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Slow Cooker Pork Tenderloin & Vegetables - A Cozy, Hands-Off Dinner

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), silver skin trimmed
  • 1 tablespoon olive oil (for searing)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon smoked paprika (optional, for a deeper flavor)
  • 1 pound baby potatoes, halved (or 4 medium potatoes, cut into chunks)
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 yellow onion, sliced into thick wedges
  • 3 cloves garlic, smashed
  • 1 cup low-sodium chicken broth (or beef broth for a richer sauce)
  • 2 tablespoons soy sauce (or coconut aminos)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey (or brown sugar)
  • 2 tablespoons unsalted butter (for finishing, optional)
  • Fresh parsley, chopped, for garnish (optional)
  • 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening sauce)

Method
 

  1. Prep the vegetables. Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker. Sprinkle with a pinch of salt and pepper.
  2. Mix the seasoning blend. In a small bowl, combine salt, black pepper, garlic powder, onion powder, thyme, and smoked paprika.
  3. Season the pork. Pat the tenderloins dry with paper towels. Rub the seasoning blend all over the pork, pressing gently so it adheres.
  4. Sear the pork (recommended). Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins for 1–2 minutes per side until browned. This step adds flavor and color.
  5. Make the cooking liquid. In a measuring cup, whisk together broth, soy sauce, Dijon, Worcestershire, and honey.
  6. Load the slow cooker. Place the seared tenderloins on top of the vegetables. Pour the broth mixture around (not directly over) the pork to keep the seasoning in place.
  7. Cook low and slow. Cover and cook on LOW for 3 to 4 hours, or until the pork reaches an internal temperature of 145°F at the thickest point. Avoid overcooking; tenderloin is lean and cooks faster than roasts.
  8. Rest and finish. Transfer pork to a cutting board, tent with foil, and rest for 5–10 minutes. Stir butter into the vegetables and juices in the slow cooker for a silky finish.
  9. Optional: Thicken the sauce. If you want a gravy, whisk the cornstarch and water in a small bowl. Stir into the slow cooker, cover, and cook on HIGH for 10–15 minutes until slightly thickened.
  10. Slice and serve. Slice pork into medallions across the grain. Spoon vegetables and sauce onto plates, top with pork, and garnish with parsley.