Slow Cooker Smoked Paprika Pork Tenderloin with Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is properly seated. Take the pork tenderloin out of the refrigerator about 20 minutes before cooking to take the chill off, though it should not sit out for longer than 30 minutes.

Wash the baby gold potatoes thoroughly under cool running water to remove any dirt, then pat them dry with a clean kitchen towel before halving them.

Have your chicken broth measured and ready in a glass container. Ensure your workspace is clean, and have a sharp knife and a cutting board ready for the potato preparation. Keep the slow cooker lid nearby so you can cover the unit immediately after adding the liquid to retain all the heat and steam required for the cooking process.

Instructions

Assembling the ingredients

1. 1Prepare the Slow Cooker
   Place the raw pork tenderloin in the center of the slow cooker basin. Arrange the halved baby gold potatoes evenly around the edges of the meat to ensure they cook through evenly in the seasoned liquid.
   Look for The pork should be centered and potatoes distributed.
   Tip Ensure the slow cooker insert is clean and dry before starting.

The pork tenderloin is positioned in the center, and the halved baby gold potatoes are arranged neatly around the perimeter. The ingredients appear clean and fresh, and the slow cooker basin is prepared to begin the cooking process.

Seasoning and braising

2. 2Season and Add Liquid
   Generously sprinkle the smoked paprika over the pork tenderloin and the surrounding potatoes. Pour the chicken broth into the slow cooker, carefully avoiding washing the seasoning directly off the meat, to create the braising liquid.
   Look for The broth should pool at the bottom of the cooker.
   Tip Distribute the paprika evenly for consistent flavor.

The smoked paprika is evenly distributed, coating the pork and potatoes. The chicken broth has been poured in, surrounding the ingredients and creating a base that will develop into a savory, aromatic liquid as the slow cooker heats up.

Cooking and resting

3. 3Cook and Rest
   Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove it from the cooker and let it rest for at least 5 minutes before slicing.
   Look for The pork is tender and juices run clear.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure accuracy.

The pork has reached a safe internal temperature of 145°F (63°C), and the potatoes are fork-tender. After resting, the meat is ready to be sliced, revealing a juicy interior and a beautiful, smoky-crusted exterior.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even cooking. Ensure there is enough space around the pork for the heat to circulate. Another error is checking the food too frequently; every time the lid is lifted, heat escapes and the cooking time is extended by about 20 minutes.

Avoid using a very high heat setting for too long, as this can cause the pork to become tough rather than succulent. Finally, failing to rest the meat after cooking is a mistake that compromises the final texture. Patience during the resting phase is essential to achieving that perfect, juicy result that defines a well-prepared pork tenderloin.

How to tell it’s done

To determine if the pork is done, use a digital meat thermometer inserted into the thickest part of the tenderloin. The pork is safe and ready to eat when it reaches an internal temperature of 145°F (63°C). At this stage, the meat should be opaque throughout and slightly firm to the touch.

It is crucial to let the meat rest for at least 5 minutes on a cutting board before slicing; this allows the juices to redistribute throughout the fibers, ensuring that every slice remains moist, tender, and flavorful. If the pork is sliced too early, the juices will run out onto the board, potentially leaving the meat dry and less enjoyable to eat.

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