This Crockpot Pork Tenderloin is a comforting, hands-off meal that fills your kitchen with incredible aroma. The pork becomes impossibly tender, infused with a savory-sweet glaze. It’s the perfect set-and-forget dinner for a busy day.

Love Crockpot Pork Tenderloin? So do we! If you're into Crockpot Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.

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Why You’ll Love This Crockpot Pork Tenderloin

• Effortless cooking: The slow cooker does all the work for you.
• Impossibly tender: Gently breaks down into juicy, pull-apart meat.
• Deep flavor: Savory-sweet glaze caramelizes and penetrates every bite.
• Versatile leftovers: Perfect for shredding into tacos, sandwiches, or salads.

Ingredients & Tools

• 1 (1.5 to 2 lb) pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce (or tamari)
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Fresh chopped parsley, for garnish (optional)

Tools: A 5- to 6-quart slow cooker, tongs, a small whisk, and a small bowl for the slurry.

Notes: The chicken broth and soy sauce create a savory base, while honey and vinegar add sweetness and tang. Cornstarch creates a glossy, restaurant-quality sauce.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 3-4 hours on Low | Total Time: 3 hours 10 minutes – 4 hours 10 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the sear. I know it’s tempting to just throw everything in the pot, but taking five minutes to sear the tenderloin first creates a beautiful crust that locks in juices and adds a ton of flavor you’d otherwise miss.
• Is pork tenderloin the same as pork loin? Nope, they’re different cuts! Tenderloin is long, thin, and very lean, cooking much faster. A pork loin is wider and thicker. Using the wrong one will throw off your cooking time significantly.
• Can I use a different sweetener? Absolutely. Maple syrup is a fantastic 1:1 substitute for honey. If you prefer a less sweet profile, you could reduce the honey by half, but I find the full amount creates the perfect glaze.
• What if I don’t have apple cider vinegar? White wine vinegar or even fresh lemon juice will work in a pinch. You just need that bit of acidity to cut through the richness and brighten the overall flavor profile.

How to Make Crockpot Pork Tenderloin

Storage & Freshness Guide

• Fridge: Store pork and sauce in an airtight container for up to 4 days.
• Freezer: Freeze sliced or shredded pork with sauce for up to 3 months.
• Reviving: Reheat gently in sauce in a covered skillet with a splash of water or broth.

Serving Suggestions

Complementary Dishes

• Creamy Mashed Potatoes — The ultimate comfort food pairing. The fluffy potatoes are a perfect canvas for that incredible savory-sweet sauce.
• Buttery Egg Noodles — A simple, quick side that soaks up the glaze beautifully. It’s a no-fuss option that feels incredibly cozy.
• Roasted Green Beans with Almonds — The crisp-tender beans and nutty crunch provide a lovely textural contrast to the soft, rich pork.

Drinks

• A crisp Pinot Grigio — Its bright acidity and citrus notes cut through the richness of the pork and cleanse the palate beautifully between bites.
• An Amber Ale — The caramel and toasty malt flavors in the beer mirror the notes in the glaze, creating a really harmonious pairing.
• Sparkling Water with Lemon — A non-alcoholic option that provides effervescence and a hint of citrus to refresh your palate.

Something Sweet

• Warm Apple Crisp — The cinnamon-spiced apples and oat topping continue the cozy, comforting theme and feel like a natural, homestyle dessert to follow this meal.
• Dark Chocolate Pots de Crème — A rich, silky chocolate dessert offers a decadent, sophisticated finish that contrasts nicely with the savory main.
• Simple Vanilla Bean Panna Cotta — Its cool, creamy simplicity is the perfect light and refreshing end to a hearty meal.

Top Mistakes to Avoid

• Mistake: Skipping the sear. I’ve messed this up before too, thinking I could save time. But searing creates the Maillard reaction, which gives you a deep, complex flavor base that the slow cooker alone just can’t achieve.
• Mistake: Overcooking the pork. Even in a moist environment, lean pork tenderloin can become dry and tough if cooked for too long. Trust your thermometer—145°F is your target for perfectly juicy pork.
• Mistake: Adding the cornstarch directly to the hot liquid. This will instantly create lumps that are nearly impossible to get rid of. Always make a cold slurry first to ensure a silky-smooth sauce.
• Mistake: Not letting the meat rest. Slicing right into the pork lets all those precious juices run out onto the cutting board instead of staying in the meat. A 10-minute rest makes a world of difference.

Expert Tips

• Tip: Use an instant-read thermometer. This is the single most reliable way to achieve perfectly cooked pork every single time. Guessing based on time alone is a recipe for disappointment.
• Tip: Don’t peek! Every time you lift the lid of the slow cooker, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Resist the urge until you’re near the end of the cook time.
• Tip: Get creative with the sauce. Once you’ve mastered the base, try adding a tablespoon of hoisin sauce for a deeper umami kick, or a spoonful of gochujang for a subtle, sweet heat.
• Tip: Make it a complete meal. About 45 minutes before the pork is done, you can add hearty vegetables like chopped carrots and potatoes to the slow cooker. They’ll cook in the sauce and be ready right along with the meat.

FAQs

Can I cook this on HIGH instead of LOW?
You can, but I don’t recommend it for the best texture. Cooking on HIGH for 1.5 to 2 hours will cook the pork through, but the muscle fibers won’t have as much time to break down gently, resulting in a slightly less tender final product. The low-and-slow method is truly the way to go for that fall-apart tenderness we’re after.

How should I store and reheat leftovers?
Let the pork and sauce cool completely, then store them together in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm slices in the sauce in a covered skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. The microwave can work in a pinch, but it may toughen the meat a little.

Can I freeze the cooked pork tenderloin?
Absolutely! It freezes beautifully. Slice or shred the cooled pork and place it in a freezer-safe bag or container with some of the sauce. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently. It’s fantastic for quick weeknight meals like pulled pork sandwiches or tacos.

My sauce isn’t thickening. What did I do wrong?
The most common culprit is that the sauce wasn’t at a strong enough simmer when you added the slurry. The cornstarch needs to reach a certain temperature to activate its thickening power. If it’s still thin, mix another tablespoon of cornstarch with cold water and repeat the process, ensuring the liquid is bubbling. Also, double-check that you used cornstarch and not flour, as they behave differently.

What’s the difference between a pork tenderloin and a pork butt or shoulder for pulled pork?
This is a great question! Pork tenderloin is a very lean, quick-cooking cut, perfect for slicing. Pork butt or shoulder has a much higher fat content and connective tissue, which requires a much longer cooking time (6-8 hours on low) to break down and become shreddable. You can’t really “pull” a tenderloin—it’s meant for neat, juicy slices.