Finding a dinner recipe that lets you get on with your day while still putting a warm, home-cooked meal on the table can feel impossible sometimes. Between after-school activities, work deadlines, and household chores, standing over the stove for hours just isn’t an option for most of us. That’s where this crockpot pork loin and potatoes recipe comes in handy – it’s a set-it-and-forget-it meal that does all the work while you’re busy doing other things. With just a few minutes of prep in the morning, you’ll come home to tender pork and perfectly cooked potatoes that the whole family will enjoy.
Suggestions for Ingredient Substitution
For the pork tenderloin, chicken breast or turkey tenderloin can be used as leaner alternatives, adjusting cooking time as needed. These options maintain a similar texture and protein content while accommodating those who avoid pork. Soy sauce can be replaced with coconut aminos for a gluten-free, lower sodium option. Use the same amount and expect a slightly sweeter flavor profile. For a dairy-free version, replace butter with olive oil or coconut oil. Use about 2.5 tablespoons of oil instead of 3 tablespoons of butter, as oils are more concentrated. This substitution will alter the flavor slightly but maintain the necessary fat content for cooking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 210-240 minutes |
| Total Time | 225-260 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 150-160 g
- Fat: 90-100 g
- Carbohydrates: 210-230 g
Ingredients
For the pork tenderloin:
- 1 to 3 minced garlic cloves (Freshly minced for best flavor)
- 1 tbsp olive oil
- 2 tsp coarse salt
- 3 tbsp soy sauce (I use Kikkoman low sodium soy sauce)
- 1 tsp dried rosemary (Rubbed between your fingers before adding to release the aromatic oils)
- 1.5 lb pork tenderloin
- 1 tsp celery seed
- 2 tbsp Worcestershire sauce
- 1 small to medium onion
- 1/2 tsp black pepper
For the potatoes:
- salt, as needed
- 3 tbsp butter
- 1 tbsp chopped parsley
- pepper, as needed
- 2 to 2.5 lb potatoes (Yukon Golds or red potatoes work best and hold their shape)
Step 1: Prepare the Pork Tenderloin
Open the package of pork and remove one tenderloin, setting aside the second for another meal.
Place the pork on a large plate.
In a small bowl, mix together salt, rosemary, celery seed, black pepper, and minced garlic.
Rub the pork all over with olive oil and coat it thoroughly with the spice mixture on all sides to ensure even flavoring.
Step 2: Set Up the Slow Cooker
Slice an onion and place it at the bottom of the slow cooker, favoring one side.
This will act as a base for the pork.
Lay the seasoned pork on top of the onions.
Gently drizzle soy sauce and Worcestershire sauce over the pork to add moisture and enhance flavor.
Step 3: Prepare and Add the Potatoes
Use a large piece of foil to create a pocket for the cubed potatoes.
Place this foil pocket next to the pork in the slow cooker, ensuring it’s large enough to prevent pork juices from seeping in.
Add 1 tablespoon of butter to the potatoes.
Ensure the pork is positioned off to one side but not directly touching the side of the slow cooker.
Step 4: Cook the Meal
Place the lid on the slow cooker and cook on LOW for 3.5 to 4 hours, or until an internal temperature of 145 degrees F is reached, which can be checked using an instant-read thermometer or the probe on your slow cooker.
Step 5: Rest the Pork and Season the Potatoes
Once the pork is cooked through, remove it from the slow cooker and allow it to rest for about 3 minutes.
While the pork is resting, transfer the potatoes from the foil to a large bowl.
Add the remaining 2 tablespoons of butter, chopped parsley, and salt to taste.
Stir well to combine the flavors.
Step 6: Serve the Meal
Slice the rested pork tenderloin and arrange it on a serving platter.
Serve immediately with the seasoned buttered potatoes on the side for a delightful and satisfying meal.
