This 4-ingredient slow cooker pork tenderloin is the kind of practical dinner that earns a permanent place in a busy cook’s rotation. Pork tenderloin stays especially tender when cooked gently, and with just a few pantry-friendly additions, the slow cooker turns a simple raw tenderloin into a flavorful main dish with hardly any hands-on work. It’s an easy recipe to rely on when you want a hearty, family-style meal without a long ingredient list or much prep.
Serve this pork tenderloin with mashed potatoes, buttered egg noodles, rice, or roasted vegetables to soak up the savory juices. A crisp green salad, steamed green beans, or glazed carrots make nice lighter sides, and warm rolls or cornbread round it out well if you’re feeding a crowd or want a more comforting plate.
4-Ingredient Slow Cooker Pork Tenderloin
Servings: 6
Ingredients
2 pork tenderloins, about 2 to 2 1/2 pounds total
1 packet dry onion soup mix
1 cup diced red and yellow bell peppers
1/2 cup low-sodium chicken broth
Directions
1. Lightly coat the inside of the slow cooker with cooking spray or a thin film of oil if desired. Place the raw pork tenderloins in the slow cooker and scatter the diced red and yellow bell peppers around them.
2. Sprinkle the dry onion soup mix evenly over the pork and peppers, then pour the chicken broth around the sides so the seasoning stays mostly on top of the meat.
3. Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the pork is tender and reaches an internal temperature of 145 degrees Fahrenheit in the thickest part. Avoid overcooking, since pork tenderloin is lean and can dry out if left too long.
4. Transfer the pork to a cutting board and let it rest for 5 to 10 minutes. Slice into medallions and spoon some of the cooking juices and peppers over the top before serving.
Variations & Tips
Add a sweeter note: If you like a touch of sweetness with pork, add a few tablespoons of apple jelly or a drizzle of honey to the broth before cooking. It complements the oniony seasoning nicely without complicating the recipe.
Make it more savory: For a deeper flavor, replace part of the chicken broth with a little soy sauce or Worcestershire sauce. Use a light hand, since the onion soup mix already brings salt and concentrated flavor.
Use a thermometer: The best tip for pork tenderloin is to check doneness early. Slow cookers can vary quite a bit, and pulling the pork when it reaches 145 degrees Fahrenheit helps keep it juicy rather than dry.
Thicken the juices: If you want more of a gravy, pour the slow cooker liquid into a small saucepan after the pork is done. Simmer it with a cornstarch slurry for a few minutes until slightly thickened, then spoon it over the sliced meat.
Turn it into sandwiches: Slice or shred the pork and pile it onto toasted buns with a spoonful of the peppers and juices. This is especially useful for leftovers and makes the recipe stretch into a second easy meal.