Crock-Pot Bacon Wrapped Beef Tenderloin + Balsamic Glaze

Slow Cooker Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipesCrock-Pot Bacon Wrapped Beef Tenderloin with Balsamic Glaze – A Bacon Wrapped Beef Tenderloin Recipe cooked in a Slow Cooker? Say What?!? Yep, this Whole Tenderloin with Balsamic Glaze in cooked to perfection low and slow.

Crockpot Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

What comes to mind when you think about your Crock-Pot?

Weeknight dinners? Chili? Nostalgic memories of walking in the house on a cold winter day, to the wafting aroma of savory stew?

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I bet you don’t think of an elegant beef tenderloin recipe.

Crockpot Beef Tenderloin Recipe | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Although our first thoughts of Crock-Pot cooking lead to lovely meals, it’s a common misconception that Crock-Pots are strictly for soup and cheap cuts of meat.

Yes, you can make hearty soups in a Crock-Pot. And yes, you can cook a roast until it falls apart in tender strands. But that’s not all a Crock-Pot can do.

Bacon Wrapped Crock-pot Beef Tenderloin | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

I’d like to challenge you to rethink your Crock-Pot.

You can use a Crock-Pot for ANY dish that you want to cook very low and slow.

We don’t eat beef tenderloin all the time. As an expensive cut of beef, it’s definitely a special occasion meal. But I have cooked whole tenderloin often enough to experiment with cooking temperature and time.

Bacon Wrapped Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Although you can cook a beef tenderloin recipe on rather high heat for less time, I find you get a better overall texture if you cook in low and slow.

This Crock-Pot beef tenderloin was uniform in color and so tender you could pull it apart with your fingers, at MEDIUM- RARE!

Crockpot Beef Tenderloin | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

After browning the bacon, I started the beef tenderloin recipe in the Crock-Pot with only a little bacon grease to ensure it roasted, not steamed.

Then I added the liquid ingredients later, so the bacon grease and balsamic vinegar could create a lovely rich balsamic glaze.

This bacon wrapped beef tenderloin recipe with balsamic glaze would make a jaw-dropping dinner on Christmas Eve or Christmas night!

Crock-pot Beef Tenderloin with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

While you’re busy entertaining relatives, wrapping presents, and baking Christmas cookies, your perfect whole tenderloin will be gingerly roasting on the counter-top, freeing up the oven for cookies and other dishes.

Plus roasting low and slow, means you don’t have to hover. If you forget to check the temperature for a few minutes, your whole beef tenderloin won’t be ruined!

I highly suggest trying this.

Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

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107 comments on “Crock-Pot Bacon Wrapped Beef Tenderloin + Balsamic Glaze

  1. Amyposted December 10, 2012 at 7:42 am Reply

    Yum! It makes me wish that I was snowed in today & could have this cooking away for a warm delicious dinner.

  2. Brian @ A Thought For Foodposted December 10, 2012 at 7:53 am Reply

    Now this looks like some meaty perfection! Eric would go bonkers over this!

  3. shelly (cookies and cups)posted December 10, 2012 at 8:12 am Reply

    I am totally trying this.

  4. marlaposted December 10, 2012 at 8:12 am Reply

    LOVE everything about this Sommer!

  5. Kristi Rimkusposted December 10, 2012 at 8:36 am Reply

    This looks fantastic. I know what I’m serving for Christmas dinner!

  6. Jeanetteposted December 10, 2012 at 8:57 am Reply

    I would never think to make a rare beef tenderloin in a crockpot – great post Sommer!

  7. Sandy @ REposted December 10, 2012 at 9:53 am Reply

    Sounds fabulous! Beautiful photos, too, Sommer! xo

  8. Paula - bell'alimentoposted December 10, 2012 at 10:00 am Reply

    I would inhale that for breakfast. Just sayin.

  9. Belinda @zomppaposted December 10, 2012 at 11:03 am Reply

    How wonderful to put this in the crockpot! So tender.

  10. Laura (Tutti Dolci)posted December 10, 2012 at 11:18 am Reply

    You had me at the balsamic glaze, yum!

  11. Ashley - Baker by Natureposted December 10, 2012 at 11:25 am Reply

    Anything wrapped in bacon has my heart!

