Pork Tenderloin in Slow Cooker

3.8 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 221.1
  • Total Fat: 6.9 g
  • Cholesterol: 89.7 mg
  • Sodium: 648.7 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 32.3 g

View full nutritional breakdown of Pork Tenderloin in Slow Cooker calories by ingredient
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Number of Servings: 8


    2 lb pork tenderloin
    1 envelope dry onion soup mix
    1 c water
    3/4 c red wine
    3 tbsp minced garlic
    3 tbsp soy sauce
    fresh ground pepper to taste


place tenderloin in slow cooker w/ contents of soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on side as au jus.

***I add corn starch to liquid to thicken into a gravy. I cooked on high for 2 hours rather than low for 4.

Number of Servings: 8

Recipe submitted by SparkPeople user DAYB628.

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Member Ratings For This Recipe

  • Incredible!
    This came out really good very tender. I used less then half of an onion. I cooked mine over night on low. I used beef broth and red wine. I use whole garlic and made slits in the pork and placed the garlic in the slits. - 1/26/21

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  • O.K.
    I thought it was way too salty - 1 pkg onion soup is too much. I cooked on high for 2 hrs (not done enough), and then low for another 2 hrs - that amount of cooking was really nice. I agree with another reviewer that it smelled bad while it was cooking. - 11/17/11

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  • Good
    did not add wine or cornstarch for gravy - 10/30/10

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  • Good
    I think I will cook it for less time. Other than that it was good. Will do it again - 10/3/10

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  • Incredible!
    I did not like the smell of this while it was cooking. The wine smelled really strong. I actually had hubby pick something else up on the way home because I did not think the kids would eat this. My husband saved it in the fridge. The next day I shredded some on a tortilla. Wow! Will make again. - 9/17/10

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