Slow Cooker Pork Tenderloin and Potatoes

Sponsored post written by me on behalf of Smithfield® Prime Fresh Pork. The opinions and text are all mine.

Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and potatoes that aren’t overcooked or soggy.

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!). Let the convenience of a slow cooker and the high quality pork work in your favor.

I also love Slow Cooker Pork Tenderloin and Potatoes because you cook the potatoes in a foil pouch instead of all together. The slow cooker cooks the potatoes perfectly but they don’t get soggy because they aren’t sitting in juices. You can use whatever potatoes you like and you can even use sweet potatoes or winter squash; they all work well. I love that you can cook your main dish pork tenderloin and the side dish at the same time. I just added some green beans and frozen peaches to the table and we had an easy and well-rounded dinner on the table in no time. Pro Tip: turn the leftover juices into gravy! Directions in the recipe notes.

Tips and Tricks for Making Slow Cooker Pork Tenderloin and Potatoes

• The key to having the pork and potatoes finish cooking at the same time is the size of the potatoes. 1 to 1/2 inch cubes are ideal for perfectly cooked potatoes. You can sub the potatoes for sweet potatoes or winter squash, too! (I tried butternut squash mixed with a few chopped apples the other day and it was excellent with the flavorful pork!)
• 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. Just 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.
• An instant-read thermometer will change your meat cooking game. I highly recommend getting one. Lots of slow cookers also come with a cooking probe that will alert you when a predetermined temperature is reached. Either will work well for this recipe.
• For juicy, perfectly cooked pork, 145°F is the magic number. After meat gets to that temperature, and after a 3-minute rest, your fresh pork is ready and you have a juicy, tender, delicious meal.
• You can find Smithfield Pork Tenderlion at your local Associated Food Store. I picked mine up at Lin’s and they had quite a few other Smithfield products I want to try including gorgeous pork butts (I want a smoker, and they looked perfect for that!).

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Slow Cooker Pork Tenderloin and Potatoes

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 10 min
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: Serves 6

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Description

Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and potatoes that aren’t overcooked or soggy.

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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

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Instructions

1. Open the package of pork and remove one tenderloin. Save the second for another meal. Place the pork on a large plate.
2. Mix together the salt, rosemary, celery seed, black pepper, and minced garlic in a small bowl.
3. Rub the pork all over with the olive oil and then coat it well with the spice mixture on all sides.
4. Place the sliced onion on the bottom of the slow cooker, favoring one side of the slow cooker, and then place the pork on top of the onion.
5. Gently drizzle the soy sauce and Worcestershire sauce over the pork.
6. 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.
7. Fill the foil with the cubed potatoes and add 1 tablespoon of butter.
8. The pork should be off to one side but not completely touching the side of the slow cooker.
9. 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.
10. When the pork is cooked through, remove from the oven and allow to rest for 3 minutes.
11. 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.
12. 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.

Long live the ease of a slow cooker, cooking the side and main at the same time, and delicious high quality pork that is the star of the show!

You can find more pork recipes on the Smithfield website here. The pork tenderloin had two tenderloins in the package so you’ll want to pop on there and see what to use the second tenderloin for! I’m eyeing the Easy Slow Cooked Brunswick Stew on their site.

Love Slow Cooker Pork Tenderloin and Potatoes? You might also like these:

• Instant Pot or Slow Cooker Cajun Beans and Rice Recipe
• Slow Cooker Vegetable Beef Soup
• Easy Crispy Instant Pot Pork Taco Recipe
• The Ultimate Pulled Pork Sandwich
• How to make any pulled meat in the slow cooker (beef, pork, lamb, and more)

Thank you so much for stopping in and enjoy this recipe from my kitchen to yours.