Slow Cooker Pork Tenderloin and Herb Roasted Vegetables

Phoenix, AZ, USA

1 Picture

4 to 6
Prep Time
20 Minutes
Cook Time
3 Hour (s)
30 Minutes

Time on High : 3 hours and 30 minutes Time on Low: 5 hours I love making pork tenderloin in the Crock-Pot® slow cooker. This month I happened to have a ton of root vegetables and some fresh rosemary from my garden so I decided to use them in a tasty pork tenderloin recipe. The flavors played off of each other so well and even my little ones ate their vegetables.


3 Tablespoons extra virgin olive oil
1 Tablespoons grated Parmesan
4 Tablespoons fresh rosemary, divided
1 Teaspoon minced garlic
3 Potatoes, washed (do not peel)
1 Cup baby carrots
1 Onion, chopped
Salt and pepper to taste
1 Pork Tenderloin (about 1 1/2 Pounds)
2 Tablespoons Parsley
2 Teaspoon onion powder
2 Teaspoons garlic powder
2 Teaspoons seasoned salt
¼ Cup beef broth
2 Tablespoons vegetable oil


1. Place onions, carrot,s and potatoes in a medium sized bowl.

2. Sprinkle with olive oil, Parmesan, half of the rosemary, an garlic. Add salt and pepper to taste.

3. Toss to coat all vegetables well.

4. Place coated vegetables in the Crock-Pot® slow cooker.

5. Combine parsley, onion powder, garlic powder, remaining rosemary and seasoned salt in a small bowl to create the rub.

6. Rub pork tenderloin with seasonings.

7. Add vegetable oil to a skillet over high heat. Oil is hot enough once it starts to ripple. Add pork tenderloin and sear for 1 to 2 minutes per side.

8. Keep the pan hot while you place seared tenderloin over top vegetables in the Crock-Pot® slow cooker.

9. Pour beef broth in hot skillet to deglaze, scraping up any brown bits. Pour juice in the Crock-Pot® slow cooker.

10. Cover; cook on High for 3 hours and 30 minutes or on Low for 5 hours, or until pork tenderloin is cooked through and the vegetables are softened to your liking.

11. Once done cooking, place pork on a serving platter and let sit (covered) for 10 minutes before cutting.

12. Slice and serve with vegetables from Crock-Pot® slow cooker.

Happy Cooking!


Write A Review


I followed the recipe exactly as written. Everything turn out fabulous. Meat was not dry. Vegetables were delicious. We will definitely make this again.

Mary Kitts
Burlington, NC

Was good

I read the recipe and naturly wanted to add my own taste. I cut down on the rosemary as many people said and really didn’t measure anything else. However I did use small yellow baking potatoes (approx 1 lb) and added 1 small can of cream of bacon soup and 1 small can of pork gravy to the crock pot after I added everything to the mix and everything stayed nice and juicy and it made and awesome gravy to pour over the meat and veggies

Jake Conway
West springfield, Ma

Loved the aroma throughout the house

The flavors are delicious! I, too, lessened rosemary amount. Sautéed garlic cloves and onions in pan before searing pork then added beef bouillon to pan to grab all flavor from pan and poured over pork in crockpot. Maybe that’s how my roast overcooked. I only seared pork for less than 3 mins to get all sides. I was following the 5 hrs on Low per recipe which only used a 1 1/2 lbs pork. When I checked it after 3 hrs on Low, it was already too late, darn. I will definitely try again. Thanks for sharing.

Wheatfield, NY

Crock Pot Pork Loin

Loved everything. Delish... I took my left overs next day sliced the cooked tender pork loin lightly dusted everything veggies and all with flour and lightly fried until crispnon outside and still tender inside. Not to waste the broth of course I warmed it up and poured over my fried leftovers and everything was eaten. Very good receipie. Loved by my family. I'm always looking for good Crock Pot meals Thank You

Melinda Tate-Huffman
Big Stone Gap, Virginia

Okay, needs some changes I think

Tried this tonight. I only cooked it for three hours but seemed like that was too long as the pork was very dry. The potatoes need more direction. I cut them up and they cooked through mostly but three potatoes seemed like too much and 9bky 1 cup of baby carrots ? Too much rosemary and I like rosemary. Needs other seasonings as well. Just over all needs to be tweaked.

Kayla Henriquez
Texarkana, TX

Quick and easy

I am not a big fan of rosemary so, I substituted with fresh thyme and added a pinch of rosemary. I also had no beef stock on hand, again substituted with an un-oaked Chardonnay. Which I think worked well with the flavor profile. This was a great meal! I served it with Parmesan risotto, in addition to the veggies. I believe recipes are a catalyst to your own food preferences. This was easily manipulated to please my family of 4. I will definitely make it again!! Thanks for the wonderful idea.

Bren Marlino
Myrtle Beach, Sc


This recipe comes out perfectly!! I wouldn’t change a thing. Soooo tasteful and delicious. One of our favorite meals!!

Christine Fitzsimmons
Groveland, New York

Too much rosemary

Tired the recipe and it has too much rosemary and not enough other spices. I would not use this recipe again.

Patricia Whitener
Eagle, MI

Pork tenderloin


Lori Ellis
Palmyra, New York

Tried it, loved it!

Made this last night!! Everyone loved it!! Going to put this in the monthly rotation!

Jen C
Lemont, IL


This recipe is amazing .. i have never made a pork anything and i stepped out of my comfort zone for my bf.. I couldn't get enough and had seconds.. no we I make it with whatever I have and throw it all in vary it up try seasons .. thankyou for sharing a great dish

Carie Reeves
White pigeon, Michigan

Recipe question

This sounds delicious and I bought all the ingredients to make it today but I'm stumped. The ingredients list includes 3 potatoes, not peeled. The instructions don't mention the potatoes other than to put them in the crock pot--do they go in whole? I've never put whole potatoes in a crock pot so I appreciate clarification. Also, the picture shows brussel sprouts but no potatoes...I looked to see if I could figure out how the potatoes are prepped! Thanks for your help.

Vicki Rawlins
West Henrietta, NY


This was so flavorful! Will make this again!

J Dee
Thayne, WY

Wonderful pork roast recipe!!

Searched several sites for a delicious sounding pork roast recipe that would also accommodate our gluten free diet. I have fixed this recipe 3 times so far and we LOVE it. Can't believe no one else has reviewed this before. I used a pork roast the first two times and am making it today with thick cut loin chops which I had in the freezer, I'm sure it will turn out great too. I don't use fresh herbs (too hard to find or keep from spoiling) in mine but the bottled ones and squeeze garlic (in a bottle or tube) work great! I also add double the vegetables as we like lots of leftovers with the juices. I fix packages black beans and rice as a side and pour some of the pork juices on top, MMMMMMMMMMMMMM, what a meal!

Kathy Riggs
Elizabethtown, KY

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