Slow Cooker Stuffed Pork Tenderloin is an easy recipe that turns out restaurant worthy results. Stuffed with a flavorsome combination of pistachio nuts, dried cranberries, garlic and onion we then slow cook the pork in a sweet broth fusion. The juicy pork makes an amazing meal for a Sunday roast dinner.
Recipes like the Air Fryer Pork Roast, Roast Pork Shoulder, Pork Leg Roast and the Slow Cooker Roast Pork With Crackling give us a variety of ways to enjoy a roast pork.
The Pork Mince Fried Rice, Thai Minced Pork, Slow Cooker French Onion Pork Chops and the Sticky Pork Rashers offer us alternative ways to cook this fantastic protein!
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the slow cooker pork roast recipe in the points below:
- Grocery store ingredients: you will be able to get everything you need to make the recipe from your local grocery store. They are all available year round so it will be easy to get your hands on them.
- Set and forget: this is actually a quick to cook slow cooker recipe. A short cook time ensures that the pork stays moist and juicy and doesn't dry out. After we have stuffed the pork we can be 'hands free' whilst it cooks though. So it is a great option if you need/want to cook dinner but have some other items to achieve on your to do list at the same time.
- Sunday roast: if your favorite thing to do on the weekends is to bring a Sunday roast dinner together then this recipe will offer you another option to have up your sleeve!
- Versatile: pork tenderloin gives you an option to use different cuts of meat to chops, mince, pork shoulder or leg. It works for a dinner party, weeknight meal, or main course for special occasions.
🥗 Ingredients
The photo below is to show you everything you need to make the slow cooker pork tenderloin recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: for seasoning.
- Garlic: are we even cooking if there is no garlic in the recipe 😂.
- Fennel: a fantastic dried herb that compliments the pork delightfully.
- Panko breadcrumbs: these add a little bulk to the stuffing mixture.
- Onion: one medium onion that we peel, quarter and blitz.
- Dried cranberries: are an excellent stuffing ingredient. They soften as they cook and offer a lovely texture that enhances the flavor profile of the pork.
- Pistachio nuts: raw, unsalted. These offer a chewy robust texture to the stuffing mix.
- Balsamic vinegar: arguably one of the most beautiful smelling fragrant liquids that we can cook with! For this recipe we are not looking to add oomph like we would if using Worcestershire sauce. We are instead looking to elevate, captive and delight. The balsamic vinegar achieves each of these and then some!
- Pork fillet: we want to use skinless boneless pork tenderloin for the recipe. In Australia it is known as pork fillet. It is a long thin cut of pork with a silver skin. It is known for being a lean cut of meat.
- Chicken stock: chicken stock or chicken broth is the main liquid that we use in the base of the slow cooker. Using no liquid means the pork will dry out. Using only water is a bit boring! Using a combination of chicken broth and balsamic means we are doing every single thing that we can to enhance the flavor profile of the pork.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by making the stuffing. You will need a food processor for this initial step.
- Add the stuffing ingredients to food processor (Photo 1)
- Blitz to combine (Photo 2)
- Remove grey skin (Photo 3)
- Slice to open (Photo 4)
👩🍳 How to Make Slow Cooker Stuffed Pork Tenderloin
To make the slow cooker stuffed pork tenderloin we start by making the stuffing.
To do this add the onion pieces, panko breadcrumbs, dried cranberries, pistachio nuts, garlic, salt and pepper to the food processor bowl and blitz to combine. Remove the lid after combining, use a spatula to scrape down the insides of the bowl and blitz again. Then remove the lid and blade and transfer the stuffing to a small bowl.
Next lay the pork fillet out on a clean dry cutting board. Use a very sharp knife and remove the grey skin from the pork (discard).
Once done use the same knife and cut the pork open like a book. You can see that this will look like in the photo above.
- Flatten with a meat mallet (Photo 5)
- Stuff the pork (Photo 6)
- Roll and close (Photo 7)
- Transfer to slow cooker (Photo 8)
Next cover the pork with 1-2 layers of cling wrap and use a meat mallet to flatten it.
When it is uniform in length and breadth layer the stuffing mixture on top and then use a spatula to push this into a flat layer.
Once done roll the pork from the longest side around and secure it with toothpicks.
Then liberally grease the crock pot insert with cooking spray and place the stuffed pork into the base of the insert.
Pour the chicken stock in and follow that with the balsamic vinegar.
