Slow Cooker Pork Tenderloin with Glaze

Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 servings

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This Slow Cooker Pork Tenderloin is covered in an easy garlic herb rub and drizzled with a honey balsamic glaze!

This crock pot pork tenderloin is made with minimal effort and maximum flavour. It is moist, tender and perfect over pasta, rice, or mashed potatoes!

If you like this recipe, you’ll also enjoy this Honey Balsamic Pork Tenderloin, this Honey Garlic Pork Tenderloin Recipe or this Pork Tenderloin Marinade.

slow cooker pork tenderloin slice in crockpot with sauce

So when I busted out my crock pot this morning to make this Slow Cooker Pork Tenderloin, I almost felt a little guilty.

It’s been a while.

But crockpot season is back and I couldn’t be more excited.

That means our fall comfort food favorites like this Crockpot Whole Chicken, Slow Cooker Pot Roast, and Slow Cooker Beef Barley Soup are back on the menu. Time to get cozy!

We also love using it on busy days for prepping a big batch of Slow Cooker Chicken Breast or Crockpot Shredded Chicken.

But about this slow cooker pork tenderloin!

I wanted to keep the recipe simple, but I also like to add a ton of flavor. I’ve done this with a garlic herb rub and a honey balsamic glaze — it’s sweet and savory and a little tangy!

Tips and Tricks for Cooking this Slow Cooker Pork Tenderloin:

  • One of the most important things is not to overcook your tenderloin! It is so moist and tender when cooked perfectly, and we don’t want it to turn dry and unappetizing. The best way to know is to use a meat thermometer to check the internal temperature — it should be about 160 degrees F and you need to let it rest 5 minutes before slicing.
  • Be sure to trim the silver skin! It can be tough and isn’t something you’ll want to eat (if you forget, it’s not the end of the world, but it’s good practice!). For a visual on how to do this, check out this video.
  • If you’re not a fan of balsamic vinegar, you can omit it or swap in a bit of apple cider vinegar. You can also just cook it in a combination of broth and barbecue sauce and it will still be delicious!

Should I sear my pork before adding it to the slow cooker?

It’s up to you.

I usually don’t, as I’m not a big fan of extra dishes and prep time 😉

But you absolutely can, and it does add a nice crust and great flavor. It just depends how much time you have!

To sear it before slow cooking, rub the pork tenderloin down with a bit of oil and season with the seasoning blend.

Sear at a high heat for 2-3 minutes per side until golden, then add to the slow cooker.

How long does it take to cook crock pot pork tenderloin?

Most pork tenderloins are roughly the same diameter, so the cook time for this recipe will mostly vary depending on your slow cooker or crockpot.

I recommend starting with 2 hours on low or 1.5 hours on high, checking the temperature and adjusting from there.

It’s important to know your slow cooker and how well it heats — do you usually end up having overcooked meat or undercooked? Do you usually need longer or shorter cook times? How well done do you like your tenderloin? These are all important things to consider and will vary from person to person.

pork tenderloin in slow cooker cut in half
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Can you overcook pork tenderloin in the slow cooker?


You can overcook anything in the slow cooker, although it takes a little longer.

Unfortunately, pork tenderloin is not one of those slow cooker meals you can just let cook all day. Ideally, you will turn off the slow cooker after 2-3 hours of cook time to avoid drying it out.

If your slow cooker has a keep warm option and will automatically switch when it is done, this is a great way to avoid overcooking your pork in the crockpot.

What is the difference between Pork Loin and Pork Tenderloin?

While you can absolutely use this recipe for a pork loin, you will need to adjust the cook time because they are not the same thing.

A pork loin is much thicker (likely twice as thick in diameter) as a pork tenderloin, so it’s important to know the difference because a pork loin will need at least twice as much time.

Check out my Easy Slow Cooker Pork Loin Recipe for more tips for that specific cut of meat.

sliced pork medallions in slow cooker in sauce

Can I cook vegetables with my pork?


The trick is to add vegetables that can cook at a low heat and be ready in 2-3 hours.

Vegetables that are firmer and take longer to cook like potatoes and carrots are not the best option here unless you parcook them before you add them.

Green beans, peppers, broccoli and vegetables that cook quickly are better options for a short cook time.

