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:
- 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, Southern collard greens, 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
- Crockpot Cashew Chicken
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.)
CM says
So good. Smelled amazing while in crockpot. Ingredients were not overpowering at all, nice subtle herb flavor. Shredded and served over brown rice.
Kathleen Smith says
Thanks CM!
Pamela perry says
I tried this and we all enjoyed it
Kathleen Smith says
Glad you enjoyed Pamela!
Noelani says
This recipe is The BOMB!!! Seriously, I cannot describe how very delicious it is. I doubled the recipe for a 4 lb pork loin, which I cut in half to fit in my large crock. I cooked it on low 7 hours. It turned out SO GOOD. Absolutely delicious. And so easy with pantry ingredients already on hand. We think the marinade/sauce would also go well with a beef roast.
Thank You!!!!
Kathleen Smith says
Yay! So glad you liked it Noelani 🙂
Brandon says
What about adding vegetables to the roast in the crockpot? Will it alter the flavor profile?
Kathleen Smith says
Hi Brandon. Most veggies will work nicely.
Chip says
I’m going to try this today. My wife and I like leftovers, for obvious reasons, but my question is, can I freeze any leftovers for a month or so and not lose too much flavor? Just wondering.
Kathleen Smith says
Hi Chip. A lot will depend on how well you package the leftovers for the freezer. Vacuum seal works best because it removes the most air. I freeze this all the time and love the results 🙂
Susan says
Hi – I’m just wondering how many pounds of tenderloin your recipe calls for – it does not say.
Kathleen Smith says
Hi Susan. 2-3 pounds total
Donna says
Best pork I have ever cooked. Can’ wait to share with other foodies. I cooked my on high and it was very tender in about 4 hours. Can’t wait to try other recipes. Thanks.
Kathleen says
Thanks so much Donna!
SMBeckTX says
I use MacGourmet Deluxe to save my recipes. I ran this through the nutrition calculator and came up with the following (not using any reduced-sodium products):
Based on 6 servings, per serving:
276 calories
Calories from fat 66
Total Fat 7.39g
Cholesterol 98mg
Sodium 914mg
Total Carbohydrates 16.34g
– Dietary Fiber 1.07g
– Sugars 11.60g
Protein 33.74g
The app gives values for many other minerals and nutrients. If you own a Mac, I highly recommend this app.
P.S. – Have this in the crockpot today – it smells wonderful! Can’t wait to taste it tonight.
Kathleen says
Thanks SM!
kathleen haupt says
Kathleen,
I’m always looking for something new and this was it! I had pork steaks and figured it would be fine………browned the meat first ,added it to the sauce, which had been in the crock for about an hour so it would be hot. Since the meat wasn’t as large as a tenderloin, I reduced the soy sauce and balsamic by 1/2 each….also added some garlic. Can’t wait to serve this tonight! Kathy
Kathleen says
Sounds wonderful, Kathy. Hope you enjoy!
Rebecca says
Hi there! So my MIL, God bless her, bought me a 4lb pork loin ????????????
It won’t fit in my crock pot so I’m going to cook it in a covered roasting pan in the oven. But I’ve never even cooked a pork loin before! Any idea what temp and how long I should cook this thing?!?!
This recipe looks AMAZING! I cannot wait for dinner tonight!
joe says
love your site. do pay attention to the advertisements, but fairly annoying that one consistently blocks out content so you can only see a sliver of the recipes. and no way to dismiss the advert so you’re stuck looking at a tiny bit at the bottom of the page. hope you can fix this
Kathleen says
Hey Joe. First off, let me give you a huge apology! I’m so very sorry about the ads. I have been struggling with getting the invasive ads off my site. I’m not placing any ads that interfer with reading any content. My understanding is that they are being placed on mobile devices that have not updated their OS systems. They’re a cookie placed by an aggressive advertising site from a site you visited prior to getting on my site.
JRiley says
Talk about the PERFECT recipe – from simply throwing everything in one pot to the delicious aroma wafting through the house to the lusciouly tasty pork to the juices it produced that my sister and I both wanted to just drink from the gravy bowl. This recipe is the bomb!!! Thank You.
