I found a Crockpot Pork Tenderloin recipe whose gravy was so unexpectedly brilliant I had to write it down.

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I thought another slow cooker pork recipe would be just fine, then Trisha Yearwood Crockpot Pork Tenderloin totally surprised me. The meat becomes unbelievably tender and the gravy is over the moon good, like I kept going back for one more bite.

A touch of brown sugar and a smear of Dijon mustard flip this from ordinary to slightly dangerous, in the best way. I tasted, tweaked, then tasted again until I couldn’t stop smiling.

If you browse around for Crockpot Pork Tenderloin you’ll see clones, but this one has a weird little twist that kept me coming back.

Ingredients

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Pork tenderloins: lean high in protein, hearty center for slow cooking, stays tender.
Brown sugar: adds caramelized sweetness it balances savory, quick glaze when slow cooked.
Dijon mustard: sharp tangy zip that cuts richness, it’ll help thicken sauces.
Soy sauce: salty umami deepens color and flavor, contains some sodium though.
Garlic: concentrated flavor small amount boosts savory, offers minimal calories.
Onion: sweet when cooked adds fiber and body to the sauce natural sweetness.
Chicken broth: light savory base keeps meat moist, its better with low sodium.
Cornstarch slurry: thickens gravy with little flavor, use sparingly or sauce gets gummy.

Ingredient Quantities

2 pork tenderloins (about 2 to 3 lb total)

1/2 cup packed brown sugar

1/3 cup Dijon mustard

1/4 cup soy sauce

2 tablespoons Worcestershire sauce

2 cloves garlic, minced

1 medium onion, thinly sliced

1/2 cup low sodium chicken broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons cold water for slurry

How to Make this

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1. Pat the pork tenderloins dry and sprinkle both sides with the kosher salt and freshly ground black pepper; if you want more color, quickly sear them in a hot skillet 2 to 3 minutes per side, but it’s okay to skip that step.

2. In a bowl whisk together the brown sugar, Dijon mustard, soy sauce, Worcestershire sauce and the minced garlic until smooth.

3. Layer the thinly sliced onion in the bottom of the crock pot, place the tenderloins on top, then pour the brown sugar mixture over the pork so it’s well coated.

4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until pork is fork tender and the internal temp reaches about 145 F or it shreds easily.

5. Carefully transfer the pork to a cutting board and tent with foil to rest while you make the gravy; leave the cooking juices and onions in the crock pot.

6. Pour the reserved cooking juices into a medium saucepan and add the 1/2 cup low sodium chicken broth; skim off excess fat with a spoon if needed.

7. In a small bowl mix the 2 tablespoons cornstarch with the 2 tablespoons cold water until fully smooth to make a slurry.

8. Bring the juices and broth to a simmer, whisk in the cornstarch slurry, and cook 1 to 2 minutes until the gravy thickens; taste and adjust with a little more salt or pepper if needed.

9. Slice the pork tenderloins against the grain, arrange on a platter, and spoon the gravy and onions over the top. Serve warm and enjoy.

Equipment Needed

1. Crock pot / slow cooker
2. Chef’s knife (sharp)
3. Cutting board
4. Measuring cups and spoons
5. Mixing bowl and whisk
6. Heavy skillet for optional searing and a pair of tongs
7. Medium saucepan (for the gravy) and a whisk
8. Slotted spoon or large spoon to skim juices and lift onions
9. Meat thermometer, aluminum foil for tenting, and a platter for serving

Note: you can skip the skillet if you dont sear the pork.

FAQ

Q: How long should I cook the pork in the crock pot and what setting do I use? A: Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Check with an instant read thermometer, target 145°F in the thickest part. Don't overcook it or it can get dry, and let it rest 5 to 10 minutes before slicing.

Q: Can I swap pork tenderloin for pork loin or use just one tenderloin? A: Yes you can, but pork loin is a fattier, bigger cut so it may need more time and will shred differently. If you use one tenderloin just cut cook time a bit shorter, and watch the temp. Two tenderloins cook more evenly in the sauce.

Q: How do I thicken the sauce so it's not watery? A: Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, stir into the crock pot juices, then cook on HIGH about 10 to 15 minutes until thick. Or pour juices into a saucepan and thicken on the stove. Arrowroot or a quick reduction also works.

Q: Any tricks to boost flavor or avoid a bland result? A: Sear the tenderloins in a hot pan first for 2 minutes per side for extra browning, and put the sliced onion under the meat so it steams into the sauce. Taste and adjust brown sugar or soy sauce near the end if it needs more sweet or salt.

Q: Can I make this ahead, freeze it, or reheat leftovers? A: Yes. Refrigerate up to 3 to 4 days. Freeze cooked pork and sauce up to 3 months in airtight containers. Reheat gently over low heat so the pork doesn't dry out, add a splash of chicken broth if sauce got too thick.

