This slow cooker pork tenderloin is simmered in a garlic and herb gravy and produces perfect results every time. An easy crock pot dinner that the whole family will love.
Pork tenderloin in an inexpensive cut of meat that’s tender and full of flavor. It gets even better when you slow cook it with plenty of seasonings. Slice and serve for an amazing meal! I serve my pork tenderloin with a side of homemade Rice-A-Roni and roasted carrots for a complete dinner. If you love comfort food crock pot meals as much as I do, be sure to also check out my slow cooker beef bourguignon!
I know that pork tenderloin can be a little intimidating if you’ve never made it before. However, this slow cooker pork tenderloin recipe will make it seem like it’s any other classic dish you’ve made a thousand times. It’s much easier than it first appears.
Crock Pot Pork Tenderloin Ingredients
This recipe is made with pork tenderloin, olive oil, salt, pepper, Italian seasoning, chicken broth, soy sauce, balsamic vinegar, brown sugar, garlic, cornstarch, butter and parsley.
HOW DO YOU MAKE SLOW COOKER PORK TENDERLOIN?
The first step is to season your meat and give it a good sear before placing it in the crock pot. If you’re short on time and don’t want to brown your pork first, you can place directly in the slow cooker and skip this step. I think it’s really worth the extra effort though because it adds so much more flavor.
The pork goes into the slow cooker with a whole bunch of flavorings like garlic, brown sugar, soy sauce, chicken broth and herbs. This forms the base of the gravy. The gravy is thickened at the end of the cooking time and fortified with a little butter to give it some richness. I serve my slow cooker pork tenderloin over rice or mashed potatoes to make the most out of all that delicious gravy.
Tips for Slow Cooker Pork Tenderloin
- This crock pot pork tenderloin recipe calls for 2 tenderloins, but can easily be halved to feed a smaller group. You can cut the pork in half to fit into the crock pot as needed, or you can use an oval shaped slow cooker.
- Make sure that you’re using pork tenderloin, not pork loin. They are two different cuts of meat.
- I recommend serving this dish with bread on the side to sop up all the pan juices. A green salad or steamed vegetable is also a welcome addition to the meal. You can even get creative and choose something like a fresh and unique fennel salad. More great side dishes to try include roasted mushrooms and candied sweet potatoes.
- Leftover pork can be stored in an airtight container in the fridge for up to 3 days. The leftovers make for an awesome sandwich!
Recipe FAQs
The amount of time you cook a pork loin depends on the weight of the meat. Most often, it averages about two hours of slow cooker time per 1 pound of pork tenderloin.
It’s definitely not a must that the pork tenderloin needs to be seared before it is slow cooked. However, when the meat is seared, it allows for more complex flavors to be released when the slow cooking process is in progress. If a portion of meat is sear with a coating of flour before slow cooking, this helps thicken the sauce in the crock pot dish.
The great this about this lean cut of meat is because it’s naturally tender, it can be enjoyed in many different cooking methods. This slow cooker pork tenderloin is especially flavorful, but you can also pan sear, air fry, grill or roast pork tenderloin.
Flavor Variations
This recipe is fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.
- Seasonings: Feel free to add other spices to the gravy mixture such as onion powder, garlic powder or paprika.
- Herbs: You can add some fresh herbs to the crock pot for extra flavor. I recommend adding a few sprigs of fresh thyme, or a little chopped oregano.
- Add-Ins: You can add some vegetables like carrots, onions, mushrooms or potatoes to the crock pot. Just be sure to cut them in large pieces so that they don’t get overly soft after the long cooking time. If you prefer your veggies to be on the firmer side, add them during the last 2 hours of the cook time.
Back in the day, I had no idea how to cook a pork tenderloin and didn’t even know where to start. Now, it’s one of the easiest dishes I make and the entire family loves it. I have no doubt you will thoroughly enjoy it as much as we did.
MORE PORK RECIPES YOU’LL LOVE
Slow Cooker Pork Tenderloin Video
Slow Cooker Pork Tenderloin
Ingredients
- 2 tablespoons olive oil divided use
- 2 pork tenderloins approximately 2 1/4 lbs total
- salt and pepper to taste
- 2 teaspoons Italian seasoning
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 2 tablespoons chopped parsley
Instructions
- Heat 1 tablespoon of olive oil in a pan over medium high heat.
- Season the pork tenderloins on all sides with the salt, pepper and Italian seasoning. Cut the pork tenderloins in half if needed to fit into your slow cooker.
- Sear the pork for 5-6 minutes per side, or until golden brown.
- Place the pork in a slow cooker.
- In a small bowl, mix together the remaining tablespoon of olive oil, chicken broth, soy sauce, balsamic vinegar, brown sugar and garlic.
- Pour the sauce over the pork. Cover the slow cooker and cook on LOW for 6-8 hours, or HIGH for 4 hours.
- Remove the pork from the slow cooker and place on a plate; cover with foil to keep warm.
- Pour the liquid from the slow cooker into a pot. Heat the pot over medium heat and bring the sauce to a simmer.
- Mix the cornstarch with 1/4 cup of cold water. Add the cornstarch to the pot and bring to a boil.
- Cook for 1 minute, or until sauce has just thickened.
- Add the butter to the pot and stir until melted. Remove the pot from the heat.
- Slice or shred your pork and pour the sauce over the top. Sprinkle with parsley and serve.
Notes
- If you’re short on time, you can skip browning the meat and simply season your pork and add it straight to the slow cooker.
- Make sure you are using pork tenderloin, not pork loin, as they are two different cuts of meat.
I made this with few changes bc of what I had (more didn’t) have in house, it was delish!
I used one tenderloin.
No brown sugar.
