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Amazing Pork Tenderloin in the Slow Cooker

This easy slow cooker pork tenderloin is juicy, tender, and flavorful. The combination of red wine, balsamic vinegar, and garlic creates an amazing au jus that the pork soaks up as it cooks. This recipe is so simple you will love it!
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 1341.3 kcal

Equipment

  • 1 Slow Cooker Capacity of at least 3-4 quarts for a 2lb tenderloin
  • 1 Measuring Cups and Spoons
  • 1 Instant-Read Meat Thermometer Essential for accurate doneness
  • 1 Cutting Board
  • 1 Sharp Chef's Knife For slicing the tenderloin

Ingredients
  

Main

  • 1 2 pound pork tenderloin
  • 1 1 ounce envelope dry onion soup mix
  • ½ cup water
  • ½ cup red wine
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon thinly sliced garlic or more to taste
  • freshly ground black pepper to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Place pork tenderloin and soup mix in a slow cooker. Pour water, wine, and balsamic vinegar on top, turning pork to coat. Spread garlic evenly over pork, leaving as much on top as possible. Season with pepper. Dotdash Meredith Food Studios
  • Cover and cook on Low until the internal temperature reaches 145 degrees F (63 degrees C), 2 to 3 hours. Dotdash Meredith Food Studios
  • Remove pork from the slow cooker; let rest for 10 minutes. Dotdash Meredith Food Studios
  • Slice pork tenderloin and serve with cooking liquid on the side as au jus. Enjoy! Dotdash Meredith Food Studios

Notes

For enhanced flavor and a deeper crust, consider searing the pork tenderloin on all sides in a hot skillet with a touch of oil before placing it in the slow cooker. This Maillard reaction adds significant depth. Ensure you use a good quality dry red wine and balsamic vinegar, as their flavors concentrate during slow cooking. The internal temperature of 145°F (63°C) is key for a tender, juicy result; avoid overcooking. Allowing the pork to rest for 10 minutes off the heat is crucial for the juices to redistribute, preventing a dry product. Skim any excess fat from the au jus before serving for a cleaner presentation.