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Tender slices of Crockpot pork tenderloin in creamy mushroom sauce with steam rising from a slow cooker.
Dreena Grace Burthon

Crockpot Pork Tenderloin with Mushrooms

A cozy, low-carb slow cooker meal that’s simple, real, and kind to your blood sugar. Tender pork, buttery mushrooms, and a creamy gravy that tastes like comfort without the guilt.
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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 20 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, Healthy Comfort Food, Low-Carb
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole pork tenderloin about 1 to 1.5 pounds
  • 8 ounces mushrooms any kind works I usually grab white or baby bella
  • 2 cloves garlic minced or chopped, whatever’s easier
  • 1 cup chicken broth low sodium if you’ve got it
  • 1 tablespoon olive oil or butter for searing or flavor
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly cracked if possible
  • ½ teaspoon dried thyme or rosemary, totally optional
  • ¼ cup heavy cream optional, for creamy gravy
  • ¼ teaspoon xanthan gum only if you want a thicker low-carb gravy (optional)

Equipment

  • 1 Slow cooker 6-quart works best for even cooking
  • 1 Skillet or Frying Pan Optional, for searing the pork first
  • 1 Cutting board For slicing mushrooms and trimming pork
  • 1 Sharp knife Basic prep
  • 1 Tongs or Spatula For flipping or lifting the pork tenderloin

Method
 

  1. If you’ve got a little energy, heat some oil or butter in a pan and sear the pork tenderloin for a minute or two on each side. It adds flavor, but you can skip it if you’re tired.
  2. Slice or roughly chop the mushrooms and toss them into the bottom of your slow cooker. Add the garlic.
  3. Pour in the chicken broth and give it a quick stir. Nothing fancy.
  4. Place the pork tenderloin right on top. Sprinkle with salt, pepper, and thyme (or rosemary if that’s what you’ve got).
  5. Cover and cook on low for 6 hours or high for 3 to 4 hours. The pork should be soft and easy to pull apart.
  6. When it’s done, take the pork out and let it rest for about 10 minutes so it stays juicy.
  7. Pour what’s left in the crockpot the broth, the mushrooms, all that good stuff into a small pan. Add a splash of cream and let it simmer for a few minutes to thicken.
  8. Slice the pork and spoon that mushroom gravy right over the top. Sit down, relax, and enjoy that cozy smell for a second before you dig in.

Notes

  • If you’ve got the time, sear the pork first. It adds a deep, rich flavor that makes it taste like you worked harder than you did.
  • Don’t stress about the mushrooms. Any kind works white, baby bella, or whatever’s hanging out in your fridge.
  • The gravy thickens as it cools, so don’t panic if it looks thin at first.
  • Leftovers? Honestly, they might taste even better the next day. Store them with the gravy so the pork stays tender.
  • If you’re tracking macros, you can add a bit of butter or cream to make it more keto-friendly.
  • And hey, don’t skip the rest time. Ten minutes makes a big difference keeps it juicy.