I finally perfected Slow Cooker Pork Tenderloin and Potatoes that keep the pork moist and the potatoes perfectly cooked instead of mushy, and I’m sharing the simple trick behind it.
I didn’t expect a slow cooked meal to keep pork tenderloin so juicy, but this one does. The contrast between pork tenderloin and bite sized baby potatoes makes you question everything you thought about Crock Pot meals.
It’s not mushy, it’s not dry, somehow it’s perfectly balanced and I’m still trying to figure out why. Fans who scroll Slow Cooker Pork Tenderloin posts will probably roll their eyes, but try reading this and not getting curious.
I mess up dinners all the time, yet this always turns out, so like what is the trick?
Ingredients
- Pork tenderloin: Lean, high in protein and iron, cooks tender and soaks up flavor
- Baby potatoes: Good fiber and potassium, give creamy texture and earthy sweetness
- Yellow onion: Adds savory and sweet depth, low calorie and keeps dish hearty
- Garlic: Pungent, boosts savory umami, linked to immune benefits and aroma
- Olive oil: Healthy fats helps browning and flavor, use sparingly for balance
- Soy sauce: Salty umami punch, adds depth and mild sweetness from fermentation
- Dijon mustard: Tangy, cuts richness small amount boosts savory brightness in sauce
- Brown sugar or honey: Brings gentle sweetness, helps caramelize and balance salty notes
- Dried thyme: Earthy herbal note pairs well with pork, subtle aromatic lift
Ingredient Quantities
- 1 1/2 to 2 lb pork tenderloin, trimmed of excess fat
- 1 1/2 lb baby potatoes (Yukon gold or red), halved if larger than a golf ball
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup low sodium chicken broth
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar or honey
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 tsp kosher salt, more or less to taste
- 1/2 tsp ground black pepper
- 1 tbsp cornstarch and 1 tbsp cold water (optional, for thickening)
- 2 tbsp chopped fresh parsley (optional, for garnish)
How to Make this
1. Trim any extra fat from the pork, pat it dry and season all over with the kosher salt, black pepper, smoked paprika and dried thyme.
2. Heat 2 tbsp olive oil in a skillet over medium high heat and sear the pork 2 to 3 minutes per side until golden brown (this gives flavor, you can skip if you really want no fuss).
3. Put the halved baby potatoes and sliced onion in the bottom of the slow cooker, sprinkle a little salt and pepper over them so they start seasoning.
4. In a bowl whisk together the chicken broth, soy sauce, Dijon mustard, Worcestershire sauce, brown sugar (or honey), minced garlic and a splash of the pan juices from searing. Scrape any browned bits from the skillet into the bowl for extra flavor.
5. Place the seared pork on top of the potatoes and onions, then pour the sauce evenly over everything so the potatoes get flavored but the pork stays on top.
6. Cook on LOW for about 4 hours or on HIGH for 2 to 3 hours, until the pork reaches 145°F (63°C) in the thickest part and the potatoes are tender but not falling apart. Start checking around 3 hours on low so you dont overcook.
7. When done, remove the pork to a cutting board and tent loosely with foil; let it rest 5 to 10 minutes so the juices redistribute.
8. If you want a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp cold water, stir it into the slow cooker liquid and cook on HIGH for 5 to 10 minutes until thickened, or pour the liquid into a skillet and reduce it over medium heat.
9. Slice the pork, serve with the potatoes and onions, spoon the sauce over everything and sprinkle with the chopped fresh parsley for color. Enjoy.
Equipment Needed
1. Large cutting board and a sharp chef’s knife, for trimming and slicing the pork
2. Heavy skillet (cast iron or stainless), to sear the pork and scrape browned bits
3. Slow cooker, big enough to fit the tenderloin and potatoes
4. Tongs or slotted spatula, to lift and move the pork without tearing it
5. Mixing bowl and whisk or fork, to whisk together the sauce
6. Measuring cups and spoons, for the broth, soy, mustard and seasonings
7. Instant read thermometer, to check the pork hits 145 F (63 C)
8. Aluminum foil, a serving spoon and a small bowl for the cornstarch slurry if you want to thicken the sauce
FAQ
The BEST Slow Cooker Pork Tenderloin And Potatoes Recipe Substitutions and Variations
- Pork tenderloin: swap for a pork loin roast, boneless chicken thighs, or turkey tenderloin. Watch cooking time and temps though — chicken needs 165°F, pork/turkey 145°F; larger cuts may need more time, smaller ones less.
- Baby potatoes: use fingerlings, small red potatoes, or halved Yukon golds. If you use sweet potatoes, cut them bigger and add later in the cook so they don’t turn to mush.
- Soy sauce: replace with tamari for gluten free, or coconut aminos for a milder, slightly sweeter low sodium option. Taste and cut back on added salt if you swap.
