For this month’s Secret Recipe Club I got fellow Nicole from i am a honey bee. Nicole lives in Boston and has a cute daughter, boston terrier, and bunny. She also likes scrapbooking when not making delicious meals.
I recently got a slow cooker and have been trying to think what to make with it. Honestly, I leave the slow-cooking to my husband since he works from home and will be the one preparing it. He took a look at Nicole’s blog and decided right away on this barbeque-style pork tenderloin.
We served this pork drizzled with the liquid remaining in the pot along with some spinach and curried quinoa. This pork was a tiny bit dry but adding sauce cured it immediately. The tenderloin pulled apart effortlessly and we quickly ate the leftovers on sandwiches later in the week.
It also held up great when packed for a bento lunch. Like I do with pasta and sometimes rice, I sprinkled a little water on the pork when re-heating so that it wouldn’t dry out. And of course I was sure to drizzle some extra ‘juice’ in when I was packing it up the night before.
Check out Nicole’s blog for other great posts, including homemade cheez-its, slow cooker roast chicken, biscoff muddy buddies, s’mores chex mix, and everything bagel pretzel bites.
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Mmmm, that looks crazy good. I’ve found that pork tenderloin is really just too lean to go in the slow cooker (unless you only do it a few hours and stay right on top of it, like with a chicken breast). But most of the time you can substitute a loin and just add some extra sauce. Yum! I am a big slow-cooker fan, especially during the summer when it’s too hot to turn on the oven.
I am visiting from Group B, and I got to step in and have your site this month!
Slow cooking is my absolute favorite way to cook meat that is going to be shredded. Love the flavors in this.
What a great pick! I’ve been making a lot of pork in the crockpot lately. I, however, am now wondering about the whole tenderloin vs. loin because I swear I’ve picked up tenderloins and put them in the crockpot low and slow with excellent results. I had a reader leave me a comment about how I must be mistaken, that it is pork loin that I used. I’m gonna have to pay attention at the store next time LOL. Happy reveal day!
The slow cooker is my best friend in the kitchen! Brown sugar and balsamic are two of my favorite ingredients and I can only image just how good they are when combined with this pork! Great pick!
This is the perfect meat for the slow cooker! That first shot makes me want to make this ASAP!! Pinned!
Always on the lookout for crockpot dinners. Thanks for sharing.
This sounds like a delicious meal. Crock pots make everything so much easier. Great pick this month! PS…I love that bird plate in the first picture. So adorable!
Oh I’m so glad you gave this recipe a try. It’s one the most popular on my blog. It’s very yummy. You’re so right, the juices def need to be mixed back in to make it super juicy and moist.
A pork butt works well too, I just prefer a leaner cut of meat, so it can be a bit drier.
Awesome pictures!!
Wow, does that look good~ Pork tenderloin is a favorite in my house and this recipe will be an instant hit~ Lynn
A good crockpot meal is worth a million dollars. This looks delicious. And I love when you have leftovers for lunch the next day.
The first picture is simply a gastronomic dream!
love it!
Always a family favorite!
I’ve got to make this for the kids this summer when they come to visit. It’s perfect for a crowd!!!
This slow cooker brown sugar balsamic pork tenderloin sounds absolutely mouthwatering! I love how simple yet flavorful the recipe is — the combination of balsamic vinegar, brown sugar, and spicy brown mustard must create the perfect balance of sweet and tangy. Plus, the slow cooker makes it so convenient for busy days.
I really like your idea of serving it with spinach and curried quinoa such a healthy and hearty pairing! Using the leftover pork for sandwiches later in the week is a brilliant way to stretch the meal even further. And the tip about sprinkling a little water before reheating is so helpful for keeping the meat tender.