Pork Tenderloin Crock Pot Dinner

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

If you want tender, fall-apart results every time, this is the newer slow cooker model I’d choose. It’s the upgraded version of the one I use — grab it here.

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.

Notes

• Marinate longer if you can: An hour works, but up to overnight in the fridge deepens the flavor from the 7UP, soy sauce, and herbs.
• Save the marinade: It becomes the braising liquid in the crock pot, so don’t discard it after searing.
• Use a thermometer: Pull the pork at 145°F internal for juicy, safe slices—timing varies by crock pot.
• Uniform vegetables: Cut the potatoes and carrots to similar sizes so they finish tender right alongside the pork.
• Rest before slicing: Ten minutes under foil keeps the juices in the meat instead of on the cutting board.

Why This Works

• Marinade tenderizes: The mild acidity of the 7UP plus salt from the soy sauce seasons the pork and helps keep it moist.
• Searing builds flavor: Browning the tenderloin first creates a savory, caramelized crust and fond that enriches the whole pot.
• Low and slow: Gentle heat in the crock pot cooks the pork and vegetables evenly without drying out the lean meat.
• Resting redistributes juices: A short rest lets the fibers relax so each slice stays tender and juicy.