Slow Cooker Pork and Noodles

This is an easy slow-cooked recipe combining pork tenderloin and Amish egg noodles in a delectable easy gravy that you prepare right in the slow cooker.

Course main meal pork

Cuisine American

Keyword crock pot pork, crock pot pork tenderloin, pork and noodles, slow cooker pork tenderloin, slow cooker pulled pork

Prep Time 5

Total Time 4 35

Servings servings

Calories 769kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil
1/4 cup all purpose flour
1 pork tenderloin 1 1/4 - 1 1/2 lbs
1 can french onion soup 10.5 ounce
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons water
2 tablespoons cornstarch
2 cups egg noodles uncooked I use the Amish egg noodles
3/4 cup water
Salt and pepper
1 tablespoon fresh chopped parsley

Instructions

Heat vegetable oil in a skillet over medium heat. Roll the pork tenderloin in the flour and cook in the skillet until browned on all sides.
Place the browned pork tenderloin in the bottom of the slow cooker. Add soup, Worcestershire sauce, garlic powder, and onion powder. Cover and cook on low for 4 hours or until tender. Turn the slow cooker to high in the last 30 minutes of cooking.
Stir 2 tablespoons of water and cornstarch to create a smooth paste. Remove pork from the slow cooker and plate. Whisk cornstarch mixture into slow cooker. Cover and let cook and thicken for 10 minutes. Shred pork and return pork to slow cooker.
Add egg noodles and 3/4 cup water to the slow cooker making sure the noodles are pushed down into the liquid. Cook until noodles are tender; approximately 30 minutes. Do not overcook.
Salt and pepper to taste. Top with fresh chopped parsley and serve.

Notes

The browning is not an absolutely necessary step, but it does add a nice touch and does help thicken the whole dish.

Amish egg noodles add a really nice touch, as they are more like flat dumplings. They can be found in the dried pasta section of most grocery stores.

All slow cookers have different watts, so the cooking time is approximate. Once the pork is tender enough to shred, proceed with the rest of the recipe.

Turn up the heat in the last 30 minutes of the pork cooking to prepare for the noodles. If you pull the pork early, be sure to turn it up to high for 30 minutes so it is hot enough to cook the noodles and make the gravy. Cover the pork loosely with an aluminum tent to keep it from drying out while it heats up.

When adding the noodles, they should be submerged in the liquid. If there is not enough liquid, add a little more water until you can push them all down in the liquid.

Check on the egg noodles after 20 minutes, as overcooking will make them mushy.

Season with salt, pepper, and, if desired, a little fresh parsley or thyme.

If desired, you can add chopped onion, cooked or canned mushrooms, or frozen peas. Raw chopped onions should be added with the pork tenderloin. Mushrooms and peas should be added with the noodles.

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