Tender, juicy pork tenderloin is slow cooked with hearty vegetables for a complete and EASY meal! Reminiscent of a hearty and rustic recipe, yet fancy enough for a special dinner or holiday entertaining!
Prep Time15 minutesmins
Cook Time4 hourshrs
Additional Time10 minutesmins
Total Time4 hourshrs25 minutesmins
Course: Slow Cooker
Cuisine: American
Keyword: best way to cook pork tenderloin, boneless pork tenderloin slow cooker, how long to slow cook pork tenderloin, how to cook pork tenderloin in slow cooker, how to keep pork tenderloin from drying out, pork tenderloin seasoning, rosemary pork tenderloin, simple pork tenderloin slow cooker, slow cooker pork tenderloin, slow cooker pork tenderloin with vegetables
Servings: 10
Calories: 305kcal
Author: Averie Sunshine
Ingredients
1large white or yellow onionquartered or diced into large chunks
1poundpotatoesdiced into 1-inch chunks
5medium carrotspeeled and diced into 1 to 2-inch segments
1large rutabagadiced into 1-inch chunks* (See Notes)
1cupchicken brothI use low-salt
4clovesgarlicfinely minced
2 ½teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
1teaspoondried rosemary OR 2-3 sprigs fresh rosemary
1teaspoondried thyme OR 2-3 sprigs fresh thyme
2poundsboneless pork tenderloin**See Notes
3tablespoonsolive oil
Lemon zestfrom 1 medium lemon
Lemon juicefrom the same 1 medium lemon
Fresh parsleyas desired for garishing
Instructions
To at least an 8-quart slow cooker (or larger) add the onion, potatoes, carrots, rutabaga, cover with the broth, place the lid on top, and cook on high for 1 hour.
While vegetables are cooking, to a small bowl, add the garlic, salt, pepper, dried rosemary (if using fresh, add it later), dried thyme (if using fresh, add it later), and stir to combine.
Pat this rub mixture evenly all over the pork.
To a large skillet, add the olive oil and sear the pork over medium-high heat, brown and sear the pork on all sides. Use tongs as necessary to flip and rotate it. This may take about 10 minutes total.
After 1 hour, add the seared pork over the top of the vegetables.
If using fresh herbs, lay the sprigs of rosemary and thyme over the top of the pork, add the lemon zest and lemon juice, cover with the lid, and cook on low for about 3 hours. Pork is done when the internal temp reaches 135F. Tip - Keep in mind, that the internal temp of meat rises 5 to 15 degrees F as it rests so don't be afraid to pull it slightly early to avoid overcooking it and drying it out. Use a kitchen thermometer and do not guess.
Allow the pork to rest for 10 minutes before slicing and serving with the vegetables. Drizzle the broth/gravy over the top if desired.***(See Notes)
Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
*You can substitute turnips, wedges of green cabbage, or really any firm vegetable such as golden beets. Omit or mix-and-match the vegetables based on your preferences. **This usually comes as two pieces and can be cooked separately, or you can tie them together to keep as one larger roast.***After resting and slicing the meat, you can simply plate it and then add the vegetables. This is what’s shown in the photos. Plus, I used some drippings from the pork, added cornstarch, and made gravy like I did in that recipe because my family loves their gravy, but this is optional.However, an optional way to serve this is to separate the broth, pork, and root vegetables. Mash the root vegetables together, make a bed of the mash on your plate, top with thinly sliced pork, and pour the broth over the top as if it were like a gravy. This is a great way to serve the leftovers especially.