Crockpot Pork Tenderloin
This crockpot pork tenderloin cooks on a bed of sliced onions with butter, beef broth, and a packet of mushroom gravy mix. No searing, no browning, and it makes its own onion gravy while it cooks.
Equipment
- Ninja Multi-Cooker
- Bamboo Cutting Board Set
- Chef Knife Set
- Instant-Read Digital Thermometer
Ingredients
- 1 medium onion thinly sliced
- 2 lb pork tenderloins two 1 lb tenderloins
- 1/2 t salt
- 1/2 t black pepper
- 1/2 c beef broth
- 0.75 oz mushroom gravy mix 1 packet
- 4 T butter sliced
- fresh parsley chopped, to garnish (optional)
Instructions
- Spray the bottom of the crock with nonstick spray.
- Peel and slice the onion into thick rounds. Add them to the bottom of the crockpot in an even layer.
- Lay the pork tenderloins on top of the onions and sprinkle with the salt and pepper.
- Pour the beef broth into the crockpot around the pork tenderloins.
- Sprinkle the dry mushroom gravy mix over the top of the meat.
- Slice the butter and arrange the pats on top of the gravy mix.
- Cover and cook on low for 2 1/2 hours. Check temp with a meat thermometer. Pork should come to 145F before eating. Remove at 140F and let the meat rest so it can come to temp with residual heat.
- Slice the pork and top with optional fresh chopped parsley to serve.
Notes
Pork is safe at an internal temperature of 145 degrees F. Check the thickest part of the tenderloin with an instant-read thermometer before slicing.