Pour jarred alfredo sauce and these 5 ingredients over pork tenderloin into a slow cooker for the cozy dinner you’ll want again next week

 This is the kind of cozy, low-effort dinner I lean on during busy workweeks: you literally pour a jar of store-bought Alfredo sauce and just five more simple ingredients over pork tenderloin in the slow cooker, set it, and walk away. By the time you’re home and in comfy clothes, the pork is fall-apart tender and swimming in a creamy garlic sauce that tastes like you worked a lot harder than you did. It’s very Midwest weeknight in the best way—comforting, kid-friendly, and made from pantry staples you probably already have.

I love serving this creamy garlic pork over mashed potatoes or buttered egg noodles so they can soak up all that Alfredo goodness. Steamed green beans, roasted broccoli, or a simple side salad with a tangy vinaigrette help balance the richness. Warm dinner rolls or garlic bread are perfect for swiping through the extra sauce. If you’re planning ahead for lunches, portion the pork and sauce over rice or cauliflower rice in meal prep containers—it reheats really well.

Slow Cooker Creamy Garlic Pork Tenderloin

Servings: 6

Ingredients

2 pounds pork tenderloin (1–2 pieces)

1 (15–16 ounce) jar Alfredo sauce

1/2 cup low-sodium chicken broth

4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt, plus more to taste

Directions

Place the pork tenderloin in the bottom of a 4- to 6-quart slow cooker. If using two smaller tenderloins, lay them side by side and tuck the thinner ends underneath so they cook evenly.

In a medium bowl or large measuring cup, whisk together the jar of Alfredo sauce, chicken broth, minced garlic, Italian seasoning, and kosher salt until smooth and well combined.

Pour the Alfredo mixture evenly over the raw pork tenderloin in the slow cooker, making sure the pork is mostly covered in sauce. Use a spoon to nudge the sauce around the sides if needed.

Cover and cook on LOW for 4–6 hours or on HIGH for 2 1/2–3 1/2 hours, or until the pork is very tender and easily pulls apart with a fork. Slow cookers can vary, so start checking on the earlier end of the time range.

Transfer the cooked pork to a cutting board and let it rest for 5 minutes. Meanwhile, give the sauce in the slow cooker a quick stir. If it looks a little separated, just whisk it for a few seconds until creamy again.

Slice or shred the pork tenderloin, then return it to the slow cooker and gently toss it in the warm creamy garlic Alfredo sauce until well coated.

Taste the sauce and adjust seasoning with a pinch more salt if needed. Serve the creamy garlic pork hot with extra sauce spooned over the top.

Variations & Tips

For extra richness, stir 2–3 tablespoons of grated Parmesan cheese into the sauce during the last 15 minutes of cooking. If you like a bit of heat, add 1/4 teaspoon red pepper flakes to the Alfredo mixture before pouring it over the pork. To make it feel a little lighter, use a lighter Alfredo sauce and swap some of the chicken broth for milk; the sauce will still be creamy but not as heavy. You can also add vegetables directly to the slow cooker: toss in 8 ounces of sliced mushrooms or a cup of baby carrots around the pork before pouring the sauce. If your sauce seems too thin at the end, remove the pork and whisk in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then cook on HIGH for 10–15 minutes until thickened before adding the pork back. Leftovers keep well in the fridge for up to 3 days and are great tucked into toasted rolls for a creamy garlic pork sandwich.