Slow Cooker Pork Tenderloin With Potatoes and Carrots
Table of Contents
Shredded Pork From Pork Loin
Shredded pork from pork loin is an excellent choice for baby-led weaning due to its tender texture and rich flavour, making it easy for babies to grasp and chew. Pork loin is a lean cut, providing a good source of protein and essential nutrients that support a baby's growth and development.
The natural shredding process creates small, manageable pieces that encourage self-feeding, allowing babies to explore different tastes and textures while improving their fine motor skills.
Cooking the pork slowly in the slow cooker enhances its moisture and tenderness, ensuring that it is both palatable and safe for little ones to enjoy.
Pork Fillet vs Pork Loin
When considering pork fillet versus pork loin for baby-led weaning, both cuts offer distinct advantages. Pork fillet, being the lean cut of meat, has a tender texture that is easier for babies to chew and digest, making it a preferred option for younger infants. It is low in fat and rich in protein, providing essential nutrients without overwhelming their developing digestive systems.
On the other hand, pork loin, while slightly fattier, offers a more robust flavour and can be cut into thicker, more manageable pieces for older babies who are accustomed to chewing.
Ultimately, the choice may depend on the baby’s developmental stage and texture preferences, but both cuts can be incorporated safely with proper slow cooking techniques.
Ingredient information
Fresh pork - I have used tenderloin as it is such a tender cut, but you could use other cuts of pork such as pork fillet or pork fillet medallions. Any of these options would work well. You could even use pork chops to tenderise the meat.
Apple - I have used a usual eating apple, you can use any peeled apple of your choice.
Onion - I have used a red onion but you could use a yellow onion or a couple of banana shallots.
Carrot - The carrot batons are great cooked for baby-led weaning. They are great in this recipe for flavour and a great shape to hold for baby-led weaning. You could also use baby carrots too for ease.
Potatoes - I have used white potatoes for the mash but you could red potatoes. If you decide to add the potatoes to the pork crock pot, you could use new potatoes or baby potatoes.
Garlic - I have used fresh garlic but you could use 4 teaspoons of garlic granules or garlic powder.
Thyme - I have used fresh thyme, but if you did not have fresh herbs you could use 4 teaspoons of dried thyme.
Rosemary - This is such a delicious herb, I have used fresh rosemary but you could use 4 teaspoons of dried rosemary.
Beef Stock - I have used a zero salt beef stock cube which is great for flavour without the salt, perfect for baby recipes. Feel free to add a little salt if your baby is 12 months old. You could also use chicken stock too if you did not have beef stock.
Dijon mustard - I have added a little Dijon mustard with the stock to add a little more flavour.
Sage - I have used dried sage which adds and enhances the flavour to the pork and sauce. If you did not have this herb you could use other dried herbs such as Italian seasoning or dried mixed herbs.
Onion granules - Adding the onion granules is optional, I have added for extra flavour to the pork.
Paprika - This is a great spice that works so well with pork. A great base to the pork marinade.
Garlic granules - I have used garlic granules for the pork marinade, you could use the 1 clove of fresh garlic if you wish.
Olive oil - You could use avocado oil instead of olive oil or even melted unsalted butter.
Black pepper - I have used a little bit of black pepper for seasoning without the salt, great for baby-led weaning baby recipes.
Serving suggestion
The slow cooker pork roast recipe is great served with simple garden peas or broccoli, cauliflower or root vegetables such as sweet potato or roasted beetroot.
You can add the potatoes peeled, cut and whole to the tender pork roast or leave them separate and serve as mashed potato alongside the pork and gravy to make this a complete dinner.
Other slow cooker recipes you may like: Beef stroganoff, Dump and run dal or Chicken curry.
Other pork recipes you may like: Pork patty, Hawaiian pulled pork or Pork apple meatballs.
Storage instructions
The slow cooker pork tenderloin can be kept in the fridge in a freezer-safe container such as an airtight container for up to 3 days. Or you can store in airtight containers in the freezer for up to 3 months. Its best to label the freezer bag and airtight container with the item and the date.
To defrost the pork, thaw in the fridge overnight, once fully defrosted, you can reheat the pork.
To reheat the pork, preheat your oven to 180C/350F and reheat in an oven proof dish covered for up to 20-25 minutes. You may need to add a splash of water to the pork halfway through.
Once thawed and reheated you will not be able to refreeze and store again.
Equipment used to help with this recipe
Slow cooker - A slow cooker is well worth the investment. I use one that has a non-stick removable pan for ease of cleaning, and an in-built timer.
Slow cooker liners - Food safe liners, disposable and BPA free - these are a great idea for lining the slow cooker pot.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Small airtight containers - These snap lock lids seal in the freshness, are easy to clean and safe for the microwave, freezer and dishwasher.
Pyrex jug - A measuring jug is a must-have kitchen utensil and I like the glass Pyrex jugs hygiene and ease of cleaning. The measuring markers are easily readable too.
Recipe | Slow Cooker Pork Tenderloin With Potatoes and Carrots
Slow Cooker Pork Tenderloin With Potatoes and Carrots
Ingredients
Instructions
- Start by placing all the pork marinade ingredients into a small bowl and mix to a paste like consistency. Using a spoon spread this all over the pork. Set aside and leave to marinade whilst you prepare the other ingredients.
- Add the apple, onion, carrot, grated garlic, thyme, rosemary to the slow cooker. You can add the potatoes at this point too, or you can leave them out, boil them and make mashed potato to go with the pork and gravy.
- In a pyrex jug (or a similar jug that can hold hot water) dissolve the stock cube with 250ml of hot water. Add in the dijon mustard and stir.
- Pour the stock into the slow cooker and add the pork on top of the vegetables and stock.
- The cooking time in the slow cooker is 3 hours on high or 6 hours on a low heat.
- Once the pork is cooked add the cornflour and water and stir into the gravy. This will thicken the sauce. If you wanted more gravy, add in 100ml approx of hot water before adding the cornflour.
Notes
This juicy pork roast is great not only for a delicious complete meal on a busy day but it is a great way to use leftover pork. You can serve the next day in a wrap or in a taco or enchilada. Great hearty dinner ideas for the whole family.
©The Petit Spoon
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Perfect finger food for breakfast, lunch or dinner. Baked frittatas containing eggs and lots of vegetables can be cut into easy-to-hold pieces for your baby