Slow Cooker Garlic And Herb Pork Tenderloin Food

SLOW COOKER PORK TENDERLOIN WITH HONEY BALSAMIC GLAZE

Steps:

• If your pork tenderloin is longer than your slow cooker, cut it in half crosswise (so you have two shorter pieces that will fit inside). If it fits, you can leave it whole.
• In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
• In a small bowl, combine garlic, parsley, salt, pepper, onion powder and paprika. Rub over all sides of the pork tenderloin and place in the slow cooker (I use a 2.5 quart oval slow cooker).
• Cover and cook on high for 1.5-2 hours, or low for 2-3 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F.
• Move tenderloin from the slow cooker to a cutting board and let rest for 5 minutes before slicing.

GARLIC HERB CROCK POT PORK TENDERLOIN

Steps:

• Remove the pork loin from the packaging and pat it dry with paper towels.
• In a small bowl, combine the butter, garlic, herbs, and pepper. Use a fork to combine well.
• Spread the butter mixture all over the pork loin and then place the pork in the bottom of your slow cooker.
• Cook on high for 4 hours or on low for 5 or until the pork reaches 145 degrees F in the center.
• When the pork is cooked through, remove from the slow cooker. Let the pork rest on a cutting board for 5 minutes.
• After the pork has rested, slice it into rounds and serve right away.

SLOW COOKER GARLIC AND HERB PORK TENDERLOIN

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork tenderloin until seared on each side, 2 to 3 minutes per side. Transfer tenderloin to a slow cooker; add potatoes, green beans, and water.
• Cook tenderloin in slow cooker set to Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and ground black pepper to taste.

SLOW COOKER PORK TENDERLOIN WITH GARLIC-GINGER SAUCE RECIPE

Steps:

• In a small bowl, combine the ground ginger, ground cinnamon, garlic powder, crushed red pepper and season to taste. Rub the pork tenderloin with the ginger-cinnamon mix. Place the tenderloin in a slow cooker, and pour the chicken stock around the pork. Cook on low 6 to 8 hours. In a small saucepan over medium-high heat, add the apple cider vinegar, water, raw honey, coconut aminos, minced ginger, minced garlic, and season to taste. Bring to a boil, slightly reduce heat, and simmer for 4 to 5 minutes. Preheat broiler or grill to high. Remove tenderloin from slow cooker and brush generously with the ginger-garlic sauce. Grill or broil 1 to 2 minutes per side, basting with the sauce every time. Serve topped with green onions and fresh parsley.

SLOW COOKER HERB CRUSTED PORK TENDERLOIN

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place into a slow cooker.
• Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
• Removed from slow cooker and let rest 10 minutes before slicing.
• Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
• Slice tenderloin and drizzle with thicken juices.

SLOW COOKER LEMON GARLIC PORK & VEGGIES

Steps:

• In a skillet on high heat, sear the pork on each side. Place in your slow cooker (I use a 6 quart). Spread the minced garlic cloves, purple potatoes, green beans, & onion around the pork. Squeeze the juice of one lemon evenly over top of the vegetables & pork. Sprinkle with garlic salt & pepper to taste. Slice the other lemon & arrange over top of the vegetables & pork. Pour in enough chicken broth to cover the vegetables by 1/2".
• Cook on low for 6 hours. Slice the pork & serve with the pan drippings ladled over top.

BEST BAKED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet - these will be used to fold up each tenderloin separately.
• In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and pat very dry. The pork becomes mealy if left in the brine any longer.
• Whisk together all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. Evenly rub pork all over with spice mix.
• Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to foil.
• Evenly sprinkle tops of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. Evenly drizzle each pork tenderloin with one tablespoon of lemon juice (2 tablespoons total), then top each tenderloin with 3 pads of butter. Bring up the sides of the foil to completely enclose each tenderloin (see photos in post).
• Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, carefully unwrap the foil, then wrap it back up if it need to continue baking.
• When pork is done, loosen foil (so steam can escape) and let stand 5-10 minutes before slicing. Season with additional salt and pepper to taste (I like additional salt) and serve with accumulated butter sauce in the bottom of the foil.

GARLIC HERB PORK TENDERLOIN RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Slather the pork tenderloins with the dijon mustard, coating completely. Season with the garlic, thyme, rosemary, salt and pepper all over.
• Heat oil in a large cast iron (or oven safe skillet) over medium-high heat. Sear the pork tenderloins on all sides, until nicely browned. Sprinkle tops of tenderloins with the shredded parmesan cheese.
• Carefully transfer skillet to preheated oven and cook until internal temperature of pork reaches 140 degrees F. (approximately 10 to 15 minutes). When finished carefully remove pan from oven and loosely cover with foil and let rest for 5 to 10 minutes. Slice into 1 inch medallions and enjoy.

HERB GARLIC PORK TENDERLOIN

Steps:

• Preheat oven to 400°F degrees. Lightly coat a large rimmed baking sheet with cooking spray.
• In a small bowl, combine the garlic powder, onion powder, Kosher salt, pepper and Italian seasoning.
• Pat the tenderloin dry with a paper towel, then rub with spice blend. Create a boat out of aluminum foil so the juices from the pork don't run out into the veggies- keep the top open, just roll up the edges. Place in center of rimmed baking sheet.
• In a separate bowl, toss carrots, brussels sprouts and potatoes in a large mixing bowl with red wine vinegar and sprinkle with salt and pepper.
• Arrange the vegetables around the tenderloin.
• Place in oven and reduce temperature to 350°F degrees. Roast for 23-25 minutes or until pork registers at 145F degrees at it thickest point.
• Remove and allow to rest for a few minutes before cutting. Spoon juices in the aluminum foil boat over tenderloin. Serve over your favorite starch.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

GARLIC AND HERB SLOW COOKER PORK AND VEGETABLES

Steps:

• Place carrots, potatoes, and onions in the bottom of a large slow cooker. Sprinkle Italian seasoning, garlic and salt over the vegetables and toss to coat.
• Place pork on top of the vegetables.
• Add lemon to the slow cooker and pour chicken broth over everything.
• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• I don't think that broccoli cooks well in the slow cooker because it gets mushy. Instead, I prefer to steam my broccoli separately so that it's just crisp-tender, and then stir it into the pot at the end of the cooking time.
• As an alternative, you can stir the raw broccoli into the slow cooker during the final 1 hour of cooking time so that it has an opportunity to cook with the rest of the dish, but it doesn't become overcooked.
• Slice pork loin just before serving.

EASY SLOW COOKER PORK TENDERLOIN RECIPE

Steps:

• Place pork tenderloin in slow cooker. Pour water, wine, soy sauce over pork tenderloin making sure it all gets wet.
• Sprinkle half the packet of onion soup mix on the pork tenderloin and rub it in well, Pour the other half in the water mixture in the slow cooker.
• Rub minced garlic and black pepper onto pork.
• Set slow cooker to low and cook for 3-4 hours. Remove and let rest for at least 10 minutes on cutting board before slicing.

SLOW COOKER BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
• Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
• Note: Apple juice can be substituted for the wine with comparable results.

SLOW COOKER GARLIC AND HERB PORK TENDERLOIN

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork tenderloin until seared on each side, 2 to 3 minutes per side. Transfer tenderloin to a slow cooker; add potatoes, green beans, and water.
• Cook tenderloin in slow cooker set to Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and ground black pepper to taste.