Mississippi Slow Cooker Pork Tenderloin

a plate with mississippi pork tenderloin, mashed potatoes, and green beans

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Mississippi Slow Cooker Pork Tenderloin

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.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: American

Keyword: Mississippi Slow Cooker Pork Tenderloin

Servings:

Author: Natasha Bull

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