Slow Cooker Pork Tenderloin with Bacon and Peas Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can lightly sear the bacon lardons in a separate pan before adding them to the slow cooker, though this is optional. This extra step renders more of the fat and adds a golden color to the bacon.

If you choose to do this, ensure you wipe out the pan to avoid leaving any burnt bits behind. Adding a pinch of dried thyme or a bay leaf can also enhance the aromatic quality of the final dish without overpowering the delicate sweetness of the green peas.

When serving, consider the visual appeal of the dish. Arrange the sliced pork medallions in a slight overlap on the plate and spoon the bacon and pea mixture over the top, allowing some of the flavorful cooking juices to pool around the meat.

A simple garnish of fresh parsley or cracked black pepper can add a vibrant touch of color and bite that contrasts beautifully with the tender, savory pork. This presentation elevates a humble slow cooker meal into a sophisticated dinner that is perfect for any occasion.

Variations

• Herbed Pork: Add a tablespoon of dried rosemary or thyme when scattering the bouillon. These woody herbs pair exceptionally well with pork and bacon, adding a fragrant, earthy note that deepens the overall flavor profile of the dish without requiring any extra cooking steps.
• Spicy Bacon: Include a teaspoon of red pepper flakes or a small amount of diced hot pepper along with the bacon. This adds a subtle heat that cuts through the richness of the pork, providing a modern twist to the classic flavor combination of peas and bacon.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food cools to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain the best texture.

Reheat

Reheat gently in a saucepan over low heat or in the microwave on medium power, adding a splash of water to keep the meat moist.

Store any leftovers in an airtight container to maintain freshness and prevent the pork from drying out. Place the container in the coldest part of the refrigerator as soon as it has cooled down, ensuring it does not sit at room temperature for more than two hours. Proper storage will keep the dish safe and flavorful for up to three days, making it an excellent candidate for simple, quick meals later in the week that require minimal effort to assemble and serve.

This dish is highly suitable for preparation ahead of time. You can assemble the raw ingredients in the slow cooker insert the night before and store it in the refrigerator, covered. When you are ready to cook, simply place the insert into the base and start the cooking cycle.

Note that you may need to add an additional 30 minutes to the cooking time to account for the cold starting temperature of the ingredients, ensuring the pork reaches the safe internal temperature of 145°F (63°C).

Serving ideas

Serve the pork tenderloin immediately after its 5-minute rest to ensure the best temperature and texture. The medallions should be sliced against the grain to maximize tenderness. For a complete meal, pair the pork with a side of mashed potatoes, roasted root vegetables, or a crisp green salad.

The juices from the slow cooker act as a natural sauce, so be sure to drizzle a generous amount over the pork and the accompanying sides to tie all the flavors together in every delicious bite.

The meal is best enjoyed when the pork is still warm and the peas are bright and tender. Because the dish is already quite savory from the bacon and bouillon, keep your side dishes relatively simple to allow the pork to shine. If you have extra sauce, serve it in a small bowl on the side so diners can add more as needed. This approach ensures that the meal remains balanced and that none of the rich, savory liquid produced during the slow cooking process goes to waste.

Frequently asked questions

Recipe card

Slow Cooker Pork Tenderloin with Bacon and Peas

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 1 lb pork tenderloin
• 1 cup green peas
• 4 oz bacon lardons
• 1 cube bouillon cube
• 1/2 cup water

Instructions

1. Place the raw pork tenderloin into the bottom of the slow cooker insert. Ensure the meat is positioned flat to allow for even cooking throughout the process.
2. Scatter the bacon lardons and green peas evenly over the pork. Crumble the bouillon cube over the top of the ingredients, then pour the water into the slow cooker to provide the necessary moisture for steaming.
3. Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork and let it rest for 5 minutes before slicing into medallions. Serve the pork with the cooked peas and bacon juices.

Estimated nutrition per serving

Calories

280

Protein

32 g

Carbohydrates

8 g

Fat

13 g

Fiber

2.5 g

Sugar

2 g

Sodium

450 mg

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