  12. Em (Wine and Butter)posted December 10, 2012 at 12:41 pm Reply

    Oh my goodness – this sounds AMAZING. I absolutely love using our crockpot for such a variety of things – in fact most anything we make either ON or IN the oven I immediately start brainstorming how I can use a crockpot to cook it. This beef recipe AND apple crumble in the crockpot are now going to be my newest must haves! :)

  13. Nicole @ Lapetitebakerposted December 10, 2012 at 1:08 pm Reply

    You just completed my Christmas menu for me! I have been looking for an easy meat dish and couldn’t find anything until now. Thank you!

    • Sommerposted December 10, 2012 at 7:01 pm Reply

      Yay!! Your welcome. Let me know how it turns out. :)

      • Julie Budnikposted December 21, 2015 at 11:01 am

        I know this sounds strange but could I make this without the bacon wrapping?  My father has high blood pressure and heart failure and is on a very low sodium diet.  Could I just brown the tenderloin in olive oil before putting it in the crock pot with the other ingredients?  Thanks and Merry Christmas.

  14. Darrahposted December 10, 2012 at 1:37 pm Reply

    This looks amazing! I love using my crockpot for holiday cooking. It allows me to spend time getting ready so when guests arrive I’m not still running around in my pajamas. Question: What temperature should the meat thermometer read for a medium to medium-well center? Your recipe is perfect for me but my in-laws won’t touch anything slightly red and it’s my turn to host them for Christmas.

    • Sommerposted December 10, 2012 at 7:00 pm Reply

      Hi Darrah, Medium is 140-145 degrees F and medium-well is 150-155 degrees F. You might be able to accomplish both if you select a tenderloin that is really thick on one end. :)

      • Joanieposted December 12, 2012 at 6:24 am

        Hi Sommer,
        I wanted to know if you can cook two tenderloins at the same time?

      • Sommerposted December 12, 2012 at 5:05 pm

        Hmmm, I don’t think two would have fit in my Crock-Pot, but if yours is bigger you might be able to get two in…

  15. Jennifer @ Peanut Butter and Peppersposted December 10, 2012 at 2:06 pm Reply

    Oh my, does this look gorgeous!!! Your photos look beautiful! You make me want to pull out my crockpot and make beef tenderloin.

  16. Cassie | Bake Your Dayposted December 10, 2012 at 3:11 pm Reply

    This is incredible, Sommer. It looks perfectly cooked!

  17. Chrisposted December 10, 2012 at 3:11 pm Reply

    I have to admit, yes, beef tenderloin in a crock pot sounds crazy, ha ha. But it does look like it turned out very well. I once did a South American thing where you wrap a beef tenderloin in a heavily salted bar towel and then throw it directly on coals. Very cool way to do it.

    I noticed the crock pot immediately. Did not know you could make your own, great idea. Love that platter too, do you recall the brand name or where you got it?

    • Sommerposted December 10, 2012 at 4:58 pm Reply

      Hey Chris, I got that pewter platter at Habitat for Humanity Home Store for 75 cents! You never know what you might find there…

  18. Rachel @ Baked by Rachelposted December 10, 2012 at 3:23 pm Reply

    Yes please!! I love anything wrapped in bacon but I love this even more since you made it in the slow cooker.

  19. Elizabeth@ Food Ramblingsposted December 10, 2012 at 3:44 pm Reply

    delish! i just made a tip roast but the bacon took yours to the next level!

  20. Hayley @ The Domestic Rebelposted December 10, 2012 at 5:57 pm Reply

    You made that gorgeous, bacon-wrapped beauty in a crockpot? GENIUS. A) I love your crockpot–so fun and cute!, and B) I now know what I’m serving Christmas dinner. Glorious!

  21. Toni | Boulder Locavoreposted December 10, 2012 at 7:08 pm Reply

    Who knew?! Custom designed CrockPots. Certainly ain’t our mamas crockpots! Such a darling idea and I love your design. Beautiful recipe too Sommer!

  22. Jersey Girl Cooksposted December 10, 2012 at 7:25 pm Reply

    Wow, that is a beautiful tenderloin! Just got my new crockpot too. Love the cool design.

