Crockpot Pork Tenderloin
Tender pork tenderloin slow-cooked in a tangy barbecue sauce until juicy and flavorful.
Ingredients
- 2 lb pork tenderloin trimmed (usually two 1 lb pieces), about 900g
- 2 cups barbecue sauce 480 ml
- 1 tbsp spicy brown mustard 15 ml
- 2 tsp chili powder 4g
- ½ tsp kosher salt 3g
Instructions
- Place the pork tenderloins in the bottom of a 6-quart slow cooker.
- In a small bowl, whisk together the barbecue sauce, mustard, chili powder, and salt until combined.
- Pour the sauce mixture evenly over the pork tenderloins.
- Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 to 2.5 hours.
- Check for doneness with a meat thermometer. The pork is ready when the internal temperature reaches 145°F (63°C) at the thickest part.
- Carefully transfer the pork from the slow cooker to a cutting board.
- Let the pork rest for at least 3 minutes before slicing.
- Slice the tenderloin into medallions and serve warm, drizzled with the extra sauce from the crockpot.
Notes
Pork Temperature: For food safety, pork must reach an internal temperature of 145°F (63°C) and rest for 3 minutes before serving.
Sauce Variations: Feel free to add a pinch of smoked paprika or a teaspoon of Worcestershire sauce to the barbecue mixture for a different flavor profile.
Checking Doneness: Cooking times can vary between slow cooker models. Always use a meat thermometer for an accurate reading to avoid overcooking the pork.