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Slow Cooker Pork Tenderloin with Beer and Veggies

Slow Cooker Pork Tenderloin with Beer and Veggies

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Childe

Childe

The beer -- I like to use Molson Canadian, but any brand will do -- is the key to this simple but delicious slow cooker recipe. Add your favorite spices to give it a different flavor. This recipe is very flexible! And best of all, the leftovers can be used for pulled pork, stew, or sandwiches.

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Nutrition

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  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Combine the pork tenderloin, beer, vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sage in a slow cooker. Cover and cook on low for 4 hours.
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Reviews

Janni
53

Janni

3/9/2009

I made this dish as directed...it was very bland and not pleasant to eat. The directions were sketchy...I put it on HIGH for 4 hours and it was a good thing I did...the potatoes were just past cooked...I would not recommend this as it was written.

Johanna
40

Johanna

5/6/2010

I used a porktenderloin that was packed already marinating in a garlic/lemon seasoning. I used more vegetables than the recipe called for, so it took a little longer but the tenderness of that loin gave 'ME' GREAT REVIEWS!!! T H A N K S ! ! ! ! ! !

Saj
32

Saj

2/17/2011

As the author stated, this is a great base recipe to tailor to your liking! I slightly increased the amount of veggies and added 1 chopped celery stalk celery, 1 quartered red apple, and for herbs I added 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves and 1 Tbsp dried parsley (fresh herbs would have been better). For the beer, I increased the amount to 8 fl oz and used Rickard's Red (I'd prefer to use Rickard's Dark, but we were out). I cooked it on high for 4 hrs instead of on low. Extremely flavorful, tender, and convenient. My family and I loved it and will make it again. I highly recommend this recipe and encourage tailoring it by adding herbs/spices you like that compliment pork.

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