  23. Bev @ Bev Cooksposted December 10, 2012 at 9:10 pm Reply

    Aaaaaaaaaaaaaaaare you even kidding right now? GIVE THIS TO MEEEEE.

  24. Stephanie @ Eat. Drink. Love.posted December 10, 2012 at 9:34 pm Reply

    This looks so wonderful! I love that glaze! And that you can cook it in the crockpot!

  25. Julia {The Roasted Root}posted December 10, 2012 at 9:58 pm Reply

    There’s so much goodness to this recipe that words escape me. Love the bacon, love the beef, love the crock pot, LOVE that you don’t overcook meat! Sheeesh, lady, this looks YUH-mmy!

  26. Anita at Hungry Coupleposted December 10, 2012 at 11:18 pm Reply

    What a fantastic sounding recipe!

  27. claire @ the realistic nutritionistposted December 11, 2012 at 3:46 pm Reply

    This is SOOOO PRETTY! Cooked to perfection.

  28. Chung-Ah | Damn Deliciousposted December 11, 2012 at 6:01 pm Reply

    You’re totally right – you definitely don’t think of elegant dinners in a crockpot but boy was I wrong! I have to make this for Christmas dinner – and the best part about it is that I don’t have to slave away in the kitchen!

  29. Lori @ RecipeGirlposted December 11, 2012 at 6:21 pm Reply

    This looks amazing!

  30. Tara @ Unsophisticookposted December 11, 2012 at 9:15 pm Reply

    I just finished dinner and I’m still totally drooling over this!

  31. Jayneposted December 11, 2012 at 10:17 pm Reply

    I’ve never ever thought of this before! It’s genius! Love that it is still medium rare. The pink is gorgeous

  32. Nerraposted December 12, 2012 at 11:55 am Reply

    Just wondering if turkey bacon can be used as a substitute? I’m not a big pork eater and I would love to make this!!

    • Sommerposted December 12, 2012 at 5:06 pm Reply

      I bet turkey bacon would work fine, although you may need to add a little oil to the bottom of the Crock-Pot, because you won’t have the bacon grease.

  33. Brenda @ a farmgirl's dabblesposted December 12, 2012 at 10:24 pm Reply

    You always make me so hungry! This looks fabulous!

  34. MIss @ Miss in the Kitchenposted December 16, 2012 at 7:24 am Reply

    It is amazing what you can do in a crock pot. I need to try this as soon as possible!

  35. Maryposted December 18, 2012 at 8:11 am Reply

    Will be following the comments for feedback from anyone who tries this. The pictures certainly look gorgeous but want to know of it really works this well for others. Thanks for sharing a very interesting technique!

  36. Tena Hermanceposted December 21, 2012 at 12:35 pm Reply

    Perhaps this is a silly question to the frequent cook, but could you do the same with a prime rib? Also, which do you think would be better? Just wondering if the prime rib AND bacon would make it too greasy, since prime is a fattier cut.

    Thanks so much for sharing. I had planned on doing prime rib for the first time ever, and would have NEVER thought to put it in the crock pot. Given the size of my turkey and only having a single oven, this is a life saver!

    • Sommerposted December 21, 2012 at 10:25 pm Reply

      Hi Tena, I actually prefer beef tenderloin to prime rib, but I’m sure you could prepare it the same way and it would be wonderful. Happy Holidays!

  37. Erinposted December 23, 2012 at 11:11 am Reply

    How long in the crockpot for a 5pound tenderloin? 2-4 hours makes it hard to figure out what time we can eat :) Any advice?

    • Sommerposted December 24, 2012 at 8:20 am Reply

      Hi Erin, I know that’s tricky, but the cooking time really does all depend on the type of slow cooker you have and the thickness of the tenderloin. So it’s really hard for my to be exact on this recipe, other than the interior temperature. To be safe, I would cook it earlier in the day, take it out of the slow cooker and cover with foil, then warm it in the slow cooker about 30 minutes before serving. That way, you reach the right temperature–but don’t over cook.

  38. Laurieposted December 27, 2012 at 6:19 am Reply

    I made this for Christmas Eve dinner and it was amazing!!! I highly recommend this! However, when shopping for the beef tenderloin, watch your prices. One store tried to sell me one at $24.99 per pound but in another case they had it for $10 per pound.

