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This Best Crockpot Pork Tenderloin recipe delivers juicy, tender pork every time — without drying out in the slow cooker. Designed specifically for this delicate cut, it uses the right cook time, the right amount of liquid, and simple pantry ingredients to guarantee a flavorful, fork-tender result.
If you’ve ever had pork tenderloin come out dry in the crockpot, this recipe fixes that.
For more easy pork dinners, try my Grilled Pork Tenderloin, Stuffed Pork Tenderloin, or Shake and Bake Pork Chops next.
Why This Is the Best Crockpot Pork Tenderloin
This recipe works because it respects what pork tenderloin actually needs.
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No overcooking: Tenderloin is pulled at the right time, not left all day
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Flavor without drowning: Just enough liquid to create a light sauce
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Simple seasoning: Enhances the pork instead of masking it
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Built-in sauce: No dry meat, no extra gravy step required
This isn’t a dump-and-forget recipe — it’s a smart slow-cooker method that produces consistently great results.
✨ Before You Begin
A few quick tips will make all the difference with pork tenderloin in the slow cooker.
✨ Know your cut: Pork tenderloin is lean and cooks faster than pork loin, so overcooking is the #1 way it turns dry.
✨ Don’t drown it: Use just enough liquid to create sauce — too much can dilute flavor and make the meat taste bland.
✨ LOW is best: Cooking on LOW gives the most tender, juicy results (HIGH increases the risk of drying tenderloin out).
✨ Rest before slicing: Let the pork rest a few minutes so the juices stay in the meat instead of running onto the cutting board.
Crockpot Pork Tenderloin Ingredients + Key Notes
- Pork tenderloin (1–1½ pounds): Use pork tenderloin, not pork loin — they are not interchangeable
- Olive oil: Helps seasoning adhere and adds richness
- Garlic: Fresh garlic gives the best flavor
- Chicken broth: Just enough to keep things moist and flavorful
- Soy sauce: Adds depth and savory balance
- Brown sugar: Light sweetness to balance the savory notes
- Dijon mustard: Brightens the sauce without overpowering
- Black pepper: Pork loves pepper — don’t skip it
🥣 How to Make Crockpot Pork Tenderloin
Start by trimming any visible silver skin from the pork tenderloin, then rub it lightly with olive oil and season it evenly. Place the pork into the slow cooker and scatter the garlic around it.
In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, and Dijon mustard, then pour the mixture around — not over — the pork. This keeps the seasoning intact while still creating a flavorful sauce.
Cover and cook on LOW until the pork is just tender. Once done, remove the pork and let it rest briefly before slicing. Spoon the sauce over the sliced pork to serve.
💗 Tried This Recipe? If you enjoyed this recipe, please take a moment to leave a star rating and a quick comment — I love hearing from you!
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⭐ Pro Tips
⭐ Don’t Cook Pork Tenderloin All Day
Pork tenderloin is not a “set it for 8 hours” cut. Cooking too long is the fastest way to dry it out. Low and controlled is the key.
⭐ Use a Meat Thermometer
For perfect results, cook until the internal temperature reaches 145–150°F, then rest. The temperature will continue to rise slightly as it rests.
⭐ Let It Rest Before Slicing
Resting allows the juices to redistribute so they stay in the meat instead of on your cutting board.
What to Serve With Crockpot Pork Tenderloin
Comforting Potatoes
- Mashed Potatoes: Creamy and classic, perfect for soaking up every bit of the sauce.
- Ranch Potatoes: Crispy-edged, seasoned, and a fun, flavorful pairing with tender pork.
Fresh + Crisp Sides
- Southern Style Green Beans: Simple and fresh to balance the richness.
- House Salad: Light and crisp alongside the pork.
Cozy Breads
- Quick Dinner Rolls: Ideal for mopping up extra sauce.
- Garlic Bread: Adds a little extra comfort to the meal.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered skillet or in the microwave with a little extra sauce to prevent drying.
Freezing: Cooked pork tenderloin freezes well. Slice, add sauce, and freeze for up to 2 months.
Make-Ahead: This recipe is great for meal prep. Cook, slice, and store with sauce so it stays moist.
FAQs
◆ Can I cook pork tenderloin on HIGH?
You can, but LOW is much more forgiving and helps keep pork tenderloin juicy. If you must use HIGH, start checking early so it doesn’t overcook and dry out.
◆ Is pork loin the same as pork tenderloin?
No. Pork tenderloin is small and lean and cooks much faster, while pork loin is larger and needs a longer cooking time. This recipe is written specifically for pork tenderloin.
◆ Do I need to remove the silver skin?
Yes. Silver skin is a tough membrane that doesn’t break down during cooking and can make the pork chewy. Trim it off before adding the tenderloin to the slow cooker.
◆ Can I sear the pork tenderloin first?
Yes, but it’s optional. A quick sear adds color and a little crust, but this recipe still turns out tender and flavorful without that extra step.
◆ How do I thicken the sauce?
Whisk together a quick cornstarch slurry and stir it into the hot cooking liquid until thickened. If you prefer a thinner sauce, you can skip this step and spoon it over the pork as-is or use it as an au jus.
