Slow Cooker Pork Tenderloin delivers juicy, tender results with just 5 minutes of prep. This easy recipe uses a flavorful BBQ glaze that infuses the lean meat perfectly in your crock pot.
Why Choose This Recipe
Crock pot pork tenderloin stays moist thanks to low, slow cooking and a simple sauce that prevents dryness. Readers love the minimal effort for maximum flavor, with consistent results every time.
The lean cut cooks quickly compared to pork loin, reaching the safe 145°F internal temperature in 2-3 hours. No searing required keeps cleanup easy while delivering fall-apart texture.
Ingredients
For 4-6 servings (2 pounds pork):
- 2 pounds pork tenderloin (about two 1-pound pieces)
- 2 cups barbecue sauce (use your favorite smoky variety)
- 1 tablespoon spicy brown mustard or Dijon
- 2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- Optional add-ins: 1/2 teaspoon oregano, cumin, smoked paprika, or cayenne for extra flavor
Equipment needed:
- 6-quart slow cooker
- Instant-read meat thermometer
Nutrition (per serving, approximate):
Calories: 320 | Protein: 32g | Carbs: 22g | Fat: 8g | Full details in recipe card below.
Step-by-Step Instructions
Follow these numbered steps for perfect results every time.
- Place pork tenderloin in the slow cooker. Trim any silver skin if present for better texture.
- Whisk barbecue sauce, mustard, chili powder, salt, and any optional spices in a bowl. Pour evenly over the pork.
- Cover and cook on high for 2-2.5 hours or low for 4 hours. Check internal temperature at the thickest part.
- Remove pork at 145°F. Rest 10 minutes on a cutting board to lock in juices.
- Slice into medallions. Spoon sauce over top or thicken on stovetop: simmer sauce with 1 tsp cornstarch slurry until glossy.
Pro tip: Test doneness early, as slow cookers vary. Pork continues cooking during rest, reaching 150-155°F for juicy medium doneness.
Cook Times by Size
| Tenderloin Weight | High Setting | Low Setting |
|---|---|---|
| 1 lb each (2 total) | 2-2.5 hours | 3-4 hours |
| 1.5 lbs each | 2.5-3 hours | 4-5 hours |
| Over 2 lbs total | 3+ hours | 5+ hours |
Always verify with thermometer for safety and tenderness.
Serving Suggestions
Pair sliced pork with sauce over creamy mashed potatoes or rice to soak up every drop. Add quick sides like roasted green beans, corn on the cob, or a crisp kale salad for balance.
For a complete meal, serve with baked sweet potatoes or crusty rolls. Garnish with fresh parsley for color.
Storage and Reheating
Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months. Thaw overnight, then reheat gently on stovetop with extra sauce to prevent drying.
Microwave in 30-second bursts works too, covered with a damp paper towel.
Common Questions
Pork tenderloin vs. pork loin? Tenderloin is long, thin, and lean (1 lb each); loin is thicker with fat cap (3-4 lbs). Use tenderloin here for quick cooking.
Can I add vegetables? Yes, quick-cooking ones like green beans or peppers after 1.5 hours. Avoid potatoes unless pre-boiled.
High vs. low setting? Low yields more tender results, but high works for weeknights. Always use thermometer.
How do I thicken the sauce? Strain juices, boil with cornstarch slurry (1 tsp cornstarch + 1 tsp water).
Safe to eat pink? Yes, at 145°F USDA safe. Slight pink center stays juiciest.
Print
Juicy Slow Cooker Pork Tenderloin Dinner
- Total Time: PT160M
- Yield: 6 1x
Description
Tender, juicy slow cooker pork tenderloin takes just minutes to prep and delivers incredible flavor with a simple spice rub and rich gravy. This easy crock pot recipe ensures perfect results every time, reaching the safe 145°F internal temperature without drying out.
Ingredients
2 pork tenderloins (about 1 pound each)
1 tablespoon olive oil (for optional searing)
1 large onion, thinly sliced
1 cup low-sodium beef broth
4 tablespoons salted butter, cut into pats
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon dried Italian seasoning or thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
Optional gravy thickener: 1 tablespoon cornstarch + 1 tablespoon water
Instructions
1. Prep the pork: Pat tenderloins dry with paper towels. Trim silver skin (tough membrane) with a sharp knife for tenderness. Mix brown sugar, garlic powder, smoked paprika, onion powder, chili powder, Italian seasoning, salt, and pepper in a bowl. Rub evenly over all sides.
2. Layer the slow cooker: Add sliced onions to the bottom of a 6-quart slow cooker. This creates a flavorful base. Place rubbed tenderloins on top.
3. Optional sear for flavor: Heat olive oil in a skillet over medium-high. Sear each tenderloin 1-2 minutes per side until golden. Transfer to slow cooker. Skip for truly hands-off prep.
4. Add liquids and cook: Pour beef broth around the pork. Top with butter pats. Cover and cook on low for 2-2.5 hours or high for 1.5-2 hours. Check internal temperature with a meat thermometer – remove at 145°F for juicy results. Rest 10 minutes tented with foil.
5. Make gravy: Strain juices into a saucepan. Whisk cornstarch slurry into juices; simmer until thickened, 2-3 minutes. Slice pork and serve with gravy.
Notes
Pro tip: Slow cookers vary, so test early to avoid overcooking. Your kitchen will smell amazing!
Use an instant-read thermometer every time – pork is safe and pink at 145°F after resting.
For low-carb, skip sugar in rub and pair with zucchini noodles.
Add quick-cook veggies like green beans in the last 30 minutes; avoid potatoes unless pre-boiled.
Resting redistributes juices for sliceable tenderness.
Double the rub for bolder flavor or add 1/2 teaspoon cumin for smokiness.
Freezer prep: Rub pork, bag with onions/broth, thaw overnight before cooking.
- Prep Time: PT5M
- Cook Time: PT150M
- Category: [‘Dinner’,’Main Course’]
- Method: [‘Slow Cooker’]
- Cuisine: [‘American’]
Nutrition
- Serving Size: 4oz slice
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
