Slow Cooker Pork Tenderloin

This simple Slow Cooker Pork Tenderloin recipe is incredibly tender and juicy, infused with the rich flavors of soy sauce, spices, and brown sugar Slow cooker recipes are a lifesaver on busy days, making it easy for the family to enjoy a hot, delicious dinner anytime.

For more slow cooker recipes try my Mississippi pot roast, BBQ beef brisket, chicken and stuffing and my slow cooker pork carnitas.

this recipe!

Crockpot Pork Tenderloin

Using a slow cooker for low-temperature cooking breaks down the pork gradually, resulting in melt-in-your-mouth tenderness!

Cooking it for hours also allows the meat to soak up and meld with the seasonings, making each bite rich and flavorful.

Pork tenderloin is so good served my creamy mashed potatoes, roasted baby potatoes, green beans, orange glazed carrots, honey butter corn, loaded cauliflower casserole and rice or my best simple salad.

Ingredients

• 1 pork tenderloin (about 1-1.5 lbs)
• ¼ cup beef broth
• 2 tablespoons soy sauce – use low-sodium soy sauce if you’re watching your salt intake
• 2 tablespoons brown sugar – can also use honey or maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper (or to taste)
• fresh parsley, chopped (for garnish)

How To Make Slow Cooker Pork Tenderloin

Step One – Start by patting the pork tenderloin dry with paper towels. This ensures the seasonings stick well. Trim any excess silver skin or fat for a cleaner presentation.

Step Two – In a small mixing bowl, whisk together the beef broth, soy sauce, brown sugar, garlic powder, onion powder, oregano, salt, and pepper.

Step Three – Place the pork tenderloin in the slow cooker. Pour the sauce mixture over the top, ensuring the tenderloin is evenly coated. Use tongs to rotate the pork if necessary.

Step Four – Cover the slow cooker with the lid and cook on low for 4-5 hours or high for 2-3 hours. The tenderloin is done when it reaches an internal temperature of 145°F (63°C).

Step Five – Once cooked, remove the pork tenderloin from the slow cooker and place it on a cutting board. Tent it with foil and let it rest for 5-10 minutes. This step allows the juices to redistribute, ensuring moist and tender meat.

Step Six – Slice the pork tenderloin into medallions and arrange on a serving platter. Spoon some of the cooking juices over the top for extra flavor. Garnish with fresh parsley and serve immediately. Enjoy!

Can I Use Frozen Pork Tenderloin?

It’s best to thaw the pork tenderloin before cooking for even results. If using frozen, add an extra hour to the cooking time and ensure the internal temperature reaches 145°F (63°C).

How Do I Prevent The Pork From Drying Out?

Avoid overcooking and use a meat thermometer to monitor the internal temperature. Letting the pork rest after cooking also helps retain its juices.

Storage And Reheating Instructions

Store any leftover pork tenderloin in an airtight container in the fridge for up to 3 days.

Freeze sliced or whole pork tenderloin with its sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the pork gently in a skillet over medium heat with some of the reserved sauce, or microwave in 30-second intervals until heated through using a microwave-safe dish.

Print