◆ What internal temperature should pork tenderloin be?
Pork tenderloin is safe at 145°F in the thickest part and may be slightly pink in the center. That’s normal and helps keep it tender and juicy.
◆ What can I do with leftovers?
Leftover pork tenderloin makes excellent sandwiches. Reheat gently with a little extra sauce so it stays moist.
More Crockpot Dinner Recipes
- Slow Cooker Chicken Cacciatore
- Crockpot White Chicken Chili
- Slow Cooker Mongolian Beef
- Crockpot Chicken and Dumplings
- Mississippi Pot Roast
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Crock Pot Pork Tenderloin
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.)
This was soooo good! And easy. No changes. Had all ingredients in the pantry. Served with homemade Cole slaw. Perfect!
Hey Ann. I’m so happy you liked this pork tenderloin! Thanks so much for leaving a comment and the 5 star rating!!
This was sooooo good! And so easy. No changes and had everything-except the pork in my pantry
Thanks, Ann! That’s fantastic 🙂
I will make this tomorrow. Sounds delicious 😋 /
Enjoy, Josie!!
Hello! Looking forward to making this but would like to make it a one pot meal sort of situation. Could I add potatoes and/ or brussel sprouts or another type of vegetable to this? Or would that alter the result? If I can add them should I double the liquid and seasoning amount? Thank you!
Hi Sage! Yes, you can add vegetables — but with a few important guardrails so the pork stays tender and the sauce doesn’t get watered down. Potatoes and carrots work best here. Brussels Sprouts (or softer vegetables) are trickier in a slow cooker. Brussels sprouts (and broccoli, green beans, etc.) cook much faster than pork tenderloin and can turn mushy and bitter after 6–8 hours.I’d cook those separately. I hope that helps, Sage! Happy cooking!
This was so delicious! I made it exactly as written. I used 2 (1.5 lb each) tenderloins. It made a very generous amount of the gravy, which was the best, it made the whole meal. For my slow cooker, 6 hours was a bit too long so I’d suggest checking it earlier as slow cooker temps vary. Thank you for this fantastic recipe!
Hey Di. Thanks so much for leaving a comment and your suggestions! Im so happy loved this recipe!
If I make this the day before and reheat, what method would you recommend?
Hey, Diane! You can reheat it on the stove or in the crockpot on low for 1-2 hours, you can also add additional broth.
Have you ever tried golden balsamic vs dark?
Hey, Diane. No, I haven’t tried that.
This is the absolute BEST thing I have ever cooked in my crock pot. It mentions that the gravy is optional, but it absolutely MADE the meal. Truly excellent and I am recommending this to everyone.
So Happy this was a big hit for you James! Thanks for your comment and 5 star rating! I hope you find a lot more 5 star recipes here!
I made this for supper tonight, Delicious!! I left the gravy as is(didn’t strain it) the onions I coarsely chopped and rosemary was great on the pork .I took pictures, but don’t see a place to share them.
Hey, Angie! Yaaay, I’m glad you like this pork tenderloin! I wish there’s a photo option here in the comments so we can see yours! Thank you so much for your positive feedback and 5 star rating 🙂
Only recipe we use when making tenderloin. It’s delicious and tender.
Thank you
Hey, Robin! That’s great to hear! Thank you so much for your positive feedback and rating 🙂
Been making this for a few years now… made it for family when they brought home their baby, make it for company, and sometimes just because. It is sooo good and soooo easy! I like mashed potatoes and roasted broccoli with it. Making it this Sunday again for family coming over.
Wow, that’s amazing, Jules! I’m so happy you make this for everyone!
Also, those are the perfect side dishes!
Thanks for the positive review 🙂
Very good but to much of something. Figured out it was too rosemary and thyme. Will cut those two spices next time
My meat was up to temp within 1.75 hours on low. Otherwise, delicious!!
Yaaay, thanks for the feedback! I’m happy you liked it 🙂
Made this tonight for the family. Everyone loved it! It smelled so good all day. I put it in around 12:30-1. Around 4pm (about half way through) I flipped them so the other side could marinate while cooking. There’s barely enough left for tomorrow. I served this with creamy mashed potatoes (added cup of sour cream with the butter and milk) and sweet carrots. I also made the juices into a gravy. Needed about 2 tbsp of cornstarch to get a nice inbetween consistency. Not too thin but not too thick. Definitely saving this and making it again.
Yuuum! I love your version and your side dishes, Christina! Thanks for sharing 🙂
My family absolutely loved this meal, and they are picky eaters. I made two very small changes to the recipe. I used brown sugar instead of honey and I strained the drippings before making the final gravy. Everything turned out perfect. Thank you very much for sharing this recipe. This is a keeper and my family had seconds and thirds. I am looking forward to trying your other recipes.
K you made my day! I’m so happy this was a hit for your family, too!
This was delicious. I served it with boiled petite gold potatoes and fried plantains. Thank you for the recipe!
Yaaay! Your side dish is perfect for this! Thank you so much for your positive feedback 🙂