Step 1

Pat the tenderloins dry with a paper towel.  This will help the olive oil and spices adhere to the meat.

Step 2

Apply a light coat of olive oil to the entire surface.  You can use a basting brush, but I just like to use my fingers for this.

Step 3

Coat the top and bottom of the tenderloins with the spice mix.

Step 4

Pour 1 tablespoon of olive oil in a skillet and brown both sides of the tenderloins.  Searing the meat helps to hold in the juices, adds a ‘roasty’ flavor and gives it a little color, which makes for a nice presentation.

Step 5

Drizzle 2 tablespoons of oil in the bottom of the slow cooker, add herbs and aromatics (if using) to the pot and add the broth.

Step 6

Place the tenderloins in the pot on top of the herbs. Sprinkle with additional turkey rub if desired. Add butter and cook on low for 2-3 hours (see Expert Tips in Notes).

Step 7

Once the temperature reaches 165°F, remove the tenderloins and place on a platter or cutting board and tent with foil.  Let rest 5-10 minutes before carving.