Servings
Font
Back
Slow Cooker Pork Tenderloin
5 from 12 votes

Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin combines pork tenderloin seared and slow-cooked atop a bed of root vegetables including onion, potato, carrot, and rutabaga, with herbs, garlic, and chicken broth for a hearty combination. The pork is seasoned with a garlic-herb rub and cooked until tender, while the vegetables become soft and flavorful. A finishing touch of lemon zest and juice brightens the dish, which can be served with the vegetables and broth separately or together.

Prep Time
15 mins
Cook Time
4 hrs
Additional Time
10 mins
Total Time
4 hrs 25 mins
Servings: 10
Calories: 305 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Pat this rub mixture evenly all over the pork.
  4. 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.
  5. After 1 hour, add the seared pork over the top of the vegetables.
  6. 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.
  7. 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)
  8. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 305

% 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.