Pork tenderloin that is slow-cooked with butter, garlic, Cajun seasoning, that just melts in your mouth.
This tenderloin is super moist and tender and the gravy is amazing!
Tips for slow cooker pork tenderloin
- This recipe calls for 2 small 1 pound tenderloins. You can also use just one 3 pound pork loin.
- Searing isn't required but always recommended. Helps seal in the juices and gives the meat some color.
- Pork tenderloin is a lean cut of meat that can dry out if overcooked. Use a meat thermometer to check the temperature and remove it when it's 145 degrees.
- You could add some potatoes, onions, and carrots in with the pork tenderloin.
- Do not add any more liquid to the slow cooker. The tenderloin will make its own juices.
Whisking in a little cornstarch to the sauce and it becomes a delicious silky gravy. Poured over my Garlic Roasted Mashed Potatoes is what dreams are made of.
Looking for more delicious slow cooker recipes?
- Slow Cooker Smothered Chicken Burritos
- Slow Cooker French Dip Sandwiches
- Slow Cooker Beef Short Rib Tacos
- Slow Cooker French Toast Casserole
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Slow Cooker Pork Tenderloin
Slow cooker pork tenderloin seasoned with delicious Cajun spices and cooked until tender.
Ingredients
- 1-2.5 pound tenderloin (usually 2 in the pkg)
- 2 teaspoons Cajun seasoning
- 2 tablespoons vegetable oil
- 1/4 cup butter
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1- 1/2 cups low sodium chicken stock
- 2 teaspoons cornstarch
Instructions
- Coat tenderloins with Cajun seasoning.
- Heat a large skillet on high, add oil and place tenderloin in skillet and sear for 2-3 minutes then flip and sear 2-3 minutes. Place tenderloins into the slow cooker.
- Reduce the heat to medium and add in butter, once melted add in the garlic, oregano and red pepper flakes and cook until fragrant about 1 minute.
- Pour the seasoned butter over the top of the tenderloins. Cover and cook on high 2 hours or low 3 1/2 hours.
- When done remove tenderloins from the slow cooker.
- Add the juices back into the skillet, with the chicken stock
- In a small bowl mix together cornstarch and 1 tablespoon water until combined. And whisk it into the skillet.
- Heat on medium high heat until mixture starts to simmer, stirring constantly until mixture thickens. Remove from heat. Slice the tenderloin and place into the gravy. Serve!
Notes
You can also use a 3-4 pound pork loin. Cook on high 3 hours or low 5 hours or until internal temp reaches 145 degrees.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 712Total Fat 56gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 26gCholesterol 184mgSodium 430mgCarbohydrates 1gFiber 0gSugar 0gProtein 48g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yay Mandy 🙂 So happy you loved it!
I just made this for dinner, and it was a hit! I stirred some mushrooms and caramelized onions into the sauce, and the gravy didn't thicken up like I hoped it would, but it was really flavorful. Also, I realized after starting that instead of pork tenderloin, I had pork tenderloin tips, so I monitored them with a meat thermometer and cooked on low for about 3 hours.
Fantastic Christof! I'm so happy you both loved it, thanks for the great review 🙂
I made it last weekend and my wife asked for it again this weekend. We have not had a bad recipe off of your site, you rock.
Fantastic Leslie, I love it when I hear picky eaters that love my recipes 🙂
This is, by far, the best pork tenderloin I’ve ever made! I have 3 kids that are VERY hard to please..they all said it’s the best. This is the first recipe I’ve left a comment on...I’m not sure why, because every recipe I’ve made of yours has been delicious. Thank you for sharing your creations!!
Pork tenderloin is a very lean cut and can dry out easily if overcooked. It will work but the cooking time will need to be adjusted considerably and I can't say by how much without having more info. Pork is done when it reaches 145 degrees.
Pork tenderloin is strangely very expensive in my area right now. However thick pork loin chops are half the price. Think the chops would work out as a substitute? Time adjustment?
Yay Cindy! So happy you loved it thanks for the great review 🙂
Very easy recipe, and delicious! So tender, and the red pepper flakes gives it the perfect kick! 🙂 Making again this evening.
After the tenderloin is finished cooking. Transfer the juices back into a skillet and whisk in the chicken stock and cornstarch to make the gravy. There is also a video to watch above in the post 🙂
Confused the chicken stock at what point iis it added
Great idea Annette!
So delicious. I used a quarter teaspoon of xanthan gum, instead of cornstarch, to make it low carb. Just add directly to the hot liquid and continue following the directions. I served it with green beans and mashed cauliflower.