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!
Servings 8 servings
Calories 298kcal
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!
Video
Notes
Storage Instructions - Refrigerate leftovers in an airtight container in the fridge for 2-3 days. This dish freezes well! Just store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheat leftovers on the stovetop on medium heat or single servings in the microwave. If you find that it's a little dry, try adding a little bit of liquid such as chicken broth or water to help thin the gravy.
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
