Slow Cooker Honey Soy Pork Tenderloin for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a stable, heat-resistant surface near an electrical outlet. Gather all your ingredients, including the pork tenderloin, honey soy sauce, green onions, and garlic powder.

If your pork tenderloin came with a silverskin, trim it off with a sharp knife to ensure a better texture once cooked. Ensure your serving plates and side dishes, such as steamed rice or broccoli, are ready so you can serve the meal immediately once the pork has rested.

Instructions

Preparation

1. 1Prepare the slow cooker
   Place the raw pork tenderloins into the bottom of the slow cooker insert. Ensure the meat is arranged in a single layer to promote even cooking throughout the process.
   Look for The pork should be laid flat at the bottom of the cooker.
   Tip Pat the pork dry with paper towels before placing it in the cooker to remove excess moisture.

The pork is positioned correctly in the slow cooker with the seasoning and glaze applied evenly. The green onions should be distributed across the top, and the honey soy mixture should be poured uniformly over the surface of the meat. Ensure the slow cooker lid is properly seated and the machine is set to the low setting to begin the gentle cooking process.

Slow Cooking

2. 2Season and glaze the pork
   Scatter the sliced green onions over the pork. Sprinkle the garlic powder evenly across the meat, then pour the honey soy sauce over everything, ensuring the pork is well coated by the liquid.
   Look for The sauce should pool around the pork and onions.
   Tip Use a whisk to ensure the honey and soy sauce are fully combined before pouring.

During the cooking phase, the pork undergoes a transformation as it absorbs the sweet and savory notes of the sauce. The meat will appear slightly darker as the glaze penetrates the surface.

The aroma in the kitchen should be savory and slightly sweet, indicating that the flavors are melding well. The slow cooker should remain closed to maintain a consistent temperature throughout the entire duration of the cooking cycle.

Resting and Serving

3. 3Cook and rest
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the slow cooker and let it rest for at least 3 minutes before slicing to ensure the juices redistribute.
   Look for The pork is tender and cooked through when a thermometer reads 145°F.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the tenderloin.

Once the cooking is complete, the pork is removed and allowed to rest. The surface should be glossy and coated with the thickened glaze. After resting for at least 3 minutes, the meat should be sliced into even rounds. The final dish should look appetizing, with the pork slices arranged over a bed of fluffy white rice and tender broccoli, ready to be enjoyed while steaming hot.

Common mistakes

A common mistake is overcrowding the slow cooker or using a dish that is too small, which can lead to uneven cooking. Ensure there is enough space for the sauce to circulate around the pork.

Another error is failing to let the meat rest after cooking; skipping this step causes the juices to spill out immediately when sliced, resulting in a drier piece of meat. Finally, never lift the lid frequently during the cooking process, as each opening releases heat and extends the total time required.

How to tell it’s done

The pork tenderloin is perfectly cooked when it reaches an internal temperature of 145°F (63°C) at its thickest part. At this temperature, the meat will be tender and safe to eat while retaining its natural juices.

The texture should be firm but yielding, and it should slice easily into clean rounds without falling apart. Avoid cooking the pork beyond this temperature, as it can quickly become dry and lose its desired succulent quality.

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