Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: Serves 6
I enjoy slow cooker recipes. They are easy to prep, a no-fuss, and comes out perfect always. Like this moist and tasty pork and crisp potatoes. Such a simple meal with loads of flavour that is just wow!
INGREDIENTS
1 Smithfield Prime Pork Tenderloin (about 1.5 lbs)
2 tsp kosher salt
1 tsp dried rosemary
1 tsp celery seed
1/2 tsp ground black pepper
1–3 cloves garlic, minced
1 tbsp olive oil
1 small to medium onion cut into 4 large slices
3 tbsp soy sauce
2 tbsp Worcestershire sauce
2 to 2.5 lbs of potatoes, scrubbed and cut into 1 to 1.5” cubes
3 tbsp butter, divided
1 tbsp chopped parsley
additional salt and pepper to taste
How to make Slow Cooker Pork Tenderloin and Potatoes
Step 1: Take one tenderloin from the package and place it on a large plate, saving the remaining piece for another meal.
Step 2: In a small bowl, combine the salt, rosemary, celery seed, black pepper, and minced garlic.
Step 3: With olive oil, rub the entire pork, then coat well on all sides with the spice mixture.
Step 4: On the bottom of a slow cooker, place the sliced onion, then the pork on top. Note that the pork should be put on one side of the slow cooker but is not completely touching the side.
Step 5: Over the pork, gently drizzle the soy sauce and Worcestershire sauce.
Step 6: Make a pocket using a large piece of foil for the potatoes next to the pork, making it large enough to ensure that the pork juice won’t get in. With cubed potatoes, fill the foil and add a tbsp butter.
Step 7: Cover the slow cooker with the lid, set on low, and cook for 3 1/2 to 4 hours until the internal temperature of the pork reads 145 degrees.
Step 8: Take the cooked pork from the slow cooker and let it rest for at least 3 minutes.
Step 9: In the meantime, transfer the potatoes to a large bowl, add in the rest of the butter, chopped parsley, and salt. Stir to mix.
Step 10: On a serving platter, place the sliced pork and enjoy immediately alongside the buttered potatoes.
NOTES:
Slice the potatoes to around 1 to 1 1/2-inch so they finish cooking at the same time with the pork.
In the potatoes, mix whatever fresh herbs you have like fresh dill and chives.
If desired, you can strain the juice left in the bottom of the slow cooker and serve it as“au jus”. Or make it into a gravy. Whisk 3 tbsp cold water and a tbsp cornstarch in a small bowl. Simmer the juice in a saucepan, then add in the slurry, and stir until the mixture has thickened.
Nutrition Facts:
YIELD: 6, SERVING SIZE: 1 Slice
Amount Per Serving: CALORIES: 174.9 | FAT: 5.6g | CHOLESTEROL: 3.1mg | SODIUM: 918.3mg | CARBOHYDRATES: 28.3g | SUGARS: 3.5g | PROTEIN: 4.1g | VITAMIN A: 58.1µg | VITAMIN C: 17mg
Ingredients
- 1 Smithfield Prime Pork Tenderloin (about 1.5 lbs)
- 2 tsp kosher salt
- 1 tsp dried rosemary
- 1 tsp celery seed
- 1/2 tsp ground black pepper
- 1–3 cloves garlic, minced
- 1 tbsp olive oil
- 1 small to medium onion cut into 4 large slices
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 to 2.5 lbs of potatoes, scrubbed and cut into 1 to 1.5” cubes
- 3 tbsp butter, divided
- 1 tbsp chopped parsley
- additional salt and pepper to taste
Instructions
Step 1: Take one tenderloin from the package and place it on a large plate, saving the remaining piece for another meal.
Step 2: In a small bowl, combine the salt, rosemary, celery seed, black pepper, and minced garlic.
Step 3: With olive oil, rub the entire pork, then coat well on all sides with the spice mixture.
Step 4: On the bottom of a slow cooker, place the sliced onion, then the pork on top. Note that the pork should be put on one side of the slow cooker but is not completely touching the side.
Step 5: Over the pork, gently drizzle the soy sauce and Worcestershire sauce.
Step 6: Make a pocket using a large piece of foil for the potatoes next to the pork, making it large enough to ensure that the pork juice won’t get in. With cubed potatoes, fill the foil and add a tbsp butter.
Step 7: Cover the slow cooker with the lid, set on low, and cook for 3 1/2 to 4 hours until the internal temperature of the pork reads 145 degrees.
Step 8: Take the cooked pork from the slow cooker and let it rest for at least 3 minutes.
Step 9: In the meantime, transfer the potatoes to a large bowl, add in the rest of the butter, chopped parsley, and salt. Stir to mix.
Step 10: On a serving platter, place the sliced pork and enjoy immediately alongside the buttered potatoes.
Notes
Slice the potatoes to around 1 to 1 1/2-inch so they finish cooking at the same time with the pork. In the potatoes, mix whatever fresh herbs you have like fresh dill and chives. If desired, you can strain the juice left in the bottom of the slow cooker and serve it as“au jus”. Or make it into a gravy. Whisk 3 tbsp cold water and a tbsp cornstarch in a small bowl. Simmer the juice in a saucepan, then add in the slurry, and stir until the mixture has thickened.