- Add liquids (Photo 9)
Now season the pork with a little salt and black pepper.
Then put the lid on and set the timer to either 2 hours on high or 4 hours on low.
Once the cook time is up, remove the lid, turn the temperature off and let the pork rest.
After 3-5 minutes transfer the pork to a cutting board, carve it and plate on a large serving platter.
🍽 Serving Suggestions
When all of your hard work is said and done you can keep things easy in serving the pork with your favorite vegetables.
I like to boil some green beans in hot salted water and oven bake some potatoes. This combination is almost effortless and it works.
From there all you need is a drizzle of some gravy and a little bit of black pepper and you are done!
Of course if creamy mashed potatoes or potato bake is more your thing try the Potato And Sweet Potato Bake, Creamy Garlic Potatoes, Potato And Broccoli Bake or the Potato And Onion Bake.
For other types of vegetables try the Crumbed Mushrooms or Air Fryer Breaded Mushrooms.
If your a fan of fennel or the onion family try the Caramelised Fennel or Quick Caramelised Onions.
For a salad try the Cherry Tomato Caprese Salad, Healthy Panzanella Salad or Herb Salad.
👍 How to Guide
How to Store
Once the pork has cooked and cooled you can transfer leftovers in a sealed airtight container (or multiple). These can then be refrigerated. Refrigerated leftovers can be kept for 2-3 days and need to be reheated before being consumed.
How to Freeze
Or follow the step above to transfer leftovers into sealed airtight containers and stack these in the freezer. Frozen portions of the dish can be kept for 3 months.
How to Reheat
For refrigerated leftovers transfer them to a bowl, cover with cling wrap and heat in the microwave. They will take 2-3 minutes to warm through using high heat.
Or for frozen portions let these fully thaw. Once thawed follow the step above to transfer to a bowl and reheat in the microwave. I find frozen portions take an extra 1-2 minutes until they are adequately heated through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Herbs: my favorite herb to use when cooking pork is fennel. They just go together so well! For alternatives you can use parsley, oregano or sage. For each of these you can use the fresh herb (1-2 tablespoons) in place of the dried variety.
- Broth (stock): I like to use chicken stock as I find it lighter than beef stock. You can however, use that if it is your preference. To the same quantity as listed in the recipe card ie one cup.
- Other stuffing options: some other ingredients that work very well as a filling for roast pork are bacon or mushrooms. You can also use garlic powder (in place of chopped garlic) and a little brown sugar if you want it to lean further to the sweet side.
- Nuts: you can use walnuts (equivalent amount) to the pistachios if you want to.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Flattening: we want to use a sheet of plastic wrap (or 2 layers) before using the meat mallet to pound the pork. This keeps the meat clean and fresh.
- Slow cooker insert: we want to (very) liberally spray the slow cooker insert with cooking oil/olive oil before adding the stuffed pork. This ensures that the pork won't stick to the edges as it cooks. As the pork is so full (stuffed) it doesn't fold very well so you are likely to have some edges touching the slow cooker bowl.
- Wrapping: you can use either toothpicks or kitchen twine to wrap the pork.
- Toothpicks: if using toothpicks like I am doing, be sure to count the amount of toothpicks used to then count them as you take them out and not forget about any till a bite is taken!
- Meat thermometer: I highly recommend the use of a meat thermometer for this recipe. It is a sure fire way of guarantying that the pork is cooked through with no guess work involved. At a minimum we are looking to get to 145-160°F (63-71°C). For best results, aim for a temperature of 195-200°F (90-93°C). Also ensure the probe is through the meat not the stuffing when measuring.
- Grill: after your pork is cooked you can transfer it to a baking tray, baste it with the cooking juices and grill it for 5-10 minutes if you wish to.
- Stuffing/garnish: if you want to toast the leftover stuffing and use it for garnish you can. As we have raw onion and garlic in the mix we don't want to sprinkle this over the top unless it has been toasted.
- More slow cooker recipes: if using the slow cooker is your preferred way to cook then you might also like the Slow Cooker Savoury Mince, Slow Cooker Dahl, Slow Cooker Chicken Barley Soup, Slow Cooker Chicken Drumsticks And Potatoes, Slow Cooker Dry Rub Ribs or the Slow Cooker Chicken And Corn Soup 😍👌.
- Love sauce with your pork? Try the Apple Sauce For Pork Belly or Gorgonzola Sauce.
