Slow Cooker Pork Tenderloin
Slow Cooker Pork Tenderloin is my go-to when I want a dinner that's deeply flavorful, completely hands-off, and impressive enough to serve for any occasion. Juicy and melt-in-your-mouth tender with a bold rich glaze of honey, apple cider vinegar, Dijon mustard, soy sauce, Worcestershire, and fresh ginger thickened into a glossy sauce that coats every slice beautifully. I make it for family dinners, Sunday suppers, and holiday meals because it's always a crowd-pleaser and leftovers are just as good the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
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
Here are a few tips I've picked up from making this recipe that'll help you get the best results every time.
- 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
Calories: 313kcalCarbohydrates: 21gProtein: 33gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 98mgSodium: 690mgPotassium: 737mgFiber: 1gSugar: 16gVitamin A: 719IUVitamin C: 3mgCalcium: 32mgIron: 3mg
Tried this recipe?Let us know how it was!