I love making slow cooker pork tenderloin and potatoes when I want a simple yet satisfying meal. I combine tender pork, baby potatoes, onions, and carrots with garlic, paprika, and rosemary in a light chicken broth. The aroma drawing from the slow cooker makes this recipe irresistible for any dinner plan.
I’ve been experimenting with different slow cooker meals recently and I gotta say, this Pork Tenderloin and Potatoes dish hit the spot. When I first put together 1 1/2 to 2 lb of pork tenderloin with 1 lb of baby potatoes cut in half, a large yellow onion that’s been sliced, and a couple of carrots cut into 1-inch pieces, I didn’t really know what to expect.
Then I added 4 minced garlic cloves, 1 cup of low-sodium chicken broth, and a drizzle of olive oil along with a mix of salt, ground black pepper, paprika, dried thyme, and dried rosemary. I love how these flavors come together in the slow cooker without making the potatoes soggy or the pork overdone.
It kinda reminds me of some of those hearty crockpot recipes that are both easy and healthy, and it truly left me wanting more every time.
Why I Like this Recipe
I like this recipe because it’s really simple to prepare and cook, it always turns out so flavorful, and I appreciate that the pork stays moist and tender. I also enjoy how all the veggies get infused with the seasonings, making every bite satisfying.
When I make my Slow Cooker Pork Tenderloin and Potatoes, I feel like I’m treating myself to a comforting meal without too much hassle. First, I start by patting dry a pork tenderloin and rubbing it with salt, pepper, paprika, thyme, and rosemary. I usually sear the pork in olive oil until it’s nicely browned because I think that step really adds extra flavor. Next, I put my baby potatoes in the bottom of my slow cooker and layer on top the sliced onion, chunks of carrots, and minced garlic. After that, I place the seared pork on top of all the veggies and pour in low-sodium chicken broth to keep everything moist.
I let it all cook on low for about 6 to 8 hours or on high for 3 to 4 hours. When it’s done, I check that the pork is completely cooked and the veggies are tender. Sometimes I let the pork rest for a few minutes then slice it into pieces which I either mix in with the veggies or serve on the side. It’s a meal that always reminds me how comfort food doesn’t have to be overly complicated and can taste amazing even when you don’t follow every single cooking rule perfectly. Enjoying this dinner always makes me feel like I accomplished something great in the kitchen.
Ingredients
- Pork tenderloin: lean protein thats juicy and tasty when slow cooked
- Baby potatoes: give starchy hug and natural sweetness plus fiber and carbs
- Yellow onion: adds flavor and vitamins while softening to sweet notes
- Carrots: boost vitamin A and add a subtle earthiness to the stew
- Garlic: offers strong spicy bites and natural health benefits when minced
- Chicken broth: infuses the dish with moisture and a subtle savory taste without extra salt
- Olive oil: gently helps transform seared meat, imparting extra richness and beneficial healthy fats
- Herbs and spices: paprika, thyme, rosemary create depth and aromatic warmth in every bite
Ingredient Quantities
- 1 1/2 to 2 lb pork tenderloin
- 1 lb baby potatoes, halved (or 4 medium potatoes cut into chunks)
- 1 large yellow onion, sliced
- 2 carrots, cut into 1-inch pieces
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
How to Make this
1. Pat dry your pork tenderloin and rub it all over with salt, ground black pepper, paprika, dried thyme, and dried rosemary.
2. In a skillet over medium heat, warm 2 tbsp of olive oil and sear the pork on all sides until it’s nicely browned (this step is optional but adds flavor).
3. Place the baby potatoes (or chopped medium potatoes) in the bottom of your slow cooker.
4. Add the sliced yellow onion, carrot pieces, and minced garlic on top of the potatoes.
5. Lay the seared pork tenderloin on top of all the veggies.
6. Pour 1 cup of low-sodium chicken broth over the entire dish to help keep everything moist.
7. Cover the slow cooker and set it on low for 6 to 8 hours, or on high for 3 to 4 hours.
8. When the cooking is done, check that the pork is cooked through and the veggies are tender. If needed, let the pork rest for a few minutes before slicing.
