Crockpot pork tenderloin and potatoes

Name: Crockpot pork tenderloin and potatoes
Prep time: 20 min
Cook time: 245 min
Total time: 265 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb baby potatoes; 4 carrots, peeled; 1 yellow onion; 4 cloves garlic; 1½ tsp salt, divided; 1 cup chicken broth; 1 pork tenderloin, about 1¼ lb; ½ tsp black pepper; 1 tsp paprika; 1 tsp dried thyme; ½ tsp dried rosemary; 2 tbsp cornstarch; 2 tbsp water; 2 tbsp fresh parsley, chopped (optional)

Pork tenderloin, potatoes and carrots slow cook together in herby broth, then the juices turn into a simple gravy.

265 min total
20 min hands-on
Anyone can make this
Serves 4
About $2.90 a serving
360 calories
Good the next day
Gluten-free
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1½ lb baby potatoes
4 carrots, peeled
1 yellow onion
4 cloves garlic
1 cup chicken broth
1 pork tenderloin, about 1¼ lb
2 tbsp fresh parsley, chopped (optional)

From your pantry

1½ tsp salt, divided
½ tsp black pepper
1 tsp paprika
1 tsp dried thyme
½ tsp dried rosemary
2 tbsp cornstarch
2 tbsp water

Each serving has about 360 calories, 35 g protein, 43 g carbs and 6 g fat, and costs about $2.90 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No baby potatoes? Red potatoes or Yukon Gold potatoes work.
No yellow onions? White onions or red onions work.
No chicken broth? Vegetable broth or bone broth works.
No fresh parsley? Cilantro works.

Steps

Tap an underlined word for a quick explanation.

the potatoes, cut the carrots into 1-inch pieces and the onion into wedges, and smash the garlic cloves with the flat of your knife.
Put the vegetables and garlic in the slow cooker, sprinkle with ½ tsp of the salt, and pour in the broth.
the pork dry and rub it all over with the rest of the salt, the pepper, paprika, thyme and rosemary. Wash your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Lay the pork on top of the vegetables, cover, and cook on low 4 hours, until the potatoes are tender and the thickest part of the pork reads at least 145°F.
Timer: 240 min
Dolly’s tip: Tenderloin is lean, so take it out once the potatoes are tender. Past 5 hours it turns dry and stringy.
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Move the pork to a board and the vegetables to a platter, and cover both with foil.
the cornstarch and water until smooth, stir it into the liquid in the cooker, cover, and cook on high 10 to 15 minutes, until .
Timer: 10 min
the pork into rounds and serve with the vegetables, the gravy spooned over and the parsley on top.