Slow Cooker Pork Tenderloin and Potatoes

4.71 from 17 votes

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Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and crispy potatoes.

Slow Cooker Pork Tenderloin Recipe

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.

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 

Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and potatoes that aren't over cooked or soggy.
  • 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.

How do I make sure the pork and potatoes are done at the same time?

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!)

What other herbs go well with the 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.

Can I make gravy from the juice in the slow cooker?

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.

What is the difference between pork loin and pork tenderloin?

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

4.71 from 17 votes

Slow Cooker Pork Tenderloin and Potatoes

Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and crisp potatoes.
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Servings: 6

Equipment

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
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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.

Nutrition

Serving: 1 of 6 servings, Calories: 336kcal, Carbohydrates: 28g, Protein: 28g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 89mg, Sodium: 1466mg, Potassium: 1161mg, Fiber: 4g, Sugar: 2g, Vitamin A: 243IU, Vitamin C: 32mg, Calcium: 44mg, Iron: 3mg
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4.71 from 17 votes (3 ratings without comment)

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79 Comments

  1. Matthew says:

    5 stars
    Super yummy. Easy to make. Definitely use the juice leftover as an au jus makes it 10x better

    1. Melissa says:

      Thank you for that comment, it’s always great to hear what works for people and I definitely agree that the juice is gold!

  2. Megan says:

    How would you recommend one cook this recipe if not using a crockpot but rather a conventional oven?

    1. Melissa says:

      I’d cook it at 250 for the 4 hours or at 350 for about 2 hours in a dutch oven with a lid!

  3. Amanda Ballard says:

    What size crock pot do you use? Mine is 6 qt but didn’t seem big enough.

    1. Melissa says:

      That’s the size that I have. Were you working with loin or a tenderloin? A loin would be really big, the tenderloin is pretty little, about 2 pounds.

  4. Rin says:

    Is it possible to make this using an instant pot?

    1. Melissa says:

      Yes, I’m sure it is. I haven’t done a pork tenderloin in there yet, except for tacos and then I cooked it a long time so it would shred… I’d do a little research as far as the cooktime goes, I assume it would be about 10 minutes.

  5. Mary says:

    I need to cook both pieces of tenderloin and potatoes. Do you suggest potatoes in foil on top od the meat?

    1. Melissa says:

      I’d actually put them in the foil on the bottom and put the loins on top IF you are doubling the potatoes, if you are not doubling the potatoes, I’d do like you were thinking, two loins on the bottom with a foil pack on top!

  6. CathyRae says:

    5 stars
    Yum! Just perfect the way described! I guess I do get the idea of separating the potatoes! Never thought if it!
    If you decide that you want the potatoes SOGGY, you can just put the juice/gravy on them.
    I like my taters crispy.

    1. Melissa says:

      Exactly! Glad you enjoyed it.

    2. Melissa says:

      Exactly! So glad to hear you enjoyed it!

  7. Mari says:

    5 stars
    This recipe was Soo good. I especially loved the cooked onions. Great flavor!

  8. Savannah Vukelich says:

    Can you cook 8 hours on high?

    1. Melissa says:

      I wouldn’t it’ll over cook and be dry. That being said, you could cook it on low for 8 hours and it’ll fall apart and be tender still and the potatoes will be ready for mashing. So you could do shredded pork and mashed potatoes at the time length if you need to!

  9. Carol says:

    3 stars
    I made this and the meat was dry. It smelled and tasted good, just dry. The next day, it seemed a bit more tender and less dry.

  10. Lovie says:

    I like potatoes that have soaked up the cooking juices. I guess I don’t get why segregating the potatoes from the meat is an improvement.

    1. Melissa says:

      Everyone likes things done just a little differently! I like to keep my potatoes separate, but I can see what you mean.