Recipe

Zesty Pork Fillet in the Slow Cooker

Tender pork tenderloin (aka pork fillet) in a bright, garlicky citrus sauce that tastes cozy, not boring. Set it, mostly forget it, then temp it and spoon that zippy pan juice over mash, rice, or crusty bread.

By Matt Campbell

•

4.8

A sliced slow cooker pork fillet on a platter with a glossy lemon garlic sauce and chopped parsley

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If you love meals that feel like you put in real effort but you also love sitting down, this one is for you. Pork tenderloin (also called pork fillet) is naturally lean and quick cooking, which makes it perfect for weeknights. The only catch is it can dry out if you look at it funny.

So we are going slow cooker, but smart. We build a punchy, citrusy sauce that keeps the pork juicy, then we finish it with a quick thickening step so it turns into the kind of spoonable, glossy goodness that makes mashed potatoes worth making.

Ingredients for zesty pork fillet including pork tenderloin, lemons, garlic, broth, and herbs laid out on a kitchen counter

Why It Works

Juicy, sliceable pork: A quick sear plus a flavorful braising liquid keeps tenderloin from turning chalky. The real secret is pulling it at 145°F and letting it rest.
Bright, cozy sauce: Lemon zest and juice bring the zing, while Dijon and a little honey keep it balanced and not sour.
Low effort, high payoff: The slow cooker does the heavy lifting. You finish with a 10 to 15 minute sauce thickening that makes it taste restaurant-y.
Weeknight flexible: Serve it over rice, noodles, mash, or tucked into sandwiches the next day.

Pairs Well With

Creamy Mashed Potatoes
Buttered Egg Noodles
Roasted Green Beans
Quick Cucumber Salad

Storage Tips

Cool fast: Get leftovers into the fridge within 2 hours. I like slicing the pork first so it chills quickly and stays tender.

Fridge: Store pork with plenty of sauce in an airtight container for up to 3 to 4 days.
Freezer: Freeze sliced pork with sauce for up to 2 months (best within 2 months for quality). Thaw overnight in the fridge.
Reheat without drying out: Warm gently in a covered skillet with a splash of broth or water, or microwave at 50 to 70 percent power, stirring the sauce halfway through.

Leftover move: Pile warm slices onto toasted rolls with mayo, pickles, and a little extra lemon zest. Yes, really.

Common Questions

Is pork fillet the same as pork loin?

No. Pork fillet is pork tenderloin (same cut, different name in some places). It is small, long, and very tender. Pork loin is larger and cooks differently. This recipe is written for tenderloin. If you only have pork loin, you will need a longer cook time and the texture will be less buttery.

Should I cook this on HIGH or LOW?

LOW is the safer bet for tenderloin because it is lean and can overcook fast. Cook on LOW for 3 to 4 hours, and start checking at 3 hours. If you use HIGH, keep it tighter and start checking early: about 1.5 hours in. Either way, aim for 145°F in the thickest part, then let it rest.

Do I have to sear the pork first?

You can skip it, but I do not recommend it. Searing adds a ton of flavor fast and helps the outside stay pleasantly firm, not pale and soft.

How do I keep tenderloin from drying out in a slow cooker?

Use enough flavorful liquid, do not overcook it, and let it rest before slicing. If you have a thermometer, this becomes nearly foolproof. Tenderloin is not a “cook it all day” cut.

Can I make it dairy free?

It already is. If you choose to finish with butter, swap in olive oil instead.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

4 to 6 quart slow cooker
Large skillet (for searing)
Tongs
Microplane or fine grater (for zest)
Measuring cups and spoons
Instant-read thermometer (highly recommended)
Small bowl + fork (for cornstarch slurry)
Optional: small saucepan (for fast, guaranteed sauce thickening)

I have a soft spot for slow cooker meals that do not taste like they came from the slow cooker. This pork is my answer to that. I wanted something that felt cozy like Sunday dinner, but still had that bright, wake-you-up pop you get from a good squeeze of lemon right at the end. The first time I made it, I was fully planning on “just tasting the sauce.” Ten minutes later I was standing at the counter with a spoon, like a gremlin, thinking about how many carbs I could reasonably justify making to soak it up.

Zesty Pork Fillet in the Slow Cooker

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 45 minutes

Servings 4

Ingredients

Pork: 1.5 to 2 lb pork tenderloin (aka pork fillet), silver skin removed
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1 tsp smoked paprika (optional but great)
1 tbsp olive oil (for searing)
Aromatics: 1 small yellow onion, thinly sliced
4 cloves garlic, minced
Zesty sauce: Zest of 2 lemons
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup low-sodium chicken broth
2 tbsp Dijon mustard
1 tbsp honey (or brown sugar)
1 tbsp soy sauce (adds savory depth, not “soy” flavor)
1 tsp dried oregano (or 1 tbsp chopped fresh)
1/4 tsp red pepper flakes (optional)
To finish: 1 tbsp cornstarch + 2 tbsp cold water
2 tbsp chopped fresh parsley
1 tbsp butter (optional, for a richer sauce)

Notes: Many packages contain two smaller tenderloins that add up to 1.5 to 2 lb. That is totally fine. Sear both, cook them together, and start checking temp early since smaller pieces can finish faster. Also, soy sauce + Dijon + broth bring salt, so hold off on extra salt until you taste the finished sauce.

Lemon note: This is intentionally bold and zippy. If your lemons are extra tart, start with 1/4 cup juice and add more at the end, or bump honey by 1 to 2 teaspoons to balance.

Instructions

Season the pork. Pat the tenderloin dry. If you spot any remaining silver skin, trim it off (that tough strip does not soften, it just gets chewy). Season all over with salt, pepper, and smoked paprika.
Sear for flavor. Heat a large skillet over medium-high. Add olive oil. Sear the pork 1 to 2 minutes per side until browned. Transfer to a plate.
Build the base in the slow cooker. Add sliced onion and garlic to the slow cooker.
Mix the zesty sauce. In a bowl, whisk lemon zest, lemon juice, chicken broth, Dijon, honey, soy sauce, oregano, and red pepper flakes. Pour over the onions.
Slow cook (do not overdo it). Nestle the seared pork into the slow cooker. Cover and cook on LOW for 3 to 4 hours (recommended) or HIGH for 1.5 to 2.5 hours, until the thickest part hits 145°F. Start checking early: about 3 hours on LOW or 1.5 hours on HIGH. Remember there will be a little carryover cooking as it rests.
Rest the pork. Move pork to a cutting board and tent loosely with foil. Rest 10 minutes. This is how you keep it juicy.
Thicken the sauce. Whisk cornstarch with cold water. If you cooked on LOW, switch to HIGH. Pour the slurry into the slow cooker liquid, stir, cover, and cook on HIGH for 10 to 15 minutes until slightly thickened. If you want it extra glossy, stir in butter at the end.
Optional fast method (works every time). If your slow cooker runs cool and the sauce is taking forever, pour the cooking liquid into a small saucepan. Bring to a simmer on the stove, whisk in the slurry, and simmer 1 to 2 minutes until glossy. Pour back over the pork.
Slice and serve. Slice pork into medallions. Spoon plenty of sauce and onions over the top. Finish with parsley and an extra pinch of lemon zest if you want it louder.

Sliced pork tenderloin being spooned with lemon garlic sauce from a slow cooker

Nutrition information is estimated.

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