Some of the best slow cooker dinners come from a handful of pantry staples and a reliable cut of meat. This style of supper leans on the old community-cookbook idea of combining seasoning packets to create a deeply savory cooking liquid with almost no prep, letting the slow cooker do the work while the meat turns tender and sliceable.
This dish is especially good with mashed potatoes, buttered egg noodles, rice, or creamy polenta so none of the flavorful juices go to waste. For vegetables, green beans, roasted carrots, steamed broccoli, or a crisp side salad balance the richness nicely, and warm dinner rolls are always welcome at the table.
Slow Cooker 5-Ingredient Three Packet Pork Tenderloin
Servings: 6
Ingredients
1 whole pork tenderloin, about 1 1/2 to 2 pounds
1 packet dry ranch seasoning mix, about 1 ounce
1 packet dry Italian dressing mix, about 0.7 ounces
1 packet dry brown gravy mix, about 0.87 to 1 ounce
1/2 cup water
Directions
1. Pat the whole pork tenderloin dry with paper towels if needed, then place it in the bottom of the slow cooker insert.
2. In a small bowl, whisk together the ranch seasoning, Italian dressing mix, brown gravy mix, and water until combined into a loose slurry.
3. Pour the seasoning mixture over the pork tenderloin, cover, and cook on low for 3 to 4 hours or until the pork is tender and reaches a safe internal temperature of 145 degrees Fahrenheit.
4. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes, then slice into medallions. Spoon the cooking juices over the top when serving.
Variations & Tips
Add onions: If you want a little more body in the sauce, lay a sliced onion under and around the tenderloin before cooking. The onion softens into the juices and makes the dish feel even more like a full roast dinner.
Watch the cook time: Pork tenderloin is leaner and smaller than pork loin, so it cooks more quickly. Start checking early, especially if your slow cooker runs hot, to keep the meat juicy rather than dry.
Thicken the sauce: For a more gravy-like finish, remove the cooked pork and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot liquid in the cooker. Cover and cook on high for 10 to 15 minutes until slightly thickened.
Make it herbier: A sprinkle of chopped parsley or a little dried thyme at the end brightens the savory packet flavors and gives the finished plate a fresher look.
Serve it sliced or shredded: If cooked just until done, this pork is best sliced into medallions. If you let it go a bit longer and it becomes more fall-apart tender, it can also be shredded and spooned over potatoes or noodles.