Amazing Pork Tenderloin in the Slow Cooker

By Addie

"This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!"

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• Freshly ground black pepper to taste

Preparation

Step 1

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
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REVIEWS: (1603)

The first time I made it, I thought 4 hours was a bit too long of a cooking time. Made it again tonight and reduced the time to 2 hours on high and it was perfect. I was able to slice the pork really thin. I added sliced mushrooms about 1/2 hr before it was ready and just before serving mixed in corn starch to make the sauce into a gravy. Served it over mashed potatoes and it was delicious!

This recipe was fantastic! Everyone in my family loved it. I was a bit concerned because this was my very first time using a slow cooker, and the directions say "cook on low for 4 hours", whereas in my crockpot (Rival 6 qt oval time programmable) the 4 hour option is in the "high" temp. It wasn't a problem at all. 4 hours was the perfect amount of time for my 2.69 lb pork loin. I followed the instructions to the letter because the ingredients seemed perfect---and they were. For the wine, I used the wine I was drinking that night---a cabernet sauvignon. Also, halfway through the cooking time I did stab the pork a couple of times so that the sauce would seep in. I served this with some mashed potatoes (perfect side dish because there was plenty of sauce left over). I did thicken the sauce a bit after the pork was cooked and had been taken out of the slow cooker. I used 2 tbsp of cornstarch and enough water to dissolve it and remove any lumps. I poured this into the crockpot and stirred for a minute and let it sit in a high temp for 10 min. It was great---a definite keeper!

I wish I could give this 6 stars. My husband made obscene noises when he tasted it and my daughter who is sick and has no appetite even ate a large helping. Here is what I did - we are not big garlic people, so I made a dry rub of salt, pepper, onion powder and garlic powder and rubbed the tenderloin down. Then I seared it in a pan before putting it in the crockpot. The rest of the ingredients, I mixed them all in a bowl (used the liquid to deglaze the pan I seared in for the heck of it), and poured that over the pork. When it was done (cooked it for 6 hours on low), I poured the juices in a saucepan, brought them to a boil, and added flour and water to make gravy. Amazing is right!

Good, simple recipe which turned out excellent with a few additions. My only major change was in replacing the dry onion soup with a fresh onion, cut in rings.To the cup of water, I added a tsp. of beef stock. My choice of wine was what I had... a Chianti. Other than that, it came down to adding a bit more flavor. I added rosemary, thyme, celery powder, a splash of worcestershire, granulated garlic and parsley. Cook time was right on, and the Tenderloin was "melt in your mouth." Strained the onion into the au jus to thicken the gravy slightly, (which was delish,) and served with mashed potatoes.

WOW! This is the best thing I've ever made in the crock pot! I almost always make a recipe exactly as it states the first time, and then make my modifications. After reading a couple of reviews that complained about it being bland, I decided that I was going to put slivers of garlic in the roast before cooking it. I LOVE garlic, and ended up using half a head (yeah, that's not a typo) throughout the roast. If you've never done it before, all you do is stab the roast and shove a clove or half a clove in the slit. This way the flavor permeates the meat. Anyway, I used LOW SODIUM soy sauce and everything else as stated. It was done and super tender after the four hours, but I cooked it on low for about another half hour then kept it on warm until my husband came home. I decided to add a little corn starch to thicken the juices, and man, was this roast incredible! I could cut the meat with my fork! Everyone should absolutely try this once!

My family loved this dish, even our picky eaters! The recipe calls for it to be cooked for 4 hours on LOW. Reviewers have reported out in a variety of ways on the setting issue. However, I can tell you that it was not done at that setting. I had to jack up the heat to HIGH and dinner was late. Next time, I will cook it for 4 hours on HIGH.

How foolish of me, an experienced cook, to even contemplate trying this recipe. What a way to ruin a beautiful (and expensive) pork tenderloin. Let's save crock potting for the less tender cuts of meat. Smelled heavenly but tasted oh so mediocre. Sorry for the bad review. Different strokes for different folks I guess.

This was so easy and tasted so amazing! I did not brown the pork before adding it to the slow cooker, and I did stud it with fresh garlic (as recommended by another reviewer). I served it with mashed potatoes and broccoli, and was a delicious meal. Will be making this time and time again!

One of our family faves. So easy to make, and so tasty, and the best part is it's in the slow cooker, so you can get out and enjoy the day! I see a lot of people are complaining that it is too salty, but I didn't think so, the trick may be to use a good red wine, not a cooking wine, as those are loaded with sodium!

I made this last night and it was truly AMAZING! Thank you LLAU! I skipped the soy sauce, as we don't like our food too salty, I used Merlot and it was quite nice, very tender, the pork fell right off our forks! My hunny loved it too, which is even better! Thanks again for sharing!

