the barbecue-apple mixture evenly over the pork and onions in the slow cooker, nudging the onions down a bit with a spoon so everything gets a good coating. The medallions should be mostly covered, but it’s all right if a few tops peek out.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pork medallions are very tender and easily pull apart with a fork. Avoid lifting the lid during cooking so you don’t lose heat and slow things down.
Once the pork is tender, taste the sauce and adjust if you like—add a splash more apple juice for sweetness and looseness, or a spoonful more barbecue sauce for extra tang. Gently stir to coat the medallions without shredding them completely, unless you prefer a pulled-pork style texture.
Turn the slow cooker to WARM for serving. Spoon the pork medallions and plenty of sauce over your choice of noodles, potatoes, or rice. Serve hot, with extra sauce from the pot passed at the table.
Variations & Tips
You can change the character of this dish just by swapping out one or two of the three extra items. For a slightly smokier flavor, use a hickory or chipotle-style barbecue sauce. For something brighter and more summery, use a honey barbecue sauce and substitute pineapple juice for the apple juice, adding a handful of pineapple chunks in place of some of the onion. If you enjoy a little heat, stir in 1 teaspoon crushed red pepper flakes or a spoonful of hot sauce with the barbecue mixture before pouring it over the pork. A teaspoon of dried Italian seasoning or smoked paprika can also be added without complicating the recipe. To keep things extra simple, you can skip the onion and just use the pork, barbecue sauce, and apple juice, though you’ll miss a bit of sweetness and texture. If you prefer a thicker sauce, remove the lid for the last 20 to 30 minutes on HIGH to let it reduce slightly, or stir in a slurry made from 1 tablespoon cornstarch and 2 tablespoons cold water, then cook on HIGH for about 15 minutes until thickened. For food safety, always start with fully thawed pork, not frozen, so it comes up to temperature quickly and evenly in the slow cooker. Trim any excess silverskin from the tenderloin before slicing into medallions to keep the texture tender. Cook the pork until it reaches an internal temperature of at least 145°F (63°C), measured in the center of a medallion with an instant-read thermometer, and allow it to rest briefly in the hot sauce before serving. Refrigerate leftovers within 2 hours in shallow containers, and reheat gently until steaming hot before eating.
