Name: Slow Cooker Pork Tenderloin - Easy, Tender, and Full of Flavor
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 2 pork tenderloins (about 2 to 2.5 pounds total); 1 tablespoon olive oil (for searing); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika (or sweet paprika); 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary, crushed; 1 cup low-sodium chicken broth; 2 tablespoons low-sodium soy sauce or tamari; 2 tablespoons Dijon mustard; 2 tablespoons brown sugar or maple syrup; 3 cloves garlic, minced; 1 tablespoon apple cider vinegar (optional, for brightness); 1 tablespoon cornstarch + 1 tablespoon water (for optional sauce thickening); Fresh parsley, chopped (optional, for garnish)

Nothing beats a slow cooker meal that practically takes care of itself. This Slow Cooker Pork Tenderloin is a weeknight win: minimal prep, big flavor, and fork-tender results. It’s juicy, comforting, and perfect for feeding a family or setting up next-day lunches.

The simple spice rub and savory sauce make it taste like you put in more effort than you did. If you’re craving a reliable, cozy dish with a delicious pan-sauce vibe, this one delivers.

Why This Recipe Works

Slow cooking keeps the tenderloin moist: Pork tenderloin is lean, so low and slow is the best way to retain juiciness without drying it out.
A quick sear adds flavor: Browning the meat before it goes in the slow cooker builds a rich, savory base.
Balanced sauce: A mix of broth, soy sauce, Dijon mustard, and a touch of sweetness creates a glossy, spoonable sauce that complements the pork without overpowering it.
Hands-off cooking: After a 10-minute prep, the slow cooker does all the work while you go about your day.

Close-up detail of slow cooker pork tenderloin

Ingredients

2 pork tenderloins (about 2 to 2.5 pounds total)
1 tablespoon olive oil (for searing)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or sweet paprika)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons Dijon mustard
2 tablespoons brown sugar or maple syrup
3 cloves garlic, minced
1 tablespoon apple cider vinegar (optional, for brightness)
1 tablespoon cornstarch + 1 tablespoon water (for optional sauce thickening)
Fresh parsley, chopped (optional, for garnish)

How To Make My Slow Cooker Pork Tenderloin

Mix the spice rub: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary.
Season the pork: Pat the pork tenderloins dry with paper towels. Rub the spice mix all over.
Sear for flavor: Heat olive oil in a large skillet over medium-high.
Sear the tenderloins for 1–2 minutes per side until lightly browned. This step builds flavor but is optional if you’re short on time.
Make the cooking sauce: In a measuring cup, whisk together chicken broth, soy sauce, Dijon mustard, brown sugar, minced garlic, and vinegar.
Load the slow cooker: Place the seared tenderloins in the slow cooker. Pour the sauce over the top.
Cook low and slow: Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours, until the pork reaches an internal temperature of 145°F (63°C) and is tender.
Rest the meat: Transfer the pork to a cutting board, tent with foil, and let rest for 10 minutes.
Thicken the sauce (optional): Pour the cooking liquid into a saucepan.
Bring to a simmer. Stir cornstarch and water together, then whisk into the sauce and simmer 1–2 minutes until glossy and slightly thickened.
Slice and serve: Cut the pork into 1/2-inch slices. Spoon sauce over the top and garnish with parsley.
Serve with mashed potatoes, rice, or roasted vegetables.

Cooking process of slow cooker pork tenderloin

Storage Instructions

Refrigerator: Store sliced pork with some sauce in an airtight container for up to 3–4 days.
Freezer: Freeze portions with sauce for up to 2–3 months. Thaw overnight in the fridge.
Reheating: Warm gently in a saucepan over low heat with a splash of broth or water, or microwave in short bursts, covering to keep moisture in. Avoid high heat, which can dry out the pork.

Health Benefits

Lean protein: Pork tenderloin is one of the leanest cuts of pork, offering high-quality protein with less fat.
Rich in nutrients: It provides B vitamins like B6 and B12, which support energy and brain function, and minerals like zinc and selenium.
Controlled sodium and sugar: Using low-sodium broth and soy sauce keeps salt in check.
The small amount of brown sugar or maple syrup adds balance without making it overly sweet.
Versatile for balanced meals: Pairing with vegetables and whole grains creates a complete, satisfying plate.

What Not to Do

Don’t overcook it: Pork tenderloin dries out quickly if left too long. Start checking for doneness at the lower end of the time range.
Don’t skip resting: Resting helps juices redistribute, keeping each slice tender and moist.
Don’t drown it in salt: The soy sauce already adds saltiness. Taste the sauce before adding more.
Don’t shred the tenderloin: This cut is best sliced.
If you want shredded pork, use pork shoulder instead.
Don’t overcrowd with liquid: Slow cookers trap moisture. Too much liquid can dilute the flavor. Stick to the amounts listed.

Final plated dish of slow cooker pork tenderloin

Variations You Can Try

Honey Garlic: Swap brown sugar for honey.
Add 1 extra clove of garlic and a teaspoon of grated fresh ginger.
Balsamic Herb: Replace the vinegar with 2 tablespoons balsamic vinegar. Add 1 teaspoon Italian seasoning and a pinch of red pepper flakes.
Apple and Onion: Add 1 sliced onion and 1 thinly sliced apple to the slow cooker. Use apple cider instead of some of the broth for a fall-inspired twist.
Spicy Maple: Use maple syrup and stir in 1–2 teaspoons sriracha or hot sauce for sweet heat.
Mushroom Gravy: Add 8 ounces sliced cremini mushrooms to the slow cooker.
Thicken the sauce at the end for a hearty gravy.

FAQ‘s For Slow Cooker Pork Tenderloin

Can I use pork loin instead of pork tenderloin?

Pork loin is larger and cooks differently. You can use a small, center-cut pork loin, but increase the time and monitor temperature. Aim for 145°F, and expect a slightly firmer texture. Avoid very large loins in this recipe, as they won’t cook evenly in the listed time.

Do I really need to sear the meat first?

Searing adds flavor and color, but the recipe will still work without it. If you skip searing, consider adding an extra pinch of smoked paprika or a dash of Worcestershire to boost savoriness.

How do I keep the pork from drying out?

Cook on Low when possible, don’t exceed the time, and use a thermometer to check for 145°F. Resting the meat for 10 minutes before slicing also helps retain juices.

Can I add vegetables to the slow cooker?

Yes. Add sturdier vegetables like carrots and baby potatoes under the pork so they cook evenly. Keep the liquid amounts the same, and season veggies lightly with salt and pepper.

Is the sauce gluten-free?

Use tamari or a certified gluten-free soy sauce, and confirm your Dijon and broth are gluten-free. The cornstarch slurry is naturally gluten-free.

What should I serve with it?

Mashed potatoes, rice, buttered egg noodles, or polenta are great bases. Add a green side like roasted broccoli, green beans, or a simple salad to round out the meal.

Final Thoughts

This Slow Cooker Pork Tenderloin is the kind of meal you’ll come back to again and again. It’s simple, budget-friendly, and reliably tender with a sauce you’ll want to spoon over everything. With a few pantry staples and a little patience, you can make a cozy dinner that tastes like a weekend project—on a weeknight.

Keep the leftovers for easy lunches, and try a new variation next time to keep things fresh.