Slow Cooker Pepper Jelly Pork Tenderloin for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure you have gathered all your ingredients and verified that your slow cooker is clean and ready.

Take the pork tenderloin out of the refrigerator about 20 minutes before you begin to help it come closer to room temperature, which encourages more even cooking.

Prepare your workspace by laying out a cutting board and having your serving platter nearby. Ensure your meat thermometer is calibrated and ready to use for checking the final internal temperature of the pork.

Instructions

Preparing the ingredients

1. 1Prepare the slow cooker base
   Place the pork tenderloins into the bowl of the slow cooker. Arrange them side by side to ensure even cooking. Scatter the sliced red onion rings over and around the pork tenderloins. Sprinkle the garlic powder evenly over the meat to provide a savory base note.
   Look for Onions should be spread evenly over the pork.
   Tip Ensure the pork is fully thawed before placing it in the slow cooker for safe, even cooking.

The pork is arranged in the slow cooker with the onions and garlic powder distributed evenly. The base is ready for the addition of the glaze. Check that the onions are spread out so they will cook uniformly with the pork.

Slow cooking the pork

2. 2Glaze and slow cook
   Spoon the red pepper jelly over the pork and onions, ensuring all surfaces are well coated. Cover the slow cooker and set to low heat for 4 hours. The jelly will melt during the cooking process, creating a flavorful, thick sauce that infuses the pork as it braises.
   Look for The jelly should be fully melted and incorporated into the juices.
   Tip Do not lift the lid during the first few hours to maintain the consistent internal temperature.

The pepper jelly has melted, creating a thick, glossy sauce that coats the pork and onions. The kitchen should smell sweet and savory. The meat should be fully submerged or well-coated in the liquid to ensure it stays moist.

Final resting and serving

3. 3Finish and serve
   Check the internal temperature of the thickest part of the pork tenderloin using a meat thermometer. Ensure it reaches at least 145°F (63°C). Remove the pork from the slow cooker and let it rest on a cutting board for at least 3 minutes before slicing to retain moisture. Serve with the remaining sauce and soft onions.
   Look for The meat should be tender and easily sliced without falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is crucial for achieving the perfect texture.

The pork has reached an internal temperature of 145°F (63°C) and has rested for at least 3 minutes. The meat is tender and the glaze is thick. Ensure the pork is sliced against the grain for the best texture.

Common mistakes

A common mistake is skipping the resting period after the pork is removed from the slow cooker. Resting the meat is essential as it allows the internal fibers to relax and the juices to redistribute, which prevents the moisture from escaping when you slice it.

Another mistake is lifting the lid too frequently, which releases the heat and extends the total cooking time unnecessarily. Always keep the lid closed to ensure the slow cooker maintains a consistent environment for the pork.

How to tell it’s done

To determine if the pork is done, insert a meat thermometer into the thickest part of the tenderloin. It is perfectly cooked when it reaches an internal temperature of at least 145°F (63°C).

The meat should be firm to the touch but still tender, and the exterior should be nicely glazed by the melted pepper jelly. If the pork is not yet at the required temperature, continue to cook for an additional 15 minutes before checking again.

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