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Slow Cooker Pork Tenderloin with Honey Balsamic Glaze Recipe (Crock pot)

Prep Time 10 mins
Total Time 2 hrs 10 mins
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!

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.

PIN THIS RECIPE FOR LATER

pork tenderloin in slow cooker sliced

Because of my recent commitment to all things Instant Pot, I’ve neglected my slow cooker and slow cooker recipes a lot lately (if you’re looking for more easy slow cooker recipes, check out these Dump ‘n’ Go Slow Cooker Recipes!). They haven’t made much of an appearance at all (in fact, I don’t even know when the last time I pulled out my crock pot was!).

My husband was teasing me about having to talk nicely to it before putting it to work this morning because it was a little bitter. There’s a new guy in town 😉

Regardless of my new love for the Instant Pot (for certain things — I’m not baking cakes or going crazy for egg bites just yet), I still have big love for a slow cooked meal. (This Slow Cooker Baked Ziti and Slow Cooker Beef Barley Soup are two of our favorites!)

pork tenderloin in slow cooker whole

We use our slow cooker for dinner often on Sundays while we’re away at church, and it has been awesome coming home to a fresh meal (no quick bowls of cereal or back-of-the-fridge leftovers for us!). This slow cooker pork tenderloin would be perfect for that, as it doesn’t need to cook all day!

I wanted to keep the recipe simple, but I also like to add a ton of flavour to my pork. I’ve done this with a garlic herb rub and a honey balsamic glaze — honey balsamic anything (grilled chicken, pulled pork, beef stew….) is pretty much my favourite thing lately, and it’s perfect for those sauce-lovers in your life.

Here, we love sauce.

Alfredo sauce, barbecue sauce, ketchup (I know, I know — roll your eyes!), teriyaki sauce — just pour it all over!

If you’re not into it like we are, feel free to leave it off. You can add a 1/4 or 1/2 cup of broth in the bottom of the slow cooker for moisture, and then just remove the pork tenderloin from the crock pot and slice and serve without — it is just as good!

pork tenderloin in crock pot sliced

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!)
  • If you’re not a fan of balsamic vinegar, try cooking without the sauce (add a little broth to the slow cooker for moisture) and brushing with barbecue sauce before finishing. We love it this way, too!

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.

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 depending on the person.

I recommend starting with 1.5 hours, checking the temperature and adjusting from there. If you have a large slow cooker that takes longer to heat up, you may want to start with 2 hours before checking.

What is the difference between Pork Loin and Pork Tenderloin?

While you can absolutely use this recipe for a pork loin (I love cooking pork loin in my slow cooker or crockpot and usually use that cut for pulled pork), 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.

If you’re making pulled pork, you’ll want to give it lots of time to get to that fall-apart-tender stage where you can shred it easily.

If you are cooking a pork loin, and not a pork tenderloin, you might want to check out my Slow Cooker Pork Loin recipe instead.

Don’t have a slow cooker? Try my easy Roasted Pork Tenderloin.

Slow Cooker Pork Tenderloin with Honey Balsamic Glaze

4.88 from 24 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 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 187kcal

Ingredients

  • 1 pork tenderloin about 1 lb
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/3 cup low sodium chicken broth
  • 2 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon ketchup
  • 2 teaspoons corn starch

Instructions

  • 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). 
  • In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
  • 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).
  • Cover and cook on high for 1.5-2 hours, or low for 4 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, add additional corn starch and water to the juices to thicken further. Serve.

Nutrition Information

Calories: 187kcal | 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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Comments

  1. Debbie says

    I loved reading through all the comments before I made this! I had two 1 lb tenderloins, so I doubled the herb rub and the sauce ingredients. Using an Instant Pot, I browned the tenderloins first (and assembled the sauce while browning, so no extra time) and then switched over to slow cooker function. I added potatoes, carrots, and a red onion so it could truly be a one pot meal. Cooked for 8 hours on low. Delicious and everyone loved it.

  2. Tim Freed says

    Made this for our January 1 dinner with roasted carrots and broccoli. It was amazing. I doubled the recipe and used 1 side of the tenderloin pack from Costco (2 each). Temp was 160 at 2 ours on high. The kids loved it too!

  3. RMM says

    I have a pork tenderloin that weighs 2.8 pounds. I can figure out the ingredients for the rub and sauce but how long would I cook this on low?

  4. Christina Brune says

    I made this the other night and my entire family loved it (including my picky son). I doubled the recipe for the dry rub and the juice because my pork tenderloin package was 2.2 lbs and came with two slim pieces of meat. It took about two hours on high and was very tender and juicy. I did not sear the meat first, which I usually do, and it didn’t seem to need it. One thing I did was put the dry rub on the meat the night before, which I think helped pull the flavor into the meat. Letting the meat rest before you slice it is also an important step. I served it with rice, and there was plenty of juice to make the rice saucy. Even leftovers were juicy. I will definitely make this recipe again.

