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If you’ve been looking for a slow cooker dinner that is truly impressive without any real effort, this Slow Cooker Pork Tenderloin is the one. Juicy and incredibly tender with a rich, bold glaze made from honey, soy sauce, apple cider vinegar, Dijon mustard, and fresh ginger. Every slice is deeply savory, slightly sweet, and completely irresistible.
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I make this for Sunday family dinners, holiday meals, and any time I want a crowd-pleasing dinner that practically makes itself. It feeds a group beautifully and everyone always loves it, from the juicy pork to that bold rich glaze. Store leftovers in the fridge for up to 4 days and reheat with a little of the sauce so every bite stays just as juicy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Pork Tenderloin with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Getting fork-tender, glazed pork tenderloin on the table has never been this easy, and I’ll walk you through every step.
Season the Pork
Pat the pork tenderloins dry with paper towels, then rub them all over with salt, black pepper, garlic powder, onion powder, and smoked paprika. I like using these reusable Swedish dishcloths, which work just as well for patting the pork dry and hold up much better than regular paper towels.
You can also press fresh garlic cloves instead of garlic powder for a more pronounced, aromatic kick. Getting the pork completely dry before seasoning helps the spice rub stick evenly and gives you a much better sear.
Sear for a Golden Crust
Heat olive oil in a large skillet over medium-high heat and sear the pork for 2 to 3 minutes per side until browned on all sides. A good skillet is perfect for this step. It holds heat evenly and gives the pork that beautiful golden crust that adds so much flavor to the finished dish.
You can also use cooking spray like this one instead of olive oil if that’s what you have on hand.
Mix the Glaze
In a medium bowl, whisk together the apple cider vinegar, honey, soy sauce, Dijon mustard, Worcestershire sauce, minced garlic, fresh ginger, and red pepper flakes until well combined. A balloon whisk makes mixing the glaze quick and easy.
If you’d like to switch things up, brown sugar or maple syrup both work as a swap for honey, and a splash of barbecue sauce stirred into the glaze adds a smoky depth that’s really good. You can also add a pinch of Italian seasoning to the spice blend for a more herbaceous note.
Load the Slow Cooker
Spray the slow cooker insert lightly with cooking spray before adding anything. If you don’t already have one, a slow cooker is a worthwhile investment that makes hands-off meals like this one completely effortless.
You can also lay down a layer of sliced onions on the bottom before adding the pork for extra flavor and a natural rack. Pour about half of the glaze into the bottom of the slow cooker, then place the seared pork tenderloins on top.
Drizzle the remaining glaze over the pork, coating every inch. A splash of chicken broth or beef broth added to the slow cooker at this stage gives the sauce ingredients even more depth as everything cooks down together.
Slow Cook Until Tender
Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours, until the pork is tender and reaches an internal temperature of 145°F, as measured with a meat thermometer. I always use an instant-read meat thermometer inserted into the thickest part of the pork, which takes all the guesswork out of cooking time and helps you pull it at exactly the right moment.
This slow cooker makes the whole process completely hands-off once the lid goes on, which is what makes it one of the best slow cooker meals for busy days. If you’re using a crockpot, the settings and cooking time work exactly the same way.
Rest the Pork
Remove the pork from the slow cooker and let it rest for 5 to 10 minutes before slicing. Resting lets the juices redistribute so every slice stays moist and flavorful.
Thicken the Glaze
Mix the flour and cold water together in a small bowl to create a slurry. If you prefer, a cornstarch slurry made with cornstarch and cold water works just as well and produces an even glossier finish.
Stir the slurry into the slow cooker juices with a quick stir, then cook on HIGH for 10 to 15 minutes until the sauce thickens into a rich, glossy glaze. Alternatively, you can pour the juices into a saucepan on the stovetop and simmer until thickened if you prefer more control over the consistency.
Slice and Serve
Transfer the pork to a cutting board and slice it into thin pork slices, then spoon the thickened glaze generously over the top and garnish with fresh chopped parsley before serving. With minimal effort, you’ve got a delicious dinner that’s impressive enough for guests and easy enough for a weeknight.
