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Crockpot Pork Tenders Meal

Serves: 8

I wanted to make a dish that would go well with my Baby Potato Salad, Baked Parm Asparagus and Eggy Fried Rice and this one works well because it is so saucy and adds great taste to the rice and potatoes. I also served a Simple Side Green Salad.

The full meal will serve six people with leftovers for another meal and amazing pulled pork sandwiches for lunch. Win Win!


1 tbsp garlic salt

1 tbsp dried parsley

1 tsp paprika

3 pork tenderloins

2 tbsp olive oil

½ large onion cut in large slices

½ cup brown sugar

½ cup ketchup

½ cup Thai sauce

¼ cup soy sauce

1 tbsp minced garlic

1 tsp salt

1/3 cup cornstarch

1/3 cup veggie broth


  1. Combine garlic salt, parsley and paprika together in a bowl

  2. Pat dry tenderloins and remove fat and silverskin with a knife

  3. If some of the tenderloins are too big for the crock pot cut some chunks off to make them fit

  4. Rub each tenderloin on both sides with the seasoning mix in the bowl

  5. Heat oil on high in large skillet and sauté onions for three minutes

  6. Add a couple of the tenderloins and sear every side including ends for a four minutes each side

  7. Place in a plate and continue searing until all meat has been seared

  8. Add sugar, ketchup, Thai sauce, soy sauce, garlic and salt in bowl

  9. In a separate bowl add cornstarch and broth and whisk together until cornstarch has dissolved

  10. Pour cornstarch mixture into ketchup mixture bowl and whisk everything together

  11. Using a spatula stir in the onions from the skillet

  12. Pour the sauce in the crockpot and as you place the tenderloin into crockpot coat both sides with sauce. Do this until all the tenderloins are in the crockpot

  13. Cover and cook on low heat for three hours, turning the meat around in the crockpot every hour

  14. Take tenderloin out and slice them into 2 inch slices and return to crockpot

  15. Turn the crockpot on keep warm and keep tenderloin in there until ready to serve

Place is a large bowl and serve buffet style with Baby Potato Salad, Eggy Fried Rice, Baked Parm Asparagus and Side Salad.


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