Easy Crock Pot Pork Tenderloin Roast
Tender, flavorful, and irresistibly easy, this Easy Crock Pot Pork Tenderloin Roast is the perfect comfort food for any night of the week. Featuring juicy, golden-seared pork tenderloin slow-cooked to perfection alongside hearty vegetables like potatoes and carrots, this dish is infused with the savory goodness of garlic, soy sauce, and aromatic herbs like thyme and rosemary. A touch of honey adds a subtle sweetness to the rich, gravy-like sauce, which is thickened to perfection for drizzling over each slice of tender pork. This one-pot wonder takes just 15 minutes of prep before the slow cooker does the rest, making it a no-fuss option for busy families or meal prep. Serve it as a complete meal that’s sure to impress, with every bite bursting with comforting, home-cooked flavors!
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 large onion, sliced
- 4 medium potatoes, quartered
- 3 large carrots, peeled and cut into chunks
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
In the slow cooker, add the sliced onion, quartered potatoes, and carrot chunks as a base layer.
Place the seared pork tenderloin on top of the vegetables.
In a mixing bowl, whisk together the chicken broth, soy sauce, honey, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Pour the liquid mixture over the pork tenderloin and vegetables in the slow cooker.
Cover and cook on low for 6-8 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C).
Once cooked, remove the pork and vegetables from the slow cooker and set them on a serving platter. Cover with aluminum foil to keep warm.
Strain the cooking liquid into a small saucepan. Bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the simmering liquid to thicken it into a gravy, cooking for 2-3 minutes.
Slice the pork tenderloin and serve alongside the vegetables, drizzled with the gravy. Enjoy!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7910 mg | 344% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 59.5 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 358 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 9166 mg | 195% | |
*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.
