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Ranch crockpot pork tenderloin with vegetables in a white bowl with silver fork and knife.

Ranch Crockpot Pork Tenderloin with Vegetables

This ranch pork tenderloin slow cooks with potatoes, carrots, tomatoes, and a rich ranch sauce for a cozy, flavorful dinner with almost no hands-on time.
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Author Kori
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Slow Cooker Pork Recipes
Cuisine American
Servings 6
Calories 378 kcal

Equipment

Ingredients
  

  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1 (10-ounce can) condensed cream of mushroom soup
  • 3 tablespoons ranch seasoning (about 1½ packets + extra to taste)
  • 1 tablespoon cornstarch
  • 2 pounds pork tenderloin
  • 1½ cups frozen chopped onion (or, 1 medium onion chopped)
  • 16 ounces baby potatoes (halved)
  • 16 ounces carrots (baby cut; or peeled and 1-inch sliced)
  • 2 tablespoons butter
  • Optional for garnish: chopped fresh parsley

Instructions
 

  • Place onions, potatoes, and carrots to the bottom of the crockpot, lay pork tenderloins on top.
    Placing the vegetables and pork loin on top in a black slow cooker for ranch crockpot pork tenderloin with vegetables recipe.
  • Mix together cream of mushroom soup, cornstarch, ranch seasoning, and diced tomatoes in a small bowl. Pour over the top of the pork.
    Mix together remaining ingredients and pouring over top of the tenderloin for ranch crockpot pork tenderloin with vegetables recipe.
  • Cover and cook on LOW 3 to 4 hours or until tender and done. Remove the pork when it reaches 140 degrees F. Let it sit covered in foil for 10 minutes prior to serving. Stir the butter into the sauce. Thicken with additional cornstarch if needed. Season to taste with additional ranch seasoning or salt and pepper.
    Covering the slow cooker and cooking until done- add cornstarch slurry to thicken for ranch crockpot pork tenderloin with vegetables recipe.

Video

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIP: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. For meats and proteins, always use a thermometer to check doneness—the internal temperature is the most accurate way to know when it’s ready.
TIPS: Remove the pork when it reaches 140 degrees F. Cover and let it sit for 10 minutes prior to serving, the temperature will continue to increase to 145 degrees F (safe cooking temperature). Stir butter into the sauce to finish for extra richness, and adjust seasoning at the end since slow cooker sauces tend to mellow during cooking.
VARIATIONS: You can swap in pork loin roast or pork chops, add hearty vegetables like mushrooms or celery, or make it spicy with cayenne or crushed red pepper. Using low-sodium broth and lighter condensed soup can reduce richness if preferred.
SERVING SUGGESTIONS: Serve the pork sliced, over the potatoes and carrots, and top with the sauces. Garnish with fresh parsley and pair with a green salad or steamed vegetables for balance. Leftovers make fantastic ranch pulled-pork sandwiches.

Nutrition

Calories: 378kcalCarbohydrates: 33gProtein: 37gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 111mgSodium: 947mgPotassium: 1398mgFiber: 5gSugar: 7gVitamin A: 12829IUVitamin C: 28mgCalcium: 76mgIron: 3mg
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