Leftover pork slices also make incredible pulled pork sandwiches the next day, just pile them onto toasted buns with extra glaze, and you’ve got a great meal with almost no extra work. Enjoy!
Slow Cooker Pork Tenderloin travels really well to potlucks, family gatherings, and holiday dinners. Slice the pork and pack it into a large, airtight container, pouring plenty of glaze over the top to keep the meat moist in transit.
If you’re heading somewhere close by, you can transport the slow cooker insert directly and plug it in on the WARM setting when you arrive. For longer trips, tuck everything into an insulated casserole carrier to keep it at a safe temperature. Bring a small container of extra glaze on the side so you can freshen everything up before serving.
Slow Cooker Pork Tenderloin
Equipment
Ingredients
- 2 pounds pork tenderloins
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ cup apple cider vinegar
- ⅓ cup honey
- ¼ cup soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon flour
- 2 tablespoons cold water
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Pat the pork tenderloins dry and rub evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.2 pounds pork tenderloins, Salt and black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika
- Heat olive oil in a skillet over medium-high heat and sear the pork 2–3 minutes per side until browned.2 tablespoons olive oil
- In a bowl, whisk together apple cider vinegar, honey, soy sauce, Dijon mustard, Worcestershire sauce, garlic, ginger, and red pepper flakes.½ cup apple cider vinegar, ⅓ cup honey, ¼ cup soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 3 cloves garlic, 1 teaspoon fresh ginger, ¼ teaspoon red pepper flakes
- Pour half of the glaze into the slow cooker and place the pork tenderloins on top.
- Drizzle the remaining glaze over the pork.
- Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours until tender (internal temperature 145°F).
- Remove the pork and let it rest for 5–10 minutes.
- Mix flour and cold water in a small bowl to create a slurry.1 tablespoon flour, 2 tablespoons cold water
- Stir the slurry into the slow cooker juices and cook on HIGH for 10–15 minutes until thickened.
- Slice the pork, spoon the thickened glaze over the top, and garnish with fresh parsley before serving.2 tablespoons fresh parsley
Notes
- Pat the pork completely dry: Removing surface moisture before seasoning helps the spice rub adhere better and gives you a much more effective sear in the skillet.
- Don’t skip the sear: Those 2 to 3 minutes per side in the hot skillet build a layer of deep, caramelized flavor that carries through the entire dish after slow cooking.
- Use a meat thermometer: Pull the pork when it hits an internal temperature of 145°F. Cooking beyond that point can cause the tenderloin to dry out, so checking the temperature is the most reliable way to gauge doneness.
- Cook on LOW when you can: The LOW setting for 3 to 4 hours produces the most tender, juicy result. HIGH works well if you’re short on time, but LOW is worth it when you have the flexibility.
- Make the slurry with cold water: Mixing the flour with cold water before stirring it into the hot juices prevents lumps and helps the glaze thicken smoothly and evenly.
- Freeze with the glaze: When portioning for the freezer, always include plenty of the glaze in each container. It acts as a protective barrier, keeping the pork moist and flavorful after thawing.
Nutrition
How to Store Leftovers
Let the pork cool completely before transferring the slices to an airtight glass food storage container, spooning some of the glaze over the top to keep the meat from drying out. It keeps well in the fridge for up to 4 days, and reheats beautifully in the microwave or in a covered skillet over low heat with a splash of water to loosen the sauce.
To freeze, place sliced portions into freezer-safe bags or containers with glaze included, and store for up to 3 months. Thaw overnight in the fridge before reheating gently so the pork stays tender and juicy rather than tough.
What to Serve With Slow Cooker Pork Tenderloin
The rich, sticky glaze pairs really well with sides that can soak it all up. Mashed potatoes, steamed white rice, or buttered egg noodles are all excellent options that let the sauce shine. Roasted sweet potatoes or a simple baked potato work beautifully, too, if you want something a little heartier.
For something lighter on the side, garlic green beans, roasted broccoli, or a crisp garden salad balance really well the richness of the glaze. Warm, crusty bread is always a welcome addition for mopping up any extra sauce left on the plate.
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