What should I do with this chunk of pork tenderloin?
It is currently frozen. I'd usually just throw it in with some broth, potatoes and veggies, but if like to try something different!
by 7ustin
32 Comments
reddit_set_go
I don’t usually cook pork tenderloin in the slow cooker. Too lean. But it’s great oven baked or grilled!
KookySurprise8094
Try Karelian Stew. Just remember, longer you cook it, better it will be.
Take-A-Breath-924
Chop up sweet onion and peeled apples. Rub the pork loin with bbq rub. Add stock. Slow cook until tender. Shred onions, apples and pork together. Add juice from slow cooker, bbq sauce and seasonings (whatever you like to taste). The apples and sweet onion replace/stand-in-for the fat not in lean meat to make the pulled pork juicy. You may also want to add a small amount of olive or avocado oil for mouth feel. But my family loves it!
TwistedMemories
Do you have an air fryer with a rotisserie? You could always do that.
Throwitfarawayplzthx
Hear me out—you could put it in the oven at 350 for, say, 2-3 days. Fully carbonize the thing. Then, take that, use it as coal to cook another ten pound tenderloin.
jet_heller
Pork tenderloin shouldn’t be slow cooked. Something that will end it up at 145F. The grill is one of my fav’s for them.
Professional-Math773
Get a packet of McCormick marinade …follow the directions on the packet and leave in the fudge for a few hours ..then let them sit on the counter as you preheat the oven so their not so cold …cook uncovered at 375 for 20 to 25 minutes or so…internal temp should not be over 145 F….remove from baking pan and let sit to cool slightly for 10 to 15 minutes …slice kind of thin ..into medallions ..yummy
ps dont over cook ..it can become dry and tough
IAmTaka_VG
The only thing I use pork tenderloin for is BBQ. Afghan or Greek is how I’d go on skewers.
If you put that thing in a slow cooker it’s going to be leather.
rodrios5
Just curious… Is there a Fake Canadian Superstore?
New_Palpitation_5473
I wouldn’t cook this in a slow cooker. It can be done, but it’s really the opposite (lean and naturally tender) of slow cooking cuts.
7ustin
Noted. Thanks, everyone. I’ll marinade and roast this bad boy
KingHardrath17
Preheat your oven to 375. Put some Parchment paper on a baking sheet. Throw a little olive oil on your favorite veggies I use (broccoli and cauliflower) with some salt and pepper. Put them on the sides leaving a space in the middle. Little olive oil on the pork. Rub it around and season with sea salt and pepper. Throw a little rosemary on top and bake for 40 mins or 145 degrees internal.
ComfortableLadder270
This looks more like a loin vs a tenderloin.
Pinkbeans1
•Slice or cube it.
•Throw it in with a large can of cream of chicken or mushroom soup.
•Add mushrooms, garlic powder, onion powder, and pepper to your liking.
Cook on low for 4-5 hours.
Serve over rice or potatoes. We always serve with rice. My son’s favorite.
one bowl egg wash, another bowl Italian bread crumbs
do the thing
Cook the meat in a skillet with oil until golden brown.
Serve with a drizzle of honey, and sides. It’s sweet and savory.
Soderholmsvag
Google “Disappearing Tenderloin” – a recipe by Weber (grills) but all over the internet. We don’t usually do the Pico De Gallo, it is 100% yummy even without the dressing.
bugmom
Not slow cooker but – chop some sage and rosemary and garlic, 2 or 3 tablespoons each. Mix with 2 tablespoons olive oil, salt, and pepper.
Brown the outside in a skillet in some olive oil. Then, cut a loaf of Italian bread, lengthwise, part way through. Stuff the browned pork inside the bread and smear the pork generously with the herb garlic mixture. Tie the bread closed around the pork. Bake at 400 till the pork is cooked through (around 30 minutes). Remove string, slice and eat.