Subbed:
Italian seasoning w 1 heaping tsp dry Good Seasons Italian dressing mix.
Braggs Amino for soy
Braggs Apple cider vinegar, for balsamic 2 capfuls.
Beef broth for chicken broth.
Avocado oil for olive oil.
I used Wondra flour thickener in lieu of cornstarch to thicken gravy.
I added 1 heaping tbsp Cajun seasoning to broth liquid.
Added extra minced garlic.
Extra black pepper to gravy.
Extra beef broth for gravy bc I didn’t have much liquid left in crockpot after cooking.
I know that’s lotta changes lol! I came across recipe with a defrosted tenderloin that had to be cooked stat. Thanks! It was a great meal (served w creamy cauliflower mash) and I will make again with right ingredients in house!! But I think safe to use any or all of these subs in a pinch 🙂
What can I substitute for Garlic? I am sad to say I am intolerant to Garlic & I get sick using it. Any ideas?
I'd just omit it or use shallots or a little minced onion!
I, too, can’t eat garlic, shallots, onions, scallions, etc. and have made this twice just omitting the garlic. NO BIGGIE! Tastes phenomenal and you don’t miss any flavoring at all. I actually use Italian seasoning in everything and my family doesn’t miss garlic. Just make sure that the brand you buy doesn’t have any garlic or garlic powder already in it.
This recipe is DELICIOUS!!! I made it today for dinner, It’s only my husband and I no kiddos yet so I only made 1 pork tenderloin. I cut it in half to fit in my pan and seared it all around only a minute or 2 on each side was perfect. Then I slow cooked it on high for 2 hours and put it on low for the next hour because it was boiling. Then for the 4th hour it was on warm and it was so tender we didn’t need a knife! I halved the entire recipe and it was amazing. The sauce was heavenly! On the side I made roasted garlic Parmesan and herb potato’s and carrots. It was perfect. I’ll be making it again and again! I don’t want my tenderloin any other way. I wish I could share a picture
I'm making two pork tenderloins tomorrow. I bought the kind that are pre-seasoned. Door County Cherry pork tenderloins. Should I just add a cup of chicken broth since they are already seasoned?
Yes that would work!
I have a crowd on Christmas Day! I will be preparing 2 crock pots=4.5 and 5.10 pounds. Please advise as to increase in amounts of ingredients for each. Do you recommend high or low temperature for this amount. How long should each cook?
What size crock pots are you using?
6 quart
You can change the number of servings in the recipe card and it will automatically recalculate the ingredient amounts. I'd add one more hour to the cook time!
How cool is that! I never realized you could do this. It also changes the ingredient amounts. Great tool!
Thank you for sharing this recipe. It was our Christmas dinner and everyone loved it, even my son who is a picky eater.
Hi! I like to make my crock pot up the night before then putting in fridge and starting the next day. What do you think if I sear it and put in fridge? Or don’t do that part if I want to make up night before
I would recommend skipping the searing if you're preparing it the night before!
I don't eat pork but my husband does. Finding recipes for it has always been challenging for me until I came across this one. Hubby absolutely RAVED and asked me to ONLY make pork tenderloin this way from now on!
what can I substitute for the italian seasoning?
Equal amounts of dried parsley, basil, thyme and oregano.
Can I add potatoes on the sides of the pork to cook?
Yes that's fine!
Can I cook 3 tenderloins at once in the slow cooker? If so do I add more time?
You can, and the cook time should be the same assuming the crockpot isn't completely full to the top.
Just made this, so delicious. Did make extra gravy (one half more) and unplugged the crockpot at 5 hours. Definitely a keeper
Hello.. if I’m doing about 4 pounds of meat, should I just do the 8 hrs?
Yes that's correct!
I am making this recipe right now, but with a pork loin NOT a tender loin. Will it still turn out or is there any suggestions?
I’m hoping for the best.
I think it should work just fine!
Hello I was just wondering what size of crock pot you use for this recipe? I have a 6 quart so with the cooking time be shorter?
The cooking time will be the same for a 6 quart!
I am fresh out of balsamic.. I have a balsamic glaze and white vinegar.. would either of those substitute? Thanks!
Use balsamic glaze and cut the amount in half!
I made this for dinner and it was sooooo good. I wish I could save this recipe or print it.
There is a print button on the recipe card!
Oh my God this was so good, my husband loved, we said of making this for company, yea great dinner
I make this all the time and it always comes out perfect! I only cook one pork tenderloin at a time and cook it for 2 hours on high. Maybe that’s the trick because it’s always delicious,
Sounds like you didn't cook the pork in the gravy (?). Based on your other question, I like mine to fall apart and cook on low for 7 hrs. & I double the gravy which will completely soak in. Even with single gravy & 5-1/2 hrs if cooked in the gravy I'd think it wouldn't fall apart and be nice and moist.
I am cooking this recipe right now and it smells DELISCIOUS! I am concerned though about the cooking time. I have the slow cooker setting on low. Your recipe states 6-8 hours. That's a 2 hour gap in time. I would like it tender but not falling apart as others have commented. I have company coming and would like nice slices to serve. I have 2 pork tenderloins in the slow cooker equaling a total of 2 1/4 lbs. Help!!!
If you don't want it to fall apart, cook it for a maximum of 6 hours. You can even check it at the 5 hour mark, it will be cooked through at that time but maybe not quite as tender.
Could I do this in the Instant Pot?
I did this in my instant pot and it turned out great! I seared it in the instant pot, meat (high pressure) setting for 25 min (based on other instant pot recipes that I have), natural pressure release for 5 min and then open vent to release remaining pressure. It was so tender!! Sauce was great, I used all of the same measurements!