  39. Amyposted December 27, 2012 at 12:55 pm Reply

    I also made this for Christmas Eve. Prepared it the day before and then put it in the crockpot the morning of. We liked ours about medium. I had a 4lb loin and I put it in at 9 and it was perfect at 12:30!!! A meat thermometer is a must. So good and tender. When I went to pick up the loin from the butcher he asked how I was preparing it….don’t ever mention beef tenderloin and crockpot in the same sentence. I think I made him cry, BUT I’m calling him today to let him know that it was excellent!!! Thank you for sharing!!

  40. Carmelaposted January 1, 2013 at 10:15 am Reply

    I made this for NY Eve and it was perfect I was able to have both medium and medium-well pieces at the same time I bought a 6 lb tenderloin and cooked it 4 hrs then put some pieces after cutting back in the crock for about 1/2 hour for those who like their meat medium-well Will definetly be making this again

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  42. Danicaposted January 15, 2013 at 9:37 pm Reply

    This was tondie for deoicious. My mother had made it and I stopped by her house a few days later. My dad mentioned that there were some delicious leftovers in the fridge so I took some of this home. YUMMY! I asked her for the recipe and found it on her Pinteest board. Of course it has one of my favorite things in it, balsamic! Give this recipe a try it will rock your world.

  43. S. @ The Captivating Lifeposted February 22, 2013 at 10:12 am Reply

    This looks insanely good. I can’t believe that was cooked in a slow cooker! This is going on my list of recipes to try for sure.

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  45. Tatumposted March 7, 2013 at 10:21 am Reply

    This looks amazing! Question.. due to a pork allergy I must omit and use turkey bacon. Has anyone had success with that? I will add a little EVOO to the pan? Also… the recipe calls for adding the liquid later on in the cooking process.. will there be enough moisture in the slow cooker?

  46. Bethposted March 21, 2013 at 5:44 pm Reply

    I just finished making this–the glaze is a-maz-ing. It was so juicy and tender. It was a little tricky wrapping the bacon and searing it, but with practice it will get easier. Thank you for this!!

  47. Lisaposted May 11, 2013 at 12:20 pm Reply

    Could you use a pork tenderloin for this instead of beef?

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  49. Elizabethposted September 4, 2013 at 3:19 pm Reply

    I couldn’t resist. This is in my crock-pot as I type this. Like a few other comments mentioned, the wrapping and searing process was a bit tricky but, otherwise everything was super easy! I’m hoping it turns out well!

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  52. Erinposted December 13, 2013 at 6:46 pm Reply

    Have made this twice now, and it really is amazing! Two suggestions:
    – after you remove the meat, dump the contents of the crock pot in a pan and continue to reduce the sauce – it just intensifies the flavors.
    – once reduced, strain the sauce directly in to a gravy separator, as the sauce can be a bit oily from the bacon drippings. Let it sit for a few minutes, and then pour the good stuff in to a gravy boat.

    Thank you for this wonderful recipe!

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  54. Rita Kernposted December 19, 2013 at 12:09 am Reply

    Hi Sommer…I need to know if I can also cook a center-cut Chateaubriand 3-4 lbs (will be stuffed with Dried Fig, Toasted Pecans and Stilton Butter) in my crockpot. My oven has quit on me (won’t keep a constant temperature) and I don’t want to rush into purchasing a new stove, especially this time of the year (no spare time). Here is the recipe for what I’m fixing for Christmas Eve Dinner…let me know if you think I can still cook in the crockpot and any time/temperature adjustments that might be necessary. Thanks, and Merry Christmas! http://www.valleyfig.com/recipes/view/roast-beef-tenderloin-dried-fig-and-nut-stuffing-and-stilton-butter

    • Sommerposted December 19, 2013 at 6:57 am Reply

      Hi Rita, because the stuffing doesn’t have anything raw in it that needs to be cooked through, I think you could do it. Make sure the tip of the meat thermometer is in meat, not stuffing and cook until it reaches the same temp as this tenderloin. Good Luck!

