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Pork Tenderloin Dinner


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  • 1 lb sm red potatoes cut in half
  • 16 oz bag baby carrots
  • 3 lb boneless pork tenderloin
  • 1/2 c. Dijon mustard
  • 1/2 tsp dried marjoram
  • 1/2 tsp basil
  • Salt & pepper
  • 1 onion chopped
  • 2 clove garlic, minced
  • 1 1/2 c. beef broth



Step 1

Place potatoes and carrots in bottom crock-pot. In small bowl, combine mustard, marjoram, basil, salt and pepper and spread over pork roast. Place roast in crock-pot and sprinkle with chopped onion. Pour beef broth over all. Cover crock-pot and cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender. Remove and slice the whole tenderloin into pieces about a quarter-inch thick. Place it in the middle of a platter, and surround it with the veggies. In a sauce pan heat 2 tablespoons of oil. Add 2 tablespoons of flour and cook 1 minute. Add the broth from the crock-pot to sauce pan stir until smooth. Add salt, pepper and about 2 teaspoons of marjoram. Bring it to a boil, stirring frequently. Keep it at a boil for two or three minutes until thickened. Pour it over the pork.


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