Slow Cooker Stuffed Pork Tenderloin

Stuffed pork filled on white plate with vegetables.

5 from 1 vote

Slow Cooker Stuffed Pork Tenderloin

Slow Cooker Stuffed Pork Tenderloin is an easy recipe with restaurant worthy results. Sunday roast. Flavor packed. Serve with veggies.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: Western

Keyword: slow cooker stuffed pork tenderloin

Servings:

Calories: 416kcal

Author: Adrianne

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.

Nutrition