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Slow Cooked Pork Tenderloin

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Slow Cooked Pork Tenderloin | Crock Pot Pork Tenderloin | Slow Cooker Pork Tenderloin Recipe | Best Crock Pot Pork Tenderloin

I don’t know about you but I think at this point I am fully addicted to simple, delicious freezer meals. Even my husband, who first balked at the idea of freezer cooking and insisted he wouldn’t like any of the meals, has whole-heartedly embraced this freezer friendly lifestyle. It has not only saved us a ton of time and stress, but a ton of money as well.

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Download this great Freezer Cooking Cheat Sheet to help you freezer prep like a pro!Freezer meals are fast, easy, and a great way to get a hot, delicious meal on the table on weeknights when cooking isn’t number one on your massive to-do list. Get started and see just how easy freezer cooking can be!

Now that fall is upon us and school is in full swing, I love serving down-home comfort-food type meals, especially those that can be thrown in the slow cooker for a completely effortless meal. This slow-cooked pork “tenderloin” is a great alternative to beef or chicken and comes together in just minutes. (It is technically a pork loin roast, which lends itself better to slow cooking!)  It can also be frozen ahead as part of a freezer cooking day!   The recipe below makes two roasts, so if you only want one be sure to cut the ingredients in half.

Here is what you need:

Slow cooked pork tenderloin ingredients: Broth, wine, Worcestershire sauce, soy, onion and pork tenderloin.

2 (2 pound) pork loin roasts
2 (1 ounce) envelope dry onion soup mix
2 cups chicken broth
2 cups red wine
1 large onion, chopped
6 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
freshly ground black pepper to taste
 
Finely dice your onion as the base of your pork tenderloin marinade.

Step 1: Chop onion and mince garlic.

Whisk together the soup mix, sauce, onion and garlic.

Step 2: Whisk together soup mix, chicken broth, wine, soy sauce, Worcestershire sauce, onion, garlic and black pepper.

Add the liquid to freezer bags, along with the tenderloin and label with instructions.

Step 3: Label bags; place one 2 lb pork tenderloin in each bag and divide marinade evenly among bags. Then freeze.

When you're ready to cook, add the meat to the slow cooker along with chopped carrots.

Step 4: Thaw meat; add carrots and potatoes and cook in crock pot on low for 4-5 hours.

Slow cooked pork tenderloin makes the perfect comforting dinner. Serve with potatoes and the carrots.

FREEZER PORK TENDERLOIN

Full of flavor, tender and no oven required. This recipe is sure to be a winner!
Course Main Course
Cuisine American
Keyword Freezer Pork Tenderloin
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 people

Ingredients

  • 2 2 pound pork loin roasts
  • 2 1 ounce envelopes dry onion soup mix
  • 2 cups chicken broth
  • 2 cups red wine
  • 1 cup large onion chopped
  • 6 cloves garlic minced
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire Sauce
  • freshly ground black pepper to taste

Instructions

  1. Mince garlic and chop onion.
  2. Whisk together soup mix, chicken broth, wine, soy sauce, Worcestershire Sauce, onion, garlic and black pepper.
  3. Label bags; place one 2 lb pork tenderloin in each bag and divide marinade evenly among bags. Then freeze.
  4. Thaw meat; cook in crock pot on low for 4-5 hours.

Recipe Notes

Preparation time: 5-7 minutes. Cooking time: 4-5 hours in crock pot. Number of servings (yield): 6 for 2 lbs of meat.

Juicy, delicious slow-cooked pork tenderloin recipe--so easy!

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What are your favorite freezer friendly meals?

27 Comments

  1. September 10 at 09:10AM

    I love cooking pork in a Crock Pot. It is so easy and turns out so good and tender every time. I must admit I have not fully embraced freezer cooking though. Part of that is because we don’t have a lot of freezer space. We just have a standard fridge with freezer and don’t have an extra deep freezer. I figure prepping everything for the Crock Pot is easy enough that I would rather fix it for dinner tonight rather than a few weeks from now. Although I do like that this recipe makes 2 meals so I could do 1 tonight and freeze the other for later, virtually eliminating the prep time for the next time we eat it.

    • Ruth Soukup
      September 10 at 10:28AM

      It is definitely tough when you don’t have a lot of extra freezer space, but cooking one right away and freezing the other is a great solution!

  2. Allison
    September 10 at 09:56AM

    Thank you so much for sharing these recipes! I love that they’re so easy to pull out of the freezer, and for the most part they use actual food ingredients instead of packaged stuff. We’ve tried a few of them already, and are enjoying them. I’d love to see more beef recipes, if you’re up to the challenge! I know beef probably isn’t your favorite to cook, since you’re a vegetarian. 🙂

    • Ruth Soukup
      September 10 at 10:27AM

      Challenge accepted! 🙂

  3. September 10 at 04:01PM

    Looks delightful! I shall bookmark it for when Pork Loin Roasts go on sale. Thank you for sharing – I love crock pot cooking.
    (Sorry if this is a repeat. I tried but it said “Oh snap, there was an error.” :^) Lots of times, when that message comes up, it leaves the comment anyway. Oh snap!)

  4. September 10 at 10:14PM

    mmmmmmm looks yummy! Thanks for sharing! I’m totally a crock pot girl!

  5. jenifer
    September 15 at 10:39PM

    I’m guessing you put the meat AND the marinade in the crock pot, but the instructions don’t say. I wouldn’t want to end up with soup if it was meant to be the meat only!

    • Ruth Soukup
      September 16 at 05:55AM

      Yes, it all goes into the crockpot! 🙂

      • Linda
        January 16 at 01:28PM

        Thanks, that was what I was wondering too!

  6. Anonymous
    October 27 at 02:08AM

    What could you use in place of the wine?

    • Ruth Soukup
      October 27 at 12:58PM

      You could always use extra beef stock. 🙂

      • Anonymous
        October 29 at 10:34PM

        Thanks!

    • Valerie
      May 17 at 11:43AM

      I substitute cup-for-cup with broth plus I like to add 1 tbsp. of red wine vinegar (for beef) or white wine vinegar (for chicken/pork) for every cup of wine called for in the recipe. It really perks up the sauce!

  7. Jennie
    March 29 at 01:39PM

    Can I cook this frozen in the crockpot instead of letting thaw? I work and it will have to be in the crockpot 8 hours.

  8. Tracy Laing
    September 2 at 07:50PM

    This was by far the best tenderloin recipe I’ve had. I didnt have wine so omitted it and used a seasoning pack for beef stew. So good!

  9. Ally
    January 8 at 05:53PM

    For 1/2 of the recipe how much carrots and potatoes would you add to the crockpot when cooking the pork?

  10. Karr
    January 22 at 10:06AM

    Just a suggestion, but.. Make any required meats the LAST thing you put in your freezer bags. That way, they will be the first thing out and rest on the bottom of your crock pot.

  11. February 1 at 11:01AM

    Are the nutritional values for your recipes available?

    • Ruth Soukup
      February 1 at 09:02PM

      HI Susan,

      We are working on adding that information to our recipes. 🙂

  12. Anonymous
    September 8 at 04:32PM

    Oh my goodness! I made these this week and they were amazing! So flavorful but not overpowering. The meat was so tender, too. We eat a lot of pork and I have been looking for different ways to cook it. So glad I found this recipe!

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