Is it the small little pork tenderloin or the larger loin roast? Easy to get the two mixed up. The reason I ask....the loin lends itself to being done in a slow cooker but the actual tenderloin cooks so quickly and is so tender, that there's really no reason to ruin it in a slow cooker.

Nancy

It's a two-pack boneless pork tenderloin weighing 2.7 pounds. Christy, feeling better :)

Christy, I wouldnt cook that pork tenderloin in the slow cooker. It doesnt take that long in the oven and it's oh so tender!

Glad you're feeling better! Just in time huh?

I totally agree with Nancy -- a slow cooker will totally ruin pork tenderloin, which is a very very lean cut. Just roasting it at high heat in the oven will do the trick and keep it moist and tender.

Emily

I brown pork tenderloin, and then it only takes about 20 minutes in the oven to complete cooking. I tis so tender and fast-cooking and it makes a special meal. I sometimes make a sauce using a Wiliams Sonoma demi-glace and rosemary and pour over it. I also have used a teriyaki sauce. I have also served it with baked apples, or used a applesauce-horseradish sauce. I also would not ruin a tenderloin in the crock pot. It would waayyyy overcook it.

Last night's tenderloin was rubbed with a mixture of garlic, olive oil and a few drops of soy. Then into a oven set at 400 degrees (convection mode) for 20+ minutes. Done to perfection, That's definitely an easier meal than cleaning the darn crockpot!

Another who says don't ruin it in a crock pot.
Linda C

I agree with above posted - do not cook in a crock pot.

If you don't feel like doing anything more, just salt, pepper and brown well on top of the stove, place it in the oven and roast for about 20 minutes and you've got a wonderful tasting tenderloin.

Okay, okay no crock pot!! Thanks :) Christy

Have any real fruit jellies/jams/preserves? You can throw it in the oven with S&P,and possibly garlic, onion, and herbs and a spread of fruit, 20 minutes per pound if you go 400 or the broiler. Whatcha got on the fridge door?? [Grape jelly doesn't count!]

Lol...I have grape jam :) I really don't like cooked fruit or many jellies/jams/preserves. I know that they really compliment pork, but I've never been a big fan of sweeet stuff besides chocolate :) I did find Weed's recipe earlier, made it, and it is fabulous!!! Thanks so much!! Christy

PORK TENDERLOIN WITH MAPLE GLAZE -- Weed
3 12- to 14-ounce pork tenderloins, cut in half
2 Tbl crumbled dried sage leaves or rubbed sage
2 Tbl crushed garlic
Oil to moisten sage/garlic
Salt, pepper
2 Tbl. Oil
2 Tbl Butter + 1 more for shallots
1 cup pure maple syrup + ¼ cup to finish sauce
¾ cup apple cider vinegar + ¼ cup to deglaze pan
2 Tbl. Dijon mustard
½ cup shallots, finely diced
Mix sage and garlic, add a little oil to moisten. Rub all over tenderloins, sprinkle on salt and pepper and let sit one hour.
Mix 1 cup maple syrup, ¾ cup apple cider vinegar and the Dijon and set aside.
Melt butter and oil in a deep pan or pot over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides. The garlic and butter will start burning and sticking to the bottom of the pan  that is ok and will make the sauce delicious. Pork will be very dark too, and almost crispy on the outside.
Cook pork until internal temperature reaches 140. (pork will be med-rare, it will cook further as it rests and in the last step.) Remove pork from pan, put on a platter and cover loosely with foil.
Keeping the heat on med-high, add the shallots to the pan along with another tablespoon of butter. Saute shallots, stirring constantly, until they are limp and taking on a bronze color, about 3 minutes. If they start to burn before they go limp, lower heat, but bring it back up for the next step.
Deglaze the pan with ¼ cup apple cider vinegar, scraping up as much of the burnt stuff on the bottom of the pan as possible.
Add the maple syrup/vinegar/Dijon mix to pan. Lower heat to a lively simmer and cook until sauce thickens. Keep digging around on the bottom to get even more of the burnt stuff. Sauce will be very dark, almost black, from the goodies on the bottom of the pan.
When sauce is desired consistency, add ¼ cup more maple syrup and return pork and any accumulated juices to pan.
Heat the pork through in the simmering sauce. Do not overcook pork  inside should be nicely pink, like a med-well steak. I just cut it open and peek :)
Put one piece of pork on each plate and cover with sauce. Serve with white or brown rice and smother that with the sauce too.
Bon Appétit
October 2000
(with changes and additions by weed!)