Crockpot Pork Tenderloin
Servings 16 servings
Calories 147kcal
Ingredients
- 2 1/2-3 lbs pork tenderloin (two pieces)
- 1 1/2 Tbsp light brown sugar
- 1 Tbsp dark chili powder
- 1 tsp salt
- 1 tsp lemon pepper
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp ground cumin
- olive oil
- 1 medium sweet onion sliced into thin wedges
- 1 1/2 cups thick barbecue sauce (your favorite)
- 2-4 Tbsp tomato paste
Instructions
- Spray the liner of a 6 quart or similar size crockpot with cooking spray.
- Use a sharp knife to trim fat and silver skin from each tenderloin. Pat dry with a paper towel. Drizzle on all sides with olive oil. (eyeball the amount)
- In a small bowl whisk together brown sugar, chili powder, salt, lemon pepper, paprika, granulated garlic, onion powder and cumin.
- Rub both tenderloin with seasoning rub. In a large skillet over high heat with a light drizzle of olive oil, sear the seasoning onto the tenderloin on all sides.
- Arrange the pork side by side in the slow cooker. Tuck the onion wedges between and around the sides of the pork.
- Drizzle with 1 1/2 cups barbecue sauce. Lock the lid firmly in place.
- Cook on low for 2 1/2 hours OR until the pork reaches 145°F.
- Remove the pork to a cutting board and let stand uncovered for 5 minutes while you thicken the sauce.
- Thicken the Sauce: Increase the crockpot temperature to high. Whisk tomato paste into the drippings to thicken. Begin with 2 Tbsp adding more until your desired thickness is reached.
- Use a sharp knife to thinly slice the tenderloin. Serve immediately drizzled with sauce.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 15g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 46mg | Sodium: 485mg | Potassium: 407mg | Fiber: 1g | Sugar: 11g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg