Slow cooker pork tenderloin is a meal the whole family will love. Moist and tender with so much flavor.
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!
Step 1-Coat pork loin or tenderloin with cajun spices.
Step 2-Sear in a hot skillet opn both sides and place in slow cooker.
Step 3-Add the garlic,butter and oregano and red pepper flakes to the skillet and saute.
Step 4-Pour sauce over the top of the pork loin in the slow cooker.
Step 5-Remove pork from the slow cooker and pour reserved juices back into the skillet add in the cornstarch and simmer until thickened.
Step 6-Place sliced pork back into the skillet and pour the gravy over the top. Serve!
Recipe Tips
- 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
- Whisking in a little cornstarch to the sauce and it becomes a delicious silky gravy. Poured over my Garlic Roasted Mashed Potatoes is fantastic!
- Do not add any more liquid to the slow cooker. The tenderloin will make its own juices.
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Slow Cooker Pork Tenderloin
Ingredients
- 2 pork tenderloins or pork loin see notes
- 2 teaspoons Cajun seasoning
- 2 tablespoons vegetable oil
- 1/4 cup unsalted 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 the tenderloins or pork loin 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. For the tenderloins cover and cook on high for 2 hours or low for 3 1/2 hours. For the pork loin cook for 3 hours on high or 5 hours on low.
- When it's done remove the pork from the slow cooker and place it on a plate.
- Add the juices back into the skillet, with the chicken stock
- In a small bowl mix together cornstarch and 1 tablespoon of 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 it into the gravy. Serve!
Video
Notes
temperature and remove it when it's 145 degrees. Do not add any more liquid to the slow cooker. The tenderloin will make its own juices. The cornstarch helps thicken the sauce into s delicious gravy.
This was delicious! The gravy didn't really thicken. Would it be ok to use flour and water instead of cornstarch? Gravy with cornstarch gets really gummy when reheating leftovers.
Making this again soon!
Fantastic Becca so happy you loved it!
This recipe is one of the best I’ve had the pleasure of making and eating. It was just the right amount of spicy, tender. I made the gravy then threw in carrots and potatoes. I will definitely be making this meal again, and soon.
Ah, this was do good! I did add carrots though.
If you need a quick reply, you better send me an email. This recipe requires 1 1/2 cups of chicken stock.
How much is 1-1/2 cup chicken stock? Is it 1? or 1+1/2 or 1 to 1/2 cup? Thanks, making this NOW.. 🙂
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.