Description
A tender, juicy pork tenderloin slow-cooked with ranch dressing mix, au jus gravy mix, and butter. The secret to this flavorful dish is searing the meat first to create a rich, savory crust.
Ingredients
Scale
- 2–3 lbs pork tenderloin
- 1 packet (1 oz) dry ranch dressing mix
- 1 packet (1 oz) dry au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 1 tbsp cooking oil (for searing)
- Freshly cracked black pepper
- Optional: Sliced potatoes or carrots
- Optional: Fresh herbs like thyme or rosemary
Instructions
- Trim the pork tenderloins by removing silver skin and patting them dry with paper towels.
- Sprinkle the dry ranch dressing mix over the pork, rubbing it in to coat all sides evenly.
- Heat a large skillet over medium-high heat with oil until shimmering.
- Sear the seasoned pork on all sides for 5-7 minutes until golden brown. Remove and set aside.
- In the same skillet, melt the butter. Stir in the au jus gravy mix to create a thick paste.
- Pour the butter-gravy mixture into the bottom of a 6-quart slow cooker.
- Place the seared pork tenderloins on top of the gravy mixture in the slow cooker.
- Cover and cook on low for 6-7 hours until the internal temperature reaches 145°F.
- Let the pork rest in the pot for 10 minutes before slicing into medallions.
- Serve with the sauce spooned over the top.
Notes
Do not skip the searing step as it adds depth and flavor. Use a meat thermometer to ensure the pork reaches 145°F to prevent drying out. The sauce may separate slightly; skim excess oil if desired. Leftovers keep for 3-4 days in the fridge or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 medallion with sau
- Calories: 450
- Sugar: 2
- Sodium: 900
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 8
- Protein: 35
Keywords: slow cooker, pork tenderloin, mississippi pork, ranch dressing mix, au jus, easy dinner, comfort food, seared pork