🤓 Frequently Asked Questions
The stuffed pork fillet can be cooked for 2 hours on high or 4 hours on low. After which time it can be kept on the warm setting.
No it doesn't. If you over cook pork tenderloin you will have dry, rubbery meat. Cooking it for a short time will give you the best results.
It is important to add liquid to the base of the slow cooker. This will ensure that the pork won't dry out as it cooks.
Not for stuffed pork. When pork is stuffed we want to keep it in place as it cooks so that the stuffing stays in the pork as well as not letting heat out of the slow cooker as it cooks.
😍 More Easy Dinner Recipes
Din, dins! That is what we affectionally call dinner in Australia! And one thing is for certain, you need a lot of options. Having a wide variety of recipes in your repertoire means that dinner will never be 'same, same' or boring. Rather, cooking it can be the most enjoyable and engaging way that you spend your day!
- Chicken And Rice Tray Bake
- Salmon Potato Salad
- Scallop Linguine
- Tuna And Rice Casserole
- Slow Cooker French Onion Chicken
- Chorizo Fried Rice
- Fettuccine Alfredo With Tuna
- Slow Cooker Pulled Lamb
It is time to get our slow cooker stuffed pork on my friend! You can also find all of my dinner recipes, slow cooker recipes or Christmas recipes in the one spot.
Adrianne
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📖 Recipe
Slow Cooker Stuffed Pork Tenderloin
Ingredients
Stuffing
- 1 medium onion Note 1
- ½ cup panko breadcrumbs
- 1 cup dried cranberries
- ½ cup pistachio nuts
- 2 teaspoons dried fennel
- 1 tablespoon garlic Note 2
- ¼ teaspoon salt
- ½ teaspoon black pepper
Pork
- 600 grams/1.3 lb pork fillet Note 3
- 1 cup/250 ml chicken stock (chicken broth) Note 4
- 2 tablespoons balsamic vinegar
To serve
- roast potatoes
- steamed beans
- gravy
- black pepper
Instructions
- Stuffing: add the onion, dried panko breadcrumbs, dried cranberries, pistachio nuts, garlic, fennel, salt and pepper to a food processor and blitz to combine. Remove the lid, scrape down the sides and blitz again. The remove and transfer to a bowl.
- Pork: place the pork fillet onto a clean and dry cutting board. Next use a sharp knife to remove the grey skin from the pork and discard. Once done cut the pork along its length and open it like a book.
- Flatten: once you have opened the pork cover it will 1-2 layers of cling wrap. Next use a meat mallet to flatten it so that it is reasonable even across the width and breath (in thickness).
- Stuff: next take the stuffing and lay it flat across the pork keeping a slight border on all 4 sides.
- Roll: once you have stuffed the pork start at the longest edge and roll the pork together. Use toothpicks to secure it in place.
- Slow cooker: liberally spray the slow cooker insert with cooking oil. Then place the rolled pork tenderloin into the base. Fold the top and bottom in as necessary. Next pour the chicken stock into the bowl, followed by the balsamic vinegar. Once done season the pork with salt and pepper.
- Cook: put the lid on the slow cooker and set the time to either 2 hours on high or 4 hours on low. Once the cook time is up remove the lid of the slow cooker and use a meat thermometer to ensure that the pork is cooked through. If it is let the pork rest, if not cook for a further 15 mins (lid on) and then test again. Note 5
- To serve: transfer the cooked stuff pork to a large serving platter and surround it with roast potatoes and steamed green beans. Provide gravy and black pepper.
Video
Notes
- Note 1 - Onion: peel the onion and cut it into 4 pieces. Then simply add to the food processor.
- Note 2- Garlic: use 2 fresh garlic cloves or 1 tablespoon of chunky chopped or minced garlic.
- Note 3 - Pork tenderloin: this is a boneless skinless cut of pork. It is often labelled 'pork fillet' It is long and thin. It is the only type recommended for the recipe with associated cook times and this cut differs from 'pork loin'. Look in the meat section and find the long thin strips and this is what you need.
- Note 4 - Chicken stock: you can use beef stock or vegetable stock if you prefer. With whichever you use we only need 1 cup ie 250 ml.
- Note 5 - Meat thermometer: At a minimum we are looking to get to 145-160°F (63-71°C). For best results, aim for a temperature of 195-200°F (90-93°C). Also ensure the probe is through the meat not the stuffing when measuring.
Amanda says
Yum! Looks so good with the filling.
Adrianne says
Thanks Amanda 😇.