Slow Cooker Mustard and Mushroom Pork Tenderloin Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and organized. Slice the mushrooms and shallots uniformly to ensure they cook at the same rate. Prepare the pork by removing any tough silver skin or excess fat. Have your slow cooker placed on a stable surface, near an outlet, and ensure all ingredients are measured and ready to be added to the vessel. This preparation phase is crucial for a smooth assembly process.

Instructions

Coating the Pork

1. 1Prepare the Pork
   Brush the pork tenderloin evenly on all sides with the wholegrain mustard. Place the prepared pork into the basin of the slow cooker.
   Look for The pork should be fully coated with mustard.
   Tip Ensure the pork is at room temperature for no more than 30 minutes before starting.

At the end of this phase, the pork should be thoroughly and evenly coated with a generous layer of wholegrain mustard. Ensure the mustard covers all surfaces of the tenderloin to maximize flavor penetration.

The pork should be placed securely at the bottom of the slow cooker basin, ready to receive the aromatics and liquids. Check that the meat is positioned so that the heat will distribute evenly throughout the cooking process.

Assembling the Aromatics

2. 2Add Aromatics and Cream
   Scatter the sliced mushrooms and sliced shallots over the pork. Sprinkle the crumbled bouillon cube over the top of the ingredients, then pour the heavy cream over everything.
   Look for Ensure the cream covers the bottom of the slow cooker basin.
   Tip Distribute the mushrooms and shallots evenly for consistent flavor.

The slow cooker basin should now be filled with the sliced mushrooms and shallots, which should be scattered evenly over the pork. The bouillon cube should be crumbled uniformly across the ingredients to ensure the seasoning is distributed.

Finally, the heavy cream should be poured steadily over the top, creating a rich base. The ingredients should look layered and ready, with the cream beginning to pool around the base of the tenderloin.

Cooking and Finishing

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 4 hours. Once cooked, verify the internal temperature reaches 145°F (63°C). Remove the pork and let it rest for at least 3 minutes before slicing into medallions to serve with the sauce.
   Look for The sauce should be slightly thickened and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is safely cooked.

After four hours of slow cooking, the pork should be tender and cooked through. The sauce will have transformed from a thin liquid into a glossy, thickened consistency that smells savory and rich.

The mushrooms should be soft and tender, and the shallots should have melted into the sauce. Check the internal temperature with a thermometer to confirm it has reached 145°F (63°C) before removing the pork to rest on a cutting board.

Common mistakes

A common mistake is overcrowding the slow cooker or failing to ensure the pork is in direct contact with the cooking base. Another error is neglecting to check the internal temperature, which can lead to dry, overcooked pork.

Avoid lifting the lid frequently, as this causes significant heat loss and extends the cooking time, which can negatively impact the final texture of the sauce and the meat. Always keep the lid closed to maintain the necessary steam and temperature.

How to tell it’s done

The pork is done when it is firm to the touch and reaches an internal temperature of 145°F (63°C). Because tenderloin is lean, it is important not to overcook it, as it can quickly lose its moisture. Use a meat thermometer inserted into the thickest part of the loin to verify the temperature. Once it reaches this point, remove it immediately from the heat to preserve its tender, juicy quality during the required resting period.

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