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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.)
Im making it today for dinner but Instead of the chicken broth I am using white wine! Im sure It will taste really good as well but I will let you know … 🙂
Hi Edwin I can’t wait to hear how it comes out 🙂
Hi,
Do you have any nutrition information for this recipe? I made it tonight and it was DELICIOUS! I will definitely be making this in the future!
Hi Kathryn. I’m sorry but I don’t have a program that calculates that info.
Hi Kathleen,
My name is Raynee and I just started a blog (Only two posts so far). I am making this for dinner and would like to share this recipe with photo’s of how it turns out. It smells Uh-Mazing so far!!! Do you mind if I share it and link the recipe to you so they can find it and check out all the other fabulous content you have??
Thank you Raynee! I just sent you an email 🙂
I see that a couple of others put the cornstarch and water in with the rest of the ingredients. I just did the same thing. Can you tell me what the difference in the outcome will be? Will I still need to make the gravy? I’m afraid that putting it in first I’ll make the end result too think and I was thinking about adding more chicken broth or water now. It’s only been cooking on low for a half hour.
Thanks!
Hi Donna. I’m sorry I’ve never put the cornstarch in at that point, so I’m not exactly sure. If it’s not thick enough at the end, it only takes a few minutes to thicken it up. I’d love to hear how it comes out for you.
OOoh! Delicious. Tender and perfect. I doubled everything (teenage boy in house), and it was great.
Thanks Julie. So glad you enjoyed the recipe 🙂
Think I will sear the meat first. Little paranoid about raw meat sitting not up to temperature.
🙂
What’s the salt content in this DELICIOUS recipe? I’d like to know before sharing it. Thanks!
Hi Cordelia. I’m sorry but I don’t have a program that calculates the sodium content.
Yum! Got a good deal on pork loin and wasn’t sure what to do with it. Followed the recipe to a tee (well, except for a few extra garlic cloves and a sprinkle of Aleppo pepper). Served with rice.
This is a very good recipe. Thank you!
You’re so welcome, Judith. Glad you enjoyed 🙂
Hi there,
This isn’t a reply, more a comment.
I have 450gms of pork tenderloin (3 bits) – can I just put in the slow cooker with store bought marinade (from a jar) ? 4hrs on low?
Hi Alison. Well, it sounds like you have a pork tenderloin weighting just under 1 pound that’s been cut into 3 pieces. Normally when I cook a 1 pound tenderloin, it’s in one piece. Yes, you can use a jar sauce. I would plan to cook it longer, more like 6 hours on low. If your pieces are thin, maybe you can cut back the time. All that said, remember, all slow cookers cook at slightly different temperatures.
Hi, can I use pork loin instead of pork tenderloin?
Hi Pat. I haven’t used this recipe for a pork loin. I’m just not sure to be honest. The loin is so much denser, I’m hesitant!
I didn’t realize this was for tenderloin instead of just the pork loin, until I had all the ingredients mixed. I have a 4lb loin in the crock right now. I’ll let you know how it turns out.
Hi Chris. I look forward to hearing how it turns out. I’m thinking it will have to cook a bit longer because generally, a loin cut is thicker than a tenderloin. LMK 🙂
I have to say I was a little leery at making this because of the variety of ingredients. LOL, That’s just my nature to be like that as I’ve been cooking for many many years. I take such pride in cooking for my Family 🙂 Anyhow, I LOVE crock pot cooking so I really wanted to try this. I’m so happy I did! The combination of flavors was perfect. The pork came out falling apart tender. The sauce was delicious. My Husband also gave it 2 thumbs up which means this is a keeper recipe.
I’ve been looking through more of your recipes, Beef stew is next! Can’t wait 🙂
Hi Sharyn. Well, that’s some high praise! I’m really happy you liked the recipe and hope you enjoy many more 🙂
This was excellent. I only cooked one tenderloin (since I was the only one eating) though I kept all the other ingredients the same because I am terrible at math. I cooked it on low for about 5 hours and then switched the crockpot to warm for an hour. Ate it with Parmesan broccoli. It was fantastic. The next day I used leftovers on a low carb tortilla with cheese, beans, sour cream and onions. Delicious left overs. I think the meat would also be great on a sandwich or on top of nachos.
Hi Jen. So glad you like this pork tenderloin. I love the leftovers in sandwiches, too. I hadn’t thought of using it for nachos. Great idea!!!
I made this for dinner tonight. It was excellent. This will certainly be a recipe I use again and again.
So happy to hear that, Ani 🙂
Has anyone added veggies to this? I like it all in one pot. I just put it in for 6 hrs on hi. When can I add veggies?
Hi Linda. Veggies would be a great addition! I haven’t done it yet. I’d love to hear how it works for you 🙂
Hi GrammarGirl. Thanks for pointing that out!!! Wow, I really need to watch that 🙂
Crossing my fingers here!! Still in hour #1 of cooking.Think it’d be helpful if you published : a) the pounds of meat involved (I bought 2 pkgs, only to realize 2 pieces were in each pkg, 5 lb total. Still 6-8 hrs?) and b) the sodium content. Just realized the sodium content on the meat label, plus the comments online of several “too salty” tenderloins. Would’ve bought low-sodium soy sauce if I’d known ahead of time.
Hi Coleen. You are so right I need to say the recipe calls for 2-3 pound of pork tenderloin. I’m not sure what you’re referring to in regard to the sodium content. I haven’t had a single comment that anyone thought the recipe as it is written was too salty. I had questions regarding what the exact content was but not that anyone found it “too salty”.
Do you think if I cook on high for 4 hours it will still be tender?
Hi Katedra. I think it should be very tender. Remember all slow cookers cook at slightly different temperatures. If you have a slow cooker that runs on the hot side, you tenderloins could be a little drier if you cook them the full 4 hours. 🙂
How is this on the second day after it’s made? I want to make it today and then heat it up and eat it tomorrow. Thanks!
Hi Catherine. I thought it was great the day after it was made. 🙂
Hi Kathleen, this recipe looks amazing! I don’t have any balsamic vinegar, though. Could I substitute something else, or leave it out? I’m figuring that’s what makes the sauce tangy, but would it still be good without balsamic vinegar?
Hi Lauren. Gosh, the balsamic vinegar is really an integral ingredient. I hate for you to be disappointed. Anything else would honestly be subpar.
I didn’t have balsamic vinegar either, but know that vinegar is essential for tenderizing the meat, so I did a mix of apple cider vinegar and red wine vinegar. Optionally, i could have added a little sugar to mimic the balsamic vinegar, but I opted not to since I already put honey in for sweetness. Sauce smelled and tasted amazing. I’m sure balsamic would have added a specific twist to what I tasted, but all in all, it worked as a substitute.
Hi Amanda. Great resourcefulness!
I made this dish last night and its delicious, even my picky eaters loved it. Will make this a regular in my household. I did strain juice to remove the onion pieces and spice leaves to make smooth consistency.
So glad you and your family liked it, Denise!