DangerSaurus
Thin slice it, tenderize it with a mallet, turn it into schnitzel. Give the slow cooker the night off and flash fry your schnitzel
DimensionMedium2685
Roast or grill it. Would be a waste to slow cook it
ContentPush7221
Slice it into half inch chops and fry’em up!
duch5
This recipe – ‘Emince Zurichoise’
theBigDaddio
Slow cooker will ruin this.
newbstorm
I realize you’re looking for slow cooking recipes, I’m a Hoosier. Our state cuisine is the pork tenderloin sandwich. Cut a slice off and pound it out, you want it really thin. Then bread it, pan fry and serve on a bun with an LTOP and mustard. Lettuce, tomato, onion, and pickle.
vtmn_t
Crock Pot
Chip_Li-RM35M4419
Coat with olive oil, sprinkle on some Goya Adobo, cut up some small golden potatoes and coat them with the olive oil and Adobo, nestle the tenderloin in the potatoes, bake at 375, 20 mins a lb of tenderloin and steam some broccoli.
Highway_Hooker
I’m not sure what some of you are doing to your tenderloins in the crock-pot to ruin them, but I cook a tenderloin in a crock once a month on low for 6-8 hours and it comes out super moist and delicious!
I just wing it with mine, but I usually add fresh garlic, rosemary, thyme, red wine, wash-your-sister-sauce, and oh, I don’t know whatever I feel like. Always turns out delicious! Don’t forget to add your spuds n carrots and onions, etc.
No_Specific5998
You’re making it too easy
wang-chuy
Porchetta
strawcat
Here’s my fav way to cook pork tenderloin:
preheat oven to 400°F – cut up veggies of your choice, toss in canola oil and salt add to a sheet pan. Leave room open in the center. – Trim tenderloin(s), place in center of a sheet pan. – Salt, pepper, garlic powder pork (you can also use fresh garlic added to the next step, but I wanted to roast a whole head of garlic instead) – mix 2T canola oil with 4T brown sugar, smear on to tenderloin. – bake for 20 min or until meat is 145°F. – remove meat and tent on the counter. Let rest for at least 5 min. – stir veggies and bump up oven temp to 450°F – finish veggies (mine took an extra 10 min) in the oven Serve.
LazWolfen
Assuming I have choices, I would slice at least 4 thick loin chops from it and then use the rest as a pork loin roast with some root vegetables.
UndeniablyPink
Maybe not in the slow cooker but rather the oven and I always like a honey mustard or honey ginger marinade for pork for at least a few hours before cooking.
32 Comments
I don’t usually cook pork tenderloin in the slow cooker. Too lean. But it’s great oven baked or grilled!
Try Karelian Stew. Just remember, longer you cook it, better it will be.
Chop up sweet onion and peeled apples. Rub the pork loin with bbq rub. Add stock. Slow cook until tender. Shred onions, apples and pork together. Add juice from slow cooker, bbq sauce and seasonings (whatever you like to taste). The apples and sweet onion replace/stand-in-for the fat not in lean meat to make the pulled pork juicy. You may also want to add a small amount of olive or avocado oil for mouth feel. But my family loves it!
Do you have an air fryer with a rotisserie? You could always do that.
Hear me out—you could put it in the oven at 350 for, say, 2-3 days. Fully carbonize the thing. Then, take that, use it as coal to cook another ten pound tenderloin.
Pork tenderloin shouldn’t be slow cooked. Something that will end it up at 145F. The grill is one of my fav’s for them.
Get a packet of McCormick marinade …follow the directions on the packet and leave in the fudge for a few hours ..then let them sit on the counter as you preheat the oven so their not so cold …cook uncovered at 375 for 20 to 25 minutes or so…internal temp should not be over 145 F….remove from baking pan and let sit to cool slightly for 10 to 15 minutes …slice kind of thin ..into medallions ..yummy
ps dont over cook ..it can become dry and tough
The only thing I use pork tenderloin for is BBQ. Afghan or Greek is how I’d go on skewers.
If you put that thing in a slow cooker it’s going to be leather.
Just curious… Is there a Fake Canadian Superstore?
I wouldn’t cook this in a slow cooker. It can be done, but it’s really the opposite (lean and naturally tender) of slow cooking cuts.
