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164 Reviews
[email protected]
September 7, 2022
Mostly I rated it average because of the name of the recipe. It was my mistake for just jumping to the recipe, because in the article, it said this should be a loin not a tenderloin. If I were to have read it , I would have cut back on the cook time for a juicer outcome.
Ean T.
February 8, 2022
I wish I had read the reviews before cooking this. It's ok but overcooked after 6hrs in the slow cooker.
jo
December 16, 2021
For those intuitive enough to read these reviews Before cooking, take these reviewers advise and do not cook 6 hours in the slow cooker! Turned out dry and stringy. The sweet candy glaze is nice but not great enough to try again.
Julia M.
January 3, 2021
About 2 hours into this recipe, the pork looked like a dead, grey fish. So I ditched the crock pot, put the pork in my Instapot with the glaze ingredients (doubled) and pressure cooked on high for 45 minutes. PERFECTION and turned it into pulled pork which is really what we wanted in the first place. AHHHHmazing! Highly recommend doing this in the Instapot from the beginning. Probably the best pulled pork I have ever made and because it's done with a tenderloin, it is lean lean, lean!
Vermicmpstr
January 1, 2021
I saw a revised/updated recipe from Food52 using a pork butt roast. That makes much more sense than using a tenderloin. I don't know why you'd ever use a slow cooker for a tenderloin, cooking for hours when it's a tender cut of meat. A pork butt works perfectly.
Seaview1
January 1, 2021
I haven’t seen the revised recipe, but have made it for years with pork tenderloins. The original I have from Laura’s Sweetspot does not have it cooking for 6-8 hours. A hour and half - two hours it comes out tender. I usually have tenderloins around as a staple the only difference is the vessel you cook it in.In the introduction to the recipe listed above they said they shortened the cooking time to 2-3. Which unless you have a weak slow cooker is still too long.
Seaview1
July 29, 2020
To add to the history. I have made this for years, pinned from Laura’s blog spot. At some point, when I clicked on the pin the recipe was still there but she became vegan and invited you over to her new blog. Now when I click on my original pin the recipe comes up but it’s says moveable feast? Though it shows her picture and name below. She did credit where the original recipe came from but her difference was removing the tenderloin and glazing under the broiler. She specifically said it makes a huge difference. It does and that’s how it will come out, crusty on the outside doing it that way. The cook time was always too long and I learned to adjust that after the first time. It is excellent, tasty. We usually go the route of using it as pulled pork. It’s 5 star whoever is getting credit. The glaze can take longer to thicken, but I find as in most recipes the timeline is a guide, not a exact science.
Karl R.
March 10, 2020
Such a shame that readers have to interpret the notes to create a useable recipe. I followed the recipe as written, using pork tenderloin and setting my slowcooker on low for 6 hrs (the low end of what is in the recipe). Checking at 4 1/2 hrs the meat was ruined at 176F!
Food52 should either change the cook time to 2-3 hrs (as buried in the 6th paragraph of the notes!), or change the meat to a pork loin.
I'm very disappointed!
Food52 should either change the cook time to 2-3 hrs (as buried in the 6th paragraph of the notes!), or change the meat to a pork loin.
I'm very disappointed!
cass
December 9, 2019
Failure. Used pork tenderloin and cooked half the time in slow cooker. It was dry and tasteless!
juliunruly
November 18, 2019
This was fine, but it came out nothing like a plump, juicy piece of pork like every other tenderloin I've ever cooked—and like what the photo shows. It was falling apart and shredding. Still fine, but probably wouldn't make again. As one reviewer below said, it managed to be tender and dry at the same time.
adavis
September 25, 2019
Perfect as is! So tender with a glaze that is not too sweet! Takes a bit longer than 4 minutes to thicken glaze if you have an electric stovetop.
amanda L.
September 20, 2019
In the video they use oregano, and olive oil for the dry rub paste...not in the ingredient list though. Just a FYI. Trying this tonight.
Little P.
September 13, 2019
I finally made this last night and thought it was delicious! I chose to do the shorter method. Total cook time was less than 3 hours. At the last hour I prepared the glaze as suggested. I temped the pork and it was already way over 145 only 2 hours in. (so I was afraid it would be WAY dry but it was not) I just removed the pork at that time and let it sit for a few minutes while I preheated the broiler. I brushed the pork with glaze a few times while under the broiler. I never really got the crispy bits that I was hoping for because you can't really leave the pork under the broiler too long as the sugars in the glaze burn easily. I served it with smashed potatoes and sautéed spinach and my husband was in heaven. I will definitely make it again. OH.. and, even with the soy sauce I think the glaze lacked salt so I will add some next time.
Caitlin R.
September 12, 2019
Um, guys, I don't have a crockpot, but I tried this anyway in a normal (non-cast-iron) pot, with a lid, on low heat for like 4.5 hours, eyeballed all the ingredients, accidentally allowed the internal temp to go WAY past 145 degrees F, and it was STILL DELICIOUS. (Maybe the slightest bit dry inside, but I prefer pork that way anyway.) I turned up the heat at the very end so that the last bits of sauce would get thick and a little crispy/clingy around the meat. Everyone at dinner was asking — but what's in the sauce!?!? WILL do again.
