Busy weeknights and a hungry human staring at an empty plate? Meet your new best friend: the crock pot version of pork tenderloin that basically does the heavy lifting.
This recipe gives you tender pork and a silky mushroom garlic jus with almost zero babysitting. But heres the catch!
A quick sear before slow cooking makes everything taste like you actually tried. Thats why dinner will look fancy even if you ordered pizza last week.
Contents
Equipment: Must-haves
- Crock pot (slow cooker)
- Heavy skillet (preferably cast iron)
- Cutting board
- Sharp knife
- Tongs
- Measuring spoons
Equipment: Nice-to-haves
- Meat thermometer
- Immersion blender
- Fine-mesh strainer
- Small bowl (for slurry)
- Trivet (for resting)
Ingredients
- 1 pork tenderloin (about 1 to 1.5 pounds), trimmed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces mushroom, sliced (button or cremini)
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 cup beef broth (or chicken broth if you prefer)
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon heavy cream (optional, for extra silkiness)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the pork tenderloin dry and season it with salt and pepper like you mean it.
- Heat the skillet over medium-high heat and add olive oil and butter until shimmering.
- Sear the pork on all sides until a golden crust forms, then transfer it to the crock pot.
- Add shallot, garlic, and mushroom to the same skillet and sauté until fragrant and softened, scraping up the browned bits from the pan.
- Stir in Worcestershire sauce and balsamic vinegar to deglaze the skillet and let the mixture reduce briefly.
- Pour the mushroom mixture and broth into the crock pot around the pork so the pork sits in some but not completely submerged.
- Sprinkle thyme over the pork and give the crock pot a gentle stir to distribute flavors.
- Cover and cook on low until the pork is tender and cooked through, checking doneness with a meat thermometer if you have one.
- When the pork is done, remove it to a cutting board and tent it to rest while you finish the jus.
- Strain the cooking liquid into the skillet and bring it to a gentle simmer to concentrate flavors.
- Mix cornstarch with cold water to make a slurry, then whisk it into the simmering sauce until it thickens to a glossy jus.
- Swirl in heavy cream if using, and taste to adjust salt and pepper; finish with a sprinkle of fresh parsley.
- Slice the pork against the grain, drizzle with the mushroom garlic jus, and serve immediately.
What Else You Should Know
Tips: Searing the pork first gives you flavor; dont skip it even if youre tempted. Use a meat thermometer to hit the perfect doneness without guesswork.
Variation: Swap balsamic for red wine for a deeper sauce, or add a splash of soy sauce for extra umami. For a lighter version, skip the cream.
Serving suggestion: Plate slices over mashed potato, creamy polenta, or buttered egg noodles to catch every last drop of the jus. Top with chopped parsley for color and a little zip.
Make-ahead and storage: You can cook the pork a day ahead and rewarm gently in the sauce; store leftovers in an airtight container in the fridge for up to three days. Reheat slowly so the pork stays tender.
Quick note: If your sauce is too thin, mash a few mushrooms or whisk in a tiny bit more cornstarch slurry until its just right. Thats why the crock pot is brilliantsit lets flavors mellow while you pretend youre a culinary wizard.
