at room temperature for more than 30 minutes. Use a dedicated cutting board and knife for raw meat, and wash them (and your hands) thoroughly with hot, soapy water before handling other ingredients. The USDA recommends cooking pork to a minimum internal temperature of 145°F (63°C) followed by a short rest; in a slow cooker, the meat will often go higher, which is fine for tenderness. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot and steaming before serving.
Dump a whole pork tenderloin in the slow cooker with 3 simple ingredients and your husband will swear you spent all day cooking.
