Craving dinner that tastes like you actually planned ahead but didn’t spend the evening sweating over the stove? This sweet & spicy pork tenderloin for the crock pot is your new weeknight superhero.
It’s the kind of recipe that smells like comfort and makes your house smell like you’ve been trying way harder than you did. Let the slow cooker do the heavy lifting while you claim the credit.
That’s why crock pot weeknights were invented.
Contents
Equipment: Must-haves
- 1 slow cooker (crock pot)
- 1 skillet (for searing)
- 1 cutting board
- 1 chef knife
- 1 pair of tongs
- 1 small mixing bowl
Equipment: Nice-to-haves
- 1 meat thermometer (for peace of mind)
- 1 silicone spatula
- 1 whisk (or fork)
- 1 slotted spoon
- 1 serving platter
Ingredients
- 1 pork tenderloin (about 1 lb), trimmed
- 1 tablespoon olive oil
- 1 bell pepper, sliced into strips
- 1 onion, sliced into rings
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon chili paste (or sriracha)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon cornstarch (optional, for sauce thickening)
- 2 tablespoons water (for cornstarch slurry)
- 1 green onion, sliced for garnish
Instructions
- Pat the pork tenderloin dry and season lightly with salt and ground black pepper on all sides.
- Heat the skillet over medium-high heat and add the olive oil until it shimmers.
- Sear the pork tenderloin on all sides until it develops a golden-brown crust; transfer the seared pork to the slow cooker with the tongs.
- In the same skillet, add the sliced onion and bell pepper and sauté briefly until they start to soften and pick up flavor from the pan.
- Add the minced garlic to the vegetables and cook for another minute until fragrant, then transfer the vegetables to the slow cooker around the pork tenderloin.
- In the small mixing bowl whisk together the brown sugar, soy sauce, apple cider vinegar, and chili paste until smooth and glossy.
- Pour the sauce over the pork tenderloin and vegetables in the slow cooker, making sure the tenderloin is coated.
- Cover and cook on low until the pork is tender and reaches a safe internal temperature, checking with the meat thermometer if you have one.
- When the pork is done, carefully lift it from the slow cooker and let it rest on the cutting board for a few minutes before slicing.
- If you want a thicker sauce, mix cornstarch with water to make a slurry and stir it into the cooking liquid in the slow cooker; then switch the cooker to high and let it thicken for a few minutes.
- Slice the pork tenderloin into medallions and arrange them on the serving platter with the softened peppers and onion.
- Spoon the glossy sweet-and-spicy sauce over the pork medallions and garnish with sliced green onion.
- Serve warm with your favorite side and watch people assume you secretly have culinary skills.
Good to Know
Tip: Searing the pork first adds a caramelized flavor and keeps the meat looking pretty. It’s worth the extra pan wash—promise.
Tip: Use a meat thermometer to check for doneness so you avoid an overcooked, sad tenderloin; aim for just done and juicy. Variation: Swap the bell pepper for a different single vegetable if you prefer, like a sliced carrot or a handful of baby potato (cut into small pieces).
The flavor will change but the crowd will still clap. Variation: For less heat, reduce the chili paste or use a milder hot sauce; for more heat, add a pinch of crushed red pepper or an extra dollop of chili paste.
Your call—adventure or caution? Serving suggestion: Serve the sliced pork over rice or mashed potato to catch every last drop of sauce.
If you’re feeling fancy, tuck a wedge of citrus on the side for a bright finish. Make-ahead: The pork keeps well in the fridge and often tastes even better the next day after the flavors settle.
Reheat gently to avoid drying it out. Thickening note: If you skip the cornstarch, you’ll have a looser sauce perfect for bowls and rice; if you add the cornstarch slurry, expect a glossy coating that clings to the meat.
Leftover idea: Use a single sliced piece of tenderloin on a sandwich with crisp lettuce and extra sauce for a weekday miracle.
