Sally's Recipe Of The Week: Crock Pot Turkey Tenderloin

Crock Pot Turkey Tenderloin Serves 4

I got an Instant Pot for Christmas and I love it. If you have one you can make this dish in that and just sear the turkey in the pot then switch the pot to slow cooker mode.  I decided to use my Crock Pot because I had one liner left! 

Also you could make this with pork!

Here is what you need:


1 package turkey tenderloin (1 pack usually has 2 loins)

2 cups chicken or beef  stock/broth
1 tsp garlic powder
1/2 tsp ground ginger

1/2 tsp dried thyme
1 tsp of salt
3 or 4 grinds of fresh black pepper
1 TBS vegetable oil
2 TBS lemon juice

1 TBS soy sauce
3 TBS corn starch


Trim any excess fat from turkey and pat dry.


Combine the garlic, ginger, thyme, salt and pepper in a small bowl. Mix it well then rub it evenly on to turkey, both sides.


Heat oil in a skillet and brown the turkey on both sides. About 2 to 3 minutes per side.


Line your Crock Pot if you have a liner.


Place your browned turkey in the pot.


Combine the stock, soy sauce and lemon and pour over the turkey. Cover and cook on low for 8 to 10 hours or high for 4 to 5.
When done transfer the loin to a plate and cover with foil.


Take a coffee cup and scoop out about 1/2 cup of the liquid from the crock pot. Add the corn starch to the cup and blend well. Carefully add the rest of the liquid from the crock pot back to the pan that you browned your turkey in.  Stir the corn stock mixture again and add it to the pan. Bring to a boil then reduce and let thicken. Taste it! Add salt, lemon, pepper what every you think it needs if anything at all.


Slice up the turkey and serve over what ever you like, in my case riced broccoli, top with your gravy. Yum!!!

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