Crockpot Hot Honey Pork Tenderloin and Sweet Potatoes Step-by-step instructions

Before you start

Start by trimming any excess silver skin or fat from the pork tenderloin to ensure the meat stays tender. Peel the sweet potatoes and cut them into uniform, one-inch cubes; uniformity is key to ensuring that every piece of potato is perfectly cooked at the same time.

Gather your ingredients near the slow cooker to keep the process efficient. Ensure your slow cooker insert is clean and dry. Have your measuring spoons ready, as accurate measurements of the honey and red pepper flakes will help maintain the correct balance of sweet and spicy.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the pork tenderloins into the base of the slow cooker, ensuring they fit comfortably in a single layer. Arrange the peeled and cubed sweet potatoes around the meat, filling the gaps to ensure even cooking.
   Look for The pork and potatoes are arranged in the slow cooker insert.
   Tip Ensure the sweet potato chunks are uniform in size for consistent cooking.

The pork tenderloin should be laid flat in the bottom of the slow cooker, with the sweet potato chunks nestled snugly around the meat. The layout should look organized, with no large gaps, to ensure the heat circulates evenly around both the protein and the vegetables.

Seasoning the dish

2. 2Season and glaze
   Sprinkle the red pepper flakes evenly over the pork and sweet potatoes. Drizzle the hot honey over the entire contents of the slow cooker, ensuring all pieces are lightly coated in the honey mixture.
   Look for The ingredients are covered with red pepper flakes and drizzled with honey.
   Tip Use a spatula to gently coat the potatoes if necessary.

The red pepper flakes should be distributed evenly over the surface of the meat and potatoes. The hot honey should be drizzled in a steady stream, coating the ingredients. There should be a visible sheen of honey beginning to settle at the bottom of the insert.

Cooking and finishing

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours until the pork is tender. Verify the internal temperature of the pork reaches 145°F (63°C). Remove the pork, let it rest for 5 minutes, then slice and serve with the potatoes.
   Look for The pork is tender and the sauce is thick and pourable.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the tenderloin.

The pork should look soft and braised, with the sauce having thickened into a glossy, sticky glaze. The sweet potatoes should look tender and coated in the honey. Check the internal temperature of the pork to ensure it has reached 145°F (63°C) before removing it to rest.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking. Ensure the pork and potatoes are distributed in a single layer as much as possible.

Another error is cutting the sweet potatoes into pieces that are too large, which will result in them being undercooked while the pork is finished.

Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the cooking time. Finally, do not skip the resting phase, as slicing the pork immediately will cause the juices to escape, resulting in dry meat.

How to tell it’s done

The pork tenderloin is done when it is opaque throughout and reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part. The texture should be soft and easily sliced with a fork.

The sweet potatoes should be fork-tender and slightly caramelized from the honey glaze. After reaching the target temperature, remove the pork from the slow cooker and let it rest on a cutting board for at least 5 minutes before slicing to redistribute the juices.

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