For milder palates or picky eaters, choose a sweeter, less smoky barbecue sauce and reduce the mustard to 1 tablespoon. If your family likes a little kick, use a spicy barbecue sauce and add a pinch of red pepper flakes to the sauce mixture. You can also swap the apple juice for pineapple juice for a tropical twist, or use cola instead for a deeper, caramel-like flavor.
If you prefer a thicker sauce, after removing the pork, turn the slow cooker to HIGH and simmer the juices with the lid off for 10–15 minutes, or whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons cold water and cook until thickened before tossing with the meat. For a lighter option, serve the pork over cauliflower rice or in lettuce wraps instead of on buns or over potatoes.
Pork tenderloin served on sandwich buns with coleslaw
Food safety tips: Always start with fully thawed pork; do not place frozen tenderloin directly into the slow cooker, as it may stay too long in the temperature “danger zone.” Use a clean meat thermometer to ensure the pork reaches at least 145°F (63°C) in the thickest part. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to at least 165°F (74°C) before serving again. Avoid lifting the lid repeatedly during cooking, as this can lower the temperature and extend cook time.
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