Crock Pot Pork Tenderloin Recipe

ByJames Level

I embrace the uncomplicatedness and richness of a slow cooker pork tenderloin. It’s almost too easy.

You put the meat in there, add a few things, set it to low, and walk away for seven hours. You get to come back and find a meal that is light but filling and serves the comfort food gold standard, which is to take the edge off hunger without weighing you down (so you’re not running for the couch after dinner, so we’re really not insisting on that).

Tender and tasty, the pork provides the perfect vehicle for all manner of flavors, and nothing seems quite as easy as pouring a few things into a slow cooker and pouring out something impressive-sounding several hours later. If we’re talking nutrition, you can almost call this dish health food.

Pork tenderloin is low in fat and high in protein, and it doesn’t get much more wholesome than that.

Ingredients photo for Crock Pot Pork Tenderloin Recipe

Ingredients

Ingredients photo for Crock Pot Pork Tenderloin Recipe

Pork Tenderloin:
A source of protein that is lean; tender, juicy, and flavorful, but also with a touch of earthy gaminess.

Garlic:
Imparts intense smell; comprises antioxidants and helpful compounds.

Honey:
Sweetening agent derived from nature; imparts sweetness and complexity to sauces.

Dijon Mustard:
Texture: Creamy.

Flavor: Tangy with a hint of spice.

Soy Sauce:
Enhances depth and richness; provides salty umami flavor.

Balsamic Vinegar:
Imparts acidity; graces with a hint of sweetness and a shot of complexity.

Thyme & Rosemary:
Herbs that are not shrubby; impart a flavor that is both earthy and aromatic.

Ingredient Quantities

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  • 1 pork tenderloin (approximately 1.5 to 2 pounds)

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1/2 cup chicken broth

  • 1/4 cup soy sauce

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 1 onion, sliced

  • Optional: fresh herbs for garnish (such as parsley or thyme)

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Instructions

1. Begin by drying the pork tenderloin with paper towels. Apply olive oil, minced garlic, salt, black pepper, dried thyme, and dried rosemary to rub on the tenderloin.

2. In a large skillet over medium-high heat, sear the pork tenderloin on all sides until browned, about 3-4 minutes per side. This step is optional but enhances the flavor and texture of the pork.

3. In a slow cooker, mix together the chicken broth, soy sauce, balsamic vinegar, honey, and Dijon mustard. Combine the ingredients well.

4. Put the sliced onion in the bottom of the crock pot and lay the seared pork tenderloin on top of the onions.

5. Ensure the pork tenderloin is well covered by pouring over it the mixture of chicken broth, soy sauce, balsamic vinegar, honey, and Dijon mustard.

6. Put the lid on the crock pot and set it to low for 6 to 8 hours, or high for 3 to 4 hours, depending on when you want to eat. The pork should be done when it is tender and cooked through.

7. After cooking, take the pork tenderloin from the crock pot and allow it to rest for a few minutes prior to slicing.

8. If you wish, you can make a sauce by thickening the leftover liquid in the crock pot. To do this, you will need to pour the liquid into a pan and then slowly stir in a cornstarch slurry while the liquid is simmering.

9. Cut the pork tenderloin into pieces and serve with the sauce dripping from above.

10. If desired, fresh herbs can be used as a garnish. They can be served alongside this and your preferred side dishes.

Equipment Needed

1. Paper towels
2. Large skillet
3. Slow cooker (crock pot)
4. Cutting board
5. Sharp knife
6. Measuring spoons
7. Measuring cup
8. Mixing bowl
9. Tongs or spatula
10. Whisk or spoon for stirring
11. Saucepan (optional, for sauce)
12. Cornstarch (for slurry, optional)
13. Small bowl (for slurry, optional)

FAQ

  • Can I use a pork loin instead of a pork tenderloin?Pork loins are generally larger and thicker than tenderloins, but they can work as substitutes. Adjusting the cooking time will likely be necessary, though.

  • How can I ensure the pork is tender and juicy?Do not overcook, and allow it to rest for a few minutes after cooking so that the juices will be retained.

  • Can I prepare this recipe without a Crock Pot?Of course, the oven can also be used. Preheat it to 375°F (190°C). Place the dish inside and let it bake for around 20-25 minutes per pound, or until the internal temperature of the meat reaches 145°F (63°C).

  • Is there a substitute for balsamic vinegar?Use red wine vinegar or apple cider vinegar mixed with a pinch of sugar as a substitute.

  • Can I add vegetables to the Crock Pot?Certainly! Including root vegetables such as carrots and potatoes can result in a well-rounded meal.

  • How long should I cook the pork tenderloin on high in the Crock Pot?Usually, 3 to 4 hours on high will cook the tenderloin completely.

  • What internal temperature should pork tenderloin reach?Pork tenderloin is safe to eat at an internal temperature of 145°F (63°C), provided it is allowed to rest for 3 minutes before being cut into.

Substitutions and Variations

1 pork tenderloin: Pork loin can be used instead, but you will need to adjust the cooking time.
1 tablespoon olive oil: Use avocado oil or melted coconut oil instead, and get a flavor that’s different from olive oil.
1/2 cup chicken broth. Alternatives: Vegetable broth or beef broth.
1/4 cup soy sauce: Gluten-free substitutions that work well are Tamari or coconut aminos.
2 tablespoons honey: Substitute with 2 tablespoons of maple syrup or agave nectar; for a similar sweetness, use one of these in place of honey.