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