Q: Any easy dietary swaps like gluten free or lower sodium? A: Use tamari or gluten free soy sauce and a GF Worcestershire to make it gluten free. For lower sodium use low sodium soy sauce and low sodium chicken broth, and cut back on the kosher salt to taste. If you want less sugar reduce the brown sugar, or swap some for maple syrup.

Trisha Yearwood’s Crock Pot Pork Tenderloin Recipe Substitutions and Variations

Brown sugar: swap with dark brown sugar or plain granulated sugar plus 1 tsp molasses per 1/2 cup — gives the same molasses flavor; or use honey or maple syrup but cut other liquids a bit since they are liquid and sweeter.
Dijon mustard: use spicy brown or whole grain mustard 1:1 for similar tang and texture, or yellow mustard in a pinch though it’s milder.
Soy sauce: replace with tamari (gluten free) or coconut aminos 1:1 for same salty/umami punch, just watch salt levels.
Cornstarch slurry: use arrowroot powder in the same ratio for a clear glossy sauce, or mix 2 tbsp all purpose flour with cold water and cook longer if you dont have starches.

Pro Tips

1. Sear the tenderloins quickly in a hot pan for 2 to 3 minutes per side for better color and deeper flavor, but pat them dry first so they brown instead of steam. It’s not required, so if you’re rushed its fine to skip, but I always think it makes the finished pork taste more like restaurant food.

2. Put the sliced onions under the meat so they act like a little rack and break down into the sauce as it cooks; thin slices will almost melt into the gravy and give more flavor than big chunks. If you want even more onion flavor, push a few slices up against the pork so they contact the meat.

3. Before thickening, skim off excess fat and bring the juices to a low simmer to concentrate the flavors a bit, then add the cornstarch slurry slowly while whisking so you dont get lumps. If the sauce tastes too sweet after thickening, add one teaspoon of vinegar or a squeeze of lemon at a time until it tastes balanced.

4. Let the pork rest tented under foil for 10 minutes before slicing so the juices redistribute, then slice against the grain for tenderness. If you prefer pulled pork, shred while warm and toss with some of the hot gravy so it stays moist.

Trisha Yearwood’s Crock Pot Pork Tenderloin Recipe

Recipe by James Level

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I found a Crockpot Pork Tenderloin recipe whose gravy was so unexpectedly brilliant I had to write it down.

Servings

servings

Calories

381

kcal

Equipment: 1. Crock pot / slow cooker
2. Chef’s knife (sharp)
3. Cutting board
4. Measuring cups and spoons
5. Mixing bowl and whisk
6. Heavy skillet for optional searing and a pair of tongs
7. Medium saucepan (for the gravy) and a whisk
8. Slotted spoon or large spoon to skim juices and lift onions
9. Meat thermometer, aluminum foil for tenting, and a platter for serving

Note: you can skip the skillet if you dont sear the pork.

Ingredients

2 pork tenderloins (about 2 to 3 lb total)
1/2 cup packed brown sugar
1/3 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 medium onion, thinly sliced
1/2 cup low sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water for slurry

Directions

Pat the pork tenderloins dry and sprinkle both sides with the kosher salt and freshly ground black pepper; if you want more color, quickly sear them in a hot skillet 2 to 3 minutes per side, but it's okay to skip that step.
In a bowl whisk together the brown sugar, Dijon mustard, soy sauce, Worcestershire sauce and the minced garlic until smooth.
Layer the thinly sliced onion in the bottom of the crock pot, place the tenderloins on top, then pour the brown sugar mixture over the pork so it's well coated.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until pork is fork tender and the internal temp reaches about 145 F or it shreds easily.
Carefully transfer the pork to a cutting board and tent with foil to rest while you make the gravy; leave the cooking juices and onions in the crock pot.
Pour the reserved cooking juices into a medium saucepan and add the 1/2 cup low sodium chicken broth; skim off excess fat with a spoon if needed.
In a small bowl mix the 2 tablespoons cornstarch with the 2 tablespoons cold water until fully smooth to make a slurry.
Bring the juices and broth to a simmer, whisk in the cornstarch slurry, and cook 1 to 2 minutes until the gravy thickens; taste and adjust with a little more salt or pepper if needed.
Slice the pork tenderloins against the grain, arrange on a platter, and spoon the gravy and onions over the top. Serve warm and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 222g
Total number of serves: 6
Calories: 381kcal
Fat: 10.3g
Saturated Fat: 3.6g
Trans Fat: 0g
Polyunsaturated: 1.3g
Monounsaturated: 4.2g
Cholesterol: 132mg
Sodium: 1235mg
Potassium: 770mg
Carbohydrates: 23.5g
Fiber: 0.4g
Sugar: 19.5g
Protein: 43.8g
Vitamin A: 100IU
Vitamin C: 6mg
Calcium: 60mg
Iron: 2.5mg

Trisha Yearwood’s Crock Pot Pork Tenderloin Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Trisha Yearwood’s Crock Pot Pork Tenderloin Recipe Substitutions and Variations

Pro Tips