Easy Slow Cooker Tuscan Garlic Pork Tenderloin Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker basin is clean and dry. Gather all ingredients, including the pork tenderloin, sun-dried tomatoes, Italian seasoning, and chicken broth. If using whole sun-dried tomatoes, chop them into small, bite-sized pieces to ensure they distribute evenly across the meat.

Have a meat thermometer ready to verify the internal temperature of the pork once the cooking cycle is complete. Keep the pork refrigerated until the exact moment you are ready to assemble the ingredients in the cooker.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker
   Place the raw pork tenderloins into the bottom of the slow cooker insert. Ensure they are laid out evenly to promote uniform cooking throughout the process.
   Look for The pork should sit flat at the bottom.
   Tip Pat the pork dry with paper towels before adding to the cooker.

The pork tenderloin should be placed securely in the bottom of the slow cooker. The chopped sun-dried tomatoes should be scattered evenly over the surface, followed by the Italian seasoning. The chicken broth should be poured carefully around the edges of the pork, ensuring it does not wash away the seasoning on top. The slow cooker should be set to the low setting, and the lid should be placed firmly to start the slow braising process.

Slow cooking process

2. 2Add aromatics and liquid
   Scatter the chopped sun-dried tomatoes over the pork. Sprinkle the Italian seasoning evenly over the meat, then pour the chicken broth around the sides of the tenderloin.
   Look for Ensure the seasoning covers the meat surface.
   Tip Do not stir the ingredients, as the liquid will surround the meat.

During the cooking phase, the slow cooker will maintain a steady, low heat. You will notice the aroma of garlic and Italian herbs filling the kitchen as the pork cooks in the broth.

The liquid will begin to simmer gently, and the sun-dried tomatoes will soften as they rehydrate. The pork will gradually change color from a raw, pale pink to a cooked, opaque appearance, absorbing the savory notes from the surrounding liquid and seasonings.

Final resting and slicing

3. 3Cook and serve
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork, slice, and let it rest for at least 5 minutes before serving.
   Look for The meat should be tender and opaque throughout.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is cooked safely.

Once the pork has reached 145°F (63°C), it should be carefully removed from the slow cooker and placed on a cutting board. It will be steaming and tender. Allow the meat to rest for at least 5 minutes; this is crucial for moisture retention. After resting, slice the pork into even pieces against the grain. The pan juices remaining in the slow cooker can be spooned over the sliced meat before serving on a platter.

Common mistakes

A common mistake is overcooking the pork, which can lead to a dry texture despite the slow cooking environment. Always monitor the cooking time, especially if using a smaller tenderloin. Another error is failing to use a meat thermometer, relying instead on visual cues that may not be accurate.

Additionally, adding too much liquid can dilute the flavors; stick to the recommended amount to ensure the sauce remains concentrated and flavorful. Finally, avoid lifting the lid frequently, as this releases heat and moisture, significantly increasing the total cooking time.

How to tell it’s done

The pork is considered done when it reaches an internal temperature of 145°F (63°C) at its thickest part. Using a reliable meat thermometer is the most accurate way to check for doneness. The meat should be opaque throughout, firm to the touch, and have a slight bounce.

If the pork is not yet at the required temperature, continue cooking for an additional 15 to 20 minutes and re-check. Allow the meat to rest for at least 5 minutes before slicing to ensure the juices redistribute.

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