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Pork Tenderloin with Mushrooms

Pork tenderloin is a special cut of meat that works perfectly with mushrooms and a marinade of herbs. This recipe shows you how to make it in a slow cooker to ensure the meat is moist and full of flavor with the minimal amount of work possible.

A white deep dish with slices of pork, mushrooms, marinade and baked potato

I love this pork tenderloin recipe! For one thing, it makes brilliant use of the slow cooker, which both frees up your time to do other things and keeps the meet moist. For another thing, the marinade in this recipe is a real standout. How can you go wrong with soy sauce, maple syrup, and a delectable combination of herbs and spices?

Marinating the pork for an hour before you cook it also makes the meat tender, so much so, that even if you end up cooking it longer than necessary for some reason, it still won’t be anything other than moist. This is my number one way to make and eat pork tenderloin.

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Try the recipe to see what I’m talking about. I bet you will find yourself, like me, cooking this special cut of pork only in this way.

I’m such a fan of pork I make it as much as I can. Whether it is this recipe, a pulled pork, creamy pork chops, regular moist chops, or smoked shoulder.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Helpful tips

  • I buy organic or heritage pork and recommend you do too. The taste is excellent and once you try this pork, you won’t go back. I buy mine at Whole Foods.
  • My slow cooker is 6 quarts but you could use a smaller one.
  • Since there are only two of us in this household, I only make one tenderloin. If your family is bigger, add another tenderloin. You won’t have to make a bigger batch of the marinade and the cook time will be the same.
  • Don’t add any salt because you are using soy sauce.
  • If you prefer honey over maple syrup, you can substitute that in the same quantity.
  • After putting the ingredients in the bag with the pork, be sure to massage the pork to let the marinade cover the meat. You can also massage it again after 30 minutes in the fridge and when you take it out after the hour to transfer to the slow cooker container.
  • You can either cook this dish on high for 1.5 hours or on low for 3 hours.

Ingredients or substitutions

  • Pork tenderloin – organic or heritage. I always buy pork tenderloin at Whole Foods and at the meat counter. So, it is not pre-packaged.
  • Soy sauce
  • Maple syrup – 100% pure. I love grade A amber syrup from Vermont.
  • Basil – dried. You can even use dried or fresh thyme.
  • Parsley – dried or fresh parsley. If you use fresh, double the amount.
  • Garlic paste – or 2 garlic cloves, crushed.
  • Garlic powder – because you can never have enough garlic. 🙂
  • Portobello mushrooms – or white button mushrooms.

How to make pork tenderloin with mushrooms

Pre-step

Get out the slow cooker and a one-gallon zip lock bag.

Step one

Unwrap the pork tenderloin and mushrooms. (A)

Step two

Place the pork tenderloin in the zip lock bag.

Step three

Gather the rest of the ingredients – soy sauce, maple syrup, basil, parsley, garlic powder and garlic paste. (B)

Left - plate with raw pork tenderloin. Right - soy sauce, maple syrup, herbs and garlic

Step four

Cut the mushrooms into chunks, cover and set aside.

Step five

In the bag with the pork, add the soy sauce, maple syrup, basil, parsley, garlic powder, and garlic paste. Seal the bag and massage the pork so it becomes totally covered by the marinade. (C)

Step six

Place the bag into the refrigerator to marinate for one hour.

Step seven

Take the bag of pork out of the fridge and add the pork tenderloin and the contents of the bag into the crock pot insert. Add the sliced mushrooms to both sides of the tenderloin. (D)

Left - a bag with the pork with marinade. Right - slow cooker container with the pork, marinade and mushrooms

Step eight

Cover the slow cooker, set it to high, and set the timer for 1 1/2 hours. You can also cook it on low by setting the timer for 3 hours.

Step nine

After 45 minutes, flip the tenderloin, spoon some marinade over the meat, and stir the mushrooms.

Step ten

When the timer dings, check the tenderloin’s temperature with an instant-read thermometer. It should be at least 145 degrees Fahrenheit.

Once the meet reaches 145 degrees F, it’s done. Place the tenderloin on a platter and add some mushrooms and marinade.

The tenderloin on a white plate with marinade and mushrooms

After letting the pork tenderloin rest for 5 minutes, it’s time to slice it.

Tenderloin cut in slices with marinade on it and mushrooms on the side

Doesn’t that look good?

Let’s plate some.

Pork slices with marinade on it with mushrooms and potato

Yum. Wait until you try it.

