Name: Slow cooker pork tenderloin
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin, trimmed of silver skin; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp olive oil; 6 oz Yukon gold potatoes, cut into 3/4-inch cubes; 1/2 cup low-sodium chicken broth; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, minced; 2 tsp Dijon mustard; 1 1/2 tsp cornstarch; 1 tbsp water

Nutrition

Per serving

477 calories

Protein: 48g; 40% of calories
Carbs: 34g; 28% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 2 hr 45 min

Season the pork with half the salt and half the pepper. Heat the oil in a 12-inch skillet over medium-high heat. Sear the pork on all sides until browned, about 5 minutes total.
Place the cubed potatoes in the bottom of a 2-quart slow cooker. Top with the seared pork. In a small bowl, whisk the broth, garlic, rosemary, mustard, and the remaining salt and pepper, then pour over the pork. Cover and cook on low until the pork reaches its safe temperature and potatoes are fork-tender. Done when thermometer reads 145°F in the thickest part.
Remove the pork and potatoes to a plate and cover with foil. Pour the liquid from the slow cooker into a small saucepan. Whisk the cornstarch and water together to make a slurry, then whisk it into the liquid. Simmer over medium heat until thickened, about 3 minutes.
Rest the pork for 5 minutes, then slice it 1/2 inch thick. Plate the sliced pork with the potatoes and spoon the thickened sauce over the top.

Nutrition

Ingredients

Instructions

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