Slow Cooker Pork Fillet

Shredded pork fillet in a white serving dish, with herb garnish.

4.93 from 13 votes

A tasty way to cook pork fillet or pork tenderloin in your slow cooker with a tangy sauce/marinade rubbed over it. Great for summer

Course Main Course

Cuisine Slow Cooker

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 204kcal

Author Lucy Allen | BakingQueen74

Equipment

large oval slow cooker

Ingredients

4 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp maple syrup
1 tbsp English mustard
1 tsp smoked paprika
1 tsp thyme
2 tsp oregano
salt and pepper
200 ml water
0.5 kg pork fillet

UK Measurements - US Measurements

Instructions

Combine the sauce ingredients in a bowl (don't include the water), rub over the meat.
4 tbsp balsamic vinegar, 2 tbsp Worcestershire sauce, 2 tbsp maple syrup, 1 tbsp English mustard, 1 tsp smoked paprika, 1 tsp thyme, 2 tsp oregano, salt and pepper
Place the pork fillet in the slow cooker, pour the water around the meat.
200 ml water, 0.5 kg pork fillet
Cook on low for 6-8 hours, or on high for 3-4 hours. At the end, transfer the pork fillet to an oven tray and bake for 10-15 mins in the oven (at 180℃ / 350℉) to crisp it up.

Notes

Slow cooker size

I cook this in an oval 3.5 litre slow cooker. If using a larger slow cooker this could cause the liquid to boil off more quickly and lead to the sauce burning onto the slow cooker pot.

If you have a larger slow cooker, like 5.7 or 6.5 litre, then increase the water to 300 ml and check the dish regularly during the cooking time to look out for burning.

It is always a good idea to check your dish during cooking whatever the size of slow cooker you have, because all slow cookers cook differently.

Serving tip: Spoon some of the thickened sauce over the shredded pork before serving, or reduce it further on the stove for a richer glaze.

Tip: If you’d like the finished dish less tangy, reduce the balsamic to 3 tbsp, add ½ tbsp extra maple syrup, and include 2 tbsp olive oil in the marinade to help round out the acidity during slow cooking.

Nutrition