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!
Table of Contents
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.
But crockpot season is back and I couldn’t be more excited.
That means our fall comfort food favorites like this Crockpot Whole Chicken, Slow Cooker Pot Roast, and Slow Cooker Beef Barley Soup are back on the menu. Time to get cozy!
We also love using it on busy days for prepping a big batch of Slow Cooker Chicken Breast or Crockpot Shredded Chicken.
But about this slow cooker pork tenderloin!
I wanted to keep the 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 and savory and a little tangy!
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!). For a visual on how to do this, check out this video.
- If you’re not a fan of balsamic vinegar, you can omit it 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!
Stir together seasoning blend Sauce ingredients Whisk sauce together Season pork and add sauce to the slow cooker
Should I sear my pork before adding it to the slow cooker?
It’s up to you.
I usually don’t, as I’m not a big fan of extra dishes and prep time 😉
But you absolutely can, and it does add a nice crust and great flavor. It just depends how much time you have!
To sear it before slow cooking, rub the pork tenderloin down with a bit of oil and season with the seasoning blend.
Sear at a high heat for 2-3 minutes per side until golden, then add to the slow cooker.
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.
I recommend starting with 2 hours on low or 1.5 hours on high, checking the temperature and adjusting from there.
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 from person to person.
Can you overcook pork tenderloin in the slow cooker?
Yes!
You can overcook anything in the slow cooker, although it takes a little longer.
Unfortunately, pork tenderloin is not one of those slow cooker meals you can just let cook all day. Ideally, you will turn off the slow cooker after 2-3 hours of cook time to avoid drying it out.
If your slow cooker has a keep warm option and will automatically switch when it is done, this is a great way to avoid overcooking your pork in the crockpot.
What is the difference between Pork Loin and Pork Tenderloin?
While you can absolutely use this recipe for a pork loin, 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.
Check out my Easy Slow Cooker Pork Loin Recipe for more tips for that specific cut of meat.
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.
More pork tenderloin recipes:
- Instant Pot Honey Garlic Pork Tenderloin & Potatoes — if you don’t have a few hours to cook dinner!
- Grilled Pork Tenderloin — for when the weather is warmer!
- Easy Roasted Pork Tenderloin — with a simple but so flavorful rub
- Crock Pot Pork Tenderloin with Cranberry Sauce — such vibrant winter flavors!
- 25+ Pork Tenderloin Recipes — if you just can’t get enough 😉
Slow Cooker Pork Tenderloin with Honey Balsamic Glaze
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
- 1/3 cup low sodium chicken broth
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 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 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 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.
Nutrition Information
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Jessica Gilbert says
Made this tonight. So delicious! I did sear it first bc I like a crust. Did 2.5 pounds of meat and cooked on low for 2.5 hours – it was definitely done in 2 hours so next time I’ll shorten the time. Had some cooked brown sugar carrots and mashed potato’s with it. Super easy to make and absolutely delicious. I’ve saved a ton of your other recipes to try too!
Eileen says
This was really easy and delicious. The whole fam liked it! I had two tenderloins totaling 3 lbs. doubled the rub and sauce (had plenty of sauce left over). Squeezed into the crockpot and cooked on high 2 hours and it was perfect. I did flip them about half way. Will defiantly make again.
Lakegal says
The rub was phenomenal but I didn’t care for the entirely too sweet liquids. In fact I discarded it after meat was done. Used a 2 lb tenderloin and doubled the ingredients since it was written for a 1 lb piece of meat. It cooked on low for about 3 hrs & registered at 160 degrees. One should not double cook time lest it’ll be overcooked.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Cathe says
Loved your recipe. I used Balsamic Glaze, because that’s all I had. Turned out great. 😁 looking forward to leftovers tomorrow 😁.
The Recipe Rebel says
Hi Cathe! So glad you enjoyed the recipe! Thank you for this review!
Debbie says
Absolutely loved this. Amazing flavour. The only thing I changed was I used a 3 pound pork loin. Cooked it from frozen for 3 hours on high. Turned out perfect. Definitely a new favorite!
The Recipe Rebel says
Hi Debbie! So glad you enjoyed the recipe! Thank you for this review!
Dorothy says
I have 2. 1 lb tenderlions that are already marinaded someone told me I had to add water or it would be dry and to cook it 4 hours on low is this true
The Recipe Rebel says
Hi Dorothy! I can only recommend following the recipe that I’ve laid out here.
Gill says
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.
The Recipe Rebel says
Hi Gill! So glad you enjoyed the recipe! Thank you for this review!
Brittany says
Hello my pork tenderloin is more than a pound. Should I add and hour to ever lbs?
The Recipe Rebel says
HI Brittany! I haven’t tried it but other readers have with great success. If you decide to experiment, let me know how it goes!
Diana says
Can I just use a bottled balsamic glaze in place of vinegar? Would I still add honey? Can’t go to the store today because of weather and I have plenty of glaze on hand.
Thank you
The Recipe Rebel says
Hi Diana! It’s possible you can, but I haven’t tested it with this product. If you decide to experiment, let me know how it goes!
Ted Kern says
Soooooo delicious so glad I came across this recipe!
Ashley Fehr says
Thanks Ted!
Rachel Shadle says
This is the juiciest pork tenderloin I have ever made. I almost seared it, but decided to try it first without searing it and am glad I did. The extra step and dishes are not necessary. I made exactly as directed then put it in the fridge for 2 hours to marinate before cooking. Pork was so juicy and flavorful!
Next time I think I’ll reduce the honey just for my personal preference, but this is an absolute must try recipe! This will be a regular in our household. Thanks for the great recipe!
Ashley Fehr says
Thanks Rachel! I’m glad you liked it!
Sheryl says
I have a 5 1/2 quart crockpot and was thinking of doubling the recipe since my two grown sons eat a lot of meat at one sitting and they bring their girlfriends too sometimes. Do you think I need to double the time or just add another 45-60 minutes since it’s a larger crockpot?
Ashley Fehr says
Hi Sheryl! I think I would check it at the same time, and adjust if needed. Tenderloin can cook very quickly in the slow cooker!
SuzyB says
I make this recipe all the time. We love it! I even add sliced onions and mushrooms to the crockpot, so yummy 😋
Ashley Fehr says
Thanks Suzy!
Heather H says
I checked the temp of the pork when it had been in the slow cooker on high for 1.5 hours & it was at 160 degrees. So yummy! Definitely glad I checked before the 2 hours was up so the pork wasn’t over cooked. Will definitely use this recipe again. Thanks!
Ashley Fehr says
Thanks for sharing Heather!
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.
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!
Ashley Fehr says
Thanks Susan!
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!