This Butter and Herb Pork Tenderloin is a set-it-and-forget-it slow cooker meal featuring carrots, potatoes, garlic, herbs, and plenty of buttery goodness.
Spend 15 minutes prepping it in the morning, set that crock pot timer, and you’ll come home to a hot and delicious real food dinner.
- Large skillet, preferably cast iron
- Slow cooker
- Cutting board
- Chef’s Knife
- Splatter screen
There really isn’t much prep work for this one – hallelujah! Feel free to cut the potatoes and mince the garlic ahead of time if desired, but you’ll have plenty of time to do so while searing the pork.
- 1 tablespoon olive oil
- 1 lb pork tenderloin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound Yukon gold potatoes
- 1 pound baby carrots
- ½ cup salted butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Heat skillet on medium high for two minutes. Add olive oil and let sit for 30 seconds. Season the pork tenderloin with salt and pepper. Place the pork tenderloin in the skillet and sear each side for three minutes.
- While the pork is searing, cut the potatoes in quarters. Mince the garlic. Add the baby carrots, minced garlic, and chopped potatoes to the slow cooker.
- Once the pork tenderloin is seared, place it on top of the carrots, garlic, and potatoes. Cut the stick of butter in three and divide evenly across the meat and vegetables. Sprinkle with rosemary and time.
- Cover and cook on low for 8 hours.