A tender and flavorful slow cooker pork tenderloin recipe that is easy to prepare and perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:4-6 hours
Total Time:4-6 hours 15 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pork tenderloins, about 1½ lb (680 g) total
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ cup (120 mL) chicken broth
¼ cup (60 mL) honey
¼ cup (60 mL) low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
2 tablespoons cold water
Instructions
Pat the pork tenderloins dry. Rub them with olive oil, then season with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
Heat a large skillet over medium-high heat. Sear the pork for 2–3 minutes per side, until browned. This step is optional but adds extra flavor.
Place the pork tenderloins in a 6-quart slow cooker. Whisk together the chicken broth, honey, soy sauce, brown sugar, Dijon mustard, garlic, and apple cider vinegar. Pour the sauce over the pork.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until the thickest part of the pork reaches 145°F (63°C). Avoid overcooking—the tenderloin is lean and can become dry.
Remove the pork and let it rest for 5–10 minutes. Pour the cooking liquid into a small saucepan. Mix the cornstarch with 2 tablespoons cold water to make a slurry. Whisk it into the sauce and simmer for 2–3 minutes, until thickened.
Slice the pork into medallions and drizzle generously with the thickened sauce.
Notes
For best results, use a meat thermometer to check the internal temperature of the pork.
Feel free to adjust the seasonings according to your taste.