Crock Pot Mushroom Pork Tenderloin
Elevate your weeknight dinners with this Crock Pot Mushroom Pork Tenderloin, a fuss-free masterpiece of flavor and tenderness. This slow-cooked pork tenderloin is seasoned to perfection, seared for a caramelized crust, and nestled in a medley of sautéed onions and earthy cremini mushrooms. The savory broth, enriched with soy sauce and Worcestershire, transforms into a velvety gravy that wraps every bite in comforting richness. With just 15 minutes of prep and hours of hands-off cooking, this dish makes busy days a breeze. Serve it over creamy mashed potatoes or alongside roasted vegetables for a truly satisfying meal. Perfect for families and dinner parties alike, this recipe is your go-to for effortless, crowd-pleasing comfort food.
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 8 ounces, sliced cremini mushrooms
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon, chopped (optional, for garnish) fresh parsley
Instructions
Season the pork tenderloin with salt, black pepper, and garlic powder on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced yellow onion and sliced cremini mushrooms. Sauté for 3-4 minutes until the onions soften and the mushrooms release their liquid.
Transfer the seared pork tenderloin, sautéed onions, and mushrooms to the crock pot.
In a medium bowl, whisk together the chicken broth, soy sauce, and Worcestershire sauce. Pour the mixture evenly over the pork and vegetables in the crock pot.
Cover and cook on low for 6-7 hours, or until the pork is tender and easily shredded with a fork.
Once cooked, remove the pork tenderloin from the crock pot and set it aside to rest for a few minutes. Shred or slice as desired.
To thicken the sauce into a gravy, mix the cornstarch with water in a small bowl until smooth. Stir the slurry into the crock pot juices, cover, and cook on high for 10-15 minutes until thickened.
Return the pork to the crock pot to coat with the gravy or serve the gravy on the side.
Garnish with fresh parsley if desired, and serve hot alongside your favorite side dishes such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7375 mg | 321% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.3 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 195 mg | 15% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5958 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
