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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Ashley Fehr says
I’m so happy to hear that!
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?
Ashley Fehr says
That sounds like a great idea! I think the trick to keeping it juicy is just to make sure it’s not cooked too long
Elizabeth says
Hi Ashley. Im planning on making this. Is it really only 2 hours in the crock pot?
Ashley Fehr says
On high yes. Pork tenderloin is best if it is not overcooked 🙂
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!
Ashley Fehr says
Thank you Linda! I’m so glad you liked it!
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!
Ashley Fehr says
Thank you Sarah! I’m so glad!
Ashley Angstadt says
What if it’s already pre cut?
Ashley Fehr says
Pre cut into what size and shape?
Lucy says
Hello
I am wondering why the ketsup & can something else be substituted ?
Thanks
Lucy
Ashley Fehr says
I suppose you could, but it won’t taste the same. Ketchup adds lots of things: acidity, sweetness, flavor.
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!
Ashley Fehr says
Thanks Paula!
Jenna says
If I am making this but with an almost 3lb tenderloin, should I triple the recipe so I have enough “gravy”?
Ashley Fehr says
It sounds like you have a pork loin and not a tenderloin. I would double the sauce and it will need to be cooked longer too! Possibly double the cook time.
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!!
Ashley Fehr says
Thanks for your tips Jenna!
Missy says
Did you double the recipe and how long on what setting did you have the pork in the slow cooker for?
Jill C. says
Great recipe, thank you very much for sharing! I will bookmark this so I can make it for another meal in the future. We served it w green beans and mashed sweet potatoes. I doubled the recipe and it still came out great.
Ashley Fehr says
Thanks Jill!
Shy says
How long did you cook it for? Did you cook it on low or high?
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
Ashley Fehr says
You can always leave it out or substitute for a touch of something acidic. It just adds nice balance to the flavor of the honey!
Angela says
I made it just like the recipe and it’s absolutely delicious! I will be making this again!
Ashley Fehr says
Thanks Angela!
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.
Ashley Fehr says
Thanks Debbie, and thanks for sharing your additions!
Nicole says
The taste was yummy but it made me thirsty for 3 days in a row lol very good though 🙂
Ashley Fehr says
Haha! Well I’m glad you liked it!
Kim says
Tender and the sauce is awesome. Definitely a repeat meal. Yummy yummy yummy
Ashley Fehr says
Thanks Kim!
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!
Ashley Fehr says
Thanks Tim! I’m so glad!
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?
Ashley Fehr says
I would probably double the cook time for a loin of that size.
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.
Ashley Fehr says
Thank you Christina! I’m so glad you enjoyed it!
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!
Ashley Fehr says
I’m so glad you liked it!
Mattie says
Delicious! Happened to have all the ingredients on hand. Will definitely make again!
Ashley Fehr says
Thanks Mattie! I’m glad to hear that!
Alexandra says
Would I be able to make this in the oven?
Ashley Fehr says
Yes! I would start with this oven pork tenderloin recipe and make the glaze on the stove top https://www.thereciperebel.com/roasted-pork-tenderloin/
Linda says
I have a pork tenderloin fillet actually 2 of them to put in the crockpot. Do you fix it the same as a tenderloin or loin or different all together? How do you fix this if you don’t want the balsamic vinegar stuff or glaze? If you don’t fix the balsamic vinegar then kind of liquid and how much to cook it in?
Linda says
Sorry it was a pork loin fillet
Ashley Fehr says
It would really depend on the thickness and weight of the filet. If you can share those, I can give you a better idea of what cook time would be needed. If you don’t want the balsamic vinegar, you can simply cook in chicken broth or apple juice for a bit of extra flavor.