Dawn
September 11, 2019
I was skeptical about this recipe as 6 hours seems like too much time to cook a cut of pork that is so lean but thought I’d try anyway. As suspected, I found it way over cooked and extremely dry; however, we all loved the glaze. Next time, I’ll seer the pork and then roast at 375 for about 7 min. And then broil/glaze for just a couple of minutes. Until done but still tender & juicy. Rest 5 min then carve.
caroline0ne
September 11, 2019
Thank you. I like your approach and will try it as you suggest. Seven minutes is a far cry from six hours.👍🏼
Fran M.
December 10, 2019
I have been cooking my pork tenderloin this way for many years. Delicious.
caroline0ne
September 8, 2019
I would like to try this in the oven as I no longer have a crock pot; but all I see in the comments is to roast it at 350* and remove it a half hour before it is done. Any idea how long to roast it. Am also wondering about trying it with the St. Louis style ribs I just bought. Does anyone use their oven?
Dawn
September 11, 2019
Hi Caroline! I just cooked this tonight and would not use a slow cooker next time. Just posted my thoughts. If you cook it in the oven, use a meat thermometer to guide your time. I like mine tenderloin a little pink but most people cook lol until 145 degrees.
leigh F.
September 3, 2019
I don't get the big deal about this recipe. It is easy. I cooked it less, but don't think I'll make again.
Ellen S.
September 1, 2019
My family loved this recipe. I served it with pappardelle and it was wonderful with the glaze. My husband said it is one of his favorite meals I have cooked.
bekah
August 27, 2019
This is too legit to miss. I had two 1ish-pound tenderloins from Costco that I threw in the crock pot this morning and let ride for 6 hours before I remembered the glaze. Did that whole deal and it was magic. Just tender, shreddable, balsamicaramelized goodness with a sauce my husband couldn’t quit dipping bread in. My 1-yr-old, who shares most of what I give her with our dog, had thirds. So there.
Andrew M.
August 27, 2019
Okay, the pork is good. I make it as a group dinner, but one this year had a vegetarian to cook for.
I’m here to tell y’all you’re being duped.
The best thing for this glaze (sans the cornstarch) is eggplant. Dice it, pan fry in a tablespoon or two of oil until crispy (red pepper flakes in the oil for a little heat is never remiss). Don’t salt the eggplant prior, let the heat take care of the moisture — think mushrooms. Salt after they’ve been in the pan for a bit and absorbed all the oil. Once they’re good and charred, couple spoons of glaze. Remove from heat, stir until sticky thick.
Pile on toasted ciabatta, slather of spicy mayo (sriracha and mayo forever), maybe a pickled onion if you have them.
I’m here to tell y’all you’re being duped.
The best thing for this glaze (sans the cornstarch) is eggplant. Dice it, pan fry in a tablespoon or two of oil until crispy (red pepper flakes in the oil for a little heat is never remiss). Don’t salt the eggplant prior, let the heat take care of the moisture — think mushrooms. Salt after they’ve been in the pan for a bit and absorbed all the oil. Once they’re good and charred, couple spoons of glaze. Remove from heat, stir until sticky thick.
Pile on toasted ciabatta, slather of spicy mayo (sriracha and mayo forever), maybe a pickled onion if you have them.
Tallulah13
October 8, 2019
I made this eggplant variation tonight & it was amazing. Thanks for the recommendation!
John
December 29, 2019
Made once I'll it make again. I first seasoned the meat seared it before adding to the crock pot .sliced up 2 granny smiths and hand full of dried cranberries threw that in then topped with half the glaze .cooked on low 3 hours . Then i put in the oven on low broil brushed with remaining glaze .came out tender and moist . ( hint I peeled the apples )
Debbie R.
August 26, 2019
Liked the idea and flavor profile as good, but overall method failed in my book. I really didn't like the texture the glaze with the cornstarch - yes it clings to meat better, but as a sauce it's just odd. Meat was very tender but at same time very dry. Might be better too sear the tenderloin first then slow cook directly in the sauce w/o the cornstarch. Not sure that will help the dryness, but will help the sauce, overall presentation, and flavor penetration.
Selma M.
August 27, 2019
The last paragraph stated, "In 2019, Test Kitchen Director Josh Cohen and Senior Editor Eric Kim decided to test a version of this recipe with half the cook time (2 to 3 hours), or until the pork reached exactly 145°F, and loved how tender it tasted once carved and slathered with the sticky glaze. "
Eric K.
September 3, 2019
Thanks Selma! Yup, I highly recommend the 2-3 hour method. But people do seem to love the slow-cooked flavor and shredded texture as well. Also, there's something to be said for truly being able to set it and forget it. To each their own, I think.
m2hunter
September 3, 2019
if you cut the cook time by that much, did you up the temp of the slow cooker to high - or is that still on low? Thanks!
Little P.
September 3, 2019
Cool. I would try it that way next time. Still cook on low in the slow cooker just shorten the time to 3 hours? Thanks!
Eric K.
September 3, 2019
Yup, low! All Crockpots are different though so check the pork’s internal temperature.
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