Crockpot Pork Tenderloin

I meant to re-blog this a long time ago. Like, in January...of last year. In fact, this is what my child looked like when I intended to update this recipe:

And this is what he looks like now:

This recipe is mouth-watering perfection. It's inspiring. I wasn't a big pork person until this recipe came alone. And it's totally not to my credit -- a big thanks to Amanda Odom for this gem!

  • 1 2-lb pork tenderloin 
  • 1 package dry onion soup mix
  • 1 cup water
  • 3/4 cup red wine
  • 3 Tablespoons garlic
  • 3 Tablespoons soy sauce
  • Freshly ground black pepper ground black pepper to taste


First off, if we're just being real here, I grabbed the garlic and herb pork tenderloin from WalMart, and I'm not ashamed to admit it.

Place port tenderloin in a slow cooker.

Pour in the wine and soy sauce, turning the pork roast to coat.

Carefully spread garlic over the port, leaving as much on top of the roast during cooking as possible.

Add the onion soup mix.

Add the water, being careful to not pour on top of the pork. You don't want to wash all the seasonings off.

Sprinkle with the pepper, cover and cook on low setting for 4-6 hours.

Optional step: Transfer tenderloin to small pan and put in the oven at 350 degrees for about 15 minutes. This is a preference, but just like a ham, I like the outside texture to be a little more crisp. Just keep an eye on it and make sure it doesn't burn. Serve with cooking liquid on the side as au jus.

Love and finding-your-fancy,

--> --> --> -->
Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy. Click here to read our Cookies Policy.