Slow Cooker Pork Tenderloin With Caribbean Spices

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This Caribbean slow cooker pork tenderloin gets its flavor from allspice, cinnamon, nutmeg, ginger, and soy sauce. A little bit of chicken broth keeps the pork moist as it cooks, so unlike most tenderloin recipes, this one won’t dry out if it goes a little longer. It’s an easy, flavorful dinner with minimal hands-on time.

I came up with this on a night when I wanted something tasty, but didn’t feel like making a big dinner. I reached for the jerk spices, stirred a quick paste, and let the slow cooker do the rest. A pork tenderloin is small, about a pound, so one serves 3, or makes dinner for two with leftovers.

Ingredient Notes

• Pork tenderloin: This long, narrow, lean cut usually weighs about 1 pound. Don’t confuse it with pork loin, which is wider, thicker, and takes longer to cook.
• Allspice: This is the backbone of jerk seasoning. It’s a single spice, not a blend, even though the name makes it sound like one.
• Cinnamon and nutmeg: These add warmth, not sweetness. With the soy sauce in there, the pork still tastes savory.
• Ground ginger, garlic powder, and onion powder: Powders mix right into the paste, so there’s no grating or mincing.
• Soy sauce: Adds salt and depth and turns the dry spices into a paste. Low-sodium soy sauce works fine.
• Coconut sugar or brown sugar: Either one. You only need 2 teaspoons to round out the soy sauce.
• Chicken broth: Just half a cup. This is what keeps the tenderloin moist, so don’t skip it.

How to Make Slow Cooker Pork Tenderloin

1. Make the spice rub. Stir the spices, sugar, and soy sauce together in a small bowl.
2. Fill the slow cooker. Place the pork tenderloin into a slow cooker, and add the broth.
3. Rub the spices on the pork. Use a spatula to spread the spice mixture on the pork tenderloin.
4. Cook on low for 3 to 3 1/2 hours. If you want sliced tenderloin, start checking around 3 hours. If you prefer it shredded, let it go a little longer, until it pulls apart easily with a fork.
5. Rest and serve. Let it rest a few minutes, then slice or shred and spoon some of the cooking liquid over the top.

Note: You can make a little gravy by mixing a slurry of 1 tablespoon flour and 1 tablespoon water together and gradually adding it to the pot to thicken the broth in the pot.

How Long to Cook Pork Tenderloin in the Slow Cooker

Pork tenderloin is lean and cooks quickly: 3 to 3 1/2 hours on low. Pork is safe to eat at an internal temperature of 145°F. This recipe will produce a well-done tenderloin, and that’s fine here because the broth is doing the work of keeping it moist. To cook on high, reduce the cooking time to about 2 hours. Since pork tenderloin is lean, I recommend using low heat if you have the time; the tenderloin will stay moist and tender.

Make It Your Way

The warm spices in the spice rub are what give the pork a Caribbean flavor. You can try other flavors or ingredients too. Here’s how I switch it around.

• Protein: Boneless pork chops and boneless chicken both work with the same paste. They’re thinner than a tenderloin, so check them sooner. Chicken needs to reach 165°F. A pork loin works too, but it’s bigger, so plan on a longer cook.
• Vegetables: I keep the vegetables on the side for this recipe, but you can add carrots and potatoes cut into small pieces for a full dinner.
• Flavor: Keep the method and change the paste. A store-bought jerk seasoning works if you want more heat.
• Finish: Mango salsa on top adds something fresh and a little sweet against the spices.
• Cooking method: I have also used this rub on pork chops and grilled them, something to try during grilling season.

If you want more dinners that come together this way, my slow cooker roundup has plenty to choose from.

How to Store Leftovers

Store leftovers in an airtight container in the fridge for 3 to 4 days. To freeze, pack the pork with its liquid and freeze for up to 3 months. Reheat it covered, in the cooking liquid, so it doesn’t dry out.

How to Serve It

I usually slice this when I make it, but it’s good shredded too. Either way, spoon some of the cooking liquid over the top. Serve it with:

• Roasted potatoes or mashed potatoes
• Green beans
• Roasted Brussels sprouts
• Mango salsa on the side or over the top