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Crock Pot Pork Tenderloin

This Crock Pot Pork Tenderloin is a succulent, easy-to-make meal that's perfect for any dinner occasion. The slow cooker does all the work, infusing the tenderloin with rich flavors and ensuring it's deliciously tender.
Course Dinner
Cuisine American
Keyword Crock Pot Pork Tenderloin, Keto Dinner, Slow Cooker Pork
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings 6 people
Calories 298kcal

Equipment

  • Crock Pot
  • Large skillet
  • Small bowl
  • Whisk
  • Meat thermometer
  • Saucepan

Ingredients

  • 2 pounds Pork tenderloin
  • 2 tablespoons Olive oil
  • 1 cup Chicken broth
  • ¼ cup Apple cider vinegar
  • 4 cloves Garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 medium Onion, sliced approx. 110 grams
  • 2 tablespoons Butter

Instructions

  • Begin by patting the pork tenderloin dry with paper towels and seasoning it all over with salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
  • Place the sliced onion in the bottom of the crock pot, creating a bed for the pork to rest on.
  • In a small bowl, whisk together the chicken broth, apple cider vinegar, minced garlic, Italian seasoning, and Dijon mustard.
  • Once the pork is seared, lay it over the bed of onions in the crock pot.
  • Pour the broth mixture over the pork tenderloin. Dot the top with butter.
  • Cover and cook on low for 4 hours or until the pork tenderloin reaches an internal temperature of 145°F (63°C).
  • Once cooked, remove the pork tenderloin from the crock pot and let it rest for 5 minutes before slicing.
  • While the pork is resting, pour the juices from the crock pot into a saucepan and simmer to reduce slightly for a flavorful sauce.
  • Slice the tenderloin and serve with the sauce drizzled over the top.

Notes

For a complete keto meal, serve this pork tenderloin with a side of cauliflower mash or roasted Brussels sprouts. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.

Nutrition

Calories: 298kcal | Carbohydrates: 3g | Protein: 36g | Fat: 14g | Fiber: 1g | Net Carbs: 2g