This Pork Tenderloin and Gravy is a delicious Crock pot dish that will provide a hearty and satisfying meal for your family. The pork is slow cooked in the Crock pot to ensure it's succulent, juicy, and tender. A savory gravy is then added with flavorful seasonings to complete this dish.
If you are a fan of simple gravy recipes like this one, you will want to check out this Crock Pot Chicken and Gravy. Tender, flavorful, and always a crowd-pleaser!
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Why you'll love this recipe
✔️ This recipe is simple and easy to make, requiring minimal effort. The pork drippings make the BEST gravy!
✔️ The slow cooking method ensures the pork tenderloin is juicy and tender.
✔️ It's a great meal for a busy weeknight dinner or weekend feast.
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- pork tenderloin, you could also substitute a pork tenderloin roast.
- cream of chicken soup
- fresh garlic cloves
- pork gravy mix packet
- low sodium chicken stock
Instructions
This is an overview of the instructions. There are only a handful of simple steps. For complete directions, scroll down to the bottom!
- Spray the crockpot with non stick cooking spray.
- In a medium-sized mixing bowl add the cream of chicken soup, minced garlic, pork gravy mix, and chicken stock. Whisk to combine.
- Place pork loin in the bottom of the slow cooker. Top with the pork gravy mix. Cover and place on low and cook for 6-8 hours.
- When cooking is complete, shred with two forks or a handheld blender. Serve over mashed potatoes or rice.
Equipment
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- slow cooker
- mixing bowl
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FAQ's
I personally think that using the Crock Pot is the best method because it's hand-offs cooking, and it comes out juicy and tender every time.
The broth in the slow cooker will prevent the pork from becoming dry. However, you can also cook it fat side up to help.
Pork loin is a larger cut of meat that comes from the back of the animal, while pork tenderloin is a smaller, more slender cut of meat. Pork tenderloin is also much more tender and juicy than pork loin.
For pork, you want to use a meat thermometer to check that the pork reaches an internal temperature of 145 degrees f.
Deb's tips
- I like to spray my crock pot insert, so that clean up is a breeze. However, you could also use a slow cooker liner if you prefer.
- If your tenderloin has a large fat cap on it, you may want to trim the fat off, or sear the tenderloin in a large skillet with a little olive oil first over medium-high heat.
- It's unnecessary, but if you want to cut the fat cap off your tenderloin, use a sharp knife and trim off the fat.
- Because you are using a lean cut of meat, be sure to watch your time closely so that the pork doesn't over cook and become tough.
- Chicken stock adds such a rich, delicious to this pork dinner, however, you could use chicken broth instead.
- The cooking time may vary based on the size of your boneless pork loin, so you may need to add more time if you are using a larger loaf.
Variations
- If you don't have cream of chicken soup, you could use cream of mushroom or even sour cream.
- For a more flavorful gravy, you could add fresh herbs such as thyme, rosemary, oregano and/or parsley. You could also add dried herbs like garlic powder, onion powder, black pepper, salt,
- You can also experiment with different types of stock like beef or vegetable.
- Add a pinch of cayenne pepper or red pepper flakes if you want a touch of heat in your gravy.
- Boneless pork chops, boneless pork roast, or pork steaks would also work with this easy recipe.
- Instead of the pork gravy mix, you could use your own homemade gravy recipe, or even a brown gravy mix if you prefer.
- Substituting cream of mushroom soup and a can of sliced mushrooms would make a savory mushroom gravy.
- Add some flavor depth by adding a splash of soy sauce or white wine to the pork while it's cooking.
Storage
Refrigerate - Store leftovers in an airtight container and use them within 3-4 days.
Freezer - Freeze the pork tenderloin and gravy in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat - Reheat on the stovetop over medium-low heat until warmed through, stirring occasionally. Or, in the microwave on 50% power for 2-3 minutes or until warm all the way through.
Related recipes
- This Roasted Pork Tenderloin with Sweet Potatoes is another one of my favorite recipes to make when I have a pork tenderloin in the fridge. It's a hearty meal, that is bursting with delicious flavor.
- Slow Cooker Pork Chops with mushroom gravy is another meal your entire family will love!
- Hungry for a great soup? Slow Cooker Loaded Potato Soup is hearty and delicious. You'll love that it's made in the crockpot!
- This Crock Pot Steak and Potatoes is a great way to turn baby potatoes and delicious beef into the perfect Sunday supper. It will have your entire family asking for seconds or thirds.
Serve with
- You can't have a delicious gravy recipe like this without serving Instant Pot Mashed Potatoes. And, this pork tenderloin recipe is no different, pour a little of the extra gravy right over top of these fluffy potatoes for an extra boost of flavor.
- One of my favorite side dishes to pair with this slow cooker pork tenderloin is these Steamed Brussel Sprouts. They are fresh, flavorful and super easy to make. Even the picky eaters love them.
- These Pan Roasted Vegetables are so easy to make, and only take about 15 minutes. Plus, it's loaded with fresh mushrooms, squash, and onions so you can't go wrong.
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Pork Tenderloin and Gravy Recipe
Equipment
Ingredients
- 1 ½ pound pork tenderloin
- 10.5 ounce can cream of chicken soup
- 1 clove garlic minced
- 1 ounce packet of pork gravy mix
- ¾ cup low sodium chicken stock or water
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Instructions
- Spray the crockpot with non stick cooking spray.
- In a medium-sized mixing bowl add the cream of chicken soup, minced garlic, pork gravy mix, and chicken stock. Whisk to combine.
- Place pork loin in the bottom of the slow cooker. Top with the pork gravy mix. Cover and place on low and cook for 6-8 hours.
- When cooking is complete, shred with two forks or a handheld blender. Serve over mashed potatoes or rice. This is also terrific over biscuits. Enjoy!
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