Crockpot Pork Tenderloin

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, crockpot 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:
  1. Grab the tenderloin at one end.
  2. Gently pierce an opening between the silver skin and the tenderloin and cut down 1 inch to create a tab you can grab onto.
  3. 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, Southern collard greens, KFC coleslaw. or brown sugar carrots.

How Do You Make Crock Pot Pork Tenderloin?

1. Combine liquids and aromatics in the slow cooker.
2. Add pork and coat on all sides. Cook on low for 6 – 8 hours.
3. Remove pork from Crock Pot and place it on a serving dish.
4. Mix cornstarch with cold water.
5. Pour all the liquid from the Crock Pot into a small saucepan. Add the cornstarch mixture and bring it to a boil.
6. 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
• Crockpot Cashew Chicken

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Crock Pot Pork Tenderloin

Our melt-in-your-mouth Crock Pot Pork Tenderloin makes its own gravy ALL from scratch with no canned soup!

Prep Time10 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 10 minutes mins

Servings: 6 people

Author: Kathleen

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:

• 
  Crockpot Pulled Pork
• 
  Pork Tenderloin with Caramelized Pears
• 
  Pulled Pork Sandwiches
• 
  The Best Stuffed Pork Chops

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Notes

1. 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.
2. 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.
3. To remove silver skin:
   1. Grab the tenderloin at one end.
   2. Gently pierce an opening between the silver skin and the tenderloin and cut down 1 inch to create a tab you can grab onto.
   3. 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.
4. 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.
5. Leftovers: If you happen to have any leftovers, this makes incredible shredded meat sandwiches.
6. 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.
   1. 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.)

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