Our melt-in-your-mouth Crockpot pork tenderloin makes its own gravy all from scratch with no canned soup! Perfect for a weeknight meal or Sunday supper for busy families!
What could be better than a set-it-and-forget-it Crock Pot pork tenderloin…one that makes a luxurious gravy with all the tasty juices from a slow cooker? Even your pickiest eaters will gobble up this amazing pork tenderloin slow cooker recipe.
This simple pork tenderloin slow cooker recipe is so tender that you’re going to have a hard time keeping it on your fork!
This meal will have your home smells so good that your kids will put down their electronics and gather at the table! Let’s make this!
If you love melt-in-your-mouth pork recipes try my Crockpot pork chops smothered in a mushroom onion gravy, crock pot ranch pork chops, ranked # 1 in Google my pork stew. I promise you’ll love them all! ♥
What I Love Most About This Recipe
- It’s one of my all-time Easiest and Tastiest crockpot recipes.
- The Sauce is so yummy and the crock pot does almost all of the work to create that great flavor!
- This is so delicious it’s good enough to serve to company.
Recipe Notes for Crockpot Pork Tenderloin
- Sauce/Gravy: The sauce is really fabulous, but if you don’t want to make the cornstarch slurry and don’t mind the sauce on the thin side, you can just pour it straight from the crockpot and spoon it over the pork. It also makes a great au jus sauce for dipping pork tenderloin sandwiches.
- Silver Skin: Pork tenderloin is surrounded by a tough membrane called silver skin. It doesn’t dissolve or break down during cooking and if not removed will be tough and chewy.
- To remove silver skin:
- Grab the tenderloin at one end.
- Gently pierce an opening between the silver skin and the tenderloin and cut down 1 inch to create a tab you can grab onto.
- Hold the tab and guide the knife down and, at the same time, pull the silver skin away from the flesh, making it easier to cut it away and off the tenderloin.
- Crust: If you like your pork with a crust, sear it very quickly in a cast iron pan before adding it to the slow cooker. You don’t want it to cook, just brown. Remember-this step is purely optional. I love how this dish comes out without searing, so I generally skip it, in favor of ease of preparation.
- Leftovers: If you happen to have any leftovers, this makes incredible shredded meat sandwiches.
- Temperature: Generally, when I cook pork tenderloin in the crockpot, I don’t pull out my instant-read thermometer. The pork can generally be sliced with a dull spoon so I know it’s cooked enough.
- If you’re concerned for any reason, or just want to double-check, the safe internal pork cooking temperature for fresh cuts is 145° F, leaving it just a little bit pink in the middle and tender and juicy. (Click here for more information on pork cooking times.)
How Long Does It Take To Cook Crock Pot Pork Tenderloin?
How long to cook pork loin in a crock pot will, of course, depend on its size. Because this is a lean cut of meat, check it after 6 hours – that may be long enough.
Here are some recommended cooking times for slow cookers:
- Pork Tenderloin: 3-4 pounds: 6-8 hours on low, 4-6 hours on high.
- Larger Pork Roast: 6-7 pounds: 8-10 hours on low, 6-8 hours on high.
Serving Recommendations
This is wonderful served with make ahead mashed potatoes to sop up all the delicious gravy and, of course, with homemade crescent rolls or my easy Bisquick biscuits to dip in that gravy!
Then with Arkansas green beans, KFC coleslaw. or brown sugar carrots.
How Do You Make Crock Pot Pork Tenderloin?
- Combine liquids and aromatics in the slow cooker.
- Add pork and coat on all sides. Cook on low for 6 – 8 hours.
- Remove pork from Crock Pot and place it on a serving dish.
- Mix cornstarch with cold water.
- Pour all the liquid from the Crock Pot into a small saucepan. Add the cornstarch mixture and bring it to a boil.
- Slice Pork and pour the thickened sauce over it and serve.