- Cornstarch (thickener): use arrowroot powder 1:1 for a clear glossy sauce, or make a flour slurry (2 tbsp flour + cold water) if that’s what you have. Or just simmer the sauce on the stove to reduce it down.
Pro Tips
1. Salt the pork ahead of time if you can, 30 minutes minimum, overnight is even better. It acts like a quick dry brine so the meat stays juicier, dont skip it if you want real flavor.
2. If you have a hot skillet, sear the pork quick for a couple minutes per side and scrape those browned bits into the sauce. Those bits are flavor gold, youll notice a big difference even if you only sear one side.
3. Cut the potatoes to the same size and put them under the pork so they soak up the juices, toss them with a little oil and salt first so they dont stick and cook more evenly. Slow cookers vary a lot so start checking doneness early, about three hours on low, to avoid mushy taters.
4. For a glossy, spoonable sauce either stir in the cornstarch slurry and heat a bit, or pour the liquid into a skillet and reduce it down, then finish with a splash of acid like apple cider vinegar or lemon and a knob of butter for brightness and shine.
The BEST Slow Cooker Pork Tenderloin And Potatoes Recipe
I finally perfected Slow Cooker Pork Tenderloin and Potatoes that keep the pork moist and the potatoes perfectly cooked instead of mushy, and I’m sharing the simple trick behind it.
4
servings
499
kcal
Equipment: 1. Large cutting board and a sharp chef’s knife, for trimming and slicing the pork
2. Heavy skillet (cast iron or stainless), to sear the pork and scrape browned bits
3. Slow cooker, big enough to fit the tenderloin and potatoes
4. Tongs or slotted spatula, to lift and move the pork without tearing it
5. Mixing bowl and whisk or fork, to whisk together the sauce
6. Measuring cups and spoons, for the broth, soy, mustard and seasonings
7. Instant read thermometer, to check the pork hits 145 F (63 C)
8. Aluminum foil, a serving spoon and a small bowl for the cornstarch slurry if you want to thicken the sauce
Ingredients
-
1 1/2 to 2 lb pork tenderloin, trimmed of excess fat
-
1 1/2 lb baby potatoes (Yukon gold or red), halved if larger than a golf ball
-
1 medium yellow onion, sliced
-
3 cloves garlic, minced
-
2 tbsp olive oil
-
1/2 cup low sodium chicken broth
-
2 tbsp soy sauce
-
1 tbsp Dijon mustard
-
1 tbsp Worcestershire sauce
-
1 tbsp brown sugar or honey
-
1 tsp dried thyme
-
1/2 tsp smoked paprika
-
1 tsp kosher salt, more or less to taste
-
1/2 tsp ground black pepper
-
1 tbsp cornstarch and 1 tbsp cold water (optional, for thickening)
-
2 tbsp chopped fresh parsley (optional, for garnish)
Directions
- Trim any extra fat from the pork, pat it dry and season all over with the kosher salt, black pepper, smoked paprika and dried thyme.
- Heat 2 tbsp olive oil in a skillet over medium high heat and sear the pork 2 to 3 minutes per side until golden brown (this gives flavor, you can skip if you really want no fuss).
- Put the halved baby potatoes and sliced onion in the bottom of the slow cooker, sprinkle a little salt and pepper over them so they start seasoning.
- In a bowl whisk together the chicken broth, soy sauce, Dijon mustard, Worcestershire sauce, brown sugar (or honey), minced garlic and a splash of the pan juices from searing. Scrape any browned bits from the skillet into the bowl for extra flavor.
- Place the seared pork on top of the potatoes and onions, then pour the sauce evenly over everything so the potatoes get flavored but the pork stays on top.
- Cook on LOW for about 4 hours or on HIGH for 2 to 3 hours, until the pork reaches 145°F (63°C) in the thickest part and the potatoes are tender but not falling apart. Start checking around 3 hours on low so you dont overcook.
- When done, remove the pork to a cutting board and tent loosely with foil; let it rest 5 to 10 minutes so the juices redistribute.
- If you want a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp cold water, stir it into the slow cooker liquid and cook on HIGH for 5 to 10 minutes until thickened, or pour the liquid into a skillet and reduce it over medium heat.
- Slice the pork, serve with the potatoes and onions, spoon the sauce over everything and sprinkle with the chopped fresh parsley for color. Enjoy.
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: 400g
- Total number of serves: 4
- Calories: 499kcal
- Fat: 16.7g
- Saturated Fat: 4.3g
- Trans Fat: 0.1g
- Polyunsaturated: 1.8g
- Monounsaturated: 8.8g
- Cholesterol: 119mg
- Sodium: 625mg
- Potassium: 1448mg
- Carbohydrates: 34.5g
- Fiber: 4.3g
- Sugar: 5.6g
- Protein: 46.1g
- Vitamin A: 200IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 3.3mg