By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
577 cal · 380 min
Slow Cooker Pork Tenderloin with Figs
Recipe GLPR7d61cb1f68f29b
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Average rating: 4.3 (1)
A elegant French-inspired slow cooker dish featuring tender pork tenderloins braised in a rich wine and fig sauce. The meat becomes incredibly tender after hours of gentle cooking, while the figs soften and release their natural sweetness into the pan. Pancetta and fresh thyme add depth and aromatic complexity to this sophisticated one-pot meal.
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Ingredients
4½ lb Pork tenderloins, halved
1 medium Shallot, minced
2 clove Garlic cloves, minced
2 oz Pancetta, cut into small cubes
2 tbsp Extra virgin olive oil
1 bunch Fresh thyme, sprigs
10 oz Dried black mission figs, destemmed and chopped
1 cup Sherry or Port wine
1 cup Chicken stock
1 cup Hot water
Salt
Black pepper
Directions
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the pancetta cubes and cook for 3 to 4 minutes, stirring occasionally, until the pancetta renders its fat and becomes lightly crisp. Transfer the pancetta and drippings to the slow cooker.
Season the pork tenderloin halves generously with salt and black pepper on all sides. Increase the skillet heat to high and place the pork pieces in the hot pan, working in batches if necessary to avoid crowding. Sear each piece for 2 to 3 minutes per side until a golden-brown crust forms. Transfer the seared pork to the slow cooker.
Pour off most of the fat from the skillet, leaving about 1 tablespoon. Add the minced shallot and garlic, reducing the heat to medium. Sauté for 1 to 2 minutes, stirring frequently, until softened and fragrant. Scrape up any browned bits from the bottom of the pan.
Pour the sherry or Port wine into the skillet, stirring to deglaze the pan fully. Bring to a gentle boil and let simmer for 1 to 2 minutes to reduce slightly. Pour this mixture over the pork in the slow cooker.
Add the chopped dried figs, chicken stock, and hot water to the slow cooker, distributing the figs evenly around the pork. Tuck the fresh thyme sprigs into the liquid among the meat.
Cover the slow cooker and cook on LOW for 6 hours, until the pork is fork-tender and reaches an internal temperature of 165°F. Avoid lifting the lid excessively during cooking.
Carefully transfer the pork pieces to a cutting board and tent with foil to keep warm. Discard the thyme sprigs. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.
Slice the pork tenderloin into thick pieces and arrange on a serving platter. Spoon the fig-enriched sauce and figs over the pork and serve immediately.
Comments
This slow cooker dish is straightforward to source in Charlotte—pork, pancetta, shallots, garlic, and thyme appear at every chain, and dried figs are standard at Harris Teeter, Food Lion, and Kroger. Sherry adds sophistication without requiring a specialty stop. At roughly $12–14 for six servings (pork tenderloin runs $3–4 per pound), the per-serving cost sits around $2–2.50, making this an honest weeknight option for a family. The stated 380 minutes (6 hours 20 minutes) is accurate if you count active cooking, though expect closer to 7–8 hours on low for genuine tenderness—a realistic caveat for dinner planning. The dish reheats well and suits busy households that benefit from hands-off preparation, though the fig-and-sherry sauce calls for attentiveness during the last 30 minutes to avoid overseasoning.
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