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Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes

This easy and delicious slow cooker recipe combines the sweetness of honey, tanginess of Dijon mustard, and hearty baby gold potatoes for a flavorful meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole pork tenderloin, about 1 to 1 1/2 pounds
  • 1.5 pounds baby gold potatoes
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 teaspoons minced garlic

Method
 

Preparation
  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. Spoon and spread the mixture over the top of the tenderloin.
Cooking
  1. 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.
  2. Transfer the tenderloin to a cutting board and let it rest for 10 minutes before slicing.
  3. Stir the potatoes gently in the cooking juices. Slice the pork and serve it with the potatoes, spooning some of the juices from the slow cooker over the top.

Notes

Leftover pork tenderloin and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop until heated through.