Juicy Pork Tenderloin Recipe – Never Dry, Easy & Foolproof
This foolproof pork tenderloin recipe takes the guesswork out of cooking this elegant cut, delivering melt-in-your-mouth results without the risk of dryness. The secret lies in a simple technique that preserves natural flavours and moisture whilst keeping preparation minimal. Whether you're planning a weeknight family dinner or impressing guests, this method transforms an intimidating cut into an easy, reliable winner. The slow cooker adaptation ensures your tenderloin stays incredibly juicy whilst you attend to other tasks, making it perfect for busy cooks who still want restaurant-quality results
Watch: Juicy Pork Tenderloin Recipe – Never Dry, Easy & Foolproof
Original recipe video — click to play
Original method: 20 minutes stovetop
Ingredients
Main
- 750 g Pork tenderloin, trimmed of excess fat
Centre-cut or whole tenderloin works best
Seasoning
- 5 g Sea salt
For browning and seasoning
- 3 g Freshly ground black pepper
Cooking
- 15 ml Olive oil
For browning the meat
- 120 ml Chicken or vegetable stock
For slow cooker liquid
Flavouring
- 3 sprigs Fresh thyme or rosemary(optional)
Add in final 30 minutes of cooking
- 2 cloves Garlic cloves, crushed(optional)
Method
- 1
Remove pork tenderloin from the refrigerator 10-15 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout.
~15 minsTip: Room temperature meat cooks more evenly
- 2
Pat the pork tenderloin dry with kitchen paper and season generously on all sides with sea salt and freshly ground black pepper.
~5 minsTip: Dry surface helps achieve better browning
- 3
Heat olive oil in a frying pan over medium-high heat until shimmering. Brown the pork tenderloin on all sides for 2-3 minutes per side, until golden brown. This step is important for flavour and should not be skipped.
~10 minsTip: Browning develops a flavourful crust
- 4
Transfer the browned pork tenderloin to your slow cooker. Pour the stock around the meat (not over it) and add crushed garlic if using.
~2 minsTip: Keep liquid level moderate to prevent wateriness
- 5
Cover and cook on High for 2.5 to 3 hours, or on Low for 4 hours. The pork is done when a meat thermometer inserted into the thickest part reads 63°C (145°F).
~2 hrs 30 minsTip: Use meat thermometer for accuracy; do not overcook or meat will dry out
- 6Optional step
In the final 30 minutes of cooking, add fresh thyme or rosemary sprigs if using.
0Tip: Fresh herbs maintain better flavour when added late
- 7
Remove the pork tenderloin from the slow cooker and transfer to a warm plate. Cover loosely with foil and rest for 5-10 minutes before slicing.
~8 minsTip: Resting allows juices to redistribute throughout the meat
- 8
Slice the pork tenderloin against the grain into 2 cm (0.75 inch) thick medallions. Serve with the cooking liquid spooned over, or use it to make a simple pan sauce if desired.
~5 minsTip: Slicing against the grain ensures tender, easy-to-eat pieces
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
The best way is to use a meat thermometer. Pork is safely cooked when it reaches an internal temperature of 63°C (145°F). At this temperature, the meat will still be slightly pink in the centre and remain incredibly juicy. Remove it from the heat at this point and let it rest for 5-10 minutes before slicing. Overcooking beyond 68°C (155°F) will result in dryness
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