Slow Cooker Brown Sugar Bourbon Pork Tenderloin Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork tenderloin in a hot skillet with a little oil before placing it in the slow cooker. While not strictly necessary for this recipe, searing creates a crust that adds complexity to the final dish.

If you choose to do this, ensure the skillet is very hot and sear the pork quickly on all sides before transferring it to the slow cooker to continue the braising process as directed.

If you are preparing this for a larger group, you can cook two tenderloins at once, provided they fit without overlapping too much. You may need to increase the sauce ingredients slightly to ensure both pieces of meat are well-coated.

Always monitor the internal temperature carefully when cooking multiple pieces, as the density of the meat in the slow cooker will affect the total cooking time and the way the heat circulates within the insert.

Variations

• Spicy Bourbon Pork: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the bourbon and soy sauce mixture for a subtle, warming kick that complements the sweetness of the brown sugar.
• Garlic Ginger Pork: Whisk in two cloves of minced garlic and a teaspoon of freshly grated ginger into the sauce to add aromatic layers that pair perfectly with the savory notes of the soy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish on medium power or in a saucepan over low heat until the pork reaches 165°F (74°C).

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Store the pork in the refrigerator for up to 3 days. When storing, keep the meat submerged in as much of the remaining sauce as possible to prevent it from drying out, which also helps to maintain the flavor and texture when you are ready to reheat it for a future meal.

You can prepare the sauce mixture up to 24 hours in advance and store it in the refrigerator. When you are ready to cook, simply pour the cold sauce over the pork and start the slow cooker. This is a great way to save time on busy mornings or when preparing for guests. Ensure you do not add the pork to the sauce until you are ready to start the slow cooker to maintain the best food safety standards.

Serving ideas

Serve the sliced pork tenderloin on a warm platter, fanned out to showcase the tender interior. Drizzle the reserved thickened sauce from the slow cooker generously over the slices just before serving. This adds a beautiful sheen and extra flavor to each piece.

Accompany the dish with roasted root vegetables, creamy mashed potatoes, or steamed green beans to balance the savory-sweet profile of the bourbon glaze, creating a complete and satisfying meal for your guests.

If you have extra sauce, serve it in a small side boat so diners can add more to their plates. Garnishing with fresh herbs like parsley or chives can add a pop of color that contrasts nicely with the dark, caramelized sauce.

Ensure the plates are warmed slightly before serving to keep the pork and sauce at the optimal temperature for as long as possible, providing a comfortable and enjoyable dining experience for everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Brown Sugar Bourbon Pork Tenderloin

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 1 lb pork tenderloin
• 1/2 cup brown sugar
• 1/4 cup bourbon whiskey
• 1/4 cup soy sauce

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, soy, sulfites

Estimated nutrition per serving

Calories

320

Protein

26 g

Carbohydrates

24 g

Fat

8 g

Fiber

0 g

Sugar

22 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.