Walking into your home and being greeted by the scent of this slow cooker honey mustard pork tenderloin and potatoes is a total game changer for weeknight dinners. The best part? It’s the ultimate hands-off dish that will cook your meat and side dish in one pot. There’s no chance you’ll end up with tough meat or undercooked potatoes. Plus, you won’t have any dirty pots or pans to wash.
Thankfully, this honey mustard pork tenderloin and potatoes recipe doesn’t require a long list of ingredients. You only need five items, most of which you probably already have on hand. The tanginess of the dijon mustard and the sweetness of the honey combine to create a glaze that keeps the pork moist and adds a rich flavor to the potatoes.
It’s an incredibly easy recipe that’s perfect whether you’re making a quick dinner for the kids or a more relaxed meal for a Sunday supper. You don’t have to do much more than mix the sauce and pour it over the meat. After that, let the crock pot take care of the rest.
Why You Will Love This Recipe
One of the things I love about this meal is that it takes the stress out of cooking dinner. There’s no timing issues to worry about since the tenderloin and the potatoes cook in the same dish. By placing the potatoes at the bottom of the slow cooker, they get to soak up all of the delicious juices from the meat and the honey mustard sauce. You can rest easy knowing you’ve got a balanced meal and each bite is bursting with flavor.
And then there’s the ease of cleanup. This is probably the biggest reason this recipe finds its way into my weekly menu. Since everything cooks in the same insert, you don’t have to spend time washing a lot of dishes. You get a much-needed break from the daily chores, and you can take some time to relax.
The Ingredients
To make this dish, you’ll need just five ingredients:
Pork Tenderloin
You need a whole pork tenderloin to make this recipe. Tenderloin is one of the most tender cuts of meat, and it’s also very lean. The lean quality means it can dry out if not handled properly. However, if you let the meat cook in the slow cooker, it’ll stay moist and tender throughout the entire process. Just make sure to use a tenderloin instead of a pork loin roast.
While they look similar, a loin is much thicker and needs a longer cooking time. Tenderloin should be pulled apart easily after cooking. If you buy a pre-marinated pork tenderloin, try to find a plain or garlic-herb variety. A flavored tenderloin might not work well with the honey mustard sauce.
Baby Gold Potatoes
Since these baby gold potatoes are small, you won’t need to bother with peeling the skin. This helps cut back on prep time, plus the skin holds up really well to slow cooking without getting mushy. Their buttery texture and starchy nature make them a great match for pork tenderloin. If you don’t have baby gold potatoes, substitute regular potatoes by cutting into 1-inch cubes and peeling them. This will ensure that everything finishes cooking at the same time.
Dijon Mustard
Dijon mustard provides a tartness that balances out the sweetness from the honey and pork. The Dijon also helps thicken the glaze, so it clings to the pork rather than pooling in the bottom of the slow cooker. Substitute a different type of mustard if you don’t have Dijon.
How to Make It
Here’s how to prepare this easy slow cooker pork tenderloin recipe.
Prep the Potatoes
Spray the interior of your slow cooker with nonstick cooking spray. Cut the baby gold potatoes into halves if necessary to make sure they fit in the bottom of the slow cooker.
Mix the Glaze
In a small measuring cup, mix together the honey, mustard, and garlic. Whisk the mixture vigorously until it forms a smooth, thick, and perfectly blended sweet and tangy sauce.
Season the Pork
Put the pork tenderloin on top of the potatoes in the slow cooker. Season the meat with salt and pepper.
Add the Sauce
Pour the honey mustard over the pork tenderloin. Use a spoon to coat the meat evenly, and allow some of the liquid to drip down onto the potatoes.
Cook Low and Slow
Place the lid securely on your slow cooker and set the temperature to LOW. Let the meal cook for about three hours, or until the pork reaches a safe internal temperature and the potatoes are completely fork-tender.
My Top Tips for Success
Don’t overcook the meat, since this is a lean cut. I like to check the internal temperature after about 2 1/2 hours, but the recipe will indicate that it should be cooked for 3 hours on low. You can thicken the sauce by pouring it into a saucepan and cooking on the stove top.
For an added flavor boost, take a minute to toss the potatoes around the sauce that has collected at the base of the crock pot before serving them up to your guests. All the juices from the pork and the honey mustard gather there while it cooks, so tossing the potatoes will ensure that they have a lot of flavor.
Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin
Equipment
- 6 quart slow cooker
- Small mixing bowl
- Whisk
Ingredients
- 1 whole pork tenderloin 1 to 1 1/2 lbs.
- 1 1/2 lbs. baby gold potatoes cut larger pieces in half to make them uniform
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 teaspoons minced garlic
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Spray the interior of your slow cooker with non-stick cooking spray.
- Wash the baby gold potatoes and cut any large ones in half to make them even. Arrange in an even layer in the bottom of the slow cooker.
- In a small mixing bowl, combine honey, Dijon mustard, and minced garlic and whisk until smooth.
- Place the pork tenderloin on top of the potatoes. Sprinkle the salt and black pepper over the entire surface of the pork tenderloin.
- Pour the honey mustard mixture over the top of the pork tenderloin, letting the excess drip down onto the potatoes.
- Cover the slow cooker and cook on LOW for approximately 3 hours, or until the internal temperature of the pork is 145°F and the potatoes are tender.
- Transfer the pork to a cutting board and let it sit for 5 minutes. Cut the pork into slices.
- Toss the potatoes in the sauce left in the slow cooker. Serve alongside the sliced pork.
Nutrition
Storage and Reheating
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- For freezing, allow the meat and potatoes to cool completely then transfer to a freezer-safe container for up to 2 months. Allow to thaw overnight in the fridge prior to reheating.
- To reheat, either do so in the microwave on individual portions, or warm in the oven at 350°F with a bit of water. Make sure everything is warmed all the way through before eating.
What to Serve it With
- Serve alongside a green salad dressed in a light vinaigrette.
- Pair with plain steamed green beans or asparagus.
- Serve with a warm dinner roll to sop up all the extra honey mustard sauce.
- Garnish with fresh parsley for a pop of color.
Frequently Asked Questions
Can I cook this on the HIGH setting?
I highly recommend cooking pork tenderloin on the LOW setting to keep it from drying out. However, if you’re in a hurry, you can cook this for 1.5 to 2 hours on HIGH, just make sure to keep an eye on it.
Do I need to add any broth or water?
No additional liquid is required for this recipe! The pork releases its juices during the cooking process which blends with the honey mustard to create the right amount of sauce for the dish.
Leave a Reply