@foodandperfumelover: Ingredients: 2 pork tenderloins (about 2 lbs / 900 g total) 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 teaspoon dried Italian seasoning 4 cloves garlic, minced 1 small onion, sliced 1 cup chicken broth 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 tablespoons unsalted butter 2 tablespoons cornstarch 2 tablespoons cold water Fresh parsley, chopped, for garnish Directions: Pat the pork tenderloins dry and season evenly with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the pork for 2 minutes per side until lightly browned. Place the sliced onion and minced garlic in the bottom of the crockpot. Lay the seared pork tenderloins on top of the onions. Whisk together the chicken broth, Worcestershire sauce, Dijon mustard, and melted butter, then pour over the pork. Cover and cook on LOW for 4-5 hours or HIGH for 2½-3 hours, until the internal temperature reaches 145°F (63°C). Carefully remove the pork and let it rest for 10 minutes before slicing. Mix the cornstarch with the cold water to form a slurry and stir it into the cooking liquid. Cook on HIGH for 10-15 minutes until the gravy thickens. Slice the pork, spoon the rich gravy over the top, garnish with fresh parsley, and serve with mashed potatoes, roasted vegetables, or rice. Prep Time: 15 minutes | Cooking Time: 5 hours | Total Time: 5 hours 15 minutes Kcal: 390 kcal | Servings: 6 servings #slowcooker #slowcookerrecipe #comfortfood #EasyRecipe

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Monday 20 July 2026 21:04:17 GMT