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.
Table of Contents
- Why we love this Slow Cooker Pork Tenderloin with Glaze:
- Reader Rating
- Slow Cooker Pork Tenderloin Ingredients Needed:
- How to make Slow Cooker Pork Tenderloin with Glaze
- Pork Tenderloin Internal Temperature
- Variations and Substitutions
- How to store Crockpot Pork Tenderloin with Glaze
- Can I freeze Slow Cooker Pork Tenderloin with Glaze?
- Can I cook vegetables with my pork?
- Serving suggestions:
- More Slow Cooker Dinner Recipes You’ll Love!
- Glazed Slow Cooker Pork Tenderloin recipe Recipe
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.
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
Slow Cooker Pork Tenderloin Ingredients Needed:
- 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!
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.
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!
- Crockpot Pulled Pork
- Slow Cooker Creamy Tomato Basil Chicken Breast
- Slow Cooker Mongolian Beef
- Crockpot Turkey Breast
Glazed Slow Cooker Pork Tenderloin recipe
written by Ashley Fehr
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
- ⅓ 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
- 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
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Elaina says
Can you use this recipe for boneless pork chops in the crock pot
Ashley Fehr says
I think you definitely could but I’ve never tried!
Katie V. says
I don’t have any cornstarch. Can I leave it out or sub with flour?
Ashley Fehr says
You could use flour but you’ll want to stir it into cold liquid, just like the corn starch
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!
Sommer says
Loved the way this turned out! Delicious flavors and so easy to do.
Ashley Fehr says
Thanks Sommer!
Beth Pierce says
That pork loin is spot on! Looks like a great meal to gather the family around the table!
Ashley Fehr says
Thanks Beth!
Steph says
Such an easy recipe and the tenderloin came out perfectly! Thanks!
Ashley Fehr says
I’m so happy to hear that!
Jen says
This was a huge hit in our house. So easy to make using the slow cooker.
Ashley Fehr says
Thanks Jen!
Ashley Rose says
totally trying this! I love crock pot anything
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
Ashley Fehr says
Hi Jessica! I just put it on for 8 hours, and then turn it off after 4 hours so it doesn’t overcook.
Jessica Cherobee says
Thank u so much that’s exactly what I did started it at 2 can’t wait to try my kids say it smells amazing
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.
Ashley Fehr says
I love the idea of using the leftovers for tacos!
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
Thanks Marcy! Definitely a good idea, but something I usually skip due to time 🙂
Debbie says
I did this also, if you have an Instant Pot or other multi cooker, it’s all in the same “pan” and you can sear the meat while you prep the sauce. No additional time!
Jenn says
I have a 2.11lb pork tenderloin. What do you recommend for cooking length? Thank you!
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.
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.
Ashley Fehr says
I’m sorry you found that! The recipe is loved by a lot of people (us included!) so it could be that you just don’t enjoy that slight tang as much as we do 🙂
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!
Ashley Fehr says
Thanks Laura! I’m so happy to hear you enjoyed it (and thanks for sharing your tips!)
Jessica says
Did you add the onion, carrots and mushrooms to the crockpot? If yes did you have to increase the liquids?
Stacy Saman says
I wonder this also, but veggies have lots of water in them, especially mushrooms and onion. I would maybe check partly through cooking. I’m doing this, and doubling the recipe so kinda nervous about cooking times!
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!
Ashley Fehr says
I’m so glad you all liked it!
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.
Maritza says
How did it do on warm?
Ashley Fehr says
I have never kept it on low quite that long but I think it would be fine. If you try it I’d love to hear how it goes!
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.
Ashley Fehr says
Oh I love that idea! I’ll try that next time!
Lori says
Silly question – do you drizzle the sauce over the pork tenderloin while it’s cooking in the crockpot?
Ashley Fehr says
I cook it with the sauce in the crockpot, and then serve with it as well!
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
I have never tried freezing pork tenderloin after cooking, so I can’t say for sure! I would love to hear how it turns out for you!
renee says
did you double the ingredients for two tenderloins? my two pieces are 2.8lb
thanks!
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!
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.