Pork tenderloin is my favorite cut of meat. And cooking it in the slow cooker ensures a tender, juicy outcome every time.
The liquid you cook the pork in also becomes a great almost-gravy to pour over top the pork. If you want it to be thicker simply reduce it over the stove.
I tried slicing the pork so that I could pour the sauce over top and take a mouthwatering photograph. But Stuart decided that I was slicing the pork incorrectly and grabbed the knife out of my hand. He said I shouldn’t cut straight down, I should be cutting at an angle. Well, his attempt to cut at an angle failed completely. The pork was so tender that is simply shredded!
Time-saving Tip: Combine your liquid ingredients the night before and store in the fridge. That way all you have to do while you’re still half-asleep is whisk and pour atop the pork in the slow cooker!
Golden Slow Cooker Pork Tenderloin
- 1 can golden mushroom soup
- 3/4 C apple juice
- 2 tbsp sugar
- 1 tbsp corn starch
- 1 tsp dried mustard
- 1/4 tsp pepper
- 2 tbsp soy sauce
- 2 lb pork tenderloin
- Place tenderloin in slow cooker and season with S+P. Whisk together soup, apple juice, sugar, corn starch, mustard, and pepper. Pour liquid over top the pork. Cook on LOW 7-8 hours.
*This recipe is adapted from Jenn @ http://www.thespicekitrecipes.com/crock-pot-pork-roast/*