In your Crock Pot or Instant Pot, this 21 Day Fix Salsa Verde Pork comes together quickly and tastes great on its own or in tacos, burrito bowls, and salads — perfect for lunches or dinner.
Confession: on weeks when I don’t strictly meal plan, I can usually manage until about Thursday. There’s something about Thursday — so close to the weekend, yet still chaotic enough that takeout suddenly looks tempting. I hear this from many of my meal-planning clients. That’s when simple, reliable recipes save the day.
This Salsa Verde Pork Tenderloin is one of those weeknight heroes. It’s fast, low-effort, and versatile. Use a crock pot or Instant Pot — both work wonderfully. I keep the prep minimal so you can set it up before work or while getting the kids ready for school. It really is just two simple steps.
- Place a pork tenderloin in your Crock Pot or Instant Pot.
- Pour a jar of salsa verde over the pork and cook (instructions below).
For the slow cooker: set to low and cook for about 6 hours. For the Instant Pot: sear the pork on all sides using the sauté function, add the salsa verde, then cook on high pressure for 5 minutes and allow an 8–10 minute natural release. The longer the natural release, the more shreddable the pork becomes.
That’s it. Slice or shred the pork and top as you like. I served mine over cauliflower rice with store-bought fresh salsa, guacamole, and plenty of fresh lime — simple, fresh, and delicious.
Salsa Verde Pork {Slow Cooker / Instant Pot}
Author: Nancylynn
In your Crock Pot or Instant Pot, this Salsa Verde Pork comes together quickly and tastes great in tacos, burrito bowls, or salads — perfect for lunches or dinner.
Details
- Servings: 4
- Prep time: 10 mins
- Cook time: 6 hrs (Crock Pot) / 5 mins + natural release (Instant Pot)
- Total time: ~6 hrs 10 mins (Crock Pot)
Ingredients
- 1–1.5 lb pork tenderloin (enough for 4 servings)
- 1 jar salsa verde (choose one without preservatives or added sugar, if possible)
Optional Toppings
Fresh lime, fresh salsa, avocado or guacamole, cheese, cilantro, rice or cauliflower rice — use what you enjoy.
Instructions
Crock Pot
- Place the pork tenderloin in the crock pot and pour the salsa verde over it.
- Cover and cook on low for 6 hours. Slice or shred the pork and add toppings of your choice. Let others think you spent hours on it.
Instant Pot
- Spray the Instant Pot insert with cooking spray and set to Sauté. Sear the pork on all sides.
- Turn off Sauté, top the pork with salsa verde, lock the lid, and set to Manual/High pressure for 5 minutes.
- Allow an 8–10 minute natural pressure release for a more shred-able texture, then release any remaining pressure, remove the lid, and serve.
Notes
21 Day Fix: Per serving — 1/2 green, 1 red plus toppings.
WW (Weight Watchers): Approximately 3 points plus toppings (per serving).
Nutrition (per serving)
- Serving size: 0.75 cup
- Calories: 124 kcal
- Protein: 24 g
- Fat: 2 g
- Carbohydrates: 0.01 g
- Cholesterol: 74 mg
- Sodium: 62 mg
- Potassium: 453 mg
If you try this recipe, let me know how you served it. And if you like this one, you might also enjoy Salsa Lime Chicken, which is just as easy and delicious.