Overhead view of the tenderloin with mushrooms and a baked potato

I hope you enjoyed this pork tenderloin with mushroom recipe.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Pork slices with marinade on it with mushrooms and potato - square

Marinated Pork Tenderloin with Mushrooms

This marinated pork tenderloin is so easy to make and delicious to eat. The slow cooker makes it turn out moist every time!
5 from 15 votes
Print Pin Rate
Course: Dinner
Cuisine: Dinner
Keyword: pork tenderloin with mushrooms, slow cooker pork tenderloin
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes
Servings: 10 slices
Calories: 102kcal

Ingredients

Let’s Start

  • 1 pound pork tenderloin (or larger)
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • 2 teaspoons garlic paste (equivalent to 2 cloves garlic, crushed)
  • 1 teaspoon garlic powder
  • 1 teaspoon basil dried
  • 1 teaspoon parsley dried
  • 10 ounces sliced portobello mushrooms

Instructions

  • Place tenderloin and all the other ingredients except the mushrooms in the gallon bag.
  • Massage the bag, making sure the pork is covered with the marinade.
  • Refrigerate for an hour to let the pork marinate.
  • Get slow cooker and empty bag into it – both the tenderloin and marinade.
  • Add the mushrooms to the side of the pork.
  • Set slow cooker on high and set timer for 1.5 hours. After an hour flip the tenderloin and stir the mushrooms.
  • Plate pork tenderloin and spoon mushrooms around the meat and pour the marinade over the pork.
  • Slice pork tenderloin in inch slices. Plate pork with a side and starch.
  • Eat
  • Smile
  • Enjoy
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Notes

If you marinate the pork overnight, I didn’t count it in the time.
Helpful Tips
  • I buy organic or heritage pork and recommend you do too. The taste is excellent and once you try this pork, you won’t go back. I buy mine at Whole Foods.
  • My slow cooker is 6 quarts but you could use a smaller one.
  • Since there are only two of us in this household, I only make one tenderloin. If your family is bigger, add another tenderloin. You won’t have to make a bigger batch of the marinade and the cook time will be the same.
  • Don’t add any salt because you are using soy sauce.
  • If you prefer honey over maple syrup, you can substitute that in the same quantity.
  • After putting the ingredients in the bag with the pork, be sure to massage the pork to let the marinade cover the meat. You can also massage it again after 30 minutes in the fridge and when you take it out after the hour to transfer to the slow cooker container.
  • You can either cook this dish on high for 1.5 hours or on low for 3 hours.

Nutrition

Serving: 2slices | Calories: 102kcal | Carbohydrates: 7g | Protein: 10g | Fat: 1g | Cholesterol: 29mg | Sodium: 351mg | Potassium: 315mg | Sugar: 5g | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.7mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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28 Comments

  1. I love pork. Whether it’s chops or tenderloin. It’s such a versatile meat. This looks absolutely amazing.

    P.S. I LOVED shake n bake pork chops too. My mom used to make them all the top but she used the chicken flavour on the pork. Every few years I’ll make them just for fun and nostalgia.

  2. I love slow cooker recipes. They just seem to make the food more flavorful. This looks amazing and I’m sure is so full of flavor!

  3. I am obsessed with my slow cooker at the moment, as it has been too hot to have the oven on. This is going to be the best thing I make in it – it looks so comforting.

  4. I was a picky kid so there were *lots* of foods that I suddenly disliked… halfway through a banana once I decided, “NOPE” and didn’t touch them again until my late twenties. Just as fast as I’d swore I’d never touch them again, they ended up back on my grocery list. Funny how that goes.

    Anyhow – glad pork came back into your favor because this tenderloin looks delicious. Good call on adding in the mushrooms!

  5. I can’t say I’ve had an experience like that but it took me a really long time to like pork! I think it’s because my family didn’t eat it but my friends did so it wasn’t until I was in my late twenties I started having it more often. This looks yummy, I love a slow cooker recipe!

  6. My issue with pork is always that is dry, but I bet the marinade and the slow cooker keeps this tenderloin moist. Slow cookers are the way to go for busy days.

  7. Elaine, I really enjoyed reading your entire post. Yes, I do feel the same way, when I see raw meat and that’s why it only my husband who goes to buy meat and not me. Your pork Tenderloin with mushrooms looks amazing

  8. I’m cracking up at your story about eating the piece of fat. Ugh! That’s happened to me before, and it is enough to turn me off of meat for quite a while. The good news is, this tenderloin looks lean and flavorful and perfect. I can’t wait to try it!

  9. This really makes me wish I had a slow cooker, but I’ve gotten pretty good at adapting slow cooker recipes to my dutch oven and this looks like a good candidate! YUM. (Raw meat grosses me out too, especially slimy chicken! I try to handle it as little as possible ;))

    1. Me too Ann (slimy chicken). I do it as fast as possible and wash my hands incessantly! 🙂 Thank you for your comment!

    1. Kathy, it is definitely enough liquid. The mushrooms add liquid to it as they cook. I would suggest you follow the recipe and if you’re home, 2.5 hours in, peek through the cover, you’ll see it has enough, though if you find that it doesn’t, just add a little water. But I really don’t think you’ll need it.

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