Slow Cooker Pork Tenderloin
Did you know you could make something this elegant in the slow cooker? Slow Cooker Pork Tenderloin, stuffed with crispy bacon and tangy goat cheese, looks impressive and comes together in simple steps. Drizzle browned butter sauce over it when ready to serve and enjoy every tender bite!
Servings 6
Calories 391kcal
Equipment
- Slow Cooker
- Cooking twine or toothpicks
- Sharp knife
- Cutting board
Ingredients
Roast:
- 1 1/2 pounds pork tenderloin
- 3 strips bacon cooked crispy
- 4 ounces goat cheese sliced or crumbled
- 1 tablespoon honey
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Browned Butter sauce:
- 6 tablespoons butter
- 1/2 cup apricot preserves
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
Instructions
To make the roast:
- Cook bacon strips in microwave about 1 minute per slice until crispy (or cook per your preferred method).
- Drain bacon and let cool.
- Place pork tenderloin on a cutting board to “butterfly” it. Use a sharp knife to slice lengthwise down one side, starting at one-third of pork’s thickness and not slicing all the way through the other side.
- Open pork to lay flat like a pamphlet, and starting in the center, cut remaining third in half but not all the way through.
- Place bacon strips, cheese, and honey down center of the pork and roll tightly, keeping the filling inside the pork as you go.
- Secure with cooking twine or toothpicks.
- Place tenderloin in slow cooker and sprinkle with thyme, salt, and pepper.
- Cook on low for 6-8 hours until pork is fully cooked.
To make browned butter sauce (complete when ready to serve):
- Cut cold butter into 6 slices.
- Place butter in skillet over medium-high heat.
- Whisk as butter melts and starts to develop little brown specks and a nutty smell.
- Quickly whisk in sage and salt and remove pan from heat before it begins to burn.
- Whisk in apricot preserves.
- Drizzle sauce over cooked and sliced pork and serve.
Notes
- Store leftover tenderloin in an airtight container in the fridge for up to 3 days; freezing is not recommended due to texture changes.
- Reheat in the oven at 325 ℉ for 10-15 minutes wrapped in foil with a little broth or warm on the stovetop over low heat with a splash of broth.
- Cook on low for the best texture and use a thermometer to check doneness.
- Pork should reach 145 ℉ and let it rest for at least 5-10 minutes before slicing to keep the juices in.
- I made this in my 5 quart slow cooker on low for about 7 hours.
Nutrition
Calories: 391kcal | Carbohydrates: 16g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 590mg | Potassium: 494mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg