Slow Cooker Cherry Dijon Pork Tenderloin Step-by-step instructions

Before you start

Ensure the pork is fully thawed if frozen. If you prefer to trim the meat, do so before placing it in the cooker. Prepare the onions by peeling and slicing them into thin, uniform strips to ensure they soften at the same rate.

Have all your ingredients measured and ready to add to the slow cooker insert. If you are using a slow cooker liner, place it in now to make cleanup easier later. Ensure your workspace is clean, especially after handling raw pork, to prevent any potential cross-contamination with other surfaces.

Instructions

Preparation and Arrangement

1. 1Prepare the slow cooker
   Place the pork tenderloins into the base of the slow cooker insert. Ensure they are laid out in a single layer to promote even cooking throughout the process. Do not crowd the insert if possible, as this helps the meat cook uniformly without cold spots.
   Look for Pork is laid flat and even in the base.
   Tip Pat the pork dry with paper towels before placing it in the cooker to remove excess moisture.

The pork tenderloins are placed neatly into the slow cooker, forming a flat base. The meat should look fresh and clean. Ensure there is enough space around the sides to allow the sauce to circulate properly. Everything is prepared for the next step of adding the flavor components.

Seasoning and Braising

2. 2Add sauce and aromatics
   Pour the cherry Dijon sauce evenly over the pork tenderloins. Scatter the sliced red onions over the top of the sauce, then sprinkle the dried thyme over the entire mixture. Cover the slow cooker with the lid to lock in the heat and moisture during the long cooking time.
   Look for Sauce covers the meat and aromatics are distributed.
   Tip Use a silicone spatula to scrape all the sauce from the bowl to ensure full flavor.

The cherry Dijon sauce is poured, covering the pork, and the onions and thyme are scattered on top. The slow cooker is covered. The contents should look cohesive, with the sauce beginning to settle between the onions and the meat. The aroma of the herbs should be noticeable.

Cooking and Resting

3. 3Cook and serve
   Cook on low heat for 4 hours. Once finished, ensure the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the slow cooker and let it rest on a cutting board for at least 5 minutes before slicing it into thick rounds to serve with the warm cherry sauce.
   Look for Meat is opaque and tender to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The residual heat from the sauce helps keep the meat warm while it rests.

The pork is cooked through and opaque. The sauce has thickened slightly and the onions are soft and translucent. After resting, the meat is ready to be sliced. The final result should be juicy, tender, and intensely flavorful, with a beautiful glaze over the slices.

Common mistakes

A common mistake is overcooking the pork. Tenderloin is very lean and will become dry and tough if left in the slow cooker for too long. Always follow the timing strictly. Another error is neglecting to let the meat rest.

Resting is essential for moisture retention; slicing too early causes the flavorful juices to run out onto the cutting board, resulting in a less satisfying bite.

Finally, avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, disrupting the steady, low-temperature environment necessary for the best results.

How to tell it’s done

The pork is done when it is completely opaque throughout and reaches an internal temperature of 145°F (63°C) at the thickest part. The meat should be firm but yield slightly to pressure. It is crucial to use a meat thermometer inserted into the center of the tenderloin to confirm the temperature.

Once it hits this mark, remove it immediately to avoid overcooking, which can lead to a dry texture. Let the meat rest for 5 minutes, allowing the juices to redistribute for a tender, succulent slice.

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