Kathleen says
You’re so welcome J. Thank you for your comment 🙂
Ginita Hill says
Hi Kathleen, I am trying out this recipe today. What is that red on meat? The recipe doesn’t call for tomatoes
Kathleen says
Hi Ginita. It the onions that have been cooked in the sauce. 🙂
Jennifer Boyd says
If you use dried minced onions is it a cup or a tablespoon? Up top it mentioned substituting but not how much and then here says a tablespoon. I used a cup dried and my sauce isn’t liquids in the crock pot. Making this today and worried I screwed up.
Kathleen says
Hey Jennifer. Oh gosh! I’d use 1 tablespoon of dried onion. How did yours come out???
Christie says
So I started this whole meal and realized I didn’t have dijon mustard, honey, a regular onion, or chicken broth… I was on my lunch break at work so I couldn’t run out to the store but I just improvised. I used a Pecan type mustard, maple syrup, red onion, and water. .. Let’s hope it turns out okay. LOL
Thank you for this recipe!
Kathleen says
Hey Christine. Wow thats some great improvising! I bet it will be great!
Donna says
Oh my goodness! The raves from my husband and dinner guest last night did not stop coming. This is a definite keeper recipe.
Having company over for dinner during the work week can be difficult, so a crock pot meal was definitely in order. I found your site via Google search and am so happy I did. Will look for more of your creations soon.
Kathleen says
Hi Donna. So happy you and your guests enjoyed the Pork Tenderloins! I’m so happy you found my site on Google!
Millie says
Great recipe, but the ads superimposed over the recipe are a turn off, especially since many do not have an Xout option.
Kathleen says
Hi Millie. Thank you for leaving this comment. I’ve started working with a new ad agency to lessen the invasiveness of ads on my site. I truly wish that I didn’t have to have ads at all! In all honesty, the only way I can run this blog is to have ads on it. This is my full time job, and there are shockingly a lot of costs involved in producing it! I hope my readers can understand that and know that I’m always trying to improve my blog and their experience on it. Thank you for giving me the opportunity to explain my situation 🙂
Jamie says
HI Kathleen,
This is now our new all time favorite crock recipe. I used a 6 lb. Pork Loin cut into 3 chunks and doubled the ingredients. I did use low sodium Chicken Broth and low sodium Soy Sauce. I was running low on Soy Sauce so to double the recipe I ended up using about 1/4 cup Soy and I added 1/4 Cup of Worcestshire Sauce. It was FABULOUS!! We’re in the middle of a heatwave here right now and I wanted to crock something that would provide dinner for several nights. So glad I doubled the ingredients cause I had 2 large jars of sauce left over to make gravy with. 1st & 2 night we had the gravy over pork and ‘microwave’ baked potatoes w/ vegetables and tonight, gravy over pork and rice w/vegetables with biscuits … SOOO GOOOD! THANK YOU !!
Can’t wait to try some of the other recipes I found on your site.
Sianny says
Just cooked it and it was absolutely delicious!! The pork was so tender and the gravy was to die for – will defo cook again 🙂
Kathleen says
Thank you so much Sianny. So happy you liked the recipe 🙂
Kathy Przyborowski says
The best pork EVER. I will never buy seasoned pork tenderloins again!!
Kathleen says
Thanks so much Kathy. I’m so glad you enjoyed 🙂
Jamie says
Hi Kathleen,
We’re in the middle of a heatwave here and I was looking for a new crock recipe that would provide dinner for several nights. I used a 6 lb. Pork Loin cut into 3 chunks and doubled the rest of the ingredients. I did use Low Sodium Soy Sauce and Chicken Broth and because I was short on Soy Sauce, I added 1/4 cup of Worcestshire Sauce. It took the full 8 hrs. to cook the loin to perfection, but it was SO worth the wait! I’m glad I doubled the ingredients as I ended up with 2 large jars of the cooking liquid to make gravy with and served it over pork and ‘microwave baked potatoes w/ veggies the 1st & 2nd night and tonight we had the last of the gravy over pork and rice w/veggies and biscuits … SOOO GOOOD!! My family couldn’t STOP raving about how good it was! THANK YOU !! Can’t wait to try out some other recipes on your site.
Kathleen says
Thank you so much Jackie. I love hearing how you customized the recipe and that your family was happy with the recipe! I hope you find a lot more recipes that you like!