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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.)
I made this the other night and it was easy and delicious. .Question, when it calls for minced onion, is that a fresh minced onion or dried minced onion? I used dried because I didn’t have an onion on hand and it turned out fine. Just wondering if I should use a fresh onion next time.
Hi Frances! No worries! You can use any of the two. Hope this helps! ?
So glad I found this recipe! The tenderloins are in my slow cooker right now. I have made some adjustments to the recipe – coconut aminos replaced the soy sauce for health reasons; omitted the chicken broth since there will be plenty of juices generated while slow cooking; put all the aromatics & liquids in a measuring cup and microwaved for about 40 seconds to help loosen the honey – worked perfect! Spraying the crock in advance makes clean up much easier, too.
Can’t wait to try this when we come in this evening. My husband is suffering from severe, treatment-resistant Lyme disease. It’s been a 14 month battle, so far, with no finish line in sight yet. We travel four hours round trip, three times a week for him to get IV infusion therapy. This is in addition to Hyperbaric Oxygen Therapy each weekday for 90 minutes. We need something to look forward to when we come in off the road. This recipe will fill our home with wonderful welcoming aromas when we come in tonight.
Thank you again!
Hi McDonna!
Good to hear from you! I’m so glad you enjoy the recipe. I know how it can be dealing with dietary restrictions. I’m sorry to hear about your husband. Hopefully the savory aromas of this dish will permeate your kitchen and welcome you home after treatment. It is my sincerest hope that your husband starts responding to treatment and is soon on the road to recovery! Thank you for sharing.
800+ calories seems like a lot, what is the portion size?
Hi Tracy, this recipe is for 6 servings.
Can you substitute the pork with chicken?
Gosh, I’ve never tried that Alyssa. Sounds interesting though! Let me know if you give it a try!!
I was thinking the same thing. Glad to see the clarification. 200 – 300 calories seems more reasonable.
If I just use one 1 pound tenderloin, would I half the recipe ingredients or just leave as is
I’d probably leave it. You’ll have extra sauce to pour on the pork and maybe some potatoes or something similar! <3
Hi Kathleen,
Can i substitute ddy mustaed fof the dijon.
Thank you
Hi Christine! Yes, you can. I would use 1 teaspoon of dry mustard instead of the Dijon. Remember that dry mustard is hotter though <3
Can the you mix marinade ingredients the day before you cook it.
Hi Vanessa! Yes you can 🙂
This was delicious! I did not have honey so ai substituted light corn syrup. Served with cauliflower (mashed) and sautéed zucchini. My husband and I loved it! Great dinner for everyday or company!
Hi, Terri! Thank you! That’s a smart way to substitute honey! So happy you both like this! 🙂
Hi, I have a 10 month old baby and can’t use honey. I will try maple syrup instead as a substitution. Thanks! 🙂
Hi Roxanne! Maple syrup is a great idea <3 I hope you enjoy this dish!
This is such a great recipe! I’ve made this dozens of times now. Everyone I have over for this meal raves about it. I usually roast some potatoes and cook up some green beans or kale with it. Delicious.
Hi, Laura! That’s SO great, so happy it was a hit! And you paired it with side veggies perfectly! Thank you 🙂
I’ve made this a few times. This recipe is so easy and the flavor is amazing. It just melts in your mouth. My 7-year-old even liked it. This is my go-to slow cooker pork tenderloin recipe now. You can turn the left overs into pulled pork sandwiches the next day too.
Hi, Nicole! Yay! So happy you and your kid liked it! It’s really tender, no need to cut it with a knife 🙂 Great idea with the leftovers! <3
Seriously so delicious!!!! So much flavor! I prepared my marinade the night before and added the tenderloin, coating both sides. It sat in the crock in the fridge overnight and then started cooking it around noon for 6 hrs on low. Perfection!!
The extra marinading time sounds like a great idea! So happy you like the pork <3
Making this tomorrow! Has anyone tried cooking it in the crock pot with potatoes included? Thanks!
This is outstanding! I am constantly trying new pork tenderloin recipes to find one that is flavorful, tender, and easy. Now, I will look. No further. I moved it from my Pinterest save to file: Our Very Favorites.
I will be making this for Thanksgiving this year because I know it will be my extended family’s favorite also.
