Easy Slow Cooker Lemon Garlic Herb Pork Tenderloin Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface near an electrical outlet. Take the pork tenderloin out of the refrigerator about 15 minutes before you plan to start cooking to take the chill off, but do not leave it out for longer than 30 minutes.

Gather all your ingredients, including the lemon and broth, so they are ready for immediate assembly. Ensure your cutting board and knife are clean and ready for the final slicing step.

Instructions

Assembly and Seasoning

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 in the base of the slow cooker.
   Tip Pat the pork dry with paper towels before placing it in the cooker to help the herbs adhere better.
2. 2Add aromatics and seasoning
   Layer the lemon slices evenly over the top of the pork tenderloins. Sprinkle the Italian seasoning generously over the meat and lemon slices, ensuring the herbs are distributed well to create a fragrant crust during the cooking process.
   Look for The herbs should cover the surface of the meat and lemons.
   Tip If preferred, use a mix of dried oregano, basil, and thyme if a pre-mixed Italian blend is not available.

The pork should be neatly arranged in the base of the slow cooker, topped with fresh lemon slices and a generous coating of Italian herbs. The setup should look organized and ready for the liquid to be added. Check that the herbs are evenly distributed so that the flavor is consistent across the entire length of the tenderloin before you proceed to add the broth and start the cooking process.

Slow Cooking

3. 3Add liquid and cook
   Pour the chicken broth around the sides of the pork to avoid washing off the seasoning. Cover the slow cooker with the lid and set to cook on low for 4 hours or high for 2 hours.
   Look for The liquid should pool at the bottom of the slow cooker.
   Tip Avoid lifting the lid during the cooking time to maintain a consistent temperature inside the vessel.

During the cooking phase, the slow cooker should be tightly covered to trap the heat and moisture inside. You might notice a pleasant, savory aroma of herbs and lemon beginning to fill the kitchen.

The liquid at the bottom will start to bubble gently. Ensure the lid remains closed to maintain a steady temperature, as frequent lifting will significantly increase the total cooking time and risk uneven results.

Finishing and Resting

4. 4Check temperature and rest
   Check that the pork has reached an internal temperature of 145°F (63°C). Once cooked, remove the pork from the slow cooker and transfer it to a cutting board. Let the meat rest for at least 3 minutes before slicing and serving.
   Look for The pork should be firm to the touch and opaque throughout.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer inserted into the thickest part of the tenderloin to ensure accuracy.

At the end of the cooking time, the pork should be glistening and tender. Use a thermometer to verify the internal temperature of 145°F (63°C). The meat should be easy to remove from the slow cooker with tongs. Once transferred to a cutting board, the resting period is crucial; the meat will appear slightly firmer and the juices will settle, ensuring the best possible texture upon slicing.

Common mistakes

A common mistake is overcooking the pork. Because tenderloin is very lean, it can become dry and stringy if left in the slow cooker for too long after it has reached the target temperature.

Another error is adding too much liquid; you only need enough to create steam and prevent scorching, not to submerge the meat entirely. Finally, always remember to let the meat rest after cooking; slicing it immediately causes the juices to run out, resulting in a dry dish.

How to tell it’s done

The pork is done when it is opaque throughout and has reached an internal temperature of 145°F (63°C) when measured with a meat thermometer. The meat should be tender enough to slice easily with a sharp knife.

If the meat appears pink or translucent in the center, continue cooking for another 15 to 20 minutes. Always allow the pork to rest for at least 3 minutes before slicing to let the juices redistribute throughout the meat, keeping it moist.

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