Ready for dinner that practically cooks itself while you pretend to be productive? Slow cooker magic meets a silky pan sauce for a weeknight win.
This recipe takes a humble pork tenderloin and turns it into something that smells like you spent hours slaving over the stove. But here’s the catch!
You do a tiny bit of searing, then let the slow cooker do the heavy lifting. The result is juicy meat and a mushroom sauce so good you’ll want to lick the pan (I won’t tell).
Contents
Equipment: Must-haves
- Slow cooker (crockpot)
- Skillet (cast iron or heavy-bottomed)
- Cutting board
- Chef knife
- Tongs
- Meat thermometer
Equipment: Nice-to-haves
- Fine mesh strainer
- Small bowl (for cornstarch slurry)
- Whisk
- Wooden spoon
- Serving platter
Ingredients
- 1 pork tenderloin (about 1 lb), trimmed
- 2 cup sliced mushroom (cremini or button), wiped clean
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon Dijon mustard
- 1 sprig fresh thyme
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch (for slurry)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon brown sugar (optional, for balance)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Pat the pork tenderloin dry and season all over with salt and black pepper.
- Heat the skillet with olive oil until shimmering and use tongs to sear the pork on all sides until golden for color.
- Transfer the seared pork into the slow cooker and nestle it in the middle.
- Add sliced mushroom and onion around the pork in the slow cooker.
- Sprinkle minced garlic over the mushroom and onion so it doesn’t hide.
- Pour chicken broth into the slow cooker, then add soy sauce, Dijon mustard, brown sugar if using, and tuck the sprig of thyme on top.
- Cover the slow cooker and cook on low until the pork is tender and reaches safe internal temperature.
- When the pork is nearly done, remove it from the slow cooker and place on the cutting board to rest.
- Strain the cooking liquid into the skillet, pressing solids lightly to release flavor, and bring it to a gentle simmer on medium heat.
- Whisk the cornstarch into a small bowl with cold water to make a slurry, then slowly whisk the slurry into the simmering liquid to thicken.
- Swirl in the butter to finish the sauce and taste for seasoning, adjusting with salt or a splash of soy if needed.
- Slice the pork across the grain and arrange on a serving platter.
- Spoon the warm mushroom pan sauce over the sliced pork and garnish with chopped parsley.
- Serve immediately with your favorite side and enjoy the applause (or at least satisfied silence).
What Else You Should Know
Timing: Cooking on low yields tender results. If you’re short on time, use the high setting, but watch closely so the pork doesn’t overcook.
Doneness: The target internal temperature for pork is safe and juicy — aim for the ideal range and use your meat thermometer. Let the pork rest so juices redistribute before slicing.
Pan sauce tip: If the sauce tastes too thin, mash a few mushroom pieces in the skillet to naturally thicken it. The cornstarch slurry is your trusty backup for instant silkiness.
Variations: Swap the mushroom for a single wild mushroom like shiitake for a deeper flavor or add a splash of white wine in the skillet for extra oomph. Serving: This pork loves creamy mashed potato, steamed green vegetable, or a single buttered noodle.
That’s why carbs and sauce are friends. Storage: Store leftovers in an airtight container.
Reheat gently in a skillet over low heat to keep the pork tender and the sauce glossy. Diet notes: Swap soy sauce for tamari for a gluten-free option and use vegetable broth to make it non-meat-broth friendly.
Final thought: You just made a meal that says dinner was planned, while you actually watched one episode too many. Embrace it.
