Slow Cooker Pork Tenderloin
Serves 1015 mins prep240 mins cook
Tender, juicy pork tenderloin is slow cooked with hearty vegetables for a complete and EASY meal! Reminiscent of a hearty and rustic recipe, yet fancy enough for a special dinner or holiday entertaining!
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What you need
Instructions
-1 To at least an 8-quart slow cooker (or larger) add the onion, potatoes, carrots, rutabaga, cover with the broth, place the lid on top, and cook on high for 1 hour. -1 While vegetables are cooking, to a small bowl, add the garlic, salt, pepper, dried rosemary (if using fresh, add it later), dried thyme (if using fresh, add it later), and stir to combine. -1 Pat this rub mixture evenly all over the pork. -1 To a large skillet, add the olive oil and sear the pork over medium-high heat, brown and sear the pork on all sides. Use tongs as necessary to flip and rotate it. This may take about 10 minutes total. -1 After 1 hour, add the seared pork over the top of the vegetables. -1 If using fresh herbs, lay the sprigs of rosemary and thyme over the top of the pork, add the lemon zest and lemon juice, cover with the lid, and cook on low for about 3 hours. Pork is done when the internal temp reaches 135F. Tip - Keep in mind, that the internal temp of meat rises 5 to 15 degrees F as it rests so don't be afraid to pull it slightly early to avoid overcooking it and drying it out. Use a kitchen thermometer and do not guess. -1 Allow the pork to rest for 10 minutes before slicing and serving with the vegetables. Drizzle the broth/gravy over the top if desired.***(See Notes) -1 Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.View original recipe