Easy Crockpot Pork Tenderloin Sandwiches

For now, I like taking my time when I cook. I know once I have kids I’ll be turning to quicker meals and meal prep far more often. I’d rather stand watch over my chicken or steak so I can pay attention and really practice spice combinations. However, this easy crockpot pork tenderloin turned out to be my weeknight savior! I had plans after work, and I knew I needed to make dinner but it had to be fast. Thankfully, I remembered to thaw a pork tenderloin that met its time to come out of hibernation. Energized by the thought of the ease of a crockpot, I started.

If you have the time, roast this on low for about four to five hours. My pork tenderloin is just shy of two pounds, but I’m prepping this around 3pm. I had to put it on high and cook for three hours; still tender, though! I’m not thrilled with the seasoning on my pork, and I’ve found that I’m never happy with pork tenderloin.

Each time I make it, I think it needs to be seasoned more. What do you use to strongly season your tenderloins? I wish I could have gotten more flavor from this, even if it was in the crock pot. Despite this, it turned out to be delicious thanks to Troy’s sandwich suggestion. First, I pictured this meat sliced, possibly over rice or pasta. For some reason this didn’t excite me, so I asked Troy if he had any preferences. Thus, the sandwich suggestion.

Duh, pulled pork! I thanked him for the suggestion and headed to Trader Joe’s. This turned out great on a nice, thick, grilled slice of ciabatta bread with a slice of muenster cheese on top, right when it’s hot. Choose your favorite bread and cheese combo, then share it using #MyStyleFoods! 

What you’ll need
1 pork tenderloin – mine was just over 1.5lbs
Lawry’s seasoning salt
Onions
Mushrooms
Soy sauce
Worcestershire sauce
Dijon mustard
Splash of chicken broth
Cream of mushroom soup
Ciabatta bread
Muenster cheese

Turn the slow cooker on high and add sliced onions. While those heat, douse with soy sauce and Worcestershire sauce. Squeeze in Dijon mustard and add a splash of chicken broth. Add in mushrooms and stir. Once those are slightly soft, add cream of mushroom soup and stir. If it becomes too thick, add a bit of water.

Grill or toast your ciabatta bread and spread a thin layer of mayo on both sides. Use forks to shred the pork and you’re done! I can’t wait to reuse these leftovers; either for something different or another sandwich! If you’re in need of a versatile and easy dish, add this to your weeknight meals. Enjoy!