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sliced rosemary pork tenderloin fanned on a platter with glistening pan juices and fresh rosemary sprigs in a wide horizontal shot, festive holiday table with greenery, natural light, shallow depth of field, landscape orientation

Rosemary Pork Tenderloin

Rosemary, garlic, and broth-infused pan-style gravy deliciousness with juicy pork tenderloin cooked to perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2.5 lb pork tenderloin
  • 3 tbsp fresh rosemary chopped
  • 5 cloves garlic minced
  • 1 cup chicken broth
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Method
 

  1. Rub the pork tenderloin all over with olive oil, rosemary, garlic, salt, and pepper.
  2. Place the tenderloin in the crockpot and whisk the broth with the Dijon, then pour it around the meat.
  3. Cover and cook on low for 5 hours, until the pork is tender and reaches at least 145F.
  4. Transfer the pork to a board and let it rest 10 minutes before slicing.
  5. Slice and spoon the rosemary pan juices over the top to serve.

Notes

For a thicker gravy, simmer the juices in a pan with a splash of cornstarch slurry.