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slow cooker pork tenderloin on a serving dish, top shot

Crockpot Pork Tenderloin (Juicy, Easy, Never Dry)

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

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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.

Crock Pot Pork Tenderloin on a serving dish

 

Why This Is the Best Crockpot Pork Tenderloin

This recipe works because it respects what pork tenderloin actually needs.

  • No overcooking: Tenderloin is pulled at the right time, not left all day

  • Flavor without drowning: Just enough liquid to create a light sauce

  • Simple seasoning: Enhances the pork instead of masking it

  • 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

step by step how to make Crock Pot 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.

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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

Cozy Breads

crock pot pork tenderloin with gravy on a serving dish

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.

pork tenderloin slow cooker on a serving dish, top shot

More Crockpot Dinner Recipes

Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Crock Pot Pork Tenderloin on a serving dish
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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
Cook Time6 hours
Total Time6 hours 10 minutes
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.

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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.)

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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Reader Interactions

Comments

    • Kathleen says

      Hi Patty. Honestly, I truly can’t believe this comment is referring to the pork recipe on this post. I don’t even know how to respond…….

      Reply

    • rachel says

      $18 on a pork tenderloin. you got ripped off! I pay that much for an 8lb slab and cut into portions.

      Reply

  4. Angela says

    Made this today. Used one 3-4 pound tenderloin, cooked for about 9 hours. Skipped the part at the end with the cornstarch and served on corn tortillas with black beans and rice. Simply fantastic!

    Reply

  5. Cassandra says

    This was seriously delicious! There are only three of us so I ised 1 tenderloin, instead of two, but kept other ingredients the same. Served over a bit of mashed potatoes and some roasted Brussels on the side…YUM

    Reply

  7. Jason says

    If I need to double the amount of pork, do I double the amount of ingredients? Technically I’m doing a 4lb pork loin

    Reply

    • Kathleen says

      Hi Jason. Not necessarily. Honestly, it depends on the capacity of your Slow Cooker and how much sauce you want to have. If your slow cooker can handle the capacity I’d do 1 1/2 times the rest of the ingredients.

      Reply

  8. Agnes says

    My family’s new favorite crockpot pork tenderloin recipe. My husband, who is a salt and pepper only, meat and potatoes kind of guy ate two helpings. Definitely a keeper.

    Reply

    • JonathanS says

      It has chicken stock and soy sauce, so they are both high sodium. You could use low sodium soy sauce and chicken stock and or reduce the amount of each and have other diners add salt to the bowl. And although the gravy is tasty it has most of the salt, you could have less of that and use it just as a marinade not as a sauce.

      Low sodium is low salt.

      Reply

  10. Kristy says

    Hi Kathleen, I’m kind of a novice. Im trying to branch out and use more ingredients while cooking so I was excited when I came across this recipe. I’dont always intuitive to know how to use each so when I read step 1 and it directed me to “‘add all ingredients except for pork” I followed. However in step 4 It seems that the cornstarch and water should have been held for the sauce at the end. Again I’m a newbie and super busy so maybe a more advanced cook or someone in less of a rush would have picked up on that and read through to the end. Im just going to let it cook and wait for the results. I’m sure it will still be just a delicious 🙂 If you do think that it’s something that will hinder the recipe or cook time a slight modification to the steps maybe helpful for other novices. Have a good day!

    Reply

    • Kathleen says

      Hi Kristy. I’m really sorry. I should have included those two ingredients to also be excluded in step 1. I’ve amended the recipe. Thanks you for taking the time to comment. I really appreciated it 🙂

      Reply

  12. Chris says

    This is awesome. Super easy and great flavor. My 11 yr old daughter made this by herself. We are making it again for our pre-thanksgiving dinner this weekend.

    Reply

  13. kristin says

    on average how long do you cook it for? first time using my crock pot and not sure if i should go closer to 6, or 8 hours

    Reply

    • Kathleen says

      Hi Sabrina. I’ve only made this recipe in a crock pot. I’d try to use the same ingredients and bake it in a tightly covered roasting pan.

      Reply

  17. Brian R says

    I made this for dinner tonight and it was AMAZING. The pork was so tender and just pulled apart with a fork. The sauce was incredible. I only could find rosemary that was still in pretty big bits so I took an immersion blender and made sure my gravy was smooth, this also thickened it up in the process. You could probably do this and not add cornstarch if you are out of it. I still thickened it a little more because I like a thick gravy. So delicious. Next time I may cut the herbs in half as I am not huge on herbal flavors but even so I found this recipe to be so good. The sandwiches this will make will rock my world!

    Reply

    • Brian R says

      P.S. I only did one tenderloin and it still made enough for 2 people and leftovers for each of us for lunch.

      Reply

    • Kathleen says

      Hi Brian. Yay! So glad you liked the pork recipe. I love hearing about your experience with the recipe! I love this pork for sandwiches as well 🙂

      Reply

  18. Nancy says

    Hi again,

    I’m always nervous when cooking pork; I tend to over cooker it. I have 2 packages of pork tenderloins that have 2 tenderloins in each (Costco). Do you have any pointers for doubling the recipe?

    Reply

    • Kathleen says

      Hi there Nancy. Great question. It’s such a logical question and yet I’m not sure of the answer. I’ve never done 4 tenderloins at one time. I’m sorry I don’t have an answer for you.

      Reply

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