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Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and crispy potatoes.
You all know I adore and live for a solid slow cooker recipe, and this one is here to woo and wow you. It’s a simple meal, but don’t let that discourage you from firing up the slow cooker and giving it a try. What it offers in flavor and heartiness makes it seem like a much more complicated recipe than it actually is!
But because it’s SO simple and so satisfying, I’m certain it’ll become one of those meals you make again and again. The cook time is about 4 hours, so it’s perfect to throw into the crockpot right before the kids come clamoring in the door after school or for Sunday meals — I let it cook away and work its magic while we go to church, OR I put it on after church and take a nap! Throw together a simple salad or favorite vegetable side dish and done! What a dream life, right? I can’t wait to hear what you think of this meal.
Table of Contents
Why You’ll Love This Recipe
- One Pot Simplicity: you cook the potatoes in a foil pouch instead of all together – 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.
- Perfect Pork: One of the best things about cooking pork in the slow cooker is that it doesn’t dry it out like other cooking methods can.
- Hands-Off Cooking: You can serve a hearty, delicious meal without much prep time.
Ingredients
- Smithfield Prime Pork Tenderloin
- Kosher Salt & Pepper
- Spices
- Minced Garlic
- Olive Oil
- Onion
- Soy Sauce
- Worcestershire Sauce
- Potatoes
- Butter
- Parsley
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- You can easily substitute 1.5 pounds of chicken breasts for the pork.
- If you don’t care for rosemary, you can substitute another herb like thyme, sage, oregano, or tarragon that will still go with the rest of the ingredients.
How to Make Slow Cooker Pork Tenderloin and Potatoes
Step #1. Place one pork loin on a large plate. (Save the other for another recipe.) Mix the spices, salt, pepper, and garlic in a small bowl. Rub the pork with olive oil and then coat with spices.
Step #3. Make a foil pocket next to the pork. Fill the foil with the cubed potatoes and the butter.
Step #2. Place the onion slices on one side of the bottom of the slow cooker then top with the pork loin. Drizzle pork with soy sauce and Worcestershire sauce.
Step #4. Cover and cook for 4 hours or until cooked through. Remove the pork to a serving platter and the potatoes to a bowl. Mix the butter, salt, and parsley and add to the potatoes. Serve.
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.
Yes! 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 in a small saucepan and add the cornstarch slurry and stir until thickened, making a simple gravy for the pork and potatoes. You can also strain it and serve it “au jus” style.
Pork tenderloin and loin are two different parts of the animal. Tenderloin is thinner and smaller, and yields a leaner cut of meat, while loin is wide enough to cut steak-like piece of it. You cook them a lot differently, too, since they’re much different sizes and thickness. Make sure you snag a tenderloin for this recipe!
Expert Tips
- 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.
- When slicing your pork (or any cut of meat), make sure you are cutting across the grain. That will help the meat be more tender when you chew! It is easy to do with a pork tenderloin – for some other cuts of meat, you’ll have to look more closely.
What to Serve with Slow Cooker Pork Tenderloin and Potatoes
- I like to serve this recipe with some green beans and frozen peaches for a rounded out meal.
More Pork Recipes to Consider
Pork Recipes
Easy Shake and Bake Pork Chops
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Breakfast Recipes
Breakfast Quesadillas
Dinner Ideas
Cabbage Rolls
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Slow Cooker Pork Tenderloin and Potatoes
Equipment
- small bowl I love these because they have lids and double as serving bowls.
- Slow Cooker The lock-on lid is great for taking food to a party. I've had mine for years!
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 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
Instructions
- Open the package of pork and remove one tenderloin. Save the second for another meal. Place the pork on a large plate.
- Mix together the salt, rosemary, celery seed, black pepper, and minced garlic in a small bowl.
- Rub the pork all over with the olive oil and then coat it well with the spice mixture on all sides.
- 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.
- Gently drizzle the soy sauce and Worcestershire sauce over the pork.
- 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.
- Fill the foil with the cubed potatoes and add 1 tablespoon of butter.
- The pork should be off to one side but not completely touching the side of the slow cooker.
- 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.
- When the pork is cooked through, remove from the oven and allow to rest for 3 minutes.
- 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.
- Slice the pork and place it on a serving platter. Serve right away with buttered potatoes on the side.
Video
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.
- If you don’t like rosemary, you can use thyme, tarragon, oregano, or even sage in the pork rub.
Great recipe & sooo easy. I used my own seasoning & left off the soy sauce, though, to cut down on sodium. I didn’t think that it would get done on “low”, but it all turned out great.
Thanks for sharing what worked for you Mary!
I think this recipe is confusing. Is this a slow cooker recipe? Or an oven recipe? I think the chef is confused too. Won’t be even trying.
I’m curios where the confusion is, I just reread it and it says it is a slow cooker recipe again and again. Happy to clarify if something is off but I didn’t see it.
I have a Hamilton Beach slow cooker with probe. It cooked for 2 hours on low to 145. Tenderloin bloody and potatoes hard. Potatoes in oven to roast and probe temp set to 160 per another temperature guide. Smells great and hope it tastes good when done.
The instructions do say to cook for 3.5 hours to 4 on low so if your tenderloin was still bloody then I bet your probe is wrong.
Why would you not brown the Tenderloin on all sides first, for flavor?????? That’s what I will do when I try this recipe.
You certainly can! It would be a great addition.
Haven’t tasted yet. I think 6 hours on low might be a better time frame. 4.5 hours on low, 45mins on warm and my potatoes were still very hard.
I feel like this would be true on some slow cookers including my older one. The new slow cookers seem to run really hot so it totally could be a difference in makes and models.
This was my first time making tenderloin and it came out great. It was easy prep and absolutely delicious. I’ll be making it again. The only change I’ll make is lowering the cooking time to 3 hours. I’m disabled so I bought those tiny baby potatoes to lower the prep work and they cooked perfectly.
This was so delicious! I didn’t have potatoes so I decreased the cooking time. I’m not a fan pork loin but my husband is – we’ve finally found a recipe that works for our family! Thank you!