Noted. Thanks, everyone. I’ll marinade and roast this bad boy
Preheat your oven to 375. Put some Parchment paper on a baking sheet. Throw a little olive oil on your favorite veggies I use (broccoli and cauliflower) with some salt and pepper. Put them on the sides leaving a space in the middle. Little olive oil on the pork. Rub it around and season with sea salt and pepper. Throw a little rosemary on top and bake for 40 mins or 145 degrees internal.
This looks more like a loin vs a tenderloin.
•Slice or cube it.
•Throw it in with a large can of cream of chicken or mushroom soup.
•Add mushrooms, garlic powder, onion powder, and pepper to your liking.
Cook on low for 4-5 hours.
Serve over rice or potatoes. We always serve with rice. My son’s favorite.
Here’s a link to a Chef John recipe…there a video…https://www.allrecipes.com/recipe/222187/pork-tenderloin-diablo/
slice it up, pound the meat flat.
one bowl egg wash, another bowl Italian bread crumbs
do the thing
Cook the meat in a skillet with oil until golden brown.
Serve with a drizzle of honey, and sides. It’s sweet and savory.
Google “Disappearing Tenderloin” – a recipe by Weber (grills) but all over the internet. We don’t usually do the Pico De Gallo, it is 100% yummy even without the dressing.
Not slow cooker but – chop some sage and rosemary and garlic, 2 or 3 tablespoons each. Mix with 2 tablespoons olive oil, salt, and pepper.
Brown the outside in a skillet in some olive oil. Then, cut a loaf of Italian bread, lengthwise, part way through. Stuff the browned pork inside the bread and smear the pork generously with the herb garlic mixture. Tie the bread closed around the pork. Bake at 400 till the pork is cooked through (around 30 minutes). Remove string, slice and eat.
Thin slice it, tenderize it with a mallet, turn it into schnitzel. Give the slow cooker the night off and flash fry your schnitzel
Roast or grill it. Would be a waste to slow cook it
Slice it into half inch chops and fry’em up!
This recipe – ‘Emince Zurichoise’
Slow cooker will ruin this.
I realize you’re looking for slow cooking recipes, I’m a Hoosier. Our state cuisine is the pork tenderloin sandwich. Cut a slice off and pound it out, you want it really thin. Then bread it, pan fry and serve on a bun with an LTOP and mustard. Lettuce, tomato, onion, and pickle.
Crock Pot
Coat with olive oil, sprinkle on some Goya Adobo, cut up some small golden potatoes and coat them with the olive oil and Adobo, nestle the tenderloin in the potatoes, bake at 375, 20 mins a lb of tenderloin and steam some broccoli.
I’m not sure what some of you are doing to your tenderloins in the crock-pot to ruin them, but I cook a tenderloin in a crock once a month on low for 6-8 hours and it comes out super moist and delicious!
I just wing it with mine, but I usually add fresh garlic, rosemary, thyme, red wine, wash-your-sister-sauce, and oh, I don’t know whatever I feel like. Always turns out delicious! Don’t forget to add your spuds n carrots and onions, etc.
You’re making it too easy
Porchetta
Here’s my fav way to cook pork tenderloin:
preheat oven to 400°F
– cut up veggies of your choice, toss in canola oil and salt add to a sheet pan. Leave room open in the center.
– Trim tenderloin(s), place in center of a sheet pan.
– Salt, pepper, garlic powder pork (you can also use fresh garlic added to the next step, but I wanted to roast a whole head of garlic instead)
– mix 2T canola oil with 4T brown sugar, smear on to tenderloin.
– bake for 20 min or until meat is 145°F.
– remove meat and tent on the counter. Let rest for at least 5 min.
– stir veggies and bump up oven temp to 450°F
– finish veggies (mine took an extra 10 min) in the oven
Serve.
Assuming I have choices, I would slice at least 4 thick loin chops from it and then use the rest as a pork loin roast with some root vegetables.
Maybe not in the slow cooker but rather the oven and I always like a honey mustard or honey ginger marinade for pork for at least a few hours before cooking.