Not having to take up oven space will definitely be an advantage also.
Peggy, You made my day! So happy you enjoyed the Pork Tenderloin. Thank you for your kind words <3
Delicious! I’ve just returned back to work after a mat leave and I’m struggling to get dinner on the table quickly and have it be something my 13 month old can eat. This fit the bill. Served it with roasted sweet potatoes and steamed broccoli.
So happy the Pork Tenderloin worked for you, Laura!
I put mine in my electric pressure cooker. Omg it
smells amazing and so does the house! Im going to try potatoes in the jc and then scoop them out. I can thicken it right in same pot. My picky child just came and asked what smells so good!! Thank for this amazing dish!!
You’re so welcome, Robin <3
How long did you cook it in your pressure cooker ?
SO good!!!
So happy to hear you liked it, Jillian! Thanks for commenting and rating the recipe! <3
I just made this recipe. Slight substitute, used red wine instead of balsamic vinegar. Amazing! Soooooo tasty. The sauce is absolutely delicious. I could have pulled the pork out sooner, was falling apart, but still delicious. Thank you for posting this recipe.
You’re so welcome Dee! I love hearing about how you customize it at your house. Thank you so much for sharing <3
Could I put some red wine in this? How do you think it would taste in it?
Hi Tonya. Yes you sure could. I think it would be delicious, but it would have an overall different flavor profile. Have you tried it as written yet. It would be fun to hear how you liked it both ways! <3
Increoibly delicious! I didn’t have cornstarch so I added potatoes which absorbed the flavor and also thickened the sauce. Great way to christen my new crockpot.
So happy to hear you thought the Pork Tenderloin was delicious! Potatoes sound like a fabulous addition. I’m going to have to steal that idea! 🙂
I’d love to know how you did it w/ potatoes instead of cornstarch. Sounds like it turned out great!
Do you have the nutrition info for a 4 ounce serving?
Hi Cynthia! This will depend on how many ounces your pork tenderloin is. The easiest way to calculate this is by dividing the recipe into 6 servings, the nutritional information above reflects 1 of those 6 servings. Enjoy!
I have mine in crock right now the smell is awesome thanks so much for such a great recipe. Please keep sending us more slow cooker recipes. I’m one of your fans, thanks.
Thank you Carmen!
What if i dont have all the ingredients, like chicken stock,dijon mustard,cornstarsh,could i use water,regular mustard and flour as a substitute? And if i dont have diced onion or garlic cloves, could i use onion powder,and garlic salt? And would you suggest putting potatoes and carrots in it? I was wondering if i could make a sauce with a can of cream of mushroom soap in place of the chicken stock? Please let me know as soon as you get this!
Hi Judy. Honestly, I don’t think it will be at all like the recipe I made so I don’t really know how it will turn out. Good luck!
Are you trying to make a point? Feels very passive/aggressive. We are all on different levels. No question is bad.
Hi Kelly. Gosh, no I wasn’t at all. Thanks for letting me know what I said could be interpreted as passive-aggressive. I would never intentionally do that. I was just being as honest as I could. The recipe will indeed taste different if made with different ingredients and since I haven’t made it the way Judy was suggesting, I think it will taste differently. I think it was/is a valid question as well, and I’m very sorry if my answer was offensive to you or any other reader. <3
I am sorry for the confusion. I was reacting to the review, not your response at all. Sometimes I just can’t stop myself from butting in. It was earlier today, But as I remember it..
The lady’s review basically said she made your recipe, but changed every single ingredient…EVERY one. Then asked how it would taste or something?
You were very sweet to her! I was impressed. She made me mad though.
Again…I am sorry.
Hey Kelly. Lol! I’m the same way. Thanks for letting me know because I was worried I sounded rude and I would be really sad if I did! Sometimes things sound much harsher when they’re written than they are intended! Have a lovely day <3
It’s in my Crockpot right now and smells delicious! I used tenderloins and cut the bones out and cut the meat into two inch or so chunks, they were on sale, price was to good to pass up!! But making garlic mashed potatoes and some type of veggie! Can’t wait to whip up the gravy!!
Enjoy Carrie 🙂
Oh my gosh!!! This is wonderful!!
Thank you, Linda!