Tulo

Crock Pot Pork Tenderloin Recipe

Sliced pork tenderloin fanned out on a white platter with glossy brown gravy spooned over the top and a sprinkle of chopped parsley.
Photo by Nano Erdozain on Pexels

A quick sear before the slow cooker locks in a browned crust and flavor that pure braising can't produce, and pulling the tenderloin as soon as it hits 145°F keeps this lean, fast-cooking cut from drying out, which is the single biggest risk with pork tenderloin in a slow cooker.

Prep
15 min
Cook
3 hr 30 min
Total
3 hr 45 min
Servings
6

Ingredients

Servings6
  • 2 pounds pork tenderloin
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 1 tbsp fresh parsley, chopped

Nutrition per serving

Calories
114
Protein
9g
Carbs
12g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the pork tenderloin dry with paper towels and season all over with the salt and black pepper.
  2. 2Heat the olive oil in a skillet over medium-high heat. Sear the tenderloin for 2-3 minutes per side, until browned on all sides, then transfer it to the slow cooker.
  3. 3Scatter the minced garlic over and around the tenderloin.
  4. 4In a small bowl, whisk together the chicken broth, soy sauce, Dijon mustard, honey, brown sugar, thyme, and rosemary. Pour the mixture over the pork.
  5. 5Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).USDA safe minimum for poultry: 165°F (74°C)
  6. 6Transfer the tenderloin to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes before slicing.
  7. 7Pour the remaining cooking liquid into a small saucepan and bring to a simmer over medium heat. Whisk the cornstarch with 2 tablespoons of cold water, then whisk it into the simmering liquid. Cook for 2-3 minutes, stirring, until thickened into a gravy.
  8. 8Slice the tenderloin, spoon the gravy over the top, and garnish with chopped parsley.
How to Cook Pork Tenderloin

Tips & variations

  • Swap the honey for maple syrup or the brown sugar for a splash of apple cider vinegar for a tangier glaze.
  • Two smaller tenderloins cook more evenly than one large one; if using a single large tenderloin over 1.5 pounds, add 30-45 minutes to the low-heat cook time.
  • Add sliced carrots, onion wedges, or halved baby potatoes to the bottom of the slow cooker to cook alongside the pork and soak up the glaze.
  • Pork loin roast can be substituted, but it's a thicker, tougher cut and needs 5-6 hours on low instead of 3-4.

Storage & reheating

Store sliced pork and gravy together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of broth to keep the lean meat from drying out; microwaving on 50% power also works. Freeze sliced pork submerged in gravy for up to 3 months, and thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Trim the thin, tough silver skin off the tenderloin before seasoning; it won't break down in the slow cooker and turns chewy.
  • Resting the meat under foil for a few minutes before slicing keeps the juices in the meat instead of pooling on the cutting board.

FAQ

Can I cook pork tenderloin from frozen in a crock pot?

It's not recommended. A frozen tenderloin spends too long in the slow cooker's danger zone (40-140°F) before it heats through, and the outside can overcook by the time the center is safe. Thaw it fully in the refrigerator first.

What's the difference between pork tenderloin and pork loin for this recipe?

Tenderloin is a small, narrow, very lean cut that cooks in 3-4 hours on low; pork loin is a wider, thicker roast from a different muscle that needs 5-6 hours and tolerates the slow cooker better since it has slightly more fat.

Why did my slow cooker pork tenderloin turn out dry?

Almost always overcooking. Because tenderloin is so lean, it needs to come out at 145°F and rest, not cook until it's easy to shred like a pork shoulder; check the temperature starting at the 3-hour mark on low.

Can I thicken the sauce without cornstarch?

Yes, a flour slurry (2 tablespoons flour whisked with 2 tablespoons cold water) works the same way; simmer it a minute or two longer than cornstarch to cook out the raw flour taste.

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