Crock Pot Pork Tenderloin
Crock Pot Pork Tenderloin is such an easy and family friendly weeknight dinner! The meal comes together in no time and is a delicious complete meal everyone will love!
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Crock pot recipes are my favorite! This recipe is no exception. It’s a juicy pork tenderloin that is seared first, to lock in the flavor, and finishes cooking in the crock pot.
It sits on a bed of onions, carrots and potatoes in a delicious mix of chicken broth and herbs, which later we’ll turn into gravy.
Crock pot pork tenderloin is an easy dump and go recipe that’s perfect for any night of the week! Pork tenderloin is my go to because it’s easy to make and it’s so yummy, I know everyone will love it!
What you’ll need:
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 5-7 quart crock pot
- Pork tenderloin– The size depends on how many servings you’ll want. A 3 pound tenderloin, for us, feeds 2 adults and 2 kids. When we have company I’ll make 2 tenderloins that are 3 pounds or so each; so 6 pounds total to ensure there’s enough. Remember the meat with cook down. The recipe and cook time are the same for any size pork tenderloin.
- Yellow onion
- Russet potatoes (red potatoes, yellow or baby potatoes all work too!)
- Carrots
- Chicken broth or stock- I like low sodium
- Olive oil
- Seasonings-salt, pepper, rosemary, garlic powder, bay leaves
- Cornstarch, water, mustard– for the gravy
How to make Crock Pot Pork Tenderloin
- Season the pork tenderloin on all sides with salt and pepper. Add the olive oil to a cast iron skillet or other large heavy bottom skillet and sear on all sides over high heat.
- Slice the onions and add those to the bottom of a sprayed crock pot. Top with the carrots, cubed potatoes, then the pork.
- Sprinkle over the seasonings and pour in the chicken broth.
- Cook on low 5 hours or on high 3 hours or until the internal temperature reaches 145ºF using a meat thermometer.
- Strain the juices and add to a pot with mustard and a cornstarch slurry. Cook and whisk until thickened.
- Slice the tenderloin and arrange the slices on a large serving platter. Spoon over the gravy. Serve with carrots and potatoes. You can serve the potatoes right from the crock pot or make them into mashed potatoes.
How to make Mashed Potatoes
I personally LOVE mashed potatoes and it’s so easy to whip them together to serve with the pork tenderloin. Get the full, printable recipe HERE.
- To a large pot add the hot potatoes, 1 stick of unsalted butter, 1/4 cup sour cream, 1/2-1 cup of warm milk, and salt and pepper to taste.
- warm 1 cup of milk in the microwave for 30 seconds to 1 minute first. The warm milk helps the potatoes stay creamy and not get gummy.
- Add 1/2 cup of milk at first, then more as needed to get to a creamy consistency. Alternatively, you could use warm chicken broth
- With a potato masher, mash everything together. Add more milk if needed, salt and pepper to taste. If desired, finish whipping together with a hand mixer for extra creamy potatoes.
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Try these next
- Crock Pot Pork
- Slow Cooker BBQ Pulled Pork
- French Dip Sandwiches
- Slow Cooker Glazed Ham
- Beef Ragu
- Beef and Broccoli
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Slow Cooker Pork Tenderloin with Potatoes
Equipment
Ingredients
- 3-5 pound pork tenderloin
- 1 onion cut into slices
- 4 russet or large red potatoes cut in large chunks
- 1 lb carrots peeled and ends trimmed
- 2 cups chicken broth
- 2 bay leaves
- Salt and Pepper to taste
- 1 tbsp olive oil
- 1 tbsp chopped/ground rosemary
- 1 tsp garlic powder
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp stone ground mustard
Instructions
- Add the oil to a large pan and heat to medium-high. Salt and pepper the pork on both sides to taste and sear the pork tenderloin on both sides for 2-3 minutes each side.
- Meanwhile, spray the crockpot with nonstick spray or line your crockpot with a crockpot liner.
- Add the sliced onions to the bottom of the crockpot, add the carrots and potatoes on top of the onions. Remove the pork from the pan and set the pork on top of the potatoes along with the bay leaves, chicken broth and garlic powder and rosemary. Cover and cook on low 5-6 hours or on high for 3 hours.
- When it’s finished, strain the broth and add to saucepan. In a small bowl whisk together the cornstarch and water and add to the broth. Add more salt and pepper to taste and 1 tablespoon of stone ground mustard. Cook the broth over medium high heat, whisking constantly until thickened for gravy.
- Serve with the carrots and potatoes from the crockpot and the gravy.
