Slow Cooker Maple Sriracha Pork Tenderloin with Sweet Potatoes Step-by-step instructions

Before you start

Before starting, ensure your pork tenderloin is removed from the refrigerator about 30 minutes before cooking to help it reach a more uniform temperature.

Peel and chop your sweet potatoes into even chunks, roughly one inch in size, to ensure they cook evenly alongside the pork.

Measure out your maple sriracha sauce and have your garlic powder ready. Ensure your slow cooker is clean and placed on a flat, heat-resistant surface away from any water or splashes.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the pork tenderloins into the bottom of the slow cooker insert. Arrange the sweet potato chunks evenly around the meat to ensure they cook through during the braising process.
   Look for The pork should sit flat on the bottom of the cooker.
   Tip Ensure the pork is fully thawed before placing it into the slow cooker for even cooking.

The pork should be arranged at the bottom of the slow cooker insert, with the sweet potato chunks tucked snugly around the sides. Ensure there is no significant overlap of the pork pieces to allow the heat to circulate properly around the meat.

Seasoning and glazing

2. 2Season and glaze
   Sprinkle the garlic powder evenly over the pork and sweet potatoes. Pour the maple sriracha sauce over the entire contents, ensuring the pork is well-coated to allow the flavors to penetrate the meat.
   Look for The sauce should coat the surface of the pork.
   Tip Use a silicone spatula to scrape all the sauce from the measuring cup.

The pork and sweet potatoes should be evenly dusted with the garlic powder and thoroughly coated with the maple sriracha sauce. The sauce should be visible around the base, creating a pool that will help braise the ingredients as they cook.

Braising to completion

3. 3Cook and serve
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork, let it rest for at least 5 minutes before slicing, and serve with the tender sweet potatoes.
   Look for The pork is tender and the sweet potatoes are fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the tenderloin.

At the end of the cooking phase, the pork should be tender and easily pierced with a fork. The sauce will have reduced slightly, becoming a thick, glossy glaze that coats the meat and sweet potatoes, smelling sweet and aromatic.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Another error is failing to cut the sweet potatoes into uniform sizes, which leads to some pieces being mushy while others remain hard.

Avoid opening the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially affecting the final texture of the glaze and the tenderness of the pork.

How to tell it’s done

The pork tenderloin is perfectly cooked when it reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer in the thickest part. The meat should be opaque throughout and slightly firm to the touch.

Once reached, remove the pork immediately to prevent overcooking, as tenderloin can dry out if left in the heat for too long. Let the meat rest for at least 5 minutes, which allows the juices to redistribute for a better final texture.

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