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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.
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.)
So good. Smelled amazing while in crockpot. Ingredients were not overpowering at all, nice subtle herb flavor. Shredded and served over brown rice.
Thanks CM!
I tried this and we all enjoyed it
Glad you enjoyed Pamela!
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!!!!
Yay! So glad you liked it Noelani 🙂
What about adding vegetables to the roast in the crockpot? Will it alter the flavor profile?
Hi Brandon. Most veggies will work nicely.
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.
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 🙂
Hi – I’m just wondering how many pounds of tenderloin your recipe calls for – it does not say.
Hi Susan. 2-3 pounds total
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.
Thanks so much Donna!
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.
Thanks SM!
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
Sounds wonderful, Kathy. Hope you enjoy!
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!
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
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.
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.
You’re so welcome J. Thank you for your comment 🙂
Hi Kathleen, I am trying out this recipe today. What is that red on meat? The recipe doesn’t call for tomatoes
Hi Ginita. It the onions that have been cooked in the sauce. 🙂
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.
Hey Jennifer. Oh gosh! I’d use 1 tablespoon of dried onion. How did yours come out???
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!
Hey Christine. Wow thats some great improvising! I bet it will be great!
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.
Hi Donna. So happy you and your guests enjoyed the Pork Tenderloins! I’m so happy you found my site on Google!
Great recipe, but the ads superimposed over the recipe are a turn off, especially since many do not have an Xout option.
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 🙂
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.
Just cooked it and it was absolutely delicious!! The pork was so tender and the gravy was to die for – will defo cook again 🙂
Thank you so much Sianny. So happy you liked the recipe 🙂
The best pork EVER. I will never buy seasoned pork tenderloins again!!
Thanks so much Kathy. I’m so glad you enjoyed 🙂
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.
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!