Ask The Chef

We’ve decided to publish all Ask The Chef questions in blog posts to make them easier to manage and view in the future.Â The name of the person who submitted the question will never be included when we publish it out of respect for the privacy of our readers.

Question:

“I bought a pork tenderloin but have never fixed one before. Could I cook it in the crock pot? I don’t know what to do with it. I love your blog! I am going to try the chicken next week. I got a large jar of homemade apple butter from a friend at church for Christmas. Can’t wait to try it!!!”

Answer:

I personally have never cooked a pork tenderloin in the crock pot.Â However it can be done.Â Almost anything can be cooked in a slow cooker.Â Since cooking is simply the removal of moisture from an object by way of heat at a controlled pace, the rule of thumb is the slower the moisture is removed, the better.Â The product will most likely be juicier and more tender.Â

I did some research on Pork Tenderloin slow cooker recipes and found a few on AllRecipes.com.Â I sorted them and have included a few of the 4 star or higher rated recipes.Â One common theme through out all was the addition of liquid to the recipe.Â This is due to the absence of fat in pork tenderloin.Â Fat equals moisture in cases of protein.Â The liquid being added into the recipe compensates for the lack of fat and protects the product from drying out.Â If you have ever cooked a good marbled roast in the crock pot or one with a sizable fat cap, there is usually no liquid needed.Â If you overcook a lean protein it can either 1) dry out or 2) turn pasty in consistency.Â

Here are the recipes I found-Â Â

Slow Cooker Pulled Pork

Slow Cooker Teriyaki Pork Tenderloin

Slow Cooker Blackberry Pork Tenderloin

Amazing Pork Tenderloin in the Slow Cooker

Jerre’s Black Bean and Pork Tenderloin Slow Cooker Chili

Hope this helps.Â

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About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.