There are slow cooker recipes that require browning, chopping, and multiple steps. And then there are dump recipes. This dump-and-go whole pork tenderloin is the latter. You literally place the pork in the slow cooker, sprinkle on a few seasonings, add a splash of liquid, and walk away. Hours later, you return to a perfectly tender, juicy, flavorful pork tenderloin that slices beautifully and tastes like you fussed for hours.
This dump-and-go whole pork tenderloin is a weeknight miracle. Pork tenderloin is lean, cooks quickly, and has a mild flavor that pairs beautifully with almost any seasoning. The slow cooker keeps it incredibly moist—no dry, overcooked pork here. A simple gravy made from the cooking juices comes together in minutes, or you can serve the pork as is with your favorite sides. Whether you serve it with mashed potatoes, roasted vegetables, or a fresh salad, this recipe will become a regular in your rotation.
Why You Will Love This Recipe
· True Dump-and-Go: No browning, no chopping, no pre-cooking.
· One Slow Cooker, Minimal Cleanup.
· Incredibly Juicy and Tender: The slow cooker locks in moisture.
· Only a Few Simple Ingredients.
· Set It and Forget It: Perfect for busy days.
· Budget-Friendly: Pork tenderloin is affordable.
· Great for Weeknights or Company.
· Naturally Gluten-Free and Low-Carb.
Ingredients List
For the Pork:
· 1 ½ to 2 lbs whole pork tenderloin (not pork loin)
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon smoked paprika (optional)
· ½ cup low-sodium chicken broth or beef broth
Optional for Gravy:
· 2 tablespoons unsalted butter
· 2 tablespoons all-purpose flour or cornstarch
· Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Pork
Pat the pork tenderloin dry with paper towels. Remove any silver skin (the thin, shiny membrane) if present—this can be tough when cooked. Trim any large pieces of visible fat.
Step 2: Season the Pork
In a small bowl, combine the salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Rub this seasoning mixture all over the pork tenderloin.
Step 3: Place in Slow Cooker
Pour the chicken broth into the bottom of a 6-quart or larger slow cooker. Place the seasoned pork tenderloin in the slow cooker. Do not add any other liquid.
Step 4: Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 ½ hours. The pork is ready when it reaches an internal temperature of 145°F (63°C) for slightly pink, juicy meat, or 150°F for more well-done. Do not overcook—pork tenderloin can dry out quickly.
Step 5: Rest and Slice
Carefully remove the pork tenderloin from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute. Slice into ½-inch medallions.
Step 6: Make the Gravy (Optional)
While the pork rests, pour the cooking liquid from the slow cooker into a small saucepan. Bring to a simmer. In a separate small bowl, whisk the butter and flour together into a paste (beurre manié), or whisk cornstarch with 2 tablespoons of cold water. Whisk the paste or slurry into the simmering liquid. Cook for 2-3 minutes until thickened.
Step 7: Serve
Arrange the sliced pork on a platter. Spoon the gravy over the top. Garnish with fresh parsley. Serve hot.
Cooking Tips and Pro Tips for Best Results
· Use pork tenderloin, not pork loin: Pork tenderloin is thin, lean, and cooks quickly. Pork loin (also called pork roast) is larger, thicker, and requires longer cooking. This recipe is designed for tenderloin.
· Remove the silver skin: The silver skin is a tough, shiny membrane on the outside of the tenderloin. It does not break down during cooking. Slide a knife under it and pull it off before seasoning.
· Do not add too much liquid: The pork releases its own juices as it cooks. ½ cup of broth is plenty. Adding more will result in watery gravy.
· Do not overcook: Pork tenderloin is lean and can become dry if cooked past 150°F. Use a meat thermometer for best results. The meat is safe at 145°F, where it will be slightly pink and very juicy.
· Let it rest: Resting the meat for 10 minutes after cooking is essential. If you slice immediately, the juices will run out onto the cutting board, leaving you with dry pork.
· Sear for extra flavor (optional): If you have an extra 10 minutes, sear the seasoned pork in a hot skillet with 1 tablespoon of oil for 2-3 minutes per side before adding to the slow cooker. This adds a golden, caramelized crust.
