Slow Cooker Pork Tenderloin and Potatoes
I asked and you reported: more slow cooker recipes please! I’m so excited to share this Slow Cooker Pork Tenderloin and Potatoes recipe today because it’s a simple meal that’s sure to get rave reviews with your family. When serving pork, especially as the center of the meal, I love using Smithfield® PRIME Pork Tenderloin because not all pork is created equal! Smithfield pork is grown in the US, it contains no artificial ingredients and is minimally processed, and it’s an all around great product that is easy to find.
This meal is one that you are going to make again and again. The cook time is around 4 hours, which means it’s perfect to get started right before the kids come clamoring in the door after school. It works well to make before leaving for a school or sporting event and come home to a delicious hot meal. I love to make this for family dinner on a Sunday and let it cook while I’m at church (or put it in after church and take a nap!).
Slow Cooker Pork Tenderloin and Potatoes
Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and potatoes that aren’t overcooked or soggy.
Prep Time: 10 min Cook Time: 4 hours Total Time: 4 hours 10 minutes
Yield: Serves 6
Ingredients
1 Smithfield Prime Pork Tenderloin (about 1.5 pounds)
2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon celery seed
1/2 teaspoon ground black pepper
1-3 cloves garlic, minced
1 tablespoon olive oil
1 small to medium onion cut into 4 large slices
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 to 2.5 pounds of potatoes, scrubbed and cut into 1 to 1.5 inch cubes
3 tablespoon butter, divided
1 tablespoon chopped parsley
additional salt and pepper to taste
Instructions
Open the package of pork and remove one tenderloin. Save the second for another meal. Place the pork on a large plate.
Mix together the salt, rosemary, celery seed, black pepper, and minced garlic in a small bowl.
Rub the pork all over with the olive oil and then coat it well with the spice mixture on all sides.
Place the sliced onion on the bottom of the slow cooker, flavoring one side, and then place the pork on top of the onion.
Gently drizzle the soy sauce and Worcestershire sauce over the pork.
Use a large piece of foil to make a pocket for the potatoes next to the pork. Be careful to make it large enough so that the pork juice won’t get into the foil.
Fill the foil with the cubed potatoes and add 1 tablespoon of butter.
The pork should be off to one side but not completely touching the side of the slow cooker.
Add the lid and cook for 3.5 to 4 hours on LOW or until the pork registers 145 degrees using an instant-read thermometer or the probe on your slow cooker.
When the pork is cooked through, remove from the oven and allow to rest for 3 minutes.
While the pork is resting, place the potatoes in a large bowl and add the remaining 2 tablespoons of butter, chopped parsley and salt to taste. Stir to combine.
Slice the pork and place it on a serving platter. Serve right away with buttered potatoes on the side.
Notes
The key to having the pork and potatoes finish cooking at the same time is the size of the potatoes. 1 to 1 1/2 inch cubes are ideal for perfectly cooked potatoes.
Mix up the fresh herbs you add to the potatoes based on what’s growing in your garden and what you like. Fresh dill and chives are also delicious.
The juice that is left in the bottom of the slow cooker is delicious. Strain it and serve it “au jus” style or add it to a sauce pan to make a gravy. Add 3 tablespoons cold water and 1 tablespoon corn starch to a small bowl and whisk together to make a slurry. Bring the juice to a simmer and add the cornstarch slurry and stir until thickened, making a simple gravy for the pork and potatoes.