Slow Cooker Pork Tenderloin – Slender Kitchen

Slow Cooker Pork Tenderloin – Slender Kitchen

This easy slow cooker pork tenderloin is coated with herbs and spices, then simmered in a combination of chicken broth, soy sauce, and balsamic vinegar. Add this juicy and flavorful pork to your favorite sandwiches, salads, tacos, and more!


If you know me, then you know it’s no secret that slow cooker pork is one of my all-time favorite foods. It’s easy to make, packed with rich and savory flavor, and –when made with lean tenderloin– it’s also low in calories. This delicious slow cooker pork tenderloin recipe is my go-to base recipe for all sorts of pork dishes.

Once you’ve cooked your pork, you can serve it so many different ways. You can serve this versatile pork dish as is or spice it up with a wide variety of added flavors. I love tossing it into the broiler to crisp it up, then serving it with roasted broccoli or green beans and potatoes.

This crockpot pork tenderloin recipe is great for whipping up on a lazy Sunday. All you have to do is toss your ingredients into the slow cooker, then go about your day. In 3-4 hours, you’ve got a crave-worthy dish ready to go for dinner or to use for meal prep lunches throughout the week.

You’re gonna love this easy, healthy, and tasty recipe!

Sauce being drizzled on crockpot pork tenderloin on a plate with broccolini.

What You’ll Need

Here’s a breakdown of the key ingredients you will need to make this mesmerizing slow cooker pork recipe.

  • Pork Tenderloin: This lean cut of meat becomes incredibly juicy, tender, and flavorful when it’s cooked low and slow.
  • Brown Sugar: Adding sugar is the perfect way to balance the rich and savory flavors of the other ingredients while enhancing the overall flavor profile.
  • Chicken Broth: You can use low-sodium chicken broth to keep the salt levels down or swap it for vegetable broth if needed.
  • Soy Sauce: This adds a really delicious depth of flavor to the dish. You can swap for tamari or coconut aminos if needed.
  • Balsamic Vinegar: This offers the dual purpose of adding a subtly sweet flavor and helping to tenderize the meat.
  • Seasoning Blend: You’re going to need a combination of salt, pepper, rosemary, garlic powder, onion powder, and paprika.

Slow Cooker Pork Tenderloin Recipe Tips

Here are some of my top tips for the best slow cooker pork tenderloin:

  • Make sure you grab pork tenderloin at the store and not pork loin—these are two different cuts of meat. With that said, both will work using this preparation. 
  • You can make this a complete meal by tossing in some vegetables. Some of my top picks include potatoes, carrots, turnips, and onions.
  • If you’re a big garlic lover, feel free to double up on the number of cloves you use.
  • For extra herby flavor, try adding in a few sprigs of fresh rosemary or thyme.
  • As a general rule of thumb, you should plan to cook the pork for 1-2 hours per pound.
  • If you like your dishes on the spicier side, add a pinch of crushed red pepper flakes or cayenne powder to the spice mix.
  • Don’t have a slow cooker? You can make this pork recipe in the Instant Pot or bake it in the oven instead.

Ways to Serve Pork Tenderloin

So now you’ve got the perfect pork, but how do you eat it? Don’t worry, I’ve got you covered. Here are some of my favorite ways to serve this dish:

  • Over rice or potatoes. For a seriously drool-worhty meal, serve this dish over a bowl of garlic mashed potatoes, brown rice, or cilantro lime cauliflower rice.
  • Stuffed into wraps. Add leftover pork tenderloin to your favorite wraps or lavash with lettuce and vegetables.
  • Served in a salad. Start with a base of leafy greens like spinach, kale, or arugula. Add in some fresh and/or cooked vegetables, avocado, some sliced pork, and your dressing of choice. Yum!
  • Packed into a sandwich. Mix the pork with your sauce of choice (barbecue works great!) and stuff it in between two toasted buns for a delicious roasted pork sandwich. You can also add cheese and caramelized onions for a little something extra.

Sliced pork tenderloin that was cooked in the slow cooker served wit broccoli.

How to Store Leftover Pork Tenderloin

This slow cooker pork dish is fantastic for meal prep, so don’t be afraid of leftovers. There are so many delicious ways to enjoy this dish throughout the week! To store for later, allow the pork to cool completely before transferring it to an airtight container. Then, you can store it in one of two ways:

  • In the fridge for up to 3-4 days.
  • In the freezer for up to 3 months.

To thaw, transfer the pork from the freezer to the fridge for 24-48 hours before using. To reheat, you can sauté the dish or heat in a 350°F oven until warm.

Frequently Asked Questions

Below you can find the answers to some of the most frequently asked questions about this slow cooker pork tenderloin recipe:

Should you sear pork tenderloin before slow cooking?

Searing your pork isn’t a requirement, but I highly recommend it for the best results. When you brown your meat before slow cooking or pressure cooking it, the process helps to release more flavor and achieve a really nice golden brown color.

How do you cook a pork tenderloin without drying out?

The key to cooking a pork tenderloin without drying out is cooking it low and slow. If you try to cook it too quickly or set the heat too high, you’re going to wind up with dry pork. By cooking it in the slow cooker on the low setting for 3-4 hours, you should end up with perfectly tender and juicy pork every time.

At what temperature is it safe to eat pork?

Pork should always be cooked to an internal temperature of 145 degrees according to the FDA and should rest for at least 3 minutes. This will result in more medium-rare pork. Pork cooked to 150-155 degrees is considering medium. Pork cooked to 155-160 degrees is considered medium well and pork cooked to 165 degrees is considered well done. 

Since pork tenderloin is a leaner cut, cooking it to medium or medium well is recommended so that it stays tender. Use a meat thermometer for the most accurate reading. 

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