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.
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.
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!
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.
Slow Cooker Pork Tenderloin with Honey Balsamic Glaze
- 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
- 1 tablespoon 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.