Variations and Substitutions
Balsamic Pork Tenderloin:
Add ¼ cup of balsamic vinegar to the broth. The balsamic adds sweetness and tang. Reduce the salt slightly.
Honey Garlic Pork Tenderloin:
Add ¼ cup of honey and 4 cloves of minced garlic to the broth. The honey creates a sweet, sticky glaze. Garnish with sesame seeds and green onions.
Italian Pork Tenderloin:
Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of fennel seeds to the seasoning rub. Use beef broth. Serve with marinara sauce and Parmesan cheese.
Apple Cinnamon Pork Tenderloin:
Add 1 cup of unsweetened apple juice instead of broth. Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the seasoning rub. The apple and cinnamon create a warm, fall-inspired flavor.
Ranch Pork Tenderloin:
Replace the seasoning rub with 1 packet of dry ranch seasoning mix. Use chicken broth. The ranch adds a tangy, herby flavor.
Salsa Pork Tenderloin:
Pour 1 cup of your favorite salsa over the pork instead of broth. Omit the seasoning rub. The salsa adds bold, zesty flavor. Serve with rice and beans.
Serving Suggestions
This dump-and-go pork tenderloin is versatile. Serve it:
· With Mashed Potatoes: The classic pairing. The gravy is perfect for sopping.
· With Roasted Vegetables: Asparagus, green beans, or Brussels sprouts.
· Over Rice or Quinoa: A lighter option.
· On a Salad: Slice the cold leftover pork over mixed greens with apples and pecans.
· In a Sandwich: Pile sliced pork onto a toasted bun with barbecue sauce or aioli.
Pair with:
· Applesauce (classic with pork)
· Roasted sweet potatoes
· Steamed broccoli
· Crusty bread
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The pork will stay juicy if stored with some of the gravy.
Freezer:
Freeze sliced pork in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Gently reheat slices in a skillet with a splash of broth over medium-low heat for 3-4 minutes per side.
· Microwave: Heat individual portions covered for 45-60 seconds at 50% power.
· Oven: Place slices in a covered baking dish with a little broth at 300°F for 10-12 minutes.
Nutritional Information (Approximate, per serving – serves 4, without gravy)
· Calories: 280
· Protein: 36g
· Fat: 10g
· Saturated Fat: 3.5g
· Carbohydrates: 4g
· Fiber: 0g
· Sugar: 1g
· Sodium: 620mg
· Potassium: 680mg
· Iron: 10% Daily Value
Frequently Asked Questions (FAQ)
1. What is the difference between pork tenderloin and pork loin?
Pork tenderloin is a long, thin, very lean cut from the muscle along the backbone. It weighs 1 to 1 ½ pounds and cooks quickly. Pork loin (also called pork roast) is a wider, thicker cut that weighs 2 to 5 pounds and requires longer cooking. This recipe is for tenderloin only. Do not use pork loin; it will be undercooked.
2. Can I cook pork tenderloin from frozen?
Yes. Add 1-2 hours to the cooking time on low (total 6-7 hours). The pork is safe to cook from frozen. Check the internal temperature before serving (145°F). Do not use the high setting when cooking from frozen.
3. Why is my pork tenderloin dry?
Dry pork is almost always overcooked. Pork tenderloin is very lean and cooks quickly. Use a meat thermometer and remove it from the slow cooker when the internal temperature reaches 145°F. Let it rest for 10 minutes before slicing. Do not cook on high for more than 2 ½ hours.
4. Can I add vegetables to the slow cooker with the pork?
Yes. Add baby carrots, halved small potatoes, or sliced onions to the bottom of the slow cooker before adding the pork. The vegetables will cook in the juices and make a complete one-pot meal. Cut potatoes into small chunks (1-2 inches) so they cook through.
5. Can I make gravy without flour?
Yes. Use cornstarch instead (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Whisk into the simmering cooking liquid and cook for 2-3 minutes until thickened. Cornstarch gravy is naturally gluten-free.
6. Can I cook two pork tenderloins at once?
Yes. If they fit in a single layer, cook as directed. If they overlap or are stacked, increase the cooking time by 30-60 minutes on low. Check the internal temperature in the thickest part of each tenderloin. The cooking liquid may increase, so the gravy will be thinner.