Slow Cooker Pork Tenderloin over Rice

Slow Cooker Pork Tenderloin over Rice

This is one of those really easy dinners that I like to do when I realize the night before that I’ve forgotten to plan anything for the next night’s dinner.  Excluding the pork tenderloin, which you can throw in frozen, it is made entirely from the pantry so you can pretty much make this anytime.  It also tastes delicious, the boys all love it, the left overs are phenomenal in sandwiches, and it’s healthy.  In fact, I usually double this recipe so that we’ll have lots of left overs. 


1 pork tenderloin (not to be confused with a full pork loin)

1 can black beans, rinsed and drained (or whatever beans you have handy)

1 can diced tomatoes (do not drain), OR 3-4 tomatoes, chopped

1 red, yellow, or orange bell pepper OR 1 roasted red pepper, chopped

1 TBSP cumin

2 tsp ground mustard

1 tsp onion powder

1 tsp garlic powder

Salt and pepper, to taste

1 handful of cilantro

2 cups prepared rice


  • Place pork at the bottom of the slow cooker
  • Add spices first, then add all other ingredients except the rice and cilantro
  • Cook on high 4 hours or low 8 hours
  • Half hour before serving, prepare rice as directed on package
  • Right before serving, using a fork, pull the meat apart (almost like pulled pork) then stir in cilantro. 
  • Serve over rice

One Response to “Slow Cooker Pork Tenderloin over Rice”

  1. Carmen May 6, 2013 at 4:07 pm #

    please add a photo to this recipe so that I can pin it onto my pinterest. thx!!!

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