Crockpot Pork Tenderloin

• 2-pound pork tenderloin

• 1 large onion, sliced

• ½ cup chicken or beef broth (or water with bouillon)

• 1–2 tablespoons Worcestershire sauce

• 1 teaspoon garlic (jarred is fine)

• ½ teaspoon black pepper

• ½ teaspoon paprika

• Optional: a little thyme or rosemary

Directions

1. Put the sliced onion in the bottom of the crockpot.

2. Lay the thawed tenderloin on top.

3. Pour in the broth and Worcestershire sauce.

4. Add garlic and seasonings over the pork.

5. Cover and cook on LOW for approximately 3–4 hours, or until the center reaches 145°F.

6. Remove and let rest for 3 minutes before slicing.

Important: Pork tenderloin is quite lean. Unlike pork shoulder, it does NOT benefit from 8 hours in the crockpot. It can become dry and overcooked.

After 4 hours of high, then low, it was almost overcooked....shredded easily and moist, it's now in the fridge cooling, let's see if it stays moist.

A suggestion

Since you enjoy baked onions and potatoes, you could serve this with an air-fried potato and onion. The crockpot juices will also make a nice sauce to spoon over the pork.

And save the leftovers! Thinly sliced pork makes wonderful sandwiches.