Crockpot Garlic Parmesan Pork Tenderloin for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure that your pork tenderloin is completely thawed if it was previously frozen. Pat the meat dry with paper towels to remove excess surface moisture, which helps the seasonings adhere better.

Prepare your slow cooker by ensuring it is clean and placed on a stable, heat-resistant surface away from any water sources.

Have your seasoning packet and garlic parmesan sauce ready within reach so you can assemble the dish quickly without needing to search for ingredients once you start.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker
   Place the raw pork tenderloins into the bottom of the slow cooker insert. Arrange the baby carrots around the meat to ensure they cook evenly in the juices.
   Look for The pork lies flat at the bottom of the slow cooker.
   Tip Ensure the pork is not overlapping too much so the heat circulates well.

The pork is arranged at the bottom of the slow cooker with the carrots placed around it. Everything looks organized and ready for the seasoning and liquid components. Ensure the slow cooker is plugged in and the area is clear of any obstructions before you begin the cooking process.

Seasoning Phase

2. 2Season and Sauce
   Sprinkle the garlic parmesan seasoning packet evenly over the pork and carrots. Pour the garlic parmesan sauce over the top, ensuring it coats the meat thoroughly.
   Look for The sauce covers the meat and seasoning.
   Tip Use a spatula to scrape out all the sauce from the measuring cup.

The pork and carrots are now coated with the seasoning and garlic parmesan sauce. The sauce should be distributed evenly over the top of the meat to ensure maximum flavor absorption. Check that the lid is securely placed on the slow cooker to trap the heat and moisture inside.

Cooking Phase

3. 3Slow Cook and Serve
   Cover and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove it from the slow cooker and let it rest for at least 5 minutes before slicing.
   Look for The meat is tender and easily sliced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to check for the correct internal temperature.

The meat is cooked through and reaches the required internal temperature. The kitchen should smell aromatic and savory. The carrots are tender and the sauce has reduced slightly into a glossy, thick consistency that coats the pork perfectly before serving.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and result in some parts of the meat being overcooked while others remain underdone. Another error is failing to check the internal temperature, which can lead to dry, tough pork.

Avoid removing the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially affecting the overall texture of the final dish.

How to tell it’s done

To ensure the pork is safe and tender, use a digital meat thermometer inserted into the thickest part of the tenderloin. The pork is fully cooked when it reaches an internal temperature of 145°F (63°C).

At this stage, the meat should be opaque throughout and very tender when pierced with a fork. It is crucial to let the meat rest for at least 5 minutes before slicing, as this allows the juices to redistribute, ensuring that every slice remains moist and flavorful.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest