I wanted to throw these pork tenderloins in the crock pot since it’s going to be warm today but I have never cooked them in the crock pot before. Any advice on how to cook them or what to add? I’ve seen some recipes online but I’m just unsure. I’d like some real suggestions before I just wing it. Thanks in advance.
by cat_your_fancy
42 Comments
The instructions on the back are honestly good instructions. I will typically follow those
I do mine in the air fryer, I make a dry rub and coat them, although yours say they are already seasoned,
I don’t know actual time as I just kind of wing it, maybe 10-15 mins
Generally lean, tender cuts like this do better with a quicker, hotter cooking method like grilling or broiling. Slow and low they can end up mushy.
I know you’re crocking them, but I tend to do a sheet pan dinner with these – two to a package, unseasoned so I can do what I feel flavor-wise, then anything roastable beside it. Potatoes obviously, but tonight I’m roasting red potatoes, cauliflower, and broccoli with it. Mmm.
I’ll echo what others have said. Sear them and cook them in the oven for 20-25 min after, or until internal temp reaches around 145. Then let sit for 10 min and slice.
I put them in oven according to directions. Little vegetable broth or chicken broth in the pan. Comes out good. Can also slow cook.
If you have a sous vide, your whole perspective of pork tenderloin will be changed for the better. I never make them any other way. Follow the brand specific temp and time. They usually all come with a cook book of sorts.
I’ve been using these in the crock pot- usually on low for 4 hours, and I add a little liquid as well (I’ve tried beef broth and cream of mushroom soup).
I did these in a crockpot once. They completely fell apart but omg were sooo good! It made a meat gravy, and i threw a cornstarch slurry towards the end to really thicken the gravy part up and then put it over mashed taters the first night, and the left overs over rice the next. The meat was so tender, it wasnt mushy, but for me if I do pork in the oven it tends to be tough. I would definitely crockpot these again.
I tie two together with butchers twine on a rotisserie and cook on my grill.
I make these with a whole-berry cranberry sauce mixed with creamy French dressing with onions sliced up. Throw in the crockpot hour 6-8 hours on low, then shred
Oven. 180 for around 35 mins.
350° for 45 to 50 minutes in the oven is the best method. You want the center to reach at least 165° Source: I made two pork tenderloins last night.
Other people are recommending ways to cook them that will have better results, but I usually put it in the crock pot on low before I leave for work and eat it for dinner.
The meat is going to be a little dry, but the marinade keeps it from being too bad and the flavor is good. I like to chop an onion and some garlic and throw it in with the meat.
One thing that hasn’t been mentioned, you can slice the tenderloins into medallions and cook them on the stovetop. Quicker, too. But even in the oven, it’s only 20-25 minutes.
Grill?
Crock pot all day! 😎
i just throw them in the crockpot. They’ll be fine.
400*F for 30 minutes is usually my go to
Cook in oven to 140f . Take out keep foiled let them rest cArry over cooking to 145f. Should be very very very slightly pink …do not overcook!!
I like to slice them into medallions and pan fry in olive oil butter mixture. Add fresh garlic, onions, and red bell peppers and serve over garlic rice. Dinner on the table in 20 minutes
Do the oven thing
I always do it in the oven and then put brown gravy on at the end.
Air fryer 400 degrees with a temperature probe set to 155. Comes out perfectly every time.
I’ve cooked these many many times. Toss them in a ripping hot pan to get a good sear and then into a 400 or 425 oven until they reach 140-145. Remember 145 is safe temp for pork, and after you take them out they will carry over cook probably an extra 5 degrees so I wouldn’t let them go above 145 in the oven or they quickly become less tender, and dry. Enjoy 😃
I would not slow cook that. It’s too lean. I like to smoke those to 145F, or slice them into thick pork chops and pan sear them, then oven roast them to 145F, or 140 and let the carryover take them to 145. Or slice them kind of thin, pound them flat, then bread and fry them, serve with mustard or mushroom and cream sauce. Or Alton Brown has a recipe where they get sliced in half, fill the middle with apples and caramelized onions, coat the whole outside in duxelles and then wrap it all up in pastry dough and bake it.
I have made both medallions and shredded pork with these. Crock for the shredded, pressure cooked in vegetable bouillon+water to the shred and bake/broil depends on how crispy you want the pork. Then the medallions are for stove top searing and then cover to finish once heat is off to keep the moisture.
not in a crock pot. best oven roasted for 15 or 20 mins. a better cut for crock put would be butt (shoulder).
Air fryer, 400 until internal temp what the bags suggest. Check with thermometer
I like to seer them in my cast iron first. Next, pour a small bottle of Sweet Baby Rays BBQ sauce and one small jar of Smucker’s Orange Marmalade over the top. I either roast in the oven or use my crockpot depending on the day and time I have to watch over it. So yummy!! The meat practically falls apart. It’s good on sweet Hawaiian Rolls or plain. Sometimes, I have even used the “juices” with some added water to cook egg noodles or pasta of choice on the side. My family also likes it with snow peas long sliced in half and sauted.
I like to slice in half cook it for an hour in the oven
I put these on a skillet, add some onion broth and anything else to doctor it up and let it simmer on high for about 40 min. But the onion broth will keep it moist
Not exactly what you asked for, but my hands down favorite way of cooking pork tenderloin is hasselbeck style. This is done in the oven, not exactly slow cooking but a great style. Pinterest has dozens of recipes, browse and choose one that appeals to you.
I actually just cooked the steakhouse mushroom version of this in my crock pot. Had no problems with it I put sliced onion on the bottom seared the pork and placed on top and then surrounded with baby potatoes carrots and mushroom added one and a half cups of broth. Cooked on high about 2 and 1/2 to 3 hours but verified with thermometer and pulled at 135 to let it come up. Was absolutely delicious and had no problems with my leftovers.
This was a six quart slow cooker btw
I find these to be too salty.
I’ve also done these in a cast iron and finished for just a few in the oven.
I fix in crockpot on low for 5 yo 6 hours with an about about a quarter cup of water and a half a stick of butter on top. So good and so easy and tender
The teriyaki ones are my favorite. I just line a casserole dish with foil, bake 2 of them at 375 until temps are 165°. Make with fried rice and egg rolls. So good
I make one of these in my crockpot every now and then. They are very tender. The last time I made it I made it like a big smothered pork chop and served it over egg noodles. So yummy. I have one in my freezer now, I’m gonna defrost it and make it again.
I grill them hot and fast, get internal to 125 and then wrap in foil 10,mins usually goes up to 135-145. Too long and you make dry pucks.
Oven 350. Temp probe set to 145. That’s it.
I’ve done them in the crockpot. They are already seasoned so I just put the stuff in the bag in there. They seemed to not take long when I have done one at a time like 4-5 hours.