Thursday Temptation: Pork Roast & Vegetables

As the nice Fall weather is quickly approaching, many of us are looking forward to the holiday dinners and festivities. With the change in temperature, we tend to go for warming and soothing foods such as, stews, roast, etc. For this Thursday Temptation, I decided to share a Pork Roast recipe that I recently cooked. I found this recipe online and this was my first time cooking it, so trust me when I say that it was easy. All you need is a frying pan & a slow cooker!


Pork Tenderloin

2 Tbsp of Olive Oil

1 Large White Onion

2-3 Garlic Cloves

3 Carrots

3 Russet Potatoes

1 Squash

Salt & Pepper



1. Brown the Tenderloin: Before putting the pork tenderloin into the slow cooker, be sure to brown it first. Browning will allow the tenderloin to have a nice brown crust once it comes out of the slow cooker. Heat the frying pan on medium heat and the 2 tbsp of olive oil on the pan. Add the tenderloin once the oil is heated. Sprinkle salt and pepper over the tenderloin. Cook the tenderloin for 5-6 minutes on both sides until it has a brown glaze all over. 

1. Brown the Tenderloin

2. Cut Veggies: While the tenderloin is browning, be sure to use your time wisely and start cutting up the veggies. Be sure to cut the carrots and potatoes almost the same size so that they cook evenly. With the onion, you want to cut it into large pieces to that you can taste and see them once the roast is done. Otherwise, they will disappear while being cooked. For the garlic, cut each in half. 

2. Cut Vegetables

3. Transfer Tenderloin to Slow Cooker: When putting the tenderloin in to slow cooker, it is optional to also throw in the used olive oil from the pan, for added flavor. Once tenderloin is in the slow cooker, arrange the onion and garlic along the sides of the tenderloin. Add the remaining vegetables all over the top of the tenderloin.

3. Transfer Tenderloin to Slow Cooker

4. Add Salt, Pepper & Water: The amount of salt and pepper you put is up to you. Personally, I don't add too much. Once the roast is done I could add more salt to my own bowl. Sprinkle salt and pepper over the veggies. Add water to cover just the top of the vegetables. After 2 hours of cooking, switch the tenderloin to the top, taking the veggies to the bottom to finish cooking completely.

4. Add Salt, Pepper and Water.

5. Cooking the Tenderloin: Cooking temperatures and times may vary. I cooked my tenderloin on "Hi" (as they spell it on the cooker) for 6 hours. I have a newer slow cooker so its Hi setting may be different than an older slow cooker. You can cook the roast for 6-8 hours. Be sure that the veggies are soft and tender as well. Once the roast is completely cooked, transfer the roast onto a large plate or platter and arrange the vegetables around it, for a nice display. Cut the roast in slices and serve with veggies. 

5. Cook and Arrange on Plate/Platter

6. Enjoy!

*On a side note, you may use the broth of the roast for other foods such as using it as the water you would add to make rice. Adds a delicious touch of flavor. 

**Source for Recipe: Slow Cooker- Pork Roast & Veggies