Slow Cooked Pork Tenderloin Recipe

Pork tenderloin: A lean cut of meat that becomes incredibly tender when slow-cooked.

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

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

Olive oil: Used for searing the pork to create a flavorful crust.

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

Black pepper: Adds a hint of spice and depth to the seasoning.

When searing the pork tenderloin, make sure the skillet is hot enough to create a nice crust on the meat. This step is crucial as it locks in the juices and adds a depth of flavor to the pork. Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked tenderloin.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that cooks well in a slow cooker and absorbs flavors similarly to pork tenderloin.

• pork tenderloin - Substitute with beef tenderloin: Beef tenderloin is another tender cut of meat that can be slow-cooked to achieve a similar texture and flavor profile.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish similarly to garlic.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a similar flavor, though it is less pungent.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar liquid base and flavor profile, making it a good substitute for chicken broth.

• chicken broth - Substitute with beef broth: Beef broth offers a richer flavor that can add depth to the dish, similar to chicken broth.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable substitute for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, which can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for 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.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor to the dish.

• Allow the pork tenderloin to cool completely before storing. This helps maintain its texture and flavor.
• For short-term storage, place the pork tenderloin in an airtight container or wrap it tightly with plastic wrap. Store in the refrigerator for up to 3-4 days.
• If you plan to freeze the pork tenderloin, wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag or container. Label with the date to keep track of freshness.
• To prevent freezer burn, consider double-wrapping the pork tenderloin or using a vacuum sealer.
• When ready to use, thaw the pork tenderloin in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the pork tenderloin gently to maintain its tenderness. You can use a microwave, oven, or stovetop. If using the oven, cover the pork with foil to keep it moist.
• Pair the reheated pork tenderloin with fresh vegetables, mashed potatoes, or a light salad for a complete meal.

• Preheat your oven to 325°F. Place the pork tenderloin in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.
• Slice the pork tenderloin thinly and place in a skillet with a splash of chicken broth. Cover and heat over medium-low heat until warmed through, about 5-7 minutes.
• Microwave slices of pork tenderloin on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes. Check and add more time if needed, in 30-second increments.
• For a quick reheat, place slices of pork tenderloin in a steamer basket over boiling water for 3-5 minutes until heated through.

• Skillet: Used to sear the pork tenderloin on all sides to lock in the flavors and juices.

• Slow cooker: Cooks the pork tenderloin slowly at a low temperature to ensure it becomes tender and flavorful.

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

• Cutting board: Provides a stable surface for seasoning the pork tenderloin and mincing the garlic.

• Chef's knife: Essential for mincing the garlic and slicing the pork tenderloin after it has rested.

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

• Measuring cup: Used to measure the chicken broth.

• Mixing bowl: Optional, but can be used to mix the minced garlic with the chicken broth before adding to the slow cooker.

• Serving platter: For presenting the sliced pork tenderloin with your favorite sides.

• Ladle: Useful for scooping out the broth from the slow cooker to drizzle over the pork when serving.

Pre-season the pork: Season the pork tenderloin the night before and store it in the fridge to let the flavors meld.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

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

Quick sear: Use a hot skillet to quickly sear the pork on all sides, reducing the time needed for this step.

Instant pot alternative: Use an Instant Pot to cook the pork in less than half the time.