Crockpot Cheddar Bay Pork Tenderloin and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, use a meat thermometer to check the pork's internal temperature without guessing. The slow cooker's low setting is key—cooking on high may dry out the tenderloin.

If the potatoes are larger than bite-size, cut them into 1-inch pieces so they cook at the same rate as the meat. Let the pork rest before slicing, and use a sharp knife for clean cuts.

To make the garlic butter from scratch, melt 4 tablespoons unsalted butter and stir in 2 minced garlic cloves and 1 tablespoon chopped fresh parsley. Let it sit for a few minutes to infuse.

If you prefer a milder cheese flavor, use mild cheddar or Colby Jack. The sauce will be thinner if you use less cheese, so keep the amounts as written for the best consistency.

Variations

• Add vegetables: Add 2 cups of baby carrots or 1 cup of frozen peas during the last 30 minutes of cooking. The carrots will soften with the potatoes, while peas add a pop of color and sweetness.
• Use chicken: Substitute 2 pounds of boneless, skinless chicken thighs for the pork. Cook on low for 4 to 5 hours, until the chicken reaches 165°F (74°C). The cheese and garlic butter work just as well with poultry.
• Spicy version: Stir 1 teaspoon of smoked paprika or 1/2 teaspoon of cayenne into the garlic butter before pouring. Add a pinch of red pepper flakes with the cheddar for a gentle heat.
• Herb swap: Replace the parsley in the garlic butter with 1 tablespoon of chopped fresh thyme or rosemary. The earthy herbs pair beautifully with pork and cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat in the microwave or a skillet over medium heat, adding a splash of water to revive the sauce.

Freezer

Freeze cooked pork and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered skillet over low heat, or in the microwave in 30-second bursts, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; reheat gently with a splash of water or broth to loosen it. Cool leftovers for no more than 2 hours before refrigerating.

You can assemble the slow cooker the night before: place the pork, potatoes, cheddar, and garlic butter in the insert, cover, and refrigerate.

In the morning, set the slow cooker to low and cook as directed, adding about 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the pork and potatoes directly from the slow cooker, spooning the cheese sauce over each portion. A side of steamed green beans or a simple green salad balances the richness.

The dish is hearty enough to stand alone, but crusty bread is excellent for soaking up the extra sauce.

This meal is best enjoyed warm, right after the pork has rested. The sauce is most fluid when hot, so reheat gently if needed. For a family-style dinner, bring the slow cooker to the table and let everyone serve themselves. The leftovers also make a great sandwich filling.

Frequently asked questions

Recipe card

Crockpot Cheddar Bay Pork Tenderloin and Potatoes

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 6

Ingredients

• 2 lb pork tenderloin
• 1 1/2 lb baby potatoes, halved
• 2 cups shredded orange cheddar cheese
• 1/2 cup garlic parsley butter, melted

Instructions

1. Place the pork tenderloin in the slow cooker insert. Nestle the halved baby potatoes around the pork, tucking them into any gaps so they sit in a single layer as much as possible.
2. Scatter the shredded cheddar evenly over the pork and potatoes, covering the surface completely.
3. Pour the melted garlic parsley butter evenly over the cheese layer, letting it seep down through the cheddar and around the potatoes.
4. Cover the slow cooker and cook on low for 6 to 7 hours, until the pork is fork-tender and reaches 145°F (63°C) in the thickest part and the potatoes are soft enough to pierce easily. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker. Remove the pork to a cutting board and let it rest for at least 3 minutes before slicing. The potatoes can stay in the slow cooker, covered, to keep warm.
6. Slice the pork tenderloin into 1/2-inch medallions. Serve the slices over or beside the potatoes, spooning the melted cheese sauce from the slow cooker over everything.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

25 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.