This was just what I was looking for! So easy and delicious, it also makes your house smell wonderful. I did add 1 TBSP. Worcheshire sauce, used Shiraz for the wine and it came out delicious! I will definitely make this again!
Very good flavor. However, I made a HUGE substitution. I used a PORK LOIN instead of a Tenderloin. Pork tenderloin is tender, succulent & does not EVER belong in the crockpot! That makes about as much sense as boiling a filet mignon! Just do not do it. Plus it's expensive. Oh, & I also added rosemary.

Ended up making this with a 5-pound pork butt for a New Year's Eve dinner party. I'm usually not a red wine drinker but knew that some of my guests were, so I decided to try and find a recipe that I already had all the ingredients on hand for and this one certainly fit the bill. Oh boy, was this good!!! I followed the directions for the most part, but studded the meat with garlic slivers and used my best Merlot as per other reviews. Cooked it on low for 7-8 hours, pulled it out, the meat literally fell off the bone, piled the chunks on a pretty platter, covered it loosely with tin foil while I thickened the sauce with cornstarch on high for a few minutes and then poured a little over au jus style, leaving the rest for my guests to use over potatoes. As a side dish, I sauteed a mixture of sugar snap peas, baby pearl onions and roasted red pepper strips seasoned with garlic salt and a little red pepper. Added our favorite cheese bread from the deli and ended up with an extremely easy to fix meal that all 10 of our guests raved about. And me, the white wine drinker, can't wait to dig into the leftovers tonight!

Sure this may have been fav'd by lots of home cooks, but that is more representative of how many people will put the WRONG cut of meat in a slow cooker. The flavor profile looks fine, just DON'T use tenderloin. Instead go choose a cheaper shoulder or leg cut for this and the flavor will be even better. Save tenderloin for grilling or quick roasting where you can even leave it slightly under done, like med-well. It will be very tender, and you get to taste a high quality cut the way it's meant to be served.

This recipe truely deserves it's name. I don't cook much with wine, but the underlying flavors were to die for! Today, I did follow some suggetstions of others, opted for fresh onion, and beef flavored granuals, and being a "gravy lover" did thicken the "au jus." Had mashed spuds and kernal corn along side... Thanks so much for sharing this recipe with us!!

Used pork loin roast - much less expensive - wonderfully flavored and tender. I skip the searing of the roast, simply place all in the crockpot and go to work. Superior flavored gravy. Also, this freezes well. Great to make, cool and slice, put into containers with gravy for meals for shut-ins or freezer meals elderly parents that refuse Meals-On-Wheels. Reheats well in microwave after thawing.

Best Recipe Ever!! I found this recipe years ago on this website before i was a member. It was emailed to me today in my daily dish, (now im a member) so I thought that I would come one here and tell everyone how great it is. My husband loves it and requestes it often. It also works with just about any kind of pork, sometimes i just dont have a tenderloin and will use chops. I make it just as the directions say, and it is perfect everytime. I love this and so does my husband. anyone who has been a guest when i have made this has raved. Im sure i will be making this forever. I recommend this to EVERYONE!! THANKS SO MUCH FOR THE RECIPE!!

Delicious! Used low sodium soy sauce and probably extra garlic, merlot for the red wine. Cooked on high for 4 hours. Served with brown rice, carrots, and broccoli. The juice was sooooo tasty!

I made this for Sunday dinner for my family and my parents, and it was a hit!!! I did take some of the suggestions from other reviewers, like adding fresh rosemary and thyme plus I substituted chicken stock for the water (which I do in most recipes that call for water). I also put carrots, onion slices, whole green beans, and cut up baby red potatoes in with it as well. Everything was WONDERFUL and the moans from everyone as they ate it was priceless! My husband who doesn't like vegetables ate them all and said they were great, "the best he has ever had". Thanks for the recipe!!

I found this recipe really easy to make and tasty, my whole family enjoyed it. I stuck to the exact recipe and I agree with some of the other reviews that it is salty. Next time I make it I am going to half the amount of soy sauce and I'm sure the taste will be the same.

I would also give this a 6*if I could. I usually change recipes just after reading one that suits my cravings. This one has been made exactly as directed, over and over again. Have a lot of coworkers and neighbors making this on a regular basis ....enjoy everyone!

Excellent. I used the two pork tenderloins from Costco. I used 1/2 an envelope of the onion soup mix and did not add any other salt. I cooked for one hour on high then 3 on low. Next time I will just cook on low for 4 hours. I served with mashed potatoes and peas. This was really good and will definitely be used often. Thanks.