Pork Tenderloin Crock Pot Dinner

All in one dinner of pork tenderloin with potatoes and carrots. The marinade keeps the pork moist and juicy.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (24 oz) Hormel Always Tender original pork loin filet
• 2 Tbs avocado oil
• 1 onion, diced in 1-inch pieces
• 2 carrots, sliced ¼-inch thick (coins), or ½ cup baby carrots
• 1 lb yellow potatoes, diced ½-inch

Marinade

• 1 can 7UP
• ¼ cup soy sauce
• ¼ cup olive oil
• 1 Tbs minced onion
• 2 tsp black pepper
• 2 tsp garlic salt
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary

Directions

1. In a container large enough to fit the tenderloin, mix all of the marinade ingredients.
2. Add the tenderloin and cover. Refrigerate 1 hour. If the meat is not fully submerged, flip in the marinade after 30 minutes.
3. Take the tenderloin out to sear it, but don’t discard the marinade.
4. In a large skillet, heat the oil on high heat. Sear the tenderloin on each side.
5. Place the seared tenderloin in the crock pot.
6. Place the vegetables along the sides of the tenderloin.
7. Cover all ingredients with all of the marinade.
8. Cook in the crock pot on low for 3½ hours or until pork internal temperature is 145°F.
9. Take out the pork, place on a platter, cover with foil, and let rest 10 minutes before serving.

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Notes

• Flip if not submerged: If the marinade doesn’t fully cover the tenderloin, turn it after 30 minutes so both sides soak up flavor.
• Don’t skip the sear: Take a few minutes to brown the meat before it goes in the crock pot—it’s worth the extra pan.
• Uniform vegetables: Cut the potatoes and carrots to similar sizes so they cook through in the same time as the pork.
• Cook to temperature: Pull the pork at an internal 145°F; timing varies by crock pot, so a thermometer is your best guide.
• Rest under foil: Let the tenderloin rest 10 minutes before slicing so it stays juicy.

Why This Works

• A tenderizing marinade: The acid in the soy and 7UP, plus the herbs and oil, season the pork deeply and help keep it moist through the long cook.
• Searing first: A hot skillet browns the surface for a savory, caramelized crust the slow cooker alone can’t create.
• Low and slow: Gentle crock-pot heat cooks the tenderloin evenly while the vegetables soak up the marinade around it.
• Resting the pork: A foil-covered rest lets the juices settle back into the meat so every slice stays tender.