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.)
Frances p Bryan says
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.
Kathleen says
Hi Frances! No worries! You can use any of the two. Hope this helps! ?
McDonna says
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!
Kathleen says
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.
Tracy says
800+ calories seems like a lot, what is the portion size?
Kathleen says
Hi Tracy, this recipe is for 6 servings.
Alyssa says
Can you substitute the pork with chicken?
Kathleen says
Gosh, I’ve never tried that Alyssa. Sounds interesting though! Let me know if you give it a try!!
Erica says
I was thinking the same thing. Glad to see the clarification. 200 – 300 calories seems more reasonable.
Hillary pace says
If I just use one 1 pound tenderloin, would I half the recipe ingredients or just leave as is
Kathleen says
I’d probably leave it. You’ll have extra sauce to pour on the pork and maybe some potatoes or something similar! <3
Christine Davis says
Hi Kathleen,
Can i substitute ddy mustaed fof the dijon.
Thank you
Kathleen says
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
Vanessa says
Can the you mix marinade ingredients the day before you cook it.
Kathleen says
Hi Vanessa! Yes you can 🙂
Terri Pend says
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!
Kathleen says
Hi, Terri! Thank you! That’s a smart way to substitute honey! So happy you both like this! 🙂
Roxanne says
Hi, I have a 10 month old baby and can’t use honey. I will try maple syrup instead as a substitution. Thanks! 🙂
Kathleen says
Hi Roxanne! Maple syrup is a great idea <3 I hope you enjoy this dish!
Laura says
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.
Kathleen says
Hi, Laura! That’s SO great, so happy it was a hit! And you paired it with side veggies perfectly! Thank you 🙂
Nicole F. says
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.
Kathleen says
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
JMom says
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!!
Kathleen says
The extra marinading time sounds like a great idea! So happy you like the pork <3
AshLey says
Making this tomorrow! Has anyone tried cooking it in the crock pot with potatoes included? Thanks!
Peggy says
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.
Kathleen says
Peggy, You made my day! So happy you enjoyed the Pork Tenderloin. Thank you for your kind words <3
Laura says
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.
Kathleen says
So happy the Pork Tenderloin worked for you, Laura!
ROBIN says
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!!
Kathleen says
You’re so welcome, Robin <3
Jenn says
How long did you cook it in your pressure cooker ?
Jillian says
SO good!!!
Kathleen says
So happy to hear you liked it, Jillian! Thanks for commenting and rating the recipe! <3
Dee says
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.
Kathleen says
You’re so welcome Dee! I love hearing about how you customize it at your house. Thank you so much for sharing <3
Tonya says
Could I put some red wine in this? How do you think it would taste in it?
Kathleen Smith says
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
Louis says
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.
Kathleen Smith says
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! 🙂
ADAM says
I’d love to know how you did it w/ potatoes instead of cornstarch. Sounds like it turned out great!
Cynthia Grealis says
Do you have the nutrition info for a 4 ounce serving?
Kathleen says
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!
Carmen says
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.
Kathleen Smith says
Thank you Carmen!
Judy Thurston says
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!
Kathleen Smith says
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!
Kelly Collins says
Are you trying to make a point? Feels very passive/aggressive. We are all on different levels. No question is bad.
Kathleen says
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
Kelly Collins says
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.
Kathleen says
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
Carrie Tarr says
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!!
Kathleen Smith says
Enjoy Carrie 🙂
Linda Varney says
Oh my gosh!!! This is wonderful!!
Kathleen Smith says
Thank you, Linda!