- 1-2 pork tenderloins (1–1.5 lb each)
- 1 tsp salt
- ½ tsp black pepper
- 3 cloves garlic, minced
- 1 tsp onion powder
- ½–1 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp honey or brown sugar
Step 1: Prep the PorkTrim any excess fat and remove the silver skin. Then pat the meat dry—this helps the seasoning stick better. Rub the spices evenly over the surface.It’s a simple step, but it sets the tone for everything that follows. Step 2: (Optional) Sear for Extra FlavorIf you have a few extra minutes, sear the pork in a hot pan for 2–3 minutes per side.You’ll get a golden crust and deeper flavor. If you’re short on time? Skip it. The recipe still works. Step 3: Build the BasePour the broth and sauces into the slow cooker. Place the pork on top. If you’re adding vegetables, layer them underneath so they cook evenly.This layering step might seem small, but it helps everything cook better. Step 4: Cook Low and SlowLOW: 6–7 hours (best results)HIGH: 3–4 hoursThe goal is an internal temperature of 145°F (63°C). That’s where the pork stays juicy without becoming dry. Step 5: Rest and SliceLet the pork rest for about 5–10 minutes before slicing.This step matters more than people think—it helps keep all those juices inside the meat instead of on your cutting board. Step 6: Optional Sauce FinishTake the cooking liquid and simmer it on the stove. Add a cornstarch slurry if you want it thicker.Suddenly, you’ve got a rich, glossy sauce that pulls everything together.
