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Easter Pork Loin

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Easter Pork Loin

Christine
The Cook
6 Servings
7 Ingredients
7 Comments

Here's a perfectly easy pork loin recipe for your Easter dinner! Coated in garlic, soy sauce, Worcestershire sauce, and onion soup mix this slow cooked tenderloin is a flavorful centerpiece for your holiday meal.

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6 Servings
7 Ingredients
7 Comments

Ingredients

  • 4 tablespoons Onion Soup Mix, Dried
  • 1 cup Water
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Soy Sauce, Low Sodium
  • 1 teaspoon Worcestershire sauce
  • 2 pounds Pork Tenderloin
  • ¼ teaspoons Black Pepper

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pour dry onion soup mix, water, garlic, soy sauce, and Worcestershire sauce into slow-cooker and mix together thoroughly.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Pour dry onion soup mix, water, garlic, soy sauce, and Worcestershire sauce into slow-cooker and mix together thoroughly.
  2. Add pork-tenderloin turning to coat.
  3. Sprinkle ground black pepper on top of pork tenderloin.
  4. Cover and cook on low for 4 hours.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 5 ounces
Amount Per Serving
Calories
200
Total Fat
5g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
98mg
Sodium
627mg
Total Carbohydrates
4g
Fiber
0g
Sugar
1g
Protein
32g
WW Freestyle
4

Categories

5-ingredients-or-less, shellfish-free, traditional, diet, spring, summer, nut-free, egg-free, fall, winter, dairy-free, low-carb, slow-cooker, wwfreestyle, wwfreestyle3-4

Categories

5-ingredients-or-less, shellfish-free, traditional, diet, spring, summer, nut-free, egg-free, fall, winter, dairy-free, low-carb, slow-cooker, wwfreestyle, wwfreestyle3-4

7 Comments

Join the discussion

  1. I think you meant to cook it on high for 4 hours? Because I followed your direction and cooked it on low for 4 hours and my loin was still raw

    Reply

    1. We’re so sorry you had this experience! The instructions are actually correct, and this recipe has been successfully tested by our test cooks. However, slow cookers can vary greatly in terms of temperature, so if you are using a slow cooker that tends to run on the cooler side, you might need to, as you said, cook the pork on a higher setting. For example, it is a known issue that the low slow cooker setting on the Instant Pot tends to cook at a lower temperature than the average slow cooker, while some Crock Pot brands tend to run at a much higher temperature on the same setting.

      Reply

    2. The way they worded it was to cook for 4 hours, freeze it, then cook for an additional 4 hours whenever you want to cook it. It doesn’t really make sense why you would even do that. Just cook on low for 8 hours.

      Reply

      1. This is so that you can safely reheat the pork loin on serving day without overcooking it. But if you are cooking without freezing, then yes, you would just cook on low for 8 hours.

        Reply

  2. The ingredient calls it a pork roast and the instructions call it a tenderloin. That might account for Angeleyesca issue? A pork roast is round or squarish, causing a thicker middle. A tenderloin is long and skinny and will cook faster…. Right?

    Reply

    1. Yes, you are exactly correct. I am updating the ingredient to match now. I am sorry for the confusion. We need to be careful in our wording!! Thank you for bringing this to our attention!

      Reply

  3. You can actually put it together raw, label and freeze. When cooking, take it out and cook on lower for 8 hours…that way its only cooked once.

    Reply