Slow Cooked Pork Tenderloin Recipe

Pork tenderloin: A lean and tender cut of meat that is perfect for slow cooking.

Olive oil: Used for searing the pork to lock in flavors and create a nice crust.

Garlic: Adds a robust and aromatic flavor to the dish.

Chicken broth: Provides moisture and enhances the overall flavor of the pork.

Salt: Essential for seasoning and bringing out the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the seasoning.

When searing the pork tenderloin, make sure the pan is hot enough to create a good crust. This not only locks in the juices but also adds a depth of flavor to the meat. Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked pork.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be slow-cooked similarly to pork tenderloin, offering a similar texture and absorbing flavors well.

• pork tenderloin - Substitute with beef tenderloin: Beef tenderloin is another tender cut of meat that can be slow-cooked, providing a different but equally delicious flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a high smoke point, making it suitable for cooking at high temperatures.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, but still add depth to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, offering a similar flavor with the convenience of a dry spice.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for those looking to keep the dish vegetarian or for a different flavor profile.

• chicken broth - Substitute with beef broth: Beef broth adds a richer, heartier flavor to the dish, complementing the meat well.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the dish, reducing the need for additional salt.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for table salt, offering a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick to the dish, for those who enjoy a bit more heat.

• Allow the pork tenderloin to cool completely before storing. This helps to prevent condensation, which can lead to soggy meat.
• Slice the pork tenderloin into manageable portions. This makes it easier to reheat only what you need.
• Place the sliced pork tenderloin in an airtight container or wrap it tightly in aluminum foil. Ensure there is minimal air inside to maintain freshness.
• Store the container in the refrigerator if you plan to consume the pork tenderloin within 3-4 days. For longer storage, place it in the freezer.
• When freezing, use a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• To reheat, thaw the pork tenderloin in the refrigerator overnight if frozen. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker results.
• For added moisture, reheat the pork tenderloin with a splash of chicken broth or a drizzle of olive oil.
• Pair the reheated pork tenderloin with fresh vegetables or a side of mashed potatoes for a complete meal.

• Oven Method: Preheat your oven to 325°F (165°C). Place the leftover pork tenderloin in an oven-safe dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with aluminum foil and heat for about 20-25 minutes, or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method: Slice the pork tenderloin into medallions. Heat a skillet over medium heat and add a bit of olive oil. Add the pork slices and a few tablespoons of chicken broth or water. Cover and heat for about 5-7 minutes, turning occasionally, until warmed through.

• Microwave Method: Place the pork tenderloin slices on a microwave-safe plate. Add a small amount of chicken broth or water to keep it moist. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, checking and stirring halfway through, until the pork is heated evenly.

• Sous Vide Method: If you have a sous vide machine, this is a great way to reheat without drying out the pork tenderloin. Set the sous vide to 140°F (60°C). Place the pork in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in the water bath for about 45 minutes to an hour.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Slice the pork tenderloin and place the slices in the air fryer basket. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly. This method will give a slight crisp to the edges while keeping the inside juicy.

• Pan: Used to sear the pork tenderloin on all sides until browned.

• Slow cooker: Used to cook the pork tenderloin slowly, ensuring it becomes tender.

• Tongs: Handy for turning the pork tenderloin while searing it in the pan.

• Knife: Used to mince the garlic and slice the pork tenderloin after it has rested.

• Cutting board: Provides a surface to mince the garlic and slice the pork tenderloin.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper.

• Measuring cup: Used to measure the chicken broth.

• Spatula: Useful for transferring the seared pork tenderloin from the pan to the slow cooker.

• Ladle: Can be used to pour the chicken broth into the slow cooker.

• Timer: Helps keep track of the 4-hour cooking time in the slow cooker.

Prepare ingredients in advance: Mince the garlic and measure out the chicken broth, salt, and black pepper the night before.

Use a meat thermometer: This ensures the pork tenderloin is cooked perfectly without needing to check multiple times.

Sear in the same pot: If your slow cooker has a sear function, use it to save on washing extra pans.

Batch cook: Double the recipe and freeze half for a quick meal later.

Preheat the slow cooker: This can reduce the overall cooking time slightly.