Crock Pot Pork Tenderloin with Vegetables
User Reviews
5
-
Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6
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Calories
495 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Pork Tenderloin with Vegetables
Description
The recipe starts by searing a seasoned pork tenderloin to seal in juices and build flavor through caramelized crust. The vegetables—potatoes, carrots, and onions—form a bed in the crock pot where the pork rests. A sauce made from apple butter, Dijon mustard, garlic, soy sauce, and beef broth is whisked together and poured over the ingredients before slow cooking. Cooking on low for 6-8 hours or high for 2-4 hours produces tender vegetables and fully cooked, juicy pork.
The resulting dish features tender pork sliced thinly and arranged with flavorful, softened vegetables. The cooking juices thicken into a savory gravy that ties the elements together. The pork's mild taste absorbs the sauce's sweet and tangy notes, balancing the earthiness of the root vegetables and aromatics.
Serve the pork and vegetables with the gravy spooned on top and sprinkle chopped parsley for a fresh finish. This one-pot meal requires minimal prep and cleanup but delivers a hearty dinner with layered flavors created by the slow braise.
Ingredients
- 1 1/2 - 2 pounds pork tenderloin or pork loin
- 1 1/2 pounds baby potato
- 1 pound carrot baby
- 1 red onion peeled and cut into large chunks, large
- 4 cloves garlic minced
- 1/2 cup apple butter Musselman's brand
- 1/3 cup Dijon mustard
- 1/3 cup soy sauce low-sodium
- 1 cup beef broth
- salt
- black pepper
- parsley chopped, for garnish
Instructions
- Place a large nonstick skillet over medium-high heat. Once hot, season the pork tenderloin with salt and pepper and lay it in the skillet. Sear the pork loin on all sides to seal in the juices, about 8-10 minutes total. (If using a regular skillet, add 1 tablespoon oil.)
- Cover the bottom of a large 6-quart crock pot with the chopped onions, baby potatoes, and carrots. Lay the seared pork loin over the top and surround it with the remaining vegetables.
- In a small bowl, whisk the minced garlic, Musselman's Apple Butter, Dijon mustard, soy sauce, and broth together. Pour the mixture over the pork and vegetables.
- Cover the crock pot and turn on low for 6-8 hours, or high for 2-4 hours. Once the potatoes are tender, dinner is ready. Cut the tenderloin into thin slices and place on a platter, surrounded by vegetables. Taste the gravy, and season with salt and pepper as needed. Then pour the gravy over the pork, sprinkle with parsley, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 60g | 120% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 172mg | 57% |
| Sodium | 985mg | 41% |
| Potassium | 1815mg | 39% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 10435IU | 209% |
| Vitamin C | 26.5mg | 29% |
| Calcium | 77mg | 8% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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