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  56. Paola Valentincicposted January 6, 2014 at 5:02 pm Reply

    Made this on a bitter cold night, after unsuccessfully grilling one half of a huge beef tenderloin (weather was below 10 and had hard time keeping grill consistent). Not having an oven and not wanting to “ruin” the other half, we searched for a crock pot recipe and decided to give it a try. I must say, as picky as we are with our red meats and “proper” cooking processes, hands down this was an excellent alternative. I followed the instructions to the T ,(almost) in addition to the onion I used sweet red/yellow/orange peppers sliced. and, at the end, I strained the juices and saved the onions/peppers, sautéed some fresh mushrooms, added those to the onions and set them on a serving dish. Simmered the juices down so that the balsamic gravy got a little more thick. Thank you so much for sharing this recipe! I have already shared it with all my meat grilling loving friends and, knowing my high standards on meats, none has questioned that this is worth trying and doing!

  57. melissaposted February 6, 2014 at 12:33 am Reply

    can i still try it but with one lb of beef tenderloin?

    • Sommerposted February 6, 2014 at 6:56 am Reply

      Yes, Just watch the internal temperature closely so you don’t overcook it. :)

  58. Connieposted February 12, 2014 at 1:44 pm Reply

    About how long does it take?

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  61. Dianeposted November 29, 2014 at 3:30 pm Reply

    I made this for Thanksgiving dinner, and it got rave reviews. Very tender and amazing flavor. It was also fun to prepare.

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  63. danielle kposted December 24, 2014 at 10:58 am Reply

    This looks amazing. Any advice on cooking a much smaller cut of beef this way? I havea1.7 lb butt tenderloin and want to try this!

    • Sommerposted December 27, 2014 at 1:44 pm Reply

      Hi Danielle! I would cook it exactly the same, just watch the meat thermometer closely. It should take less than half the time to reach the desired interior temp.

  64. Lisaposted December 28, 2014 at 11:43 am Reply

    Best thing I ever made. Actually- the BEST thing I have EVER tasted!

  65. Jamie B.posted December 29, 2014 at 7:20 pm Reply

    This dish turned out fantastically well and looked exactly like the photo! I was slightly hesitant placing such a prime cut of meat in my slow cooker but I say now, after making the dish that this is my new favourite roast beef method, even better in texture and flavour than a traditional prime rib roast, and so much easier and stress free! The balsamic glaze was remarkable, just simmer till thick and everyone will be demanding this recipe!

  66. Noreen Zposted December 30, 2014 at 6:54 pm Reply

    Excellent!!! Our beef lovin’ college boys loved it! Only change – – I used brown sugar, not white (personal preference). The sauce/glaze is amazing!!! It enhances the meat – – – – although the meat is excellent on its own! The meat thermometer is key (I had to borrow one!). Don’t “guess” at the temp!! Our 2# was done to temp in just an hour – – – I was skeptical – – – – but shouldn’t have been!!! I’m not sure there will be any leftovers!! This is a keeper!!!!

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  68. Robert Gucciardoposted January 2, 2015 at 6:28 am Reply

    This filet beef tenderloin roast was amazing. I was cooking for 35 people and needed the oven space. It was perfectly cooked and the glaze was delicious. Would make again.

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  70. Meganposted March 4, 2015 at 5:09 pm Reply

    Could I use this recipe with a Sirloin Tip Roast instead of a Beef Tenderloin?

    • Sommerposted March 5, 2015 at 7:52 am Reply

      Hi Megan, Of course! Let me know how it turns out. :)

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  73. Spencerposted March 20, 2015 at 9:21 am Reply

    Looks pretty amazing. Are there any other cuts of meat this would work for?

    • Ninaposted December 8, 2015 at 12:44 pm Reply

      The pictures are amazing – but it looks like prime rib / standing rib roast.

      Tenderloin has very little, if any fat around the outside. Because of the bacon, I bet it would work with either cut. Can’t wait to try it. Less expensive cuts of meat are usually cooked low and slow so they are not tough.

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  76. Terryposted November 5, 2015 at 9:54 pm Reply

    can this method be used with a cheaper cut of meat?

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  82. Gladysposted April 30, 2016 at 1:57 pm Reply

    Hi Sommer, I got to say your Crock Pot Bacon recipe was great. My husband and daughter just couldn’t get enough of it!

