Craving something easy, saucy, and slightly rebellious against boring weeknights? Enter the slow cooker — your new best friend for hands-off deliciousness.
But here’s the catch! You don’t have to sacrifice flavor for convenience.
This pork tenderloin bathed in salsa verde cooks low and slow, and comes out fork-tender and wildly satisfying. That’s why this recipe is perfect for dinner, meal prep, or pretending you planned ahead.
Contents
Equipment: Must-haves
- slow cooker
- skillet (heavy-bottomed)
- cutting board
- sharp knife
- tongs
- measuring spoon
- plate (for resting meat)
Equipment: Nice-to-haves
- kitchen twine
- meat thermometer
- immersion blender
- serving platter
Ingredients
- 1 pork tenderloin (about 1 to 1.5 lb)
- 1 (16 oz) jar salsa verde (tomatillo-based)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced
- 1 jalapeno, seeded and sliced (optional)
- 1/2 cup chicken broth
- 1 tablespoon honey (or brown sugar)
- 1 lime, juiced
- 1/4 cup chopped cilantro (optional)
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Pat the pork tenderloin dry with a paper towel and, if you like neatness, tie it with kitchen twine so it keeps a pretty shape while cooking.
- Mix olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper in a small bowl to make a quick rub.
- Rub the spice mixture all over the tenderloin so every inch gets some love.
- Heat the skillet over medium-high heat until it’s hot and slightly smoky; sear the tenderloin on all sides until golden brown using tongs to turn it.
- Place sliced onion and jalapeno into the bottom of the slow cooker to make a flavor bed for the pork.
- Pour salsa verde and chicken broth into the slow cooker, then stir in honey to balance the acidity.
- Nestle the seared tenderloin into the salsa verde mixture so it’s mostly submerged in saucy goodness.
- Cover and cook on low until the pork is fork-tender and the internal temperature reads safe on a meat thermometer.
- Carefully remove the tenderloin to a plate and tent it to rest while you finish the sauce in the slow cooker.
- If you want a smooth sauce, use an immersion blender to blend it directly in the slow cooker, or transfer a bit to a blender and pulse until silky.
- If the sauce needs thickening, mix cornstarch with a little cold water to make a slurry and stir it into the sauce, then cook uncovered for a few minutes until it thickens.
- Stir lime juice and chopped cilantro into the sauce for a fresh, bright finish.
- Slice or shred the rested pork on the cutting board and return it to the slow cooker briefly to soak up the sauce.
- Serve the pork with extra salsa verde spooned over it, and garnish with more cilantro and lime wedges if you’re feeling fancy.
Good to Know
Timing tip: Cooking time varies by slow cooker; check the pork at the earlier end of the time range to avoid overcooking. Serving suggestion: Serve the pork with rice, on a tortilla, or atop a salad for a quick weeknight win.
Variation: Swap chicken broth for vegetable broth to keep things lighter, or stir in a spoonful of sour cream for a creamier sauce. Make-ahead: The pork keeps well in the fridge for a few days and tastes even better the next day after flavors mingle.
Leftover magic: Use shredded pork for tacos, burrito bowl, or a tangy sandwich. Health note: Pork tenderloin is lean and cooks quickly; rest the meat so juices redistribute and you don’t end up with dry bites.
Pro tip: If you like heat, keep the jalapeno seeds. If you don’t, remove them and tell everyone you were always a mild person.
That’s why this recipe is flexible, forgiving, and a little bit smug about how easy it is to impress dinner guests.
