This simple slow cooker supper is the kind of dependable meal busy families come back to again and again. A whole pork tenderloin cooks gently over baby potatoes while a quick honey mustard mixture adds just enough sweetness and tang, and the potatoes underneath help protect the lean meat from drying out while catching all those flavorful drippings.
Serve slices with the tender potatoes and spoon a little of the cooking juices over everything. A simple green bean side, steamed broccoli, or a crisp salad fits in nicely, and warm dinner rolls or applesauce make it feel especially comforting for a family meal.
Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes
Servings: 4 to 6
Ingredients
1 whole pork tenderloin, about 1 to 1 1/2 pounds
1 1/2 pounds baby gold potatoes
1/4 cup honey
1/4 cup Dijon mustard
2 teaspoons minced garlic
Directions
1. Wash and dry the baby gold potatoes, then spread them in an even layer in the bottom of a white slow cooker insert.
2. Set the whole pork tenderloin on top of the potatoes so the potatoes act like a rack and keep the meat lifted up a bit from the bottom.
3. In a small bowl, stir together the honey, Dijon mustard, and minced garlic until smooth, then spoon and spread the mixture over the top of the tenderloin.
4. Cover and cook on low for 3 to 4 hours, checking near the 3-hour mark, until the pork reaches 145 degrees Fahrenheit in the thickest part and the potatoes are tender.
5. Transfer the tenderloin to a cutting board and let it rest for 10 minutes before slicing. Stir the potatoes gently in the cooking juices.
6. Slice the pork and serve it with the potatoes, spooning some of the juices from the slow cooker over the top.
Variations & Tips
For picky eaters: If your family prefers milder flavors, use a little less Dijon and a little extra honey for a sweeter sauce. You can also serve the sliced pork plain and offer the juices on the side.
Potato size matters: If some baby potatoes are much larger than others, cut the biggest ones in half so they finish cooking evenly by the time the tenderloin is done.
Watch the cooking time: Pork tenderloin is very lean, so this is not a recipe to leave all day. Start checking early and pull it as soon as it reaches 145 degrees Fahrenheit to keep it juicy.
Easy garlic swap: If needed, you can use 1 teaspoon garlic powder instead of minced garlic. Stir it right into the honey and mustard so it blends smoothly.