Slow-Cooker Pork Ragu with Tomatoes and Fennel

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  • Time icon
    Total Time
    6hrs 10mins
  • Serves icon
  • Calories icon

This easy ragu combines pork tenderloin with fennel, tomatoes, herbs, and plenty of white wine. Add all the ingredients at once, then let it cook in a slow cooker for around 6 hours, for a savory, aromatic meat sauce, perfect to pair with fresh pasta, polenta, or grains. For an extra thick sauce, shred the pork then prop the lid open and let it reduce for another 20-30 minutes. Since cuts of pork often vary in size, this is a perfect recipe for scaling up and down! Go to Prepare, click on Pork Tenderloin, weigh, and click Resize to adjust the amounts accordingly.

recipe updated Jun 12, 2020


  • Carrot icon
    1 (about 50 g)
  • Fennel bulb icon
    Fennel bulb
    2 (about 460 g)
  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    6 (about 36 g)
  • Canned tomatoes icon
    Canned tomatoes
    800 g (about 2)
  • Tomato paste icon
    Tomato paste
    ½ cup (about 132 g)
  • Worcestershire sauce icon
    Worcestershire sauce
    1 tbsp (about 17.4 g)
  • Fresh thyme icon
    Fresh thyme
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Red pepper flakes icon
    Red pepper flakes
    ½ tsp (about 0.4 g)
  • White wine icon
    White wine
    ¾ cup (about 180 g)
  • Pork tenderloin icon
    Pork tenderloin
    1 kg (about 4 cups)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)


  • kCook icon Drop Scale
  • kCook icon Slow cooker
  • kCook icon Large mixing bowl
  • kCook icon Stockpot - 5 liter

Step preview

  1. Place a clean large mixing bowl on Drop Scale
  2. Add carrot, fennel bulb, onion, garlic clove, canned tomatoes, tomato paste, worcestershire sauce, fresh thyme, bay leaves, red pepper flakes, white wine and pork tenderloin to the large mixing bowl
  3. Transfer carefully in slow cooker
  4. Season with salt & pepper
  5. Cook - 6 hr, medium heat
  6. Serve
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