How to Roast a Barbecue Pork Tenderloin in the Crock Pot

Barbecuing in a Crock Pot offers financial, nutritional and flavor advantages over conventional cooking and has the benefit of using time more efficiently. Crock Pot cooking uses less electricity than an oven and, at the same time, saves money on air-conditioning an otherwise oven-heated house. Crock Pot cooking retains more vitamins and minerals and also allows enough time for the flavor to more fully penetrate the meat. Finally, you can cook while you are at work or even sleeping. A Crock Pot with a tight lid and working heating elements is safe to use and will kill bacteria even at low temperatures when cooked for the appropriate length of time.

Things You'll Need

Pork tenderloin
Knife
Salt
Pepper
Crock Pot

Onion
Garlic
Barbecue sauce
Hot sauce
Meat thermometer

Instructions

Rub the thawed pork tenderloin, weighing approximately 1 to 1-1/2 lbs., with salt and pepper, and place it in the Crock Pot. The tenderloin should fit lengthwise in a standard Crock Pot, which is approximately 10 inches in diameter. If the tenderloin is too long, simply bend it around the bottom of the Crock Pot.
Add finely diced onion and garlic, enough barbecue sauce to just cover the top of the meat and hot sauce to taste. Turn the pork tenderloin over to baste it completely in the sauce.
Set the temperature setting on low, approximately 190 degrees Fahrenheit, for six to eight hours.
Add 30 minutes to the cook time each time you lift the lid to check the meat. Lifting the lid breaks the water seal between the lid and the Crock Pot and also allows necessary steam to escape.
Use a meat thermometer to check that the pork tenderloin has reached an internal temperature of at least 165 degrees Fahrenheit after six to eight hours of cooking. You can slice and serve it immediately when done.

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