Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce

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Right now I am participating in the most fun and interesting blog campaign I’ve ever done. The Pork Board and Publix are promoting “the other white meat” as a great way to get lean protein and eat more healthfully this year.

For four weeks, I’ll be sharing recipes for a specific cut of pork. This week, it is pork tenderloin.

We’ve decided to share the pork wealth by inviting some friends over to help us eat the pork each week. I hate having leftovers sitting forever in the fridge, and I love having people over, so it worked out well!

Orange-Ponzu Pork Tenderloin with Stir-Fry

Yesterday I made two tenderloin recipes: this Grilled Orange-Ponzu Pork Tenderloin with Cabbage and Carrot Stir-Fry from the Pork Be Inspired site and a recipe I concocted myself from several sources, Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce. To accompany the slow cooker pork, I made Jalapeno Creamed Corn as well.

Both platters were beautiful and went over well. Here were the thoughts from my panel of judges (my husband and three other adults):

  • The texture of the grilled meat was better than the texture of the slow-cooked tenderloin. (I used a grill pan, because I don’t have an outdoor grill.)
  • The Asian recipe could have used some spice. If I made it again, I would definitely add red pepper flakes to the stir-fry.
  • No one seemed to worry about the pink pork. The new standard is to cook pork to 145F so it doesn’t get dry. (Thanks to my sponsors for my lovely new digital meat thermometer! I’m so excited to finally have one.)

All in all I was pretty happy with both dishes, although I personally enjoyed the slow-cooker pork more. Here is the recipe … but make sure you read the blurb that comes after it!


Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce


  • 3 T dried minced onion
  • 1 1/2 tsp. dried parsley
  • 1 tsp. garlic salt
  • 1 tsp. turmeric
  • 1/2 tsp. celery seed
  • 1/2 tsp. sugar
  • 1 c. water
  • 1 c. red wine
  • 3 T soy sauce (LaChoy is gluten-free if you are on a GF diet)
  • 3-4 large cloves garlic, peeled and cracked
  • 2 lb. pork tenderloin, trimmed of silvery fat
  • black pepper


In slow cooker, mix all ingredients except pork and pepper. Place pork in slow cooker and flip to coat well with liquid and spices. Sprinkle pork with black pepper.

Cook on low 3-4 hours or until pork is cooked to 145F. To serve, slice tenderloin and serve with jus from the slow cooker.

[The first six ingredients are just a homemade dry onion soup mix. If you are in a hurry or don't stock many spices, you can substitute one package of soup mix.]

So, hey! At the end of this four-week series, I am giving away a great package including coupons for $40 of fresh pork, a meat thermometer, a reusable bag, a pedometer, and a nice reusable water bottle. To enter, comment on any post in the series. You can comment once on each one, and then you’ll have four entries! I will choose a winner after the fourth post goes live around February 17.

Just leave a comment answering this question: what tenderloin recipe from the Pork Be Inspired site looks good to you? I think I’d like to try Pork Egg Rolls and Pork Tenderloin Cancun with Chorizo Potatoes.

Thank you to the Pork Board and theMotherhood for sponsoring this series of posts. I received coupons, a gift card, and a stipend for my time and groceries, but all opinions are my own.