Perfect for a gathering or a simple weeknight dinner, this meat-and-veg meal always impresses. Slow cooker pork tenderloin is incredibly tender and moist so you can forget all about dryness. What’s more, the leisurely braising brings on a sweet, caramelized flavour as the balsamic vinegar and maple syrup work their magic on the pork tenderloin. Finally, seasonal vegetables add pops of colour and a welcome earthiness to this hearty meal. While oven baked pork tenderloin is delicious we’ll be making this easy Crock Pot dinner all winter long.
Slow-cook 2 hours on high, 4 hours on low.
Add all ingredients except parsley to a large slow cooker, positioning the pork tenderloin in the centre and surrounding it with the vegetables. Replace lid and cook on high for 2 hours or on low for 4 hours.
Once the cook time is up, transfer pork to a cutting board and slice into medallions.
Dish up the vegetables along with those delicious slow cooker juices onto plates or into shallow bowls, top with pork tenderloin medallions, then garnish with parsley. Serve warm.