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–+ servings
A crockpot filled with cooked, sliced pork tenderloin, potatoes and carrots with gravy.
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Slow Cooker Pork Tenderloin with Potatoes and Carrots

With only 10 minutes of prep this recipe is perfect for busy families! A complete meal, it's an easy recipe your whole family will love!
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 298kcal
Author Deb Clark

Equipment

  • Slow Cooker

Ingredients

  • 2 ½ pound pork tenderloin
  • 5-6 Yukon gold potatoes
  • 3-4 carrots peeled and choped into 2 inch pieces
  • 1 yellow onion sliced
  • 1 tablespoon chicken seasoning
  • 12 ounce pork gravy can also use chicken or turkey

Instructions

  • Spray the crockpot vessel with nonstick cooking spray set aside.
  • Sprinkle the pork tenderloin with the seasoning. Lay in the bottom of the crockpot.
  • Clean the vegetables. Slice the onion, dice the potato and carrots into 2-inch chunks.
  • Spread the vegetables around pork tenderloin.
  • Pour the pork gravy over the vegetables. (If you're using the packets, prepare the pork gravy as per package directions and then pour.)
  • Seal the crockpot, and cook on low for 4 hours or on high for 2 ½ hours.
  • Remove the meat from the slow cooker and allow it to rest for 10 minutes, covered with foil.
  • Slice the tenderloin, and serve with the cooked veggies on the side with the gravy. Enjoy!

Notes

Pork tenderloin is done when the internal temperature is 145 degrees. Test with an instant reader thermometer. 

Nutrition

Calories: 298kcal | Carbohydrates: 25g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 292mg | Potassium: 1101mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3990IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 2mg