9. Slice the pork and mix it with the veggies or serve them side by side.
10. Enjoy your delicious meal that is moist, flavorful, and totally satisfying!
Equipment Needed
1. Slow cooker
2. Large skillet
3. Sharp chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Tongs or spatula
7. Paper towels
These are all the main items you need to prepare the dish.
FAQ
The BEST Slow Cooker Pork Tenderloin And Potatoes Recipe Substitutions and Variations
- You can swap pork tenderloin with boneless pork chops or a pork loin roast, though you might need to adjust the cook time a bit
- If baby potatoes are scarce, try using sweet potatoes or regular russet potatoes chopped into chunks instead
- If you dont have a yellow onion, red onions or even shallots will work fine
- Low-sodium chicken broth can be replaced with low-sodium vegetable broth or even beef broth if you want a richer taste
- Extra virgin olive oil can be substituted for another neutral oil like canola oil if thats what you have on hand
Pro Tips
1. Searing the pork is key cuz it gives the meat a nice extra flavor boost and helps to lock in the juices. Don’t rush this step even if it seems like extra work.
2. Make sure all your veggies are cut pretty evenly so they cook at the same rate. It’ll save you from having chunks that are mushy while others are still a bit hard.
3. Let the pork rest for a few minutes after cooking. This little pause really helps keep the meat juicy when you slice it.
4. Since you’re using low-sodium broth, taste and adjust the seasoning at the end if needed. A pinch more salt or a splash of something tangy can really bring out the flavors.
The BEST Slow Cooker Pork Tenderloin And Potatoes Recipe
I love making slow cooker pork tenderloin and potatoes when I want a simple yet satisfying meal. I combine tender pork, baby potatoes, onions, and carrots with garlic, paprika, and rosemary in a light chicken broth. The aroma drawing from the slow cooker makes this recipe irresistible for any dinner plan.
4
servings
350
kcal
Equipment: 1. Slow cooker
2. Large skillet
3. Sharp chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Tongs or spatula
7. Paper towels
These are all the main items you need to prepare the dish.
Ingredients
-
1 1/2 to 2 lb pork tenderloin
-
1 lb baby potatoes, halved (or 4 medium potatoes cut into chunks)
-
1 large yellow onion, sliced
-
2 carrots, cut into 1-inch pieces
-
4 garlic cloves, minced
-
1 cup low-sodium chicken broth
-
2 tbsp olive oil
-
1 tsp salt
-
1/2 tsp ground black pepper
-
1/2 tsp paprika
-
1/2 tsp dried thyme
-
1/2 tsp dried rosemary
Directions
- Pat dry your pork tenderloin and rub it all over with salt, ground black pepper, paprika, dried thyme, and dried rosemary.
- In a skillet over medium heat, warm 2 tbsp of olive oil and sear the pork on all sides until it's nicely browned (this step is optional but adds flavor).
- Place the baby potatoes (or chopped medium potatoes) in the bottom of your slow cooker.
- Add the sliced yellow onion, carrot pieces, and minced garlic on top of the potatoes.
- Lay the seared pork tenderloin on top of all the veggies.
- Pour 1 cup of low-sodium chicken broth over the entire dish to help keep everything moist.
- Cover the slow cooker and set it on low for 6 to 8 hours, or on high for 3 to 4 hours.
- When the cooking is done, check that the pork is cooked through and the veggies are tender. If needed, let the pork rest for a few minutes before slicing.
- Slice the pork and mix it with the veggies or serve them side by side.
- Enjoy your delicious meal that is moist, flavorful, and totally satisfying!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 2.5g
- Monounsaturated: 7g
- Cholesterol: 70mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 1.5mg
