Slow Cooker Pork Tenderloin with Bacon and Brussels Sprouts Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the dish, you can sear the pork tenderloin in a hot skillet with a little oil for 2-3 minutes per side before placing it in the slow cooker. This step, while optional, adds a rich, caramelized crust to the exterior of the meat that deepens the overall flavor profile. If you decide to do this, ensure the skillet is very hot and the pork is patted dry before searing to achieve the best results.

If you find the sauce is too thin after cooking, you can remove the pork and vegetables and whisk in a small amount of cornstarch slurry (equal parts cornstarch and water) into the liquid in the slow cooker.

Turn the heat to high for a few minutes while stirring constantly until the sauce thickens to your desired consistency. This simple adjustment can transform the pan juices into a more decadent, velvety sauce that clings beautifully to the pork and sprouts.

Variations

• Honey Mustard Twist: Whisk 2 tablespoons of honey into the Dijon broth before pouring it over the pork. The added sweetness balances the savory bacon and tangy mustard, creating a delightful flavor profile that complements the pork beautifully.
• Herbed Garlic Version: Add 3 cloves of minced garlic and 1 tablespoon of fresh thyme leaves to the slow cooker when adding the sprouts. This variation adds an aromatic, earthy depth that pairs perfectly with the tender pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a microwave-safe dish on medium power or in a saucepan over low heat until the pork is warmed through to 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator. The pork and vegetables will keep well for up to 3 days. When storing, try to keep the meat submerged in some of the cooking liquid to prevent it from drying out during storage.

Always allow the cooked food to cool to room temperature for no more than 2 hours before placing it in the refrigerator to ensure food safety and maintain the best possible quality.

You can prepare the ingredients in advance by trimming the pork and halving the Brussels sprouts, storing them in separate containers in the refrigerator for up to 24 hours. The Dijon broth can also be mixed ahead of time and kept in a sealed jar.

When you are ready to cook, simply assemble everything in the slow cooker. This method saves significant time on busy days, allowing you to have dinner started in just a few minutes after arriving home.

Serving ideas

Serve the pork tenderloin sliced into medallions, topped with a generous amount of the braised Brussels sprouts and bacon. The savory Dijon sauce should be drizzled over the top of the sliced pork to add moisture and a punch of tangy flavor. This dish pairs exceptionally well with a side of creamy mashed potatoes or crusty bread, which is perfect for soaking up the remaining Dijon broth at the bottom of the serving plate.

For a balanced presentation, arrange the pork slices in the center of the plate and spoon the Brussels sprouts and bacon around the edges. A light garnish of fresh herbs, such as chopped parsley or thyme, can add a pop of color and freshness to the finished dish.

Ensure each serving gets a good portion of the bacon-infused sauce, as it is the key element that ties the pork and the slightly bitter sprouts together into a cohesive, delicious meal.

Frequently asked questions

Recipe card

Slow Cooker Pork Tenderloin with Bacon and Brussels Sprouts

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb pork tenderloin, trimmed
• 1 lb Brussels sprouts, halved
• 6 slices bacon, cooked and crumbled
• 1 cup Dijon broth (contains mustard)

Instructions

1. Place the whole pork tenderloins into the base of the slow cooker, ensuring they fit comfortably along the bottom. Arrange the halved Brussels sprouts around the pork, filling in the gaps to ensure even cooking during the braising process.
2. Scatter the crumbled cooked bacon evenly over the pork and Brussels sprouts. Pour the Dijon broth over the entire mixture, making sure to coat the meat and vegetables so they braise properly in the flavorful liquid.
3. Cover the slow cooker and cook on low for 4 hours until the pork is tender and cooked through. Once finished, use tongs to remove the pork and let it rest for at least 5 minutes. Ensure the pork reaches an internal temperature of 145°F (63°C).

Contains: sulfites, mustard

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Fiber

4 g

Sugar

3 g

Sodium

550 mg

Automatic estimate from the ingredient list, not laboratory-verified.