Ingredients
- ½ cup beef broth
- 1 pound peeled carrots optional
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon mustard powder
- 1 teaspoon smoked paprika
- 3 pounds pork tenderloin two 1½-pound tenderloins, trimmed and silver skin removed
- 1 Yellow or Vidalia onion sliced
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 2 tablespoons water
Method
- Start by adding the beef broth and carrots to the bottom of your crock pot. Season lightly with salt and pepper. If using potatoes, add them now. Be sure to dice them small so they cook completely.
- In a small bowl, mix together the brown sugar, salt, pepper, mustard powder, and smoked paprika.
- Pat the pork tenderloins dry with paper towels and rub the seasoning mixture all over the pork.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and sauté until they start to soften and get a little color, about 4–5 minutes. Transfer the onions to the crock pot.
- Using the same skillet, sear the pork tenderloins for about 2 minutes per side until nicely browned. This step adds a lot of flavor.
- Place the pork tenderloins in the crock pot on top of the carrots and onions.
- Cook on LOW for 2½–3½ hours or HIGH for 1½–2 hours, until the pork reaches an internal temperature of 145°F.
- Let the pork rest for at least 10 minutes before slicing.
Nutrition
Notes
If using potatoes, add 2 pound of potatoes to the crock pot when you add the carrots. Cut the potatoes small so they cook in the allotted time.
Storage & Reheating
- Refrigerator: Up to 4 days
- Freezer: Up to 3 months
- Reheat in the microwave or on the stovetop with a little extra broth or gravy.