Sticky Honey Garlic Pork Tenderloin for Easy Dinners Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and ready. Remove the pork tenderloin from the refrigerator about 20 minutes before you plan to start cooking to help it come closer to room temperature.

Prepare your fresh parsley by washing it thoroughly, drying it with paper towels, and finely chopping the leaves. Having your ingredients measured out and ready to go makes the assembly process fast and efficient, allowing you to get the meal into the slow cooker without any unnecessary delay.

Instructions

Initial Preparation

1. 1Prepare the Pork
   Place the trimmed pork tenderloin into the slow cooker. Ensure the meat is positioned so it cooks evenly throughout the process.
   Look for The pork should lay flat in the bottom of the slow cooker insert.
   Tip Trim any excess silver skin from the tenderloin before cooking for the best texture.

At this stage, the pork should be positioned cleanly in the base of the slow cooker. Ensure the tenderloin is not folded over itself, as this would result in uneven cooking. Everything should look organized, with the meat ready to receive the glaze that will define the flavor profile of the final dish.

Cooking the Glaze

2. 2Add Glaze and Cook
   Whisk the honey and minced garlic together in a small bowl, then pour the mixture evenly over the pork. Cover and cook on low for 4 hours until the meat reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before slicing.
   Look for The sauce will become thin and fragrant as the honey melts and combines with the garlic juices.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first few hours to maintain a consistent temperature.

Once the honey and garlic have been added, the slow cooker should be covered immediately. The aroma of garlic will begin to permeate the kitchen as the slow cooker heats up. Check that the lid is properly seated, as a tight seal is essential for the glaze to develop its characteristic sticky, rich texture.

Serving and Finishing

3. 3Finish and Serve
   Carefully remove the pork from the slow cooker and slice the tenderloin into rounds. Drizzle with the remaining glaze from the pot, and garnish with fresh chopped parsley.
   Look for The pork should be juicy and the glaze should coat the back of a spoon.
   Tip If a thicker sauce is desired, reduce the remaining liquid in a small saucepan over medium heat for several minutes.

The pork should look deeply glazed and glossy after the resting period. When slicing, the interior should be uniform in color and texture. The final check involves ensuring the glaze has thickened enough to cling to the meat, with the fresh parsley providing a vibrant contrast to the deep, golden hue of the honey coating.

Common mistakes

A common mistake is overcrowding the slow cooker or using a size that is too large, which can cause the sauce to evaporate too quickly.

Another error is failing to trim the silver skin from the tenderloin before cooking; this thin layer of connective tissue does not break down during the cooking process and can become tough and unpleasant to chew.

Finally, avoid overcooking the pork, as even in a slow cooker, lean cuts can become dry if left for too long past the recommended time.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the tenderloin to ensure accuracy. The meat should be firm to the touch but still springy, and the juices should run clear.

Always allow the cooked meat to rest for at least 3 minutes before slicing to ensure the internal juices redistribute, which guarantees the most tender and flavorful results possible for your meal.

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