  5. KatieKat says

    This is very delicious. I followed the recipe exactly as written and it turned out delicious. I did read a lot of the comments before making it. I think maybe the negative comments around the jus is that those commenters may have been expecting a typical beef gravy. The jus is a very tangy sauce, with a very strong balsamic vinegar flavor, which of course, is somewhat sour. I personally love that flavor but I can see those that maybe weren’t expecting it to be surprised by how tangy it was. Thank you for the wonderful recipe!

  6. Lauren says

    This recipe looks great! Ingredients are ready to start. I’m going to be making potatoes with it- probably best not to cook those in the crock pot, right? I also thought about putting in a zucchini and bell pepper – do you think this would clash?

    • Ashley Fehr says

      I think those would be fine, you just have to be careful with the cook times. You don’t want the veggies too mushy! The potatoes I think would need a longer cook time in the crockpot, but if you cut them into fairly small pieces it might work!

  7. Jessica Cherobee says

    Hi Ashley I’m about to put my tenderloin in the crock pot but I keep reading to cook it 4 hours on low…My crockpot says 4 hrs and 6 hrs are high and 8 hrs and 10 hrs is low. Do I put it on the 8 hr setting because it is low but turn it off in 4 hours? First time cooking a pork tenderloin n don’t want to mess it up

  8. Kiki W says

    This is one of those recipes that I think is perfect without any tweaks as long as you like the taste of balsamic. I double the recipe and use the leftovers for shredded pork soft tacos the following night.

  9. Marcy says

    I made this last night and it was fantastic! I used the exact measurements of all ingredients and I thought that the mix of flavors was perfect. The only thing I did differently was after putting the spice rub on the meat, I seared the meat in olive oil until all sides were brown and then put it in the crock-pot. I think this give the meat a better flavor. My husband loved this too – will definitely make again – thanks for sharing!

    • Ashley Fehr says

      It really depends on what you prefer for doneness. The cook time might be sufficient, but I would probably cook it for 2.5-3 hours on high, or 5-6 hours on low.

  10. AR says

    I made this recipe with 2 lbs of pork tenderloin and therefore doubled the recipe ingredients and it didn’t taste right… the balsamic especially was overbearing.

  11. Laura Hildebrandt says

    This was honestly one of the best, easiest recipes I’ve made in a long time.i don’t use the slow cooker often, but I hand a pork tenderloin from Trader Joe’s on hand and was curious about doing it this way, so I found your recipe on line. I used herbes de Provence instead of parsley, and minced garlic instead of garlic powder. Otherwise followed the recipe, with the addition of to the crock pot of: baby carrots, 1 medium chopped onion, and fresh mushrooms. I served with ready made mash potatoes. Super yum!

  12. Momofour says

    Came out great!!! My 11 year old was able to put this together for me when I was totally exhausted (8 months pregnant)! It was a little more work than just rubbing the pork and sticking it in the oven, but it was nice to make ahead (and my oven was broken so it was really helpful for us). It came out really tender. I served it with a healthy lentil/rice pouch from Whole Foods (90 seconds in the microwave) and garlic green beans. Healthy dinner made easy. Thanks!

  13. Julia says

    Will I dry the meat out if I keep it on warm after cooking on low for 4 hours? I cooked it a bit ahead of schedule and won’t be serving for a few more hours. Any recommendations would be great.

  14. Valerie says

    I made this, but I replaced the ketchup with blackberry and blueberry preserves. I find the fruit brings in a whole new wonderful layer to the glaze, and highly recommend using some sort of berry or cherry preserves in place of ketchup when making the glaze.

  15. Jennifer says

    This sounds delicious except for one thing – the ketchup. Can you tell me what purpose it serves in the flavor of the sauce?

    Also, how much time should I add if I’m doing two tenderloins on low? And four tenderloins?

    And one more thing, will any leftovers stand up to being frozen and reheated?

    • Ashley Fehr says

      Thanks Jennifer! The ketchup adds a ton of flavor — it’s sweet, tangy, savory. You shouldn’t need to add any time if you’re doing more tenderloins unless the slow cooker gets to be quite full or you have to stack them on top of each other. At that point, you may need to add an hour or two to the cook time.

      • Jennifer says

        Thank you, Ashley. I’m gonna trust you on the ketchup. And we just got a brand new 8quart oval slow cooker so I think we could do four tenderloins without stacking them.

        With that said, what about freezing? Do you think they will maintain their tenderness and juicyness if frozen?

        Thank you!

      • Ashley Fehr says

        The two pieces are 2.8lb together? You may want to double the seasoning ingredients but you won’t necessarily have to double the sauce, unless you want a good amount!