***See the full instructions below!
More Meaty Crockpot Recipes
- Crockpot Chicken and Dumplings
- Crockpot Creamy Ranch Chicken
- Crockpot Italian Beef Sandwiches
- Crockpot Chicken and Gravy
- Mississippi Chicken
- Mississippi Pot Roast
Crock Pot Pork Tenderloin
Our melt-in-your-mouth Crock Pot Pork Tenderloin makes its own gravy ALL from scratch with no canned soup!
Servings: 6 people
Ingredients
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 cup onion minced
- 3 garlic cloves minced
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon black pepper
- 2 pork tenderloins
- 1 tablespoon cornstarch
- 3 tablespoons cold water
Instructions
- In a large Crock Pot add all the ingredients except the pork, cornstarch, and water then mix until evenly combined. Add the pork and turn it over to coat on all sides.
- Cook on low for 6-8 hours or until pork is tender.
- Remove pork from Crock Pot and place on a serving dish and tent loosely with aluminum foil. Allow pork to rest for about 7 minutes.
- Thicken the sauce while the pork is resting; in a small bowl, mix cornstarch (1 tablespoon) with the cold water (3 tablespoons) until it's completely dissolved. Pour all the liquid from the Crock Pot into a small saucepan. Add the cornstarch mixture and bring it to a boil. Boil for 1-2 minutes until the mixture thickens. Slice Pork and pour the thickened sauce over it and serve.
Fans Also Made:
Notes
- Sauce/Gravy: The sauce is really fabulous, but if you don’t want to make the cornstarch slurry and don’t mind the sauce on the thin side, you can just pour it straight from the crockpot and spoon it over the pork. It also makes a great au jus sauce for dipping pork tenderloin sandwiches.
- Silver Skin: Pork Tenderloin is surrounded by a tough membrane called silver skin. Because it doesn’t dissolve or break down during cooking and if not removed will be tough and chewy.
- To remove silver skin:
- Grab the tenderloin at one end.
- Gently pierce an opening between the silver skin and the tenderloin and cut down 1 inch to create a tab you can grab onto.
- Hold the tab and guide the knife down and, at the same time, pull the silver skin away from the flesh, making it easier to cut it away and off the tenderloin.
- Crust: If you like your pork with a crust, sear it very quickly in a cast iron pan before adding it to the slow cooker. You don’t want it to cook, just brown. Remember-this step is purely optional. I love how this dish comes out without searing, so I generally skip it, in favor of ease of preparation.
- Leftovers: If you happen to have any leftovers, this makes incredible shredded meat sandwiches.
- Temperature: Generally, when I cook Pork tenderloin in the crockpot, I don’t pull out my instant-read thermometer. The pork can generally be sliced with a dull spoon so I know it’s cooked enough.
- If you’re concerned for any reason, or just want to double-check, the safe internal pork cooking temperature for fresh cuts is 145° F, leaving it just a little bit pink in the middle and tender and juicy. (Click here for more information on pork cooking times.)
Nutrition
Serving: 1/6 of the recipe | Calories: 837kcal | Carbohydrates: 15g | Protein: 126g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 393mg | Sodium: 1031mg | Potassium: 2485mg | Fiber: 0g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 5.7mg | Calcium: 58mg | Iron: 6.6mg
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If cutting recipe in half, do I need to adjust cooking time?
This recipe looks amazing. I am going to make it. If I wanted to add potatoes and carrots to this would I have to change any liquid ratio?
Hi, Charlene! Thank you 🙂 I haven’t tried adding veggies, but you can add a little bit of liquid I guess.
Altered just a bit.. !6 oz can of Pineapple Chunks, juice and all the last two hours. Then partly cooked sweet potatoes the last 1 1/2 hours (so they didn’t turn to mush). Turned out wondefully.
Sounds delicious Jim! Great tweaks!
Sounds delicious. Can I use a pork loin instead of the pork tenderloins? (Sorry if I missed this being already addressed.) TIA
Yes, I’m sure you can. The pork loin is a lot larger and I haven’t worked out the timing for that size roast. Sorry!
