pork fillet in slow cooker recipe
The Best pork fillet in slow cooker recipe
What I really appreciate about this recipe is how versatile it is. You can pair it with roasted veggies, mashed potatoes, or even a fresh salad, and it fits right in. Plus, pork fillet is a lean cut, so it’s a great way to get protein without a ton of fat. The slow cooker does all the work, infusing the meat with whatever seasonings or sauces you choose, and the result is always juicy and satisfying. It’s become a staple in our house because it’s reliable, healthy, and never disappoints.
Slow Cooker Honey Garlic Pork Fillet
Tender and flavorful pork fillet cooked low and slow with a sweet and savory honey garlic sauce. This easy recipe requires minimal prep and delivers maximum flavor with fall-apart tenderness.
🥘Ingredients
- 1.5 lbs (700g) pork fillet (tenderloin)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/3 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 3 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 tbsp water
- 2 green onions, sliced
- 1 tsp sesame seeds
👨🍳Directions
-
1
Pat the pork fillet dry with paper towels and trim any excess fat. Season all sides with salt, black pepper, garlic powder, onion powder, and paprika. -
2
In a mixing bowl, whisk together honey, soy sauce, minced garlic, ketchup, apple cider vinegar, grated ginger, and red pepper flakes (if using). -
3
Place the seasoned pork fillet in the slow cooker and pour the honey garlic sauce over it, ensuring the pork is well coated. -
4
Cover and cook on LOW for 4 hours or on HIGH for 2-2.5 hours, until the pork is tender and reaches an internal temperature of 145°F (63°C). -
5
Carefully remove the pork from the slow cooker and transfer to a cutting board. Let it rest for 5 minutes before slicing. -
6
Optional: To thicken the sauce, mix cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker and cook on HIGH for an additional 10-15 minutes, stirring occasionally, until the sauce thickens. -
7
Slice the pork fillet and serve with the honey garlic sauce. Garnish with sliced green onions and sesame seeds if desired.
🔧Equipment
- Slow cooker (5-6 quart)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Small bowl (for cornstarch slurry)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Honey Garlic Pork Fillet Works
❓ Frequently Asked Questions About Slow Cooker Honey Garlic Pork Fillet
1. How long does it take to cook pork fillet in a slow cooker?
Pork fillet typically takes 4-6 hours on low or 2-3 hours on high in a slow cooker, depending on the size of the cut. For best results, use a meat thermometer to ensure the internal temperature reaches 63°C (145°F) for safe consumption.
2. Do I need to sear the pork fillet before slow cooking?
While not mandatory, searing the pork fillet before slow cooking enhances flavor and texture. A quick sear in a hot pan with oil creates a caramelized crust, adding depth to the dish. If short on time, you can skip this step, but the result may be slightly less rich.
3. What liquids can I use in the slow cooker with pork fillet?
Common liquids include broth (chicken, vegetable, or pork), apple juice, white wine, soy sauce, or a mix of water and herbs. Avoid adding too much liquid—about ½ to 1 cup is usually sufficient, as the pork will release its own juices during cooking.
4. Can I add vegetables to the slow cooker with the pork fillet?
Yes! Root vegetables like carrots, potatoes, parsnips, or onions work well and can be added at the start. More delicate vegetables (e.g., bell peppers, zucchini) should be added 30-60 minutes before serving to prevent overcooking.
5. How do I prevent pork fillet from drying out in the slow cooker?
To keep the pork moist:
– Don’t overcook—use a timer and check the internal temperature.
– Add a small amount of fat (e.g., butter, olive oil, or bacon) to the cooking liquid.
– Cover the pork with liquid or sauce to retain moisture.
– Let it rest for 10 minutes after cooking before slicing to redistribute juices.
