Pork Tenderloin and Roasted Vege’s

Praise the Lord and pass the slow cooker!

That’s how I feel about this awesome appliance. I am so glad that this great electric gadget was invented and I can own one. Talk about a time saver.

Pop everything in, turn on, walk away, come back at dinner, serve up and eat. It doesn’t get any better.

Pork Tenderloin with Vegetables


3 Tbsp. olive oil
1 Tbsp. grated Parmesan
4 Tbsp. dried rosemary
1 clove garlic, minced ( or use already minced jared kind)
3 Yukon gold potatoes, washed and scrubbed but not peeled
1 cup baby carrots, or just eyeball it and throw as many as you want in
1 large onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lb. pork tenderloin
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. seasoned salt
¼ cup beef broth
2 Tbsp. olive oil


Need a 5 quart slow cooker

In a gallon sized zip top bag, place the onions, carrots and potatoes. Sprinkle the Parmesan cheese, rosemary, garlic, salt and pepper. Drizzle the 3 Tbsp. of olive oil over everything. Zip up the bag and squish until everything is covered with oil and spices.

Pour the vegetables out into the slow cooker.

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

Rub the pork tenderloin with the parsley, onion powder, garlic powder and seasoned salt. Using the last 2 Tbsp of oil, place in a large skillet and heat over high heat. Brown the tenderloin on all sides.

Place the pork on top of the vegetables. Pour the broth over the top of everything.

Place on the lid and cook on low for 5 to 6 hours.

When you are ready to serve, remove the pork to a platter and allow to rest for 10 minutes. Then carve in slices.

Scoop out vegetables and cover all with juice.

Makes 4 generous servings.


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