I’d like to cut this recipe down for 2 people…. but don’t mind some leftovers. Here’s the question….my local store sells pork tenderloins that are about 1 lb each not 2 pounds. 2 of the 1 pounders would be good for 2 nights at least., How would I adjust the timing for my small slow cooker? Be even better if I did one 1 pounder.
This is a great recipe and my family loved it. Whip up some mashed potatoes and a salad and you have dinner. Makes great sandwiches as well!
Yum, that’s perfect. Thank you so much for your positive feedback 🙂
Delicious and made it exactly as written. Thank you for sharing!
Thank you too, Kathleen! Enjoy 🙂
Recipe calls for 2 tenderloins…is that one pkg of 2 or 2 pkgs totally 4????
Hi Carol. Thanks for asking. It’s one package containing 2 tenderloins. <3
Hi Kathleen,
I dont have a crockpot, but I have a dutch oven and an Instapot. Which would you use? I’m going to cook two 1 1/2 pound tenderloins. Can you give me directions for the dutch oven or instapot?
Hi, Cindy. I haven’t tried cooking this on the stove or instant pot. For the stove, follow the instructions. Cook on low or until the pork is tender.
For instant pot, here’s the guide for cooking time (Pork, loin roast: 20 minutes per 450 g / 1 lb)
Just started this in the crock pot. Liked the ingredients so I think it’ll be yummy! Gonna serve with air fryer potato chunks and maybe a good ole fashioned Southern pear salad.
Thank you, Amanda! Your side dishes are perfect. Let us know how your crockpot tenderloin turned out! 🙂
It would be such a help if you “recipe mavens” would include (with your printable recipes) a link to this recipe on your site so I could easily get back to reading more after I have printed and saved the recipe and, later, want to cook it up.
Thanks Ginger. That’s a great idea. Will look into how to get the involved programs to do that. Often, as stupid as it may seem, it’s ridiculously difficult to make a change like that. Thanks for your input
This recipe is AMAZING! The pork turned out so tender, and full of flavour. This recipe is def a keeper! Thank you for sharing!
Thank you so much, Sabrina! It’s really a keeper 🙂
Doesnt tell you #lb. for this cook time.
Hi, Diana. For 3-4 pounds pork tenderloin, the cooking time is 6-8 hours on low, or 4-6 hours on high. For 6-7 pounds pork roast, the cooking time is 8-10 hours on low, or 6-8 hours on high.
This recipe sounds delicious looking forward to making it this weekend . Can I use fresh Rosemary or is it better to use dry? Also do you ever serve this over mash potatoes since it has a good gravy with it or what do you like to serve it with? Thank you
Hi Trisha. Since the rosemary will be cooking so long in the Crockpot, I use dried. I think it provides the best flavor with long cooking.
Made this yesterday. Absolutely delious. Added carrots & they had great flavor from the juice. Will make often. Thanks for posting.
You’re very welcome, Joann! ❤️
This recipe sounds so good! I was questioning though, it mentioned a large crockpot in the recipe. What size is this? I would like to try it for a weekend dinner.
Thanks
Hi Merrilee. I used an 8qt crockpot
HI! This looks fantastic, and I was planning to make it tonight…but I just want to make sure I’m not missing something. The recipe says it cooks for 10 hours 40 minutes. But the instructions say 6-8 hours. Am I missing something? Thank you!
Hi Mary. Just an editing mistake! It cooks for 6-8 hours <3
Kathleen, I don’t have a crockpot so I’d like to use my cast iron Dutch oven in a conventional oven. What temperature should I set it at that would duplicate the crockpot method? Thanks.
Hi Marianne. I would set the oven to 275 degrees. <3
Thank you.
<3
I prefer using my caldero. Which is basically a dutch oven but in particular for rice. The stews and such always come out so tender and amazing when I slow cook in caldero. I think because it is a lighter metal and distributes more heat. I even use it over the fire if I’m not using cast iron. The fantasy thing is you can find such a variety of sizes. I cook a lot and usually cook for an army. Caldero safe available in very large capacity which is spectacular
sow this is mmmmm mmmmmmm good , the best.
Thanks, Lisa! 😀