Slow Cooker Sun-Dried Tomato and Basil Pork Tenderloin Step-by-step instructions

Before you start

Before you start, pat the pork tenderloin dry with paper towels to help the sauce adhere. If the tenderloin is longer than your slow cooker, trim it to fit or coil it gently. Measure out the sun-dried tomatoes, dried basil, and tomato pulp so everything is ready to go.

You don't need to preheat the slow cooker; it will heat up gradually. Have a cutting board and a sharp knife ready for slicing the pork after it rests. This recipe is all about minimal prep, so you can have it in the cooker in under 10 minutes.

Instructions

Build the Base

1. 1Place the Pork in the Slow Cooker
   Place the pork tenderloin in the bottom of a 6-quart slow cooker. If the tenderloin is very long, trim it to fit or coil it gently. It does not need to be browned first; the slow cooker will do all the work.
   Look for The pork sits flat in the bottom of the cooker.
   Tip Pat the pork dry with paper towels first for better sauce adherence.
2. 2Scatter the Sun-Dried Tomatoes
   Scatter the chopped sun-dried tomatoes evenly around and over the pork. There is no need to stir; they will soften and release flavor as the meat cooks.
   Look for The tomatoes are distributed over and around the pork.
   Tip If using oil-packed tomatoes, drain and pat them dry to keep the sauce from becoming oily.
3. 3Sprinkle the Basil
   Sprinkle the dried basil over the pork and tomatoes, covering the surface as evenly as possible. The basil will infuse the sauce as it slow-cooks.
   Look for The basil is visible as a light green dusting.
   Tip Dried basil works best here; fresh basil would fade during the long cook.
4. 4Pour the Tomato Pulp
   Pour the diced tomato pulp over everything, making sure the pork is mostly covered. The sauce will thin out during cooking and create a rich, glossy coating.
   Look for The pork is submerged in tomato pulp.
   Tip If using fresh tomatoes, peel and seed them first for a smoother sauce.

At the end of this phase, the slow cooker contains the pork tenderloin nestled in a bed of sun-dried tomatoes and basil, with tomato pulp poured over the top.

The ingredients look vibrant and fresh, and the aroma is already promising—sweet, herbal, and tomatoey. The pork is fully coated, and the liquid reaches about halfway up the meat. This is the point where you simply cover and walk away.

Slow-Cook to Tender

5. 5Cover and Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the pork is fork-tender and registers at least 145°F (63°C) in the thickest part. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the pork is tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low is key; high heat can dry out the lean tenderloin.
6. 6Rest the Pork
   When the pork is done, transfer it to a cutting board and let it rest, uncovered, for at least 3 minutes. This allows the juices to redistribute, ensuring moist, tender slices.
   Look for The pork rests on the board, juices settling.
   Tip Don't skip the rest; it makes a big difference in texture.

After 4 to 5 hours on low, the sauce is bubbling gently and has deepened in color. The pork is fork-tender, and the sun-dried tomatoes have softened, releasing their concentrated flavor into the sauce. The kitchen smells wonderfully savory. The pork should register at least 145°F (63°C). If it's not quite there, cook for another 30 minutes and check again.

Rest, Slice, and Serve

7. 7Slice the Pork
   Slice the pork tenderloin into 1/2-inch-thick medallions. Cut against the grain for maximum tenderness. Keep the slices warm while you prepare the sauce.
   Look for The slices are even and slightly pink in the center, but fully cooked.
   Tip A sharp knife makes clean slices without shredding the meat.
8. 8Serve with Sauce
   Spoon the tomato-basil sauce from the slow cooker over the sliced pork. Serve hot, with extra sauce on the side if desired.
   Look for The pork is glistening with the rich, red sauce.
   Tip If the sauce is too thin, simmer it in a small saucepan for a few minutes to thicken.

The pork has rested for at least 3 minutes, and the slices are juicy and tender, with a rosy interior that's fully cooked. The sauce is thick and glossy, coating the meat beautifully. The dish is ready to serve, with the sun-dried tomatoes and basil visible in the sauce. It looks and smells like a comforting, homey meal that's sure to please.

Common mistakes

One common mistake is opening the slow cooker lid repeatedly to check on the pork. This lets heat escape and extends the cooking time. Another is overcooking, which can dry out the lean tenderloin; stick to the recommended 4-5 hours on low.

Using oil-packed sun-dried tomatoes without draining them can make the sauce greasy. Also, avoid adding extra liquid—the tomatoes and pork release enough moisture. Finally, don't skip the resting time, as slicing too soon will cause the juices to run out.

How to tell it’s done

The pork is done when it registers at least 145°F (63°C) in the thickest part with an instant-read thermometer. It should be fork-tender, meaning a fork easily slides in and out. Because the slow cooker cooks at a low temperature, the meat may not brown, but that's fine—the sauce provides color and flavor.

Let the pork rest for at least 3 minutes before slicing to allow the juices to redistribute. The sauce should be thick enough to coat a spoon; if it's too thin, simmer it in a small saucepan to reduce.

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