Crockpot Pork Tenderloin with Garlic Gravy

Ingredients

• 2 trimmed pork tenderloins (900 g total)
• 1 large yellow onion, thickly sliced (250 g)
• 1 cup low-sodium chicken broth (240 g)
• 2 tablespoons Dijon mustard (30 g)
• 4 garlic cloves, minced (20 g)
• 2 teaspoons Worcestershire sauce (10 g)
• 1 teaspoon dried thyme (1 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 tablespoon cornstarch (8 g)
• 2 tablespoons cold water (30 g)
• 2 tablespoons chopped parsley (8 g)

Instructions

1. Arrange. Spread onion in the crockpot. Season trimmed tenderloins with thyme, salt, and pepper. Lay them parallel over the onion with a small gap so their thick centers do not touch.
2. Season. Whisk broth, Dijon, garlic, and Worcestershire until smooth. Pour around the pork, keeping the dry seasoning in place, then cover the insert without disturbing the onion platform.
3. Cook. Cook on low for 2 hours 30 minutes, then check both thickest centers. Continue only until each piece reaches 145°F (63°C), removing one early if its temperature is ready.
4. Blend. Transfer pork to a cutting board. Blend onion and cooking liquid until smooth, return the gravy to the crockpot on high, and stir in cold cornstarch slurry as needed.
5. Slice. Cut pork across the grain into thick medallions. Check gravy consistency, add parsley, and serve it beneath and lightly over the pork so each plate receives onion flavor. Blend the onion liquid until completely uniform, then judge its body before adding starch. Incorporate slurry in small amounts and stop once gravy falls from a spoon in a broad ribbon. Slice both tenderloins across the grain and sauce them only at serving.

Notes

• Tenderloin is not interchangeable with a wide pork loin roast.
• The three-hour cook allowance includes checking and thickening the gravy.
• Refrigerate meat and gravy separately for up to 4 days. Keep ingredient sizes consistent for the most even finish. Refrigerate leftovers promptly in a shallow covered container.

Nutrition Facts