When temperatures rise many of us look for meals that can be made without heating up the kitchen. That’s when a slow cooker or Instant Pot come in handy. This pork tenderloin recipe is easy enough for a weeknight meal and tasty enough for company.
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Slow Cooker Pork Tenderloin
- 2 pork tenderloins (2-3 pounds total weight)
- 1 onion - thinly sliced
- 2 stalks celery - diced
- 3 carrots - 1/2 inch slices, on the diagonal
- 1 tablespoon brown sugar
- salt, pepper, garlic powder, Creole seasoning, Herbs de Provence (to taste)
- 1 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup dry white wine (or leftover champagne)
- 2 tablespoons sour cream
- Layer onion, celery and carrots on bottom of slow cooker.
- Season tenderloins with salt, pepper, garlic powder, Creole seasoning and Herbs de Provence.
- Place tenderloins on top of vegetables in slow cooker.
- Sprinkle with brown sugar.
- Pour chicken broth over and cook on low 6 hours or until tender.
- Melt butter in skillet over medium high heat.
- Add flour and stir continuously about 2 minutes.
- Add white wine and stir until combined.
- Using a turkey baster, collect juices from slow cooker and add to sauce.
- Simmer until sauce is slightly thickened.
- Remove from heat and add sour cream, stirring well to combine.
- Slice tenderloin, place meat and vegetables over cooked egg noodles and spoon sauce over all.
Note: I failed to get a photo so I’ll have to add one the next time I make this. Sorry about that!
I am loving my Instant Pot. Not only is it a pressure cooker but it can also be used as a slow cooker. The best part is that it also has a sauté feature so I can brown meat in it first then switch to slow cooker. That means one less pan to wash…always a good thing!
I love the color of this slow cooker!: