Crockpot Pork Tenderloin is the one pot dinner of your dreams! Tender, savory pork tenderloin is slowly cooked to perfection with a medley of veggies like gold potatoes, onions, and carrots. Trust me, this recipe deserves a spot on your weeknight dinner routine!
Crockpot Pork Tenderloin
I don’t know what I’d do without my Crockpot! I love that I can just plug it in, toss all of my ingredients into it, and enjoy an incredible dinner hours later. This easy pork tenderloin recipe is just one of the shining examples of a perfect Crockpot dinner! Slow Cooker Pork Tenderloin is a well rounded meal, complete with protein, carbs, and veggies. It’s picky-eater approved, too! As a matter of fact, I’m pretty sure my family requests this hearty dinner at least three times a month! Since it’s so easy (and delicious), I’m always happy to oblige. If you love your Crockpot as much as I do, try out our Crockpot BBQ Pork Chops and this Crockpot Salisbury Steak too!
Why make Pork Tenderloin in the Slow Cooker?
First of all, it’s EASY! Secondly, cooking pork tenderloin in the Crockpot ensures two things – that it’ll be tender as can be and not dried out! It’s easy to dry out a tenderloin, but not with this foolproof recipe. If you don’t feel like waiting, though, try my Instant Pot Pork Tenderloin! It’s also pretty perfect, if I do say so myself.
How to Make Pork Tenderloin in the Slow Cooker
Season the meat. Place the tenderloin on a plate then sprinkle the top with the thyme, paprika, salt and pepper and rub it into all the sides.
Add some ingredients to the Crockpot. Add the potatoes, carrots, onion and garlic to your slow cooker then pour in 1 cup of the chicken broth and stir to combine.
Cook. Push the veggies aside then place the tenderloin into the center and place the butter around on top then cover the pot with the lid and cook on low for 4 hours or on high for 2-2 ½ hours or until the center of the tenderloin reaches 145 degrees Fahrenheit when checked with a meat thermometer.
Keep warm. Remove the tenderloin from the pot and set aside on a plate then cover it with foil to keep it warm.
Make a slurry. Whisk the remaining chicken broth and cornstarch together in a small bowl then pour it into the pot and stir to combine.
Cook again. Cover and cook on high for another hour or until the vegetables are fork tender and the gravy has thickened to your liking.
Warm, then enjoy! Place the tenderloin back into the pot and let it heat up for 5-10 minutes then slice and serve with the vegetables and freshly minced parsley for garnish if desired.
Storing Slow Cooker Pork Tenderloin
In an airtight container in the fridge, your leftovers will stay fresh for up to 3 days. The best part? This meal reheats just fine in the microwave!
Ingredients Notes for Slow Cooker Pork Tenderloin
Onion – You can use a white or yellow onion, either one works just fine.
Potatoes – Try to only use Yukon gold potatoes as opposed to russet! Gold potatoes have a more tender consistency and almost buttery flavor that pairs perfectly with the other ingredients here.
Carrots – If you don’t feel like chopping the carrots yourself, you can use a cup (or more, if you’d like) of pre cut carrots instead.
Enjoy!
~Nichole
Crockpot Pork Tenderloin
Ingredients
- 1 1-lb Pork Tenderloin
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 3 Medium Size Yukon Gold Potatoes about 3 cups once cut, peeled and cut into 1-inch pieces
- 3 Large Carrots about 1 ½ heaping cup once cut, peeled and cut into 1-inch pieces
- 1 Large Onion sliced
- 2 Cloves Garlic finely minced
- 1 ¼ Cup Chicken broth divided
- 4 Tablespoons Butter cut into pieces
- 3 Tablespoons Cornstarch
- For serving: freshly minced parsley
Instructions
- Place the tenderloin on a plate then sprinkle the top with the thyme, paprika, salt and pepper and rub it into all the sides.
- Add the potatoes, carrots, onion and garlic to your slow cooker then pour in 1 cup of the chicken broth and stir to combine.
- Push the veggies aside then place the tenderloin into the center and place the butter around on top then cover the pot with the lid and cook on low for 4 hours or on high for 2-2 ½ hours or until the center of the tenderloin reaches 145 degrees Fahrenheit when checked with a meat thermometer.
- Remove the tenderloin from the pot and set aside on a plate then cover it with foil to keep it warm.
- Whisk the remaining chicken broth and cornstarch together in a small bowl then pour it into the pot and stir to combine.
- Cover and cook on high for another hour or until the vegetables are fork tender and the gravy has thickened to your liking.
- Place the tenderloin back into the pot and let it heat up for 5-10 minutes then slice and serve with the vegetables and freshly minced parsley for garnish if desired.
Hello I am rating this 5 stars based on how simple this recipe was to assemble and easy to read. I am a single mother and I don’t have lots of time this was super easy and I can’t wait to try this is 5.5hours.
It was very good, and a easy recipe.
Hi, I have tried two of your recipes, Cashew Chicken and Crispy chicken and they were both fantastic!! I’m going to try more!
Thank you!!
Delicious! Simple and Easy! Perfect meat and potato dinner plus gravy all in one!