Slow cooked pork tenderloin is a great dinner dish and is simple to make for a weekday meal. This recipe has onions and carrots in the slow cooker and I added roasted red, yellow and orange peppers and avocado as a side dish.
- Pork tenderloin
- 2 tablespoons of olive oil
- 1 cup of white wine
- 1 cup of beef broth (or vegetable broth if you prefer)
- 1 tablespoon of oyster sauce or soya sauce
- 3-4 teaspoons of minced garlic
- Bay leaves or basil leaves
- 1/2 teaspoon of thyme
- Baby carrots or chopped carrots
- Chopped/wedges of a 1 onion
Preparation – Pork Tenderloin:
- Brown the pork tenderloin in a pan on all sides for about 10-15 minutes using 2 tablespoons of olive oil
- Add salt and pepper and garlic while browning the tenderloin
- Add onions in the bottom of crock pot/dutch pot
- Add remaining ingredients to the crock pot and stir lightly
- Add the browned pork tenderloin into the crockpot with all the ingredient and depending on your slow cooker settings let it cook for 3-6 hours/or until tender. If you don’t like your carrots soft leave them out of the slow cooker and add them in about 1-1.5 hours before the roast cooking time is done.
If you want to add the roasted peppers as a side you can roast the red peppers in advance or while the pork tenderloin is being slow cooked.
Preparation – Roasted Peppers:
- Bake the red, yellow and orange peppers on a tray in a pre-heated oven at 500 degrees for approximately 30-40 minutes (or until charred and skin has wrinkled). Turn once or twice during the baking.
- After baking cut off the stem and cut the peppers into quarters and remove the peel and seeds.
- Add olive oil and fresh basil (and garlic if you like) to the peppers and enjoy them today or freeze some for another day.
I decided to add a bit more colour to the dish and added a few slices of avocado to the pork tenderloin and vegetable ensemble.