  16. Donna says

    Question: I have what the package says to be ” pork loin tenderloins,” but they are 2.5lbs each in a double pack from costco. I want to use this recipe but based on your comment that pork loin vs pork tenderloins and the size of 1 lb..I’m wondering exactly what cut of meat I bought?!? Do you think they Are the tenderloins or pork loins? Way to confuse me, Costco! I checked out the pork loin recipe but I want to use the basaltic honey one regardless. Ahh..wish me luck!

    • Ashley Fehr says

      Hi Donna! I would say those are likely pork loins if they are 2.5lbs each. You can definitely still use this recipe but you will want to increase the cook time considerably! I hope that helps!

      • Monica says

        I buy these from Costco and what looks to be a pork loin is actually two tenderloin. They separate once you open the package.

  17. Sarah says

    EXCELLENT recipe! I had this tonight with my mom and we ate every last bite (with just a smidgen of help from our pups). We had this with Wegman’s mashed potatoes and oven-roasted asparagus (recipe from spoons across america). It all went together wonderfully and I will certainly make again!

    • Ashley Fehr says

      Thanks Kathleen! I have never made it with frozen pork tenderloin (it’s not really recommended but it’s not impossible 🙂 ) I would probably give it 8 hours for frozen.

      • Linda P. says

        Wonderful recipe! I made it with a frozen tenderloin, and it only took about three hours. It was slightly pink in the center, but when we reheated the leftovers the next day, it was perfect. Easy and delicious!

  18. Lynda Cottrill says

    Delicious and so easy! My family loved it!
    I doubled the recipe and cooked it on high in my crock pot for four hours.
    Thank you for the great recipe 🙂

  19. Ania says

    I want to make that tenderloin but I don’t have balsamic vinegar. Do you think that skipping it can compromise the taste much? I was thinking mabey a hint of mustard will do the trick? What’s your opinion ?

    • Ashley Fehr says

      I think you could leave it out but it won’t have that same tang that balances out the sweetness — I would probably substitute with a bit of apple cider vinegar if you have some, or even white vinegar. You can also just leave it out, then taste the sauce at the end and add a bit of something if you think it needs it!

  20. Sara says

    Did I mess this up? Because I cannot understand how this was so good to everyone else but so yucky to me….All day the house has smelled nauseatingly vinegary – like Easter egg dying day. I used good quality aged balsamic. I did double the broth recipe because the roast was 2.25 lbs and I wanted enough to make a gravy when done. The meat itself was tender but vinegar and onion powder was all I tasted. No hint of honey whatsoever. Cooked for 4 hours on low. Maybe it needs longer to reduce the balsamic more? Too bad — I really wanted to like this.

    • AMANDAVUO says

      I prepped it tonight and will put it on tomorrow… i hope this isn’t the case for me! I tripled the recipe because mine is 2.2 lbs (2 tenderloins)… fingers crossed. Do you not like balsamic vinegar? Was the vinegar old?

    • Ashley Fehr says

      Hi Sara! I’m sorry you found that. Can I ask what you were cooking? A pork tenderloin is right around 1lb pretty much without exception. Balsamic vinegar will generally smell strongly when cooking but the honey should balance it out when the sauce is finished. I’m sorry you didn’t find that to be the case!

  21. Adrienne Miklovic says

    I’d love to try this recipe. I would have to at least double it for my family and I have a six quart crock pot. How do you think this would effect the cooking time?

    • Ashley Fehr says

      I think if you have to stack the tenderloins directly on top of each other, you may find you need a little more time. It will depend on how many you can get to lay flat on the bottom, but I think in a 6 quart that that could be done?

  22. Meg says

    really nice meal!! I improvised a bit with the rub, using garlic salt with parsley and dried onion flakes..added a bit more broth so as to have more sauce–still delicious! The tip about not overcooking was especially helpful. Will definitely make this again. 5 stars. unable to leave rating below!

  23. Jenn says

    Love all the tips here! I’ve never done a pork tenderloin before but I’m so excited to try with this recipe!

  24. Joanie says

    The pork is fall-apart tender and the flavors are so delicious! Why I never think to use my slow cooker for pork tenderloin I’ll never know, but this recipe is certainly a keeper and one I will make again and again.

  25. Sue H says

    Sounds yummy. Sad for me I only have a 1.7 frozen port tenderloin. Any idea of how much extra to cook it? Ready to defrost that puppy!

    • Ashley Fehr says

      You can absolutely use it! I would still cut it in half, and I would probably do the first check around 2.5-3 hours. If it is just longer and not wider, then it might not need any extra time.

  26. Danielle says

    We also love sauce. All kinds! I haven’t used my slow cooker either since I got my Instant Pot. It’s probably time to break it out and give it some love. This pork sounds delicious! That sauce sounds just amazing.

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