Slow Cooker Pork Tenderloin

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! It’s made with minimal effort, maximum flavor and is so unbelievably tender.

Enjoy more of the very best pork tenderloin recipes like Honey Garlic Pork Tenderloin, Grilled Pork Tenderloin and Air Fryer Pork Tenderloin.

sliced pork tenderloin covered in glaze in a white slow cooker.

I wanted to keep this Slow Cooker Pork Tenderloin 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, savory and a little tangy!

Using the Crockpot does something very special to pork tenderloin. It makes sure that the meat is moist and never dried out! Plus, it really infuses that amazing flavor into it.

Oh, and have I mentioned that this might just be the easiest crockpot pork tenderloin recipe you’ll ever make? There’s a reason we’ve been loving it for years already (just check out the reader ratings!).

Why we love this Slow Cooker Pork Tenderloin with Glaze:

  • Easy: You only need about 10 minutes of prep to make the very best Crockpot pork tenderloin. It’s such an easy recipe!
  • Flavorful: Between the spices that make the dry rub and the glaze, there’s a whole lot of flavor at play here. This recipe is anything but bland!
  • Never Dry: The low and slow cooking process helps to make the tenderloin moist and never dried out.
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Reader Rating

“This recipe has been transferred to a recipe card for easy access to find and make. I made the herb rub as directed but only added to one side which I laid in on the top. I have a picky eater who may have cut that part off and not eaten it but every piece was enjoyed and I was actually kind of sad there were no leftovers!! I love the fact that it cooks so quickly that I don’t need to start making it until I get home from work.” Gill

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Slow Cooker Pork Tenderloin Ingredients Needed:

ingredients needed for slow cooker pork tenderloin with glaze in bowls and plate.
  • Pork Tenderloin: Note that this is NOT the same thing as pork loin! Your pork tenderloins should weigh roughly one pound.
  • Ketchup: This adds a sweet and tangy element to the glaze — you can skip it if you prefer but you may find your sauce is lacking something!
  • Chicken Broth: I always recommend using a low sodium broth. That way, you can control the amount of salty flavor in the recipe.
  • Balsamic Vinegar: You can omit this 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!
  • Honey: You can swap this for brown or granulated sugar if you prefer.
  • Seasonings: Parsley, garlic powder, paprika, onion powder, salt and pepper are what you need to create the best dry rub for the meat. Feel free to experiment with the flavors you enjoy!
  • Cornstarch: This is what thickens the glaze to the very best consistency.

How to make Slow Cooker Pork Tenderloin with Glaze

Look at how easy this process is! For more detailed instructions and measurements, scroll down to the recipe card at the bottom of the page.

  • Whisk together garlic, parsley, salt, pepper, onion powder and paprika.
  • In a separate bowl, stir together the broth, honey, balsamic vinegar, ketchup and cornstarch.
  • Season the pork tenderloin all over with the dry rub and place it in the slow cooker.
  • Pour the glaze all over the meat in the slow cooker. Cover and cook on low just until done.

Pork Tenderloin Internal Temperature

You’ll know your pork tenderloin is cooked through when it reaches an internal temperature of around 140-145 degrees F. It will continue to rise as it sits, so I don’t like to leave it any longer than that!

Using a meat thermometer is always the best way to check for doneness.

Variations and Substitutions

  • Pork Tenderloin: You can swap this 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 for more info.
  • Seasonings: Save some time by swapping the seasoning rub with your favorite all purpose blend.
  • Honey: Don’t have any honey? No problem! Use another sweetener of your choice like brown sugar or maple syrup.
  • Balsamic Vinegar: This gives a punch of flavor! It’s not going to taste very vinegary, but you can reduce it or swap with cider vinegar if you don’t like balsamic.

How to store Crockpot Pork Tenderloin with Glaze

Store your leftovers in an airtight container in the refrigerator for 2-3 days. Reheat for 30 seconds at a time (or less) in the microwave until cooked all the way through. Be very careful to not overheat it or you’ll dry out the pork!

sliced pork tenderloin covered in glaze in a white slow cooker topped with chopped parsley.

Can I freeze Slow Cooker Pork Tenderloin with Glaze?

You sure can! Let the pork tenderloin fully cool to room temperature before transferring to an airtight container. Label, date, and freeze for up to 3 months. Let it slowly thaw in the fridge prior to reheating.

Can I cook vegetables with my pork?

Definitely!

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.

white slow cooker with cooked pork tenderloin and glaze.

Serving suggestions:

Pork tenderloin with glaze is perfect over pasta, rice, or Mashed Potatoes!

You can also compliment the hearty entree with a veggie side dish like Air Fryer Broccoli or Cheesy Baked Asparagus.

More Slow Cooker Dinner Recipes You’ll Love!

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Glazed Slow Cooker Pork Tenderloin recipe

4.96 from 195 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

Ingredients

  • 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

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). 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.

Notes

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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Comments

  1. Casey says

    Can you use this recipe for boneless pork chops? I have pork chops thawed and this recipe sounds delicious! Thank you.

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 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.

  7. 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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