This Crock-Pot Pork Tenderloin requires very little effort but comes out incredibly tender and juicy!
I’ve said it before, and I’ll say it again: the Crock-Pot is one of the best kitchen appliance inventions to come along after the microwave. You can make the most exquisite meals with minimal effort, like this pork tenderloin dish. It’s become a weekday staple at our house—but I’d also argue it’s fancy enough for dinner parties.
This pork tenderloin delivers deep flavor and amazing tenderness without a lot of added spices, just chili powder and salt. The amazing taste comes mainly from using a slow cooker, which ensures the meat stays juicy through the whole process. The barbecue sauce and mustard also contribute depth and complexity to the rich and savory flavor profile. Plus, pork tenderloin is a versatile dish. It’s awesome as a dinner main alongside veggies and a starch—then it makes for mouthwatering sandwiches the next day on Bread Without Yeast that you can make in less than an hour!
Is This Crock-Pot Pork Tenderloin Healthy?
Pork tenderloin is a lean cut of meat and an excellent source of protein, potassium, and B vitamins. However, this recipe is quite high in sugar and sodium, mostly due to the barbecue sauce. If you want to make this dish healthier, choose a low-sugar, low-sodium BBQ sauce—or make your own Low-Carb Sugar-Free BBQ Sauce at home to better control these ingredients! You’ll still get the benefits of lean protein and important vitamins and minerals, but with less added sugar and salt.
Marinate For Even More Flavor
I know the recipe instructions don’t call for it, but it’s never a bad idea to marinate meat if you have the time. All you have to do is place the meat in a large bowl instead of the slow cooker, whisk together the sauce, and pour it over the meat. Cover the bowl tightly with plastic wrap and store it in the fridge for a few hours or overnight. Marinating the pork allows the mustard, chili powder, and barbecue sauce to penetrate the meat, resulting in more succulent flavors.
How Do I Store Leftovers?
Store your leftover pork tenderloin in an airtight container in the fridge for up to 4 days. Freeze it for up to 3 months. Thaw overnight in the fridge. Reheat with a little broth or sauce in a skillet until warmed through or in the oven at 350°F for 10 to 15 minutes. Make sure the center of the meat reaches a safe temp of 145°F.
Serving Suggestions
Traditional picks like Roasted Broccoli And Cauliflower and mashed potatoes are perfect sides for pork tenderloin. Or go the easy route and make Roasted Potatoes And Asparagus in one pan. You can also keep it casual with Garlic-Parmesan Fries—or opt for healthier Air-Fryer Carrot Fries. Trying to stay low-carb? Check out these Paleo Baked Zucchini Fritters!
Ingredients
- 2 pounds pork tenderloin
- 2 cups barbecue sauce
- 1 tablespoon yellow mustard
- 2 teaspoons chili powder
- 1/2 teaspoon sea salt
Instructions
- Place the pork tenderloin in a 6-quart slow cooker.
- In a bowl, whisk together the barbecue sauce, yellow mustard, chili powder, and sea salt until well combined.
- Pour the sauce mixture over the pork tenderloin, ensuring it is evenly coated. Secure the lid on the slow cooker.
- Set the slow cooker to high and cook for 2 to 2 1/2 hours—or set to low and cook for 4 hours—until the pork tenderloin's internal temperature reaches 145°F.
- Carefully remove the pork tenderloin from the slow cooker. Let it rest for 10 minutes.
- Slice and serve drizzled with sauce from the slow cooker.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment