Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!

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

Prep Time 10 mins
Total Time 2 hrs 10 mins
Servings 4 servings

Jump to Recipe

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.


pork tenderloin in slow cooker sliced with spoon drizzling extra glaze on top

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!)

cooked pork tenderloin in slow cooker cut in half with glaze in the bottom of the crockpot

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 ¼ or ½ 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 overhead close up with fresh parsley garnish

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.

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Slow Cooker Pork Tenderloin with Honey Balsamic Glaze

4.9 from 28 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 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
  • 1/3 cup low sodium chicken broth
  • 2 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 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). 
  • 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: 187cal | Carbohydrates: 12g | Protein: 27g | Fat: 2g | Cholesterol: 81mg | Sodium: 399mg | Potassium: 540mg | Sugar: 10g | Vitamin A: 80IU | Calcium: 6mg | Iron: 1.2mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions


  1. Justine says

    I have a 1.45 lb tenderloin…thoughts on upping the ingredients and cook times??
    Cooking tonight!! Many thanks!

    • Ashley Fehr says

      Hi Justine! 7 minutes should be pretty good for 1.45 lbs as well if you like your tenderloin still slightly pink inside. If you want it more fully cooked, you could increase the cook time to 8 minutes and let the pressure release completely before opening.

  2. Susan Y says

    Made this today and it was fabulous! The only thing I changed was to brown the pork on the stove top on all sides first to give it that browned outside that I love!

  3. Taenia says

    Love this recipe!!! I made it in crockpot and is was amazing! My husband loved the sauce! He like like it so much, he ate all the leftovers! This is a keeper! Delicious!

  4. Eric Gibson says

    Is there anything wrong with making it as you’ve described, the day before, only doubling the sauce and letting it marinade overnight?

    This is delicious and I’ve fixed it several times, but it can dry out, even if you’re careful. Operator error I’m sure.

    I’m going to try it. Thoughts before I do?

  5. Linda says

    I was drawn to this recipe because of the Balsamic Glaze and because it is done in the slow cooker. Once I tried it, no other way to prepare a pork tenderloin even comes close to being this delicious! It produces a wonderful sauce that is perfect with mashed potatoes. It is an easy meal that is company worthy! The recipe is perfect as is and I made no changes at all…which is another huge plus!
    Just typing this review makes me hungry for it!

  6. Sarah says

    So I am not a very good cook, and I have never made pork before. But I’m really trying to eat at home more for financial and health related reasons. I followed your recipe to the letter, and it turned out perfectly and was SO delicious. It’s going in the permanent rotation, and now my sister wants the recipe too. Thank you so much!

  7. Paula C says

    Just made this delicious recipe, and it was a hit for all who were at dinner! The gravy was great on the meat, rice, AND the hot biscuits!

  8. Jenna says

    If I am making this but with an almost 3lb tenderloin, should I triple the recipe so I have enough “gravy”?

      • Jenna says

        I’ve now made this recipe. Yes I had a pork tenderloin, it was almost 3lbs, in two strips, and it turned out phenomenal!! I’d not had a balsamic “gravy” before this but I love it!! So yes, I needed more time to cook since I had so much extra weight. I ended up running out of slow cooking time and popped it in the oven at 375 for about 15 minutes. The meat was so succulent and tender, a fork with minimal pressure cut it. I’ll definitely be making this again.
        For anyone else using a roast with more pounds, double or triple (per your roast size) the recipe except the salt, that i only doubled when I tripled everything else. Good luck and enjoy!!

  9. Larrissa says

    What can I use instead of vinagear as I don’t have it on hand and already started cooking to pork loin! Also, can I make this in a slow cooker, if so, how long should i cook it for?

    • Larrissa says

      Sorry! I meant to comment this on another recipe I was looking at, but I am still wondering what I could use to sub for the vinegar

Leave A Reply

Have you tried this recipe? Leave a rating