Slow Cooker Pork Tenderloin
User Reviews
5
Slow Cooker Pork Tenderloin
Description
This Slow Cooker Pork Tenderloin recipe prepares a rustic one-pot meal by first cooking root vegetables such as onions, diced potatoes, carrots, and rutabaga with chicken broth. The vegetables soften and absorb the broth's seasoning during an initial high-heat slow cook. Meanwhile, the pork tenderloin is coated with a mixture of garlic, salt, pepper, rosemary, and thyme, then seared in olive oil to develop a browned crust that enhances flavor.
After the vegetables have cooked an hour, the seared pork is placed on top along with lemon zest, lemon juice, and fresh herbs if used. The slow cooker is covered and set to low for an additional three hours, guiding the pork to a perfect internal temperature of around 135°F for juicy tenderness. The result is tender pork infused with herb and citrus notes, alongside soft, flavorful vegetables enriched by the cooking juices.
The dish can be served by plating the pork slices alongside the root vegetables, optionally mashing the vegetables and using the broth as a gravy. This presentation allows for flexibility according to preference. The recipe also suggests substituting rutabaga with other firm vegetables like turnips or green cabbage. The components keep well as leftovers and the method suits batch cooking.
Ingredients
- 1 onion quartered or diced into large chunks, large, or yellow onion
- 1 pound potato diced into 1-inch chunks
- 5 carrot peeled and diced into 1 to 2-inch segments, medium
- 1 rutabaga diced into 1-inch chunks* (See Notes, large
- 1 cup chicken broth I use low-salt
- 4 cloves garlic finely minced
- 2 ½ teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 teaspoon dried rosemary or 2-3 sprigs fresh rosemary
- 1 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 2 pounds pork tenderloin See Notes, boneless
- 3 tablespoons olive oil
- lemon from 1 medium lemon, zest
- lemon juice from the same 1 medium lemon
- parsley as desired for garishing, fresh
Instructions
- To at least an 8-quart slow cooker (or larger) add the onion, potatoes, carrots, rutabaga, cover with the broth, place the lid on top, and cook on high for 1 hour.
- While vegetables are cooking, to a small bowl, add the garlic, salt, pepper, dried rosemary (if using fresh, add it later), dried thyme (if using fresh, add it later), and stir to combine.
- Pat this rub mixture evenly all over the pork.
- To a large skillet, add the olive oil and sear the pork over medium-high heat, brown and sear the pork on all sides. Use tongs as necessary to flip and rotate it. This may take about 10 minutes total.
- After 1 hour, add the seared pork over the top of the vegetables.
- If using fresh herbs, lay the sprigs of rosemary and thyme over the top of the pork, add the lemon zest and lemon juice, cover with the lid, and cook on low for about 3 hours. Pork is done when the internal temp reaches 135F. Tip - Keep in mind, that the internal temp of meat rises 5 to 15 degrees F as it rests so don't be afraid to pull it slightly early to avoid overcooking it and drying it out. Use a kitchen thermometer and do not guess.
- Allow the pork to rest for 10 minutes before slicing and serving with the vegetables. Drizzle the broth/gravy over the top if desired.***(See Notes)
- Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- Rutabaga can be substituted with turnips, wedges of green cabbage, or other firm vegetables according to taste.
- The pork tenderloin often comes in two pieces; cook separately or tie together for one roast.
- After resting and slicing, serve pork with vegetables plain or mash vegetables and pour broth over like gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 305kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 73mg | 24% |
| Sodium | 477mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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