Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Sun-Dried Tomato and Basil Pork Tenderloin Tips, FAQ & printable recipe

Name: Slow Cooker Sun-Dried Tomato and Basil Pork Tenderloin
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 lb pork tenderloin; 1/2 cup chopped sun-dried tomatoes (not oil-packed); 1 tbsp dried basil; 1 cup diced tomato pulp (canned or fresh)

By Clara Weller · Oct 10, 2026

A slow cooker filled with a cooked pork tenderloin, sun-dried tomatoes, and a rich, glossy tomato and basil sauce.

Prep: 10 min
Cook: 4 h
Total: 4 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For the best texture, do not overcook the pork. Since tenderloin is lean, it can become dry if left in the slow cooker too long. Use a meat thermometer to check for doneness at the 4-hour mark.

If the sauce is too thin for your liking, remove the pork and simmer the sauce on the stovetop for a few minutes to thicken it. You can also blend a small amount of the sauce with a tablespoon of tomato paste to add body.

To develop more flavor, consider searing the pork in a hot skillet with a little oil before adding it to the slow cooker. This step is optional but adds a nice caramelized crust. However, the recipe works beautifully without it.

For a more rustic texture, leave the sun-dried tomatoes as is; if you prefer a smoother sauce, you can puree the sauce before serving. Adjust the basil to taste—some might like a bit more.

Variations

Add Garlic and Onion: Add 2 minced garlic cloves and 1/2 cup chopped onion to the slow cooker along with the other ingredients. This adds depth and a savory base that complements the tomatoes and basil. Sauté the onion first for a sweeter flavor.
Spicy Kick: Add 1/2 teaspoon red pepper flakes or a chopped fresh chili to the slow cooker for a touch of heat. The spice balances the sweetness of the sun-dried tomatoes. Adjust the amount to suit your heat preference.
Use Chicken or Turkey: Substitute the pork tenderloin with boneless, skinless chicken breasts or thighs. Adjust the cooking time: chicken breasts may need only 3-4 hours on low, while thighs can go up to 5 hours. Ensure chicken reaches 165°F (74°C).
Creamy Tomato Sauce: After the pork is cooked and removed, stir 1/2 cup heavy cream or coconut milk into the sauce. Simmer for 5 minutes until slightly thickened. This creates a rich, creamy tomato sauce that's delicious over pasta.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of water or broth when reheating.
Freezer: Freeze the cooked pork and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Reheat: Reheat in a covered saucepan over low heat, stirring occasionally, until heated through.

Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, place the pork and sauce in a covered saucepan over low heat, or microwave in 30-second intervals until heated through. The sauce may thicken upon refrigeration; add a splash of water or broth to loosen it if needed.

This dish can be assembled the night before. Place the pork in the slow cooker, add the sun-dried tomatoes, basil, and tomato pulp, then cover and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. This makes it even easier to get dinner going on a busy day. The pork can also be fully cooked and refrigerated, then reheated gently before serving.

Serving ideas

Serve the sliced pork tenderloin with a generous spoonful of the tomato-basil sauce over the top. It pairs beautifully with creamy mashed potatoes, polenta, or a bed of buttered egg noodles.

The sauce also works well over steamed rice or quinoa. A side of sautéed green beans or a crisp green salad adds freshness to the plate. Crusty bread is perfect for sopping up every last bit of sauce.

For a low-effort but impressive meal, arrange the sliced pork on a platter and pour the sauce over it, garnishing with a few fresh basil leaves if you have them.

This dish is hearty enough for a family dinner but elegant enough for guests. The leftovers can be shredded and used in sandwiches or wraps. The sauce freezes well, so consider making a double batch to have on hand for quick meals.

Frequently asked questions

Can this recipe be made in advance?

Yes, this dish can be fully cooked and refrigerated for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors often improve after a day in the fridge. You can also assemble the raw ingredients in the slow cooker insert the night before and refrigerate, then cook the next day.

Why is the pork tenderloin cooked on low instead of high?

Pork tenderloin is a lean cut, and cooking it on high can cause it to dry out. Low heat over a longer period allows the meat to become tender without losing moisture. The slow, gentle cooking also gives the sun-dried tomatoes and basil time to infuse the sauce, resulting in a more flavorful dish.

What can be used instead of sun-dried tomatoes?

If sun-dried tomatoes are unavailable, use 1/2 cup of regular dried tomatoes (rehydrated) or substitute with 1/4 cup of tomato paste. The flavor will be less intense, but you can add a teaspoon of balsamic vinegar to mimic the tanginess. Oil-packed sun-dried tomatoes also work—just drain and pat them dry.

How should the leftover sauce be stored?

Store the sauce in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. When reheating, add a little water or broth to thin it if it has thickened. The sauce is versatile and can be used over pasta, rice, or grilled vegetables.

Can this recipe be doubled?

Yes, you can double the ingredients, but ensure your slow cooker is large enough. Use a 6-quart or larger model, and keep the pork in a single layer if possible. Cooking time may need to be extended by 30 to 60 minutes. Always check the internal temperature reaches 145°F (63°C).

Recipe card

Slow Cooker Sun-Dried Tomato and Basil Pork Tenderloin

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

1 1/2 lb pork tenderloin
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1 tbsp dried basil
1 cup diced tomato pulp (canned or fresh)

Instructions

Place the pork tenderloin in the bottom of a 6-quart slow cooker. If the tenderloin is very long, trim it to fit or coil it gently. It does not need to be browned first; the slow cooker will do all the work.
Scatter the chopped sun-dried tomatoes evenly around and over the pork. There is no need to stir; they will soften and release flavor as the meat cooks.
Sprinkle the dried basil over the pork and tomatoes, covering the surface as evenly as possible. The basil will infuse the sauce as it slow-cooks.
Pour the diced tomato pulp over everything, making sure the pork is mostly covered. The sauce will thin out during cooking and create a rich, glossy coating.
Cover the slow cooker and cook on low for 4 to 5 hours, or until the pork is fork-tender and registers at least 145°F (63°C) in the thickest part. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
When the pork is done, transfer it to a cutting board and let it rest, uncovered, for at least 3 minutes. This allows the juices to redistribute, ensuring moist, tender slices.
Slice the pork tenderloin into 1/2-inch-thick medallions. Cut against the grain for maximum tenderness. Keep the slices warm while you prepare the sauce.
Spoon the tomato-basil sauce from the slow cooker over the sliced pork. Serve hot, with extra sauce on the side if desired.

Estimated nutrition per serving

Calories: 280
Protein: 35 g
Carbohydrates: 10 g
Fat: 10 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.