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Slow Cooker Pork Tenderloin Recipe with Perfect Roasted Vegetables for Cozy Dinners

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A cozy and effortless slow cooker pork tenderloin recipe paired with perfectly roasted vegetables, ideal for warm, satisfying dinners with minimal prep.

Ingredients

Scale
  • 1.5 to 2 pounds pork tenderloin, trimmed of excess fat
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, finely chopped)
  • Salt and freshly cracked black pepper, to taste
  • 1 cup (240 ml) low-sodium chicken or vegetable broth
  • 3 medium carrots, peeled and cut into chunks
  • 1 pound baby potatoes, halved or quartered
  • 1/2 pound Brussels sprouts, trimmed and halved
  • 1 small red onion, cut into wedges
  • Optional: splash of balsamic vinegar or sprinkle of smoked paprika for vegetables

Instructions

  1. Pat the pork tenderloin dry with paper towels. Mix minced garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub this mixture all over the pork tenderloin. Let it sit at room temperature for about 10 minutes while prepping vegetables.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat. When hot, add the pork and brown on all sides for about 2-3 minutes per side. Transfer the pork to the slow cooker.
  3. Pour 1 cup (240 ml) of low-sodium chicken or vegetable broth around the pork in the slow cooker, avoiding pouring directly on top to keep the rub intact.
  4. Cover and cook on low heat for 4 to 5 hours, or until the internal temperature reaches 145°F (63°C). Alternatively, cook on high for 2 to 3 hours if short on time.
  5. Preheat oven to 425°F (220°C). Toss carrots, baby potatoes, Brussels sprouts, and red onion with 2 tablespoons olive oil, salt, pepper, and optional balsamic vinegar or smoked paprika.
  6. Spread vegetables evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
  7. Remove pork tenderloin from slow cooker and let rest for 10 minutes to allow juices to redistribute.
  8. Slice pork into medallions and serve alongside roasted vegetables. Spoon some broth from the slow cooker over the top if desired.

Notes

Searing the pork before slow cooking locks in juices and adds flavor; do not skip unless pressed for time. Use a meat thermometer to ensure pork reaches 145°F (63°C) and let it rest for 10 minutes before slicing. Roast vegetables separately to keep them crispy and caramelized. Avoid overcrowding the roasting pan for best results. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months (freeze pork and vegetables separately).

Nutrition

Keywords: slow cooker pork tenderloin, roasted vegetables, cozy dinner, easy pork recipe, slow cooker meals, roasted root vegetables, healthy pork dinner

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