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This slow cooker pork tenderloin transformed my weeknight dinner routine with its restaurant-quality presentation and flavor. I discovered this technique during a dinner party emergency and now it's my secret weapon for impressive meals without the fuss.
The first time I served this to guests, they couldn't believe it came from a slow cooker. Even my mother-in-law asked for the recipe, which is the ultimate cooking compliment in my book.
Ingredients
- Pork tenderloin provides the perfect lean yet tender base for this dish
- Crispy bacon adds smokiness and depth that complements the mild pork
- Goat cheese creates pockets of creamy tanginess throughout each slice
- Honey balances the savory elements with just a touch of sweetness
- Dried thyme infuses gentle herbal notes that develop during the slow cooking
- Butter forms the base of the luxurious sauce with its rich nuttiness
- Apricot preserves add a subtle fruity element that enhances the pork's natural sweetness
- Dried sage brings an earthy complexity to the finished dish
Step-by-Step Instructions
- Prepare the bacon
- Cook your bacon until perfectly crispy. The crispness is crucial as it provides textural contrast inside the tender pork. Let it cool completely before handling to maintain its structure.
- Butterfly the tenderloin
- This technique creates a flat surface for your filling. Take your time with the knife work to ensure even thickness throughout. The goal is to open it like a book while keeping it connected.
- Fill and roll
- Arrange your bacon strips down the center first as a base. Layer the goat cheese in an even line and drizzle with honey. Roll the pork slowly and deliberately to keep everything tucked inside as you go.
- Secure your roast
- Use cooking twine at 1-inch intervals for the most secure hold. If using toothpicks, insert them at an angle so they grab more meat and stay put during cooking.
- Season and slow cook
- Position the tenderloin in your slow cooker with the seam side down. The low, steady heat will gently cook the pork while allowing the flavors to meld beautifully over time.
- Prepare the browned butter sauce
- Watch the butter carefully as it browns. The transition from golden to burnt happens quickly. The moment you smell that nutty aroma and see light brown specks, act fast to incorporate the remaining ingredients.
- Rest before serving
- Allow the tenderloin to rest untouched for 10 minutes after cooking. This crucial step lets the juices redistribute throughout the meat for maximum tenderness.
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The magic of this recipe is in the contrasts. The creamy goat cheese against the crispy bacon, wrapped in tender pork creates layers of texture in each bite. My daughter calls it the "fancy dinner that makes the house smell amazing all day."
Making Ahead and Storage
This stuffed tenderloin can be assembled up to 24 hours in advance. Simply prepare through the rolling and securing step, then wrap tightly in plastic wrap and refrigerate until ready to cook. This makes it perfect for entertaining or busy weeknights when morning prep time is limited.
Variation Ideas
While the bacon and goat cheese filling is divine, you can customize this recipe countless ways. Try spinach and feta for a Mediterranean twist, or apple and cheddar for a fall-inspired variation. Just make sure any vegetables are properly dried to prevent excess moisture during cooking.
Serving Suggestions
This tenderloin pairs beautifully with simple sides that allow it to shine. Creamy mashed potatoes or polenta make excellent companions to catch the flavorful sauce. For a complete meal, add roasted asparagus or a bright arugula salad dressed with lemon and olive oil to balance the richness.
The Secret to Perfect Doneness
The key to perfectly cooked pork tenderloin is removing it from the slow cooker right at 145°F. Invest in a probe thermometer that can stay in the meat while it cooks with the display unit outside the slow cooker. This eliminates guesswork and prevents overcooking, which can dry out even the most carefully prepared tenderloin.
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Recipe FAQs
- → How do I properly butterfly a pork tenderloin?
To butterfly a pork tenderloin, place it on a cutting board and use a sharp knife to slice lengthwise down one side, starting at about one-third of the pork's thickness. Don't cut all the way through. Open the pork to lay flat like a pamphlet, then starting in the center, cut the remaining third in half (but not all the way through) to create an even surface for stuffing.
- → Can I prepare this dish in advance?
Yes, you can butterfly and stuff the tenderloin up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until ready to cook. The browned butter sauce should be made just before serving for the best flavor and texture.
- → What can I substitute for goat cheese?
If you don't care for goat cheese, cream cheese, feta, or blue cheese make excellent substitutes. Each will provide a different flavor profile, so choose based on your preference. Cream cheese offers mildness, feta provides saltiness, and blue cheese adds a stronger, tangy flavor.
- → How do I know when the pork tenderloin is fully cooked?
The safest way to determine doneness is with a meat thermometer. Pork tenderloin should reach an internal temperature of 145°F. After cooking, allow it to rest for 5-10 minutes before slicing to help retain the juices and complete the cooking process.
- → What side dishes pair well with this stuffed pork tenderloin?
This elegant main dish pairs beautifully with roasted vegetables, mashed potatoes, or a wild rice pilaf. For a complete meal, consider adding a green salad or steamed asparagus. The apricot browned butter sauce also complements simple sides like roasted Brussels sprouts or a cauliflower puree.
- → Can I make this without a slow cooker?
Absolutely. You can roast the stuffed tenderloin in the oven at 375°F for approximately 25-30 minutes or until it reaches an internal temperature of 145°F. Cover with foil if the outside is browning too quickly. Allow it to rest before slicing and serving with the sauce.