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This simple Mississippi slow cooker pork tenderloin recipe has tender pork medallions in tangy, buttery juices! It’s easy to make and has that signature zing.
Try my Dutch Oven Pork Roast or Pulled Pork next.
Why you’ll love it
The “Mississippi” flavor profile is unexpected and just works. It’s got the savory goodness of au jus seasoning and ranch seasoning with pepperoncini peppers for an irresistible kick! Pork tenderloin is a lean meat that pairs beautifully with the buttery, zesty sauce.
Slow cooking pork tenderloin results in exceptionally juicy meat. No searing is required either. There’s not a whole lot of effort that goes into this Mississippi pork tenderloin, and that’s how we like it around here! Just let your Crockpot do a little magic.
What you’ll need
- Pork tenderloin – note that this cut is not the same as pork loin and not interchangeable.
- Pepperoncini juice – it’s the liquid gold from the jar of pepperoncini peppers
- Au jus gravy mix – a packet of savory deliciousness
- Ranch seasoning mix – I recommend Hidden Valley
- Pepperoncini peppers – these pack a punch, but they’re not really spicy
- Butter – for richness
- Cornstarch – to thicken the juices
Helpful tips
- Slow cookers vary a lot, so be sure to test early and often! An instant read meat thermometer makes this easy. Pork is safe to eat at 145F.
- It doesn’t need searing first. It’s a myth that that locks in the juices! Resting it after, though, is important.
- I like to ensure the peppers are sliced quite thin since this recipe doesn’t have a long cook time and it helps them soften up faster.
How to make Mississippi slow cooker pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the meat, then add the water and pepperoncini juice to the Crockpot. Add in the pork, and sprinkle with both seasoning packets. Add in the peppers and butter pats. Cook on either high or low as desired. When 145F, let it rest. Remove the pork, and slice into medallions. Make a cornstarch slurry, and stir it into the sauce. Return the pork.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is my Crockpot model.
- Trim the tenderloin swiftly with a good quality chef’s knife from a knife block.
- This butter dish has measurement markings right on it. It puts the fun in functional!
Substitutions and variations
- Try my classic Mississippi Pot Roast, slow cooker Mississippi Chicken, or these messy (in the best way) Mississippi Sloppy Joes instead.
- If using pork loin (a different, tougher cut of meat that isn’t the same as tenderloin), you will need to cook it for longer!
What to serve with Crockpot Mississippi pork tenderloin
- My standard pairings are my best ever Garlic Mashed Potatoes and stovetop Sautéed Green Beans.
- Other great options are my Garlic Butter Broccolini, Easy Roasted Sweet Potatoes, Stick of Butter Rice, and Easy Glazed Carrots to change it up.
- A green salad with my Homemade Ranch Dressing is terrific.
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge in a covered container.
- Reheat in a saucepan slowly over a low heat. I don’t recommend the microwave since it could dry out.
- Freeze for up to 3 months.
If you made this Mississippi pork tenderloin in the slow cooker, please leave a star rating and review below! Or tag me in your photos on Instagram.
Mississippi Slow Cooker Pork Tenderloin
Ingredients
- 2 pork tenderloins about 1 pound each
- 1 cup water
- 1/4 cup juice from the pepperoncini peppers jar
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley
- 1/3 cup thinly sliced pepperoncini peppers or to taste
- 1/4 cup butter cut into pats
- 2 tablespoons cornstarch see note
Instructions
- Prep the tenderloins by trimming off excess fat and the silver skin (the tough part that may cover some of each tenderloin).
- Pour the water and pepperoncini juice into the slow cooker.
- Add the pork tenderloins to your slow cooker, and sprinkle the au jus and ranch seasoning over top.
- Place the pepperoncini peppers and butter pats on and around the tenderloins and close the lid.
- Do the first test for doneness after 2 hours on low or 1 hour on high. Slow cookers can vary significantly, and it's easy to overcook tenderloin, so it's best to check early. If they're not quite ready, put the lid back on and test after another 5-10 minutes if it's close (145F-150F will be medium after resting, and keep in mind that 160F is already well done). Some older slow cookers run cooler.
- Take the pork tenderloins out of the Crockpot and cut into medallions after 5-10 minutes of resting.
- Meanwhile, in a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.
- Ensure the slow cooker is on high, and stir in the cornstarch slurry and close the lid. Allow the sauce to thicken for a few minutes, then put the cut-up pork back in the slow cooker and toss with the juices.
Notes
- This recipe has a bit of kick as written, but you can definitely add more peppers if you want it to be spicier.
- The juices aren’t super thick the way the recipe is written. You can always transfer them to a saucepan on the stove if you want to reduce them further (to make more of a gravy) or add in more cornstarch.
- If using this recipe for pork loin (a different, tougher cut of meat), you will need to cook it for longer. If you want to make a pork shoulder, check out my Mississippi Pot Roast recipe and swap the chuck for it.
- Pork that’s 145F in the thickest part is safe to eat. A little bit pink is fine! Use an instant read meat thermometer so you never over or undercook meat again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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