Slow Cooker Brown Sugar Bourbon Pork Tenderloin Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and free of any residue from previous meals. Remove the pork tenderloin from the refrigerator approximately 15 minutes before you plan to start cooking to take the chill off.

Gather your measuring cups and ensure you have all ingredients measured and ready. If you prefer to trim any excess silver skin from the pork tenderloin, do so on a clean cutting board using a sharp knife, then sanitize the surface thoroughly afterward.

Instructions

Preparation

1. 1Prepare the Pork
   Place the pork tenderloin into the slow cooker insert. Tuck the thinner end of the tenderloin under itself so that the roast is of even thickness, which helps ensure uniform cooking throughout the process.
   Look for The pork should be nestled neatly along the bottom of the slow cooker insert.
   Tip Tucking the end prevents the thinner part from overcooking and becoming dry.

The pork is securely placed in the slow cooker with the end tucked under for even cooking. The work surface is clean, and the sauce ingredients are ready to be whisked together. Ensure the slow cooker is plugged in and ready to be set to the low heat setting for the duration of the cooking time, allowing for a consistent, slow braise that maximizes tenderness and flavor infusion.

Sauce Application

2. 2Add the Sauce
   In a small bowl, whisk together the brown sugar, bourbon, and soy sauce until the sugar has mostly dissolved. Pour this mixture evenly over the pork tenderloin in the slow cooker, ensuring the surface is well coated.
   Look for The sauce should pool around the base of the pork tenderloin.
   Tip Ensure the sugar is combined well before pouring to avoid clumps in the sauce.

The bourbon, soy sauce, and brown sugar mixture is whisked until smooth and poured evenly over the pork. The sauce should be well-distributed to ensure every part of the tenderloin is exposed to the braising liquid. Check that the slow cooker is set to the low setting and the lid is firmly in place to create the necessary environment for the pork to braise effectively without losing liquid.

Slow Cooking

3. 3Slow Cook and Serve
   Cover and cook on low for 4 hours. Once cooked, verify the internal temperature reaches 145°F (63°C) using a meat thermometer. Carefully remove the pork and let it rest for at least 5 minutes before slicing into rounds. Serve with the thickened pan juices.
   Look for The pork should be soft and braised with a deep color from the sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest is essential to keep the juices locked inside.

The pork has reached the target temperature of 145°F (63°C) and is fork-tender. The sauce has thickened into a rich, glossy glaze. Carefully remove the meat to a cutting board, allowing it to rest for 5 minutes.

The final result should feature perfectly cooked pork slices that are moist and flavorful, complemented by the concentrated pan juices that have developed during the long, slow cooking process.

Common mistakes

A common mistake is overcrowding the slow cooker or failing to tuck the thin end of the tenderloin, which leads to uneven cooking where one part becomes dry while the other remains undercooked.

Another error is lifting the lid too frequently during the cooking process, which releases essential heat and moisture, significantly increasing the total cooking time. Avoid using a sugary glaze that contains too much acidity, as it can occasionally cause the sauce to break if the heat is too high.

How to tell it’s done

The pork is done when the internal temperature reaches 145°F (63°C) at the thickest part of the meat. Use a digital meat thermometer to check this accurately. The meat should be firm to the touch but still tender, and the sauce should have a syrupy consistency that coats the back of a spoon.

Always allow the pork to rest for at least 5 minutes after removing it from the slow cooker before slicing it into rounds to ensure the juices redistribute properly.

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