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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.)
Can you make this from a frozen pork loin?
Hi, Kai. Thaw the pork tenderloins first before cooking it in the crockpot.
Enjoy!
Can I use xanthun gum to thicken instead of cornstarch and water?
Hi Linda. I’m not familiar with how xanthum gum works in a recipe so I can’t advise. Sorry!!
If cutting recipe in half, do I need to adjust cooking time?
This recipe looks amazing. I am going to make it. If I wanted to add potatoes and carrots to this would I have to change any liquid ratio?
Hi, Charlene! Thank you 🙂 I haven’t tried adding veggies, but you can add a little bit of liquid I guess.
Altered just a bit.. !6 oz can of Pineapple Chunks, juice and all the last two hours. Then partly cooked sweet potatoes the last 1 1/2 hours (so they didn’t turn to mush). Turned out wondefully.
Sounds delicious Jim! Great tweaks!
Sounds delicious. Can I use a pork loin instead of the pork tenderloins? (Sorry if I missed this being already addressed.) TIA
Yes, I’m sure you can. The pork loin is a lot larger and I haven’t worked out the timing for that size roast. Sorry!
I’d like to cut this recipe down for 2 people…. but don’t mind some leftovers. Here’s the question….my local store sells pork tenderloins that are about 1 lb each not 2 pounds. 2 of the 1 pounders would be good for 2 nights at least., How would I adjust the timing for my small slow cooker? Be even better if I did one 1 pounder.
This is a great recipe and my family loved it. Whip up some mashed potatoes and a salad and you have dinner. Makes great sandwiches as well!
Yum, that’s perfect. Thank you so much for your positive feedback 🙂
Delicious and made it exactly as written. Thank you for sharing!
Thank you too, Kathleen! Enjoy 🙂
Recipe calls for 2 tenderloins…is that one pkg of 2 or 2 pkgs totally 4????
Hi Carol. Thanks for asking. It’s one package containing 2 tenderloins. <3
Hi Kathleen,
I dont have a crockpot, but I have a dutch oven and an Instapot. Which would you use? I’m going to cook two 1 1/2 pound tenderloins. Can you give me directions for the dutch oven or instapot?
Hi, Cindy. I haven’t tried cooking this on the stove or instant pot. For the stove, follow the instructions. Cook on low or until the pork is tender.
For instant pot, here’s the guide for cooking time (Pork, loin roast: 20 minutes per 450 g / 1 lb)
Just started this in the crock pot. Liked the ingredients so I think it’ll be yummy! Gonna serve with air fryer potato chunks and maybe a good ole fashioned Southern pear salad.
Thank you, Amanda! Your side dishes are perfect. Let us know how your crockpot tenderloin turned out! 🙂
It would be such a help if you “recipe mavens” would include (with your printable recipes) a link to this recipe on your site so I could easily get back to reading more after I have printed and saved the recipe and, later, want to cook it up.
Thanks Ginger. That’s a great idea. Will look into how to get the involved programs to do that. Often, as stupid as it may seem, it’s ridiculously difficult to make a change like that. Thanks for your input
I print out (using a custom template) all of the recipes I want to try. I keep a copy on my computer, with the web URL as part of the document. If, for some reason, I want to go back to the web site, I can click on the URL and go right there. My kitchen copy is on paper in a 3 ring binder.
This recipe is AMAZING! The pork turned out so tender, and full of flavour. This recipe is def a keeper! Thank you for sharing!
Thank you so much, Sabrina! It’s really a keeper 🙂
Doesnt tell you #lb. for this cook time.
Hi, Diana. For 3-4 pounds pork tenderloin, the cooking time is 6-8 hours on low, or 4-6 hours on high. For 6-7 pounds pork roast, the cooking time is 8-10 hours on low, or 6-8 hours on high.
This recipe sounds delicious looking forward to making it this weekend . Can I use fresh Rosemary or is it better to use dry? Also do you ever serve this over mash potatoes since it has a good gravy with it or what do you like to serve it with? Thank you
Hi Trisha. Since the rosemary will be cooking so long in the Crockpot, I use dried. I think it provides the best flavor with long cooking.
Made this yesterday. Absolutely delious. Added carrots & they had great flavor from the juice. Will make often. Thanks for posting.
You’re very welcome, Joann! ❤️
This recipe sounds so good! I was questioning though, it mentioned a large crockpot in the recipe. What size is this? I would like to try it for a weekend dinner.
Thanks
Hi Merrilee. I used an 8qt crockpot
HI! This looks fantastic, and I was planning to make it tonight…but I just want to make sure I’m not missing something. The recipe says it cooks for 10 hours 40 minutes. But the instructions say 6-8 hours. Am I missing something? Thank you!
Hi Mary. Just an editing mistake! It cooks for 6-8 hours <3
Kathleen, I don’t have a crockpot so I’d like to use my cast iron Dutch oven in a conventional oven. What temperature should I set it at that would duplicate the crockpot method? Thanks.
Hi Marianne. I would set the oven to 275 degrees. <3
Thank you.
<3
I prefer using my caldero. Which is basically a dutch oven but in particular for rice. The stews and such always come out so tender and amazing when I slow cook in caldero. I think because it is a lighter metal and distributes more heat. I even use it over the fire if I’m not using cast iron. The fantasy thing is you can find such a variety of sizes. I cook a lot and usually cook for an army. Caldero safe available in very large capacity which is spectacular
sow this is mmmmm mmmmmmm good , the best.
Thanks, Lisa! 😀