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. Kelli says

    Made this last night. Everyone ate it up! No leftovers at all! My husband did mention that the “gravy” was a bit sweet, so next time I’ll probably cut back on the honey. It was easy to do and love using the slow cooker so we have dinner ready for us when we return from karate class.

  2. Sarah Karavites says

    Hi Ashley, I like the sound of Slow Cooker Pork Tenderloins (1 lb Pork Tenderloin). If I were to make this for 12 people, would I
    do 4 tenderloins, and multiply all the ingredients by 4. How long would I cook them for

    • The Recipe Rebel says

      It’s 4 servings per tenderloin so you might only need 3 pounds. I haven’t tried this but you would need to make sure it would all fit into the same slow cooker first. I am sure you could double, but unsure if you could triple the meat. Again because I haven’t tried it I am unable to say how long you would cook it but I would start with the timing in this recipe and go from there. If you decide to experiment, let me know how it goes!

  3. Cheryl says

    I get the Smithfield or the Hatfield season pork tenderloins and I usually do two at a time in the crockpot how long would you suggest I cook them

  4. Richard Burton says

    I was intimidated by the long ingredient list & amount of preparation but it all came together quickly. (I’m a one-star cook who loves eating but hates cooking) I cooked the tenderloin on low for 3 hours & it was quite tasty (success!) but not really tender – should I cook it longer? Overall, I’ll definitely make it again.

    • The Recipe Rebel says

      Hi Richard, I would always check the internal temperature to determine how cooked your meat is. Also next time check it at 2 hours! Glad you enjoyed it!

  5. Anna says

    Bought a Smithfield slow roasted golden rotisserie flavored pork tenderloin today (18.4 oz). Would appreciate your thoughts on doing it in slow cooker i.e. time and any additions for gravy.

    • Ashley Fehr says

      Hi Anna. I would probably stick with a similar cook time but always check the temperature with a meat thermometer. As far as seasonings and sauces, I have included a recipe here. If you want to go in another direction, you’re welcome to experiment.

  6. 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!

  7. 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.

  8. 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.

  9. Cathe says

    Loved your recipe. I used Balsamic Glaze, because that’s all I had. Turned out great. 😁 looking forward to leftovers tomorrow 😁.

  10. 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!

  11. 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

    • 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 Brittany! I haven’t tried it but other readers have with great success. If you decide to experiment, let me know how it goes!

  12. 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!

  13. 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!

  14. 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?

  15. 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!

  16. 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.

  17. 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!

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