A quick-prep slow cooker pork tenderloin meal.
Tender, juicy melt in your mouth main dish.
I like to serve paired with rice pilaf and steamed broccoli.

Once the pork was cooked through, I removed from the slow cooker and let it stand under foil for approximately fifteen minutes before slicing and plating. While the loin was standing, I transferred the juices to a very hot skillet and reduced it from a ten inch skillet full of liquid down to about a cup of what I can only call gravy. I was hoping for more of a shiny sticky glazed texture to the reduction but I guess the low-carb goal removes the sugars needed to get the sticky translucent texture I had hoped for.

The gravy is very flavorful. I suggest trying the loin before you add the gravy. It was a nice flavor without being overpowering. It still tastes like pork.

The carbohydrates in the juices or gravy reduction come from the maple syrup and the soy sauce.  As best as I can calculate, if you reduce the juices to one cup, which is 16 Tablespoons, the reduction has less than 2 grams of carbs in 1 Tablespoon (19g total carbs went into the sauce mixture, according to the nutrition labels.)

Safe Minimum Cooking Temperature for Pork is 145 degrees Fahrenheit. At 5.5 hours, the loin was already beyond 180 degrees. The meat was juicy and fork tender. It practically melted on my tongue.

Quick meal tip: this is easy for a meal that cooks it self while you are busy throughout the day. This 4 pound loin is way more than a meals worth for my family of three. A few nights after we enjoyed this meal, I sauteed some sliced onions in olive oil. I then sliced the loin and browned it in the skillet. It was trying to fall apart as I turned it. The butt slice shredded as I touched it with the spatula. I forked it apart and it browned to a crispy porky treat. I’m tempted to try shredding a few slices the next time I make this tasty low carbohydrate slow cooker meal.

This recipe was inspired by Whisking Mama’s Best Crock Pot Pork Tenderloin.