This recipe doesn’t exactly fall in the “light and refreshing” category of foods we’re used to seeing this time of year, but I promise: this Slow Cooker Pork Tenderloin is actually quite perfect for summertime!
I love using my slow cooker year-round, but it’s especially helpful during the summer. Who wants to heat up their oven (and therefore, their whole house) when it’s hot outside? I certainly don’t, so I try to avoid using the oven for prolonged periods of time during the summer (at least, if I can help it). The slow cooker is the perfect solution for cooking all-in-one, wholesome meals without having to heat up the oven.
Additionally, if you haven’t figured it out by now, I’m pretty lazy when it comes to Paleo cooking (yep, I admit it). It’s not that I don’t want to invest the extra time into it, it’s just that I’m usually too busy (or not feeling quite well enough) to create extravagant time-consuming dishes. I think most people can relate to the busy part! It gets exhausting to prepare and cook almost every single meal from scratch (and let’s not forgot the clean up), so I’m always looking for shortcuts and easy ways to do it and still be able to consume the healthiest foods. Throwing all my ingredients into a pot and pressing “start” is about as easy as it gets. Plus, you can make bigger batches and have lots of leftovers. Yay for us lazy (or busy) folk!
This recipe for Slow Cooker Pork Tenderloin is both Paleo, AIP, and Whole30 friendly. It’s also virtually fool-proof, so you should end up with tender, moist pork every time.
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By the way, I’m sure you could make a version of this Slow Cooker Pork Tenderloin recipe in a pressure cooker as well. I just haven’t yet experimented with my pressure cooker yet (yes, I’m late to the party, as usual). So for now, I’m sharing the slow cooker instructions. I use this 6.5 quart slow cooker, and it’s one of my favorite kitchen gadgets ever.
Okay, now on to the recipe for easy Paleo, AIP, Whole30 friendly Slow Cooker Pork Tenderloin!
- 2 lbs pasture-raised pork tenderloin filet
- 4-5 medium carrots, chopped
- 3-4 celery stalks, chopped
- 1 cup frozen spinach (approximately, optional)
- 1 cup pastured bone broth
- ½ of a medium onion, roughly chopped
- 3 cloves garlic, roughly chopped
- ½ cup fresh parsley, chopped
- unrefined mineral sea salt, garlic powder, and turmeric powder to taste
Place carrots, celery, onions, spinach, and half of your chopped garlic in the slow cooker.
Pour about half of your broth over the veggie mix, then season with salt, garlic powder, and turmeric.
Sear pork filet(s) in a pan. (This step is optional.)
Place pork filet(s) on top of veggie mix. Pour remaining broth over pork.
Season again. Sprinkle parsley and remaining garlic over pork.
Cover and cook on low for 7 hours or on high for 5 hours.