Slow Cooker Pork Tenderloin with Bacon and Peas Step-by-step instructions

Before you start

Before starting, ensure your workspace is clean and organized. Take the pork tenderloin out of the refrigerator approximately 20 minutes before you begin to take the chill off, which promotes more even cooking. Prepare your bacon by cutting it into uniform lardons if you purchased whole slices.

Measure out your water and have your bouillon cube ready to crumble. Having all your components prepped and within reach makes the assembly phase quick and ensures that you do not forget any of the essential flavor-building elements.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker
   Place the raw pork tenderloin into the bottom of the slow cooker insert. Ensure the meat is positioned flat to allow for even cooking throughout the process.
   Look for The pork should be centered in the base.
   Tip Do not crowd the edges of the slow cooker vessel.

At this initial stage, the slow cooker should be neatly arranged with the pork tenderloin at the base, topped evenly with the bacon and peas. The liquid should just barely cover the bottom of the cooker. Everything should look clean and ready for the long, slow process ahead. Check that the power cord is securely plugged in and the lid is fully seated to ensure a proper seal before you begin the cooking cycle.

Cooking Phase

2. 2Add Aromatics and Liquid
   Scatter the bacon lardons and green peas evenly over the pork. Crumble the bouillon cube over the top of the ingredients, then pour the water into the slow cooker to provide the necessary moisture for steaming.
   Look for Ensure the bouillon is evenly distributed.
   Tip Avoid pouring water directly over the crumbled bouillon if you want it to dissolve gradually.

During the cooking phase, the slow cooker will work to break down the connective tissues in the pork and meld the flavors of the bacon and bouillon. You may notice a savory, aromatic steam escaping from the lid vent. The peas will become tender and infused with the pork juices. There is no need to stir or adjust the contents; the gentle heat is doing all the work to create a consistent, flavorful environment for the meat.

Resting and Serving Phase

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 and let it rest for 5 minutes before slicing into medallions. Serve the pork with the cooked peas and bacon juices.
   Look for The pork should be opaque and firm.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a digital thermometer to ensure accuracy for food safety.

Once the cooking cycle concludes, the pork should be tender and ready for its final rest. The bacon lardons should be softened and flavorful, and the peas should be glossy. Before slicing, ensure the meat has reached the safe temperature of 145°F (63°C).

The resting period is crucial for the final texture. The plate should be ready for the sliced medallions, which will be steaming and ready to be served immediately after the brief rest.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from steaming properly and lead to uneven cooking. Always ensure the pork is in a single layer at the bottom. Another error is lifting the lid too frequently; every time the lid is removed, heat escapes, extending the cooking time significantly.

Resist the urge to check on the progress until the suggested time is nearly up. Finally, failing to let the meat rest after cooking can lead to a loss of natural juices, resulting in drier slices.

How to tell it’s done

The pork tenderloin is perfectly cooked when it reaches an internal temperature of 145°F (63°C). Use a digital meat thermometer inserted into the thickest part of the tenderloin to verify this reading. The meat should be firm to the touch and opaque throughout, with no signs of pinkness.

Once the desired temperature is achieved, remove the pork immediately to prevent overcooking. Let the meat rest for at least 5 minutes before slicing, as this allows the juices to redistribute, ensuring every medallion remains moist and tender.

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