More pork tenderloin recipes:

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Glazed Slow Cooker Pork Tenderloin recipe

4.96 from 194 votes
This Slow Cooker Pork Tenderloin is covered in an easy garlic herb rub and drizzled with a honey balsamic glaze! Everything cooks together in the crock pot with minimal effort and maximum flavour. It is moist, tender and perfect over pasta, rice, or mashed potatoes!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 187cal


  • 1 pork tenderloin about 1 lb
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • cup low sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon ketchup
  • 2 teaspoons corn starch


  • If your pork tenderloin is longer than your slow cooker, cut it in half crosswise (so you have two shorter pieces that will fit inside). If it fits, you can leave it whole.
  • In a small bowl, combine garlic, parsley, salt, pepper, onion powder and paprika. Rub over all sides of the pork tenderloin and place in the slow cooker (I use a 2.5 quart oval slow cooker).
  • In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
  • Cover and cook on high for 1.5-2 hours, or low for 2-3 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F. 
  • Move tenderloin from the slow cooker to a cutting board and let rest for 5 minutes before slicing.
  • *If desired, you can thicken the sauce further on the stove. Simply strain it into a small pot and add a corn starch slurry — combine 1 teaspoon corn starch and 1 teaspoon water and stir into the sauce. Cook and stir over medium-high heat until thickened.


Ingredients and Substitutions:
  • Pork Tenderloin: you can swap for boneless, skinless chicken breasts and use the same cook time. If you have a pork loin and not a pork tenderloin, see my Easy Slow Cooker Pork Loin.
  • Seasonings: to save time, feel free to swap the seasoning rub with your favorite all purpose blend.
  • Honey: if you don’t have honey, you can use a sweetener of your choice: brown sugar or maple syrup will work great as well.
  • Balsamic Vinegar: gives a punch of flavor! It is not going to taste very vinegary, but you can reduce it or swap with cider vinegar if you don’t like balsamic.

Nutrition Information

Serving: 150grams | Calories: 187cal | Carbohydrates: 12g | Protein: 27g | Fat: 2g | Cholesterol: 81mg | Sodium: 399mg | Potassium: 540mg | Sugar: 10g | Vitamin A: 80IU | Calcium: 6mg | Iron: 1.2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Chris Scott says

    I am going to cook this today for company tonight. If I cook it until done this afternoon and then have to leave for 3 hours, do you think it’ll still be okay if I leave it on warm? (I am still a ‘newbie’ cooking in a crock pot…) I just don’t want the tenderloin to dry out or get tough from overcooking

    • The Recipe Rebel says

      Hi Chris, I think warm should be ok, I just haven’t tried it myself so it would be hard to say. If you decide to give it a try, let me know how it goes!

  2. Bart says

    What a lovely recipe. Simple. Quick. Delicious sauce. Gotta remember for other recipes: Balsamic adds something unique! I swear…I’m at about 60% for tasty new recipes. I killed it with this one!! Slow cooker time was a crap shoot b/c I threw in 4 sweet potatoes that I needed to use up. Took a bit longer, but what a wonderful marriage! I Do!

    • The Recipe Rebel says

      Hi Dianne, You may want to double the seasoning ingredients but you won’t necessarily have to double the sauce, unless you want a good amount!

      • Jennifer Shellenberger says

        For 2 tenderloins, should we increase cooking time at all? Can’t wait to make this!!

      • The Recipe Rebel says

        Hi Jennifer, it is really going to depend on the size of each tenderloin. If they are larger ones then yes you’ll need to add time. Enjoy!

  3. Rachel says

    Delicious! I have made this many times and it is a family favorite! I am wondering if you have tried cooking the pork tenderloin from frozen, and about how much time I should add to the cook time if so. Thanks!

  4. Dianne says

    Hi, love this and am making it for tomorrow’s dinner. Thanks, I still would love to know about parmesan rind you mentioned it for a recipe ” Sausage Gnocchi” I would love to make that but –am I just dumb ? I can not find parmesan rind.

    • Ashley Fehr says

      Hi Dianne! The rind is just the hard edge on a block of Parmesan that you do not eat. To get the rind, you’d first have to have a block of Parmesan. You can skip it, but it does add a lot of flavor!

    • Heather says

      Some places like Whole Foods sell small containers of Parmesan rinds. I did not know this til just recently. Nice for me since we could never use a whole wedge of parm.

    • The Recipe Rebel says

      Hi Carla! Maybe? I’ve not tested the recipe with vegetables so can’t say for sure. You would want to make sure you have enough room in your crockpot for it, then you would need to check how long it needs to cook.

  5. Carol says

    I am going to try this recipe today. Have you tried freezing the leftovers, if so, any tips? Does it freeze well? I was thinking of slicing and freezing it.

  6. Bill Lightfoot says

    Tried this today. Pork was very tender and sauce was delicious though I cut back on quantity of honey. Will definitely make this again.

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