Slow-Cooker Pork Tenderloin with Butternut Squash, Leeks & Kale
Replacement for the lamb/polenta idea: a cozy, hands-off slow-cooker pork + winter veg dinner using the sale pork tenderloin and in-season squash/kale. Lightly sweet-savory and very fork-tender.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
- Organic Butternut Squash 1–1.25 lb, peeled and 1-inch cubes $1.99/lb
- Organic Leeks 1 leek, sliced and rinsed well $3.99
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
- Organic Ginger Root 1-inch piece, grated (optional but good) $3.99/lb
- Organic Kale (or Lacinato kale) 3 packed cups, chopped $2.79
- Chicken broth (or water) 3/4 cup (not listed)
- Soy sauce 2 tbsp (not listed)
- Apple cider vinegar 1 tbsp (not listed)
- Honey or brown sugar (optional) 1 tsp (not listed)
- Olive oil 1 tbsp (not listed)
- Salt & black pepper To taste (not listed)
Instructions
- Slow cooker: Add squash, leeks, garlic, and (optional) ginger to the cooker. Season with a pinch of salt and pepper.
- Whisk broth + soy sauce + vinegar + optional honey; pour over veg. Drizzle olive oil over the top.
- Nestle pork tenderloin on top; season pork with salt and pepper.
- Cook LOW 3–4 hours (or HIGH 1.5–2.5 hours) until pork reaches 145°F and is tender. Don’t overcook; tenderloin dries out if held too long.
- Remove pork to a board; rest 5 minutes, then slice.
- Stir chopped kale into the slow cooker, cover 5–10 minutes until wilted. Taste and adjust seasoning (more vinegar for brightness if needed).
- Serve sliced pork over the squash-leek-kale mixture with spoonfuls of the broth.
Health notes: Lean protein + lots of veg; keep added sugar minimal.
Drink pairing: WA Riesling or a light amber ale.