    • Sommerposted May 12, 2016 at 8:13 pm Reply

      HI Gladys, So glad you liked it!! :)

  83. Kimberly Zapataposted October 20, 2016 at 2:20 pm Reply

    Hello,
     
    I’m writing to you on behalf of Disney’s Babble.com. We’d love to include one of your recipes (above) in a post on our site, and accompanying photos. The recipe/image can be found at the following link:

    http://www.aspicyperspective.com/beef-tenderloin-recipe-balsamic-glaze

    Would you be willing to give us permission to use your photos on our site and social pages? We will link back to your site for the recipes and give you proper photo credit.
     
    Please let me know if you are interested.
     
    Thanks,
    Kimberly Zapata
    Writer/Freelancer, Babble.com

    • Sommerposted October 27, 2016 at 10:18 am Reply

      Hi Kimberly,

      Thanks for asking! Absolutely! :)

  84. Susanposted October 25, 2016 at 4:55 pm Reply

    This was amazing, I cooked this for our Gourmet Dinner Group – this month’s theme was “I Can’t Believe This Came Out of a Crockpot”, all the dishes were made in a Crockpot.

    I followed the recipe as written, my tenderloin was 4.1 lbs. I wrapped it bacon and seared it the day before, took it out of the fridge to come to room temperature, and it took 4 hours (2 1/2 to get to 100F and 1 1/2 to get to 130).

    It was beautifully medium rare all the way through, with great flavour, and so tender we could actually cut it with a fork.

    • Sommerposted October 27, 2016 at 10:12 am Reply

      Hi Susan,

      YAY! Thanks so much for coming back and sharing your experience. I’m so glad you liked it! :)

  85. Kacyposted December 13, 2016 at 4:45 pm Reply

    This looks so so good!! I am cooking for my whole fam for xmas and really want to try this. However, I’ll be honest I’m somewhat intimidated to do beef tenderloin. I just don’t want to overcook it. I have a couple questions really quick. So I saw your reply to another’s comment saying to make it ahead earlier in the day, then wrap it in foil for 15 min, and then put it on warm in slow cooker 30 min before serving. 1) Do I keep it on the counter in foil the whole day before putting it on warm, or do I put it in the fridge? 2) If I’m cooking a long 5-6 lb tenderloin do I just wrap it in the crockpot? Cause it’s definitely longer than my 5 qt crockpot. And 3) If it’s sitting out hours before serving it, should I take it out and put in foil earlier than you said in recipe cause it will continue to cook on counter? And  4) Can I slice an end piece off before I put it on warm to make sure the color looks right? I will be so paranoid if I can’t do that I think! I’m so sorry this is so long and I truly truly appreciate your help!! Thank you!

    • Sommerposted December 15, 2016 at 8:52 am Reply

      Hi Kacy,

      I would plan to slow cook the tenderloin for approximately 3 hour for most crockpots, but it could take a little more or less time. One of my crockpots will cook it to 130 degrees in a little over 2 hours. You can either plan to put it in the crockpot about three hours before dinner, or you can make it early and rewarm it in the crock. But DO NOT let it sit out all day. It will need to be refrigerated if you make it early.

      If you had the butcher cut you the thick end of the tenderloin as directed, it should fit in the crock. If you have a whole beef tenderloin you are trying to squeeze in, it may not fit. I would try to scrunch it in one straight piece, rather than wrap it around.

      Finally, trust your thermometer. I wouldn’t cut into in to check the meat, because then all the lovely juices run out. Once you reach the proper temperature, cover with foil and let it rest so the juices redistribute. You’ll be glad you did! :)

      • Kacyposted December 19, 2016 at 12:42 am

        Thank you so so much for the reply! That info helps a lot. Can’t wait to cook it next week!

  86. Lisa Hartyposted May 27, 2017 at 5:07 pm Reply

    This is the best thing I have EVER made! Thank you sooooooo much. I am making it again for my birthday <3

    • Sommerposted June 2, 2017 at 9:23 am Reply

      Hi Lisa,

      I’m so glad you liked it! XOXO

  87. Susanposted June 24, 2017 at 9:52 pm Reply

    Well my oven stopped working and was looking for crockpot recipes. I found this one and even though it is summer I made it any ways. My husband always does the tenderloin in the oven so he was surprised that it came out so good. This is definitely a keeper.
    Thank you for posting this.