Slow Cooker Sun-Dried Tomato and Basil Pork Tenderloin

This slow cooker pork tenderloin is the definition of set-it-and-forget-it. Just four simple ingredients—pork tenderloin, sun-dried tomatoes, dried basil, and tomato pulp—come together in a rich, savory sauce that coats every slice.

The meat turns meltingly tender, and the sauce is perfect over rice, pasta, or mashed potatoes. It's the kind of dinner that feels special but requires almost no effort. Ideal for busy weeknights, this recipe lets the slow cooker do the heavy lifting while you go about your day.

This recipe takes a lean cut of pork and turns it into a fork-tender main dish with minimal effort. The sun-dried tomatoes add a deep, concentrated flavor, while the dried basil brings a subtle herbaceous note. The tomato pulp creates a luscious sauce that clings to the meat.

Because the pork cooks low and slow, it stays moist and juicy. Serve it with crusty bread, over pasta, or alongside roasted vegetables for a complete meal. This is a no-fuss dinner that delivers big on taste, making it a great choice for any night of the week.

Ingredients

Why this recipe works

Slow cooking is the secret to this dish. The low, steady heat breaks down the pork's connective tissue, turning the tenderloin—typically a lean, quick-cooking cut—into a fork-tender roast. The long cooking time also allows the sun-dried tomatoes and basil to infuse the sauce, creating layers of flavor that you can't get from a quick sauté. Because the pork is submerged in the tomato mixture, it stays moist and absorbs all the aromatics.

Using just four ingredients keeps the recipe approachable and lets each component shine. Sun-dried tomatoes bring a chewy, tangy sweetness, while dried basil offers a mild, sweet aroma that pairs perfectly with tomatoes.

The tomato pulp acts as both a cooking liquid and a sauce, so there's no need for added broth or wine. This simplicity means you can throw it together in minutes and walk away, trusting the slow cooker to deliver a delicious, comforting meal.

Notes and substitutions

Pork tenderloin is a lean, boneless cut that cooks relatively quickly, but in the slow cooker it becomes exceptionally tender. If you can't find tenderloin, a pork loin roast works too, though it may need a bit more time.

Sun-dried tomatoes come in two forms: dry-packed and oil-packed. For this recipe, dry-packed is preferred because it absorbs some of the tomato sauce and softens nicely. If using oil-packed, drain and pat them dry to avoid an oily sauce.

Dried basil is essential here; fresh basil would lose its flavor during the long cooking time. The tomato pulp can be from canned diced tomatoes (blended briefly) or fresh tomatoes that have been peeled and seeded. The slow cooker size matters—a 6-quart model works well for a 1.5-pound tenderloin. If your cooker is smaller, make sure the pork fits comfortably. No special equipment is needed beyond a sharp knife and a cutting board.

• dried basil: Use 3 tablespoons fresh chopped basil, but add it during the last 30 minutes of cooking for a brighter flavor.
• diced tomato pulp: Substitute with crushed tomatoes or tomato puree; reduce the amount to 3/4 cup if using a thicker puree.
• pork tenderloin: Pork loin roast can be used, but increase the cooking time to 6-8 hours on low or until fork-tender.
• sun-dried tomatoes: Oil-packed sun-dried tomatoes work well; drain and pat dry before chopping to avoid excess oil.

Equipment

• Slow cooker (6-quart or larger)
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Tongs
• Serving plate