Slow Cooker, Tenderloin and Potato Pork make a simple, perfect dinner with moist and flavorful pork and crispy potatoes.
The sponsorship written by me on behalf of Smithfield® Prime Fresh Pork. Opinion and text are mine.
The Best Slow Cooker Tenderloin Pork Recipe
I ask and you report: more slow recipes! I am very happy to share the recipe for this Slow Cooker Potato Tenderloin and Potato today because it is a simple meal that will definitely get a warm welcome with your family. When serving pork, especially as a food center, I like to use Smithfield® PRIME Pork Tenderloin because not all pork is made the same! Smithfield pork is grown in the US, does not contain artificial ingredients and is minimally processed, and is the best product that is easy to find.
This food is one that you will make again and again. The cooking time is around 4 hours, which means it's right to start right before the kids come at the door after school.
INGREDIENTS
- 1 Smithfield Prime Pork Tenderloin (about 1.5 pounds)
- 2 teaspoons of cosher 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 onion medium 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 of chopped parsley
- additional salt and pepper to taste
INSTRUCTIONS
Pork and remove one tenderloin. Save the second for another meal. 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, favor 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 next one. Be careful to make it big enough that the pork juice won't get into the foil.
Fill the foil with 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 it from the oven and allow it to rest for 3 minutes.
While the pork is resting, add the remaining large bowl 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.
NOTES
The key to having pork and potatoes was 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 potatoes based on what you grow 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. The strain 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 the simmer and add the cornstarch slurry and stir until thickened, making a simple gravy for the pork and potatoes.
slow cooker pork tenderloin and potatoes
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