Slow Cooker Gochujang Pork Tenderloin Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Prepare the ingredients by slicing the green onions and measuring the gochujang honey sauce. If the pork tenderloins have any thick silver skin, trim it off with a sharp knife to ensure the meat stays tender.

Have a meat thermometer ready to verify the internal temperature at the end of the cooking time, which is essential for food safety and the best possible texture.

Instructions

Preparation Phase

1. 1Prepare the Slow Cooker
   Place the pork tenderloins into the bowl of the slow cooker. Ensure they are arranged in a single layer to promote even cooking throughout the process.
   Look for The pork should fit comfortably in the bottom of the slow cooker insert.
   Tip If the tenderloins are too long, you can cut them in half to fit the slow cooker bowl.

The pork is properly trimmed and placed into the slow cooker bowl. All ingredients are measured and ready, and the work surface is clean, following standard safety practices for handling raw meat. The slow cooker is placed on a stable surface away from the edge of the counter.

Seasoning Phase

2. 2Season and Glaze
   Scatter the sliced green onions over the pork. Sprinkle the garlic powder evenly over the meat, then pour the gochujang honey sauce over the top, ensuring it covers the tenderloins thoroughly.
   Look for The sauce should coat the pork evenly.
   Tip Use a silicone spatula to spread the sauce if necessary.

The green onions, garlic powder, and gochujang honey sauce are distributed evenly. The pork is fully coated, ensuring that the flavors will penetrate the meat as it slowly cooks.

The lid is securely placed on the slow cooker, creating a tight seal to begin the braising process.

Cooking Phase

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 4 hours. Once finished, check that the internal temperature reaches 145°F (63°C). Remove the pork and let it rest for at least 5 minutes before slicing and serving with the sauce.
   Look for The pork is tender and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest ensures the juices redistribute for a moist result.

The pork is cooked through and reaches 145°F (63°C). The sauce has reduced slightly into a sticky, pourable consistency. The meat is removed and allowed to rest on a clean cutting board, ensuring the juices remain inside before slicing into medallions for serving.

Common mistakes

A common mistake is overcrowding the slow cooker; make sure the pork pieces have enough room to cook evenly. Another error is failing to let the meat rest after cooking; skipping this step can lead to a loss of juices, resulting in drier meat.

Ensure the lid remains closed during the cooking process, as lifting it releases steam and heat, which increases the total cooking time and can affect the consistency of the glaze.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) as measured by a digital thermometer inserted into the thickest part of the loin.

The exterior should be coated in a sticky, deep red glaze, and the meat should be opaque and tender when sliced. Avoid overcooking, as even in a slow cooker, lean tenderloin can become dry if left on heat for too long.

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