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A close-up of thick, juicy slices of crock pot pork tenderloin, highlighting the moist texture and savory crust from the easy recipe.

Slow Cooker Pork Tenderloin (The Easiest, Juiciest Recipe)

This Slow Cooker Pork Tenderloin is the ultimate set-it-and-forget-it meal. Perfectly tender and juicy every time, this recipe uses a simple savory sauce for a dish that's packed with flavor but requires minimal effort. Perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork tenderloin About 1 large or 2 small tenderloins
  • 1 tbsp olive oil
  • 1/2 cup chicken broth Low sodium
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar Packed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste

Equipment

  • 1 Slow Cooker A 4-6 quart slow cooker is ideal.
  • 1 Skillet For optional searing.
  • 1 Meat thermometer

Instructions
 

  1. In a small bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, garlic powder, onion powder, dried rosemary, and dried thyme. Set aside.
  2. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2-3 minutes on each side until a golden-brown crust forms.
  3. Transfer the seared pork tenderloin to the basin of your slow cooker. Pour the prepared sauce over the pork.
  4. Cover the slow cooker and cook on LOW for 2-4 hours, until the pork is tender and an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
  5. Remove the pork from the slow cooker and place it on a cutting board. Let it rest for 10 minutes before slicing against the grain. Serve immediately, drizzled with the cooking juices or the optional gravy.

Notes

Searing is Optional: Searing the pork before slow cooking is highly recommended as it creates a flavorful crust and adds depth to the sauce, but you can skip this step if you're short on time.
Gravy: To make a simple gravy, strain the cooking liquid into a saucepan. Mix 1 tbsp of cornstarch with 2 tbsp of cold water, then whisk it into the simmering liquid until thickened.
Don't Overcook: Keep a close eye on the internal temperature to ensure the pork stays juicy and tender.
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