Pork tenderloin has to be one of my favorite ingredients. Many cooks are familiar with cooking a pork loin; however, the tenderloin is easier to work with and has an incredibly delicate flavor that can’t be beat. Sometimes called the pork filet, the tenderloin is a small, thin cut that comes from the same area as the loin. It is boneless and lean and usually weighs about a pound.

Tenderloin is most often cooked quickly over high heat, but it is easy to overcook and dry out because the cut is so lean. We have a foolproof cooking technique that uses the slow cooker, creating a juicy and tender dish that allows the tenderloin’s natural flavors to shine. A few minutes of prep in the morning are going to really pay off at the end of the day with this recipe. 

2-lb pork tenderloin
3 cloves garlic, sliced
1 1-oz envelope dry onion soup mix
1 cup water
3/4 cup beef broth
1 tablespoon red wine vinegar
3 tablespoons soy sauce
2 teaspoons ground black pepper

1. Stab your tenderloin along top edge every 1-2 inches. Stuff a slice of garlic in each slit created. Then place your tenderloin in a 6-quart slow cooker. 

2. Sprinkle soup mix over tenderloin, the pour over water, broth, vinegar and soy sauce. Sprinkle pepper on top. 

3. Cover and cook on low for 4 hours. 

4. When done cooking, remove loin from slow cooker and let rest for 10 minutes before slicing.

Serve with au jus drizzled on top. 

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