This is the kind of set-it-and-forget-it supper that saves those longest days, when everyone is running in different directions and you still want the house to smell like a cozy little banquet hall when you walk back in. You literally drop frozen pork tenderloins into the slow cooker, tuck in four simple pantry extras, and let the slow cooker do the rest. By the time you get home, the pork is fall-apart tender, the vegetables are soft and saucy, and it feels like you’ve been cooking all day (even though you barely lifted a finger).
Spoon the tender pork and roasted-style peppers and onions over fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all the juices. Add a green side, like steamed green beans, roasted broccoli, or a tossed salad with a tangy vinaigrette to balance the richness. Warm dinner rolls or crusty bread are perfect for mopping up the sauce, and if you have time, a quick fruit salad or sliced melon makes a light, sweet finish.
5-Ingredient Slow Cooker Pork Tenderloin BanquetServings: 6
Ingredients
2 to 2 1/2 pounds frozen pork tenderloins (usually 2 small tenderloins, unthawed)
2 large bell peppers, red and/or yellow, cut into chunky 1-inch pieces
1 large yellow onion, cut into thick wedges or chunky slices
1 cup thick salsa (mild or medium, your choice)
1 packet (1 ounce) dry ranch dressing mix
Directions
Place the frozen pork tenderloins in the bottom of a 5- to 7-quart slow cooker, arranging them so they sit in a single layer as much as possible. They can touch or slightly overlap, but do not stack them high.
Scatter the red and yellow bell pepper chunks and the onion wedges all around and on top of the frozen pork. The slow cooker should look like a colorful bed of vegetables surrounding the meat.
In a small bowl, stir together the salsa and dry ranch dressing mix until well combined. This makes a quick, flavorful sauce that will season both the pork and the vegetables.
Pour the salsa–ranch mixture evenly over the pork tenderloins and vegetables, making sure the tops of the tenderloins are coated. Use a spoon to gently nudge some of the sauce down between the pieces so it can flavor everything as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and reaches at least 145°F in the center when checked with an instant-read thermometer. For that fall-apart, banquet-style texture, aim for the longer end of the time range.
Once the pork is cooked and tender, use two forks to shred it right in the slow cooker, mixing it gently with the peppers, onions, and sauce. If you prefer neater slices, transfer the tenderloins to a cutting board, slice, and then return them to the slow cooker to soak up the juices.
Taste the sauce and adjust seasoning if needed with a pinch of salt or pepper. Stir everything together once more, then switch the slow cooker to WARM until you are ready to serve. Ladle the pork, peppers, and onions over your favorite starch and enjoy your come-home-to-a-feast dinner.
Variations & Tips
For milder eaters, choose a mild salsa and a sweet red bell pepper; you can even add a yellow bell pepper for extra color without adding heat. If your family likes things spicier, use medium or hot salsa and add a pinch of crushed red pepper flakes when you stir together the salsa and ranch mix. You can swap the ranch packet for a packet of onion soup mix for a more savory, roast-style flavor, or use a smoky chipotle salsa for a Southwest twist. For extra veggies, tuck in thick-sliced carrots or small red potato chunks around the pork; just keep the total volume reasonable so the slow cooker isn’t overfilled. This recipe also makes wonderful leftovers—pile the shredded pork and peppers into toasted hoagie rolls with a slice of provolone, or serve in tortillas with a sprinkle of cheese. For picky eaters, keep some of the peppers and onions in larger chunks so kids can easily pick around them, or shred the pork separately and offer the vegetables on the side.
Food safety tips: Always start with pork tenderloins that are frozen solid, still in good condition, and within their use-by date. Keep the tenderloins sealed and frozen until you’re ready to cook. It is safe to cook pork from frozen in a slow cooker as long as you allow enough time for the internal temperature to reach at least 145°F and hold hot for a bit; using the longer end of the cooking time helps ensure the center is fully cooked and tender. Use an instant-read meat thermometer inserted into the thickest part of the tenderloin to check doneness. Do not open the slow cooker frequently during the first few hours, as this drops the temperature and can increase cook time. Refrigerate leftovers within 2 hours of serving in shallow containers, and reheat to at least 165°F before eating.
