Slow Cooker Lemon Pork Recipe and how to substitute lemons for salt!

Slow Cooker Pork Tenderloin with Lemon Cream Sauce

In Cooking, Dinner, Gluten-Free, Mains, Pork, Slow Cooker, Sugar-Free by Mandi Flake3 Comments

First off, I would like to thank Sunkist for sponsoring today’s discussion and recipe, and inspiring me to try seasoning with lemon to reduce salt and not flavor! In exploring ways to avoid sodium, I decided to go for a slow cooker recipe, as the majority of “easy slow cooker recipes” I come across often include packets and condiments with untold amounts of sodium. Instead of relying on a processed packet or bottle for flavor, I went with Sunkist lemons, garlic, white wine & rosemary for a killer Slow Cooker Pork Tenderloin. This recipe is seriously easy – just toss into the crockpot in the morning and it’s waiting to pair up with sauce and some easy sides that evening after work. Slow Cooker Lemon Pork Recipe and how to substitute lemons for salt!
Sodium reduction (how boring does that sound?- how about “tabling the salt”?) is a particularly important goal in our modern diet of processed food and salt shakers on every dinner table. Coming from a family with high blood pressure and heart disease, it’s something I’ve “tried” to incorporate, but really only ever meant I tried to taste my food before adding any salt at the table. It can be hard for home cooks (or at least this one) to think of how to scale back on such a useful flavor enhancer when designing meals. But as my friend who is waiting for a kidney transplant will tell you, the balance of salt is crucial to your body performing well. Meanwhile most Americans consume double the recommended amount! Below is a cool image with great info from a study out of Johnson & Wales about how to easily replace salt with a smaller amount, accented by lemon zest and juice to retain flavor in all types of dishes, such as salad, chicken, beef, fish and soup. Lemon Substitute for Salt Another practical step if a friend of a friend (ahem! who me? oh no, I told you, a friend of a friend!) obsessively seasons food at the table, why not try swapping out the salt shaker for lemon wedges? Especially for dishes that already have plenty of sodium, this can be an easy way to retrain yourself to avoid salt, without feeling like you’ve deprived yourself or your dinner guests of the ability to flavor food to taste. For more information and recipes, head over to Sunkist’s website for their S’Alternative campaign!Slow Cooker Lemon Pork Recipe and how to substitute lemons for salt! I loved this meal, it was incredibly tasty! A squeeze of lemon (or the optional lemon cream sauce I have in my recipe) at the end really helps it pop. As always, the recipe below is how I made it, but that doesn’t mean you can’t change it up… Don’t have white wine? Use water. Don’t have fresh garlic (or just the time to dice)? Jarred or powder can step in. Really, if all you have is lemons, pork, and a little water, it can still be a solid main dish for a weeknight dinner! Slow Cooker Lemon Pork Recipe and how to substitute lemons for salt!

Slow Cooker Pork Tenderloin with Lemon Cream Sauce

Yields 4

Simple Slow Cooker Pork Tenderloin that gives you a succulent meal without the hassle... And without the salt!

20 minPrep Time

8 hrCook Time

8 hr, 20 Total Time

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  • 2 lemons sliced
  • 1 bay leaf
  • 1 pork tenderloin approximately 2-3 pounds
  • 3/4 cup white wine
  • zest and juice from 1 lemon
  • 3 cloves of garlic, minced
  • 1 tablespoon chopped fresh rosemary (dried is a fine substitute)
  • 1 teaspoon black pepper
  • Sauce
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1/2 cup white wine (such as a Sauvignon Blanc)
  • 1 cup heavy cream
  • juice and zest from 1 lemon


  1. In the crockpot, first layer in add the lemon and bay leaf, add the pork then pour in the wine and lemon juice.
  2. In a small bowl, mix together the lemon zest, garlic, rosemary, and black pepper. Sprinkle over everything in the crockpot.
  3. Cover and let it cook on low for at least 6 hours or up to 8.
  4. Shortly before serving, heat a sauté pan with the butter.
  5. Add the shallot and allow it to heat until beginning to soften.
  6. Add the wine, cream and lemon zest, simmering the mixture until thickened (about 5 minutes or so).
  7. Strain the mixture if you'd like to get the shallots out, stir in the lemon juice and then set aside.
  8. Prepare the pork to be served. At this point it's up to your preference, I prefer this slow cooked version to be shredded instead of sliced.
  9. Top with the sauce once it has been plated, as the pork will keep as leftovers better than the sauce.
Recipe Type: Low Sodium

Full Disclosure: This post is financially supported by Sunkist; however, as always, the opinions and recipes shared are my own. You can find more on My Cup is Full’s Disclosures and Policies Page.


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  2. Hiya! This sounds delicious. I'm not a big fan of salt in the first place but I'm a HUGE fan of lemon:) I'm wondering when you add the lemon zest and juice to the sauce?
    1. Author
      Hey Reeve! Great catch! I usually add the zest with the cream, and then finish with the lemon juice at the very end :)

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