Slow Cooker Pork Tenderloin

The secret to juicy slow cooker pork tenderloin is not more time in the pot, but less. This recipe pulls the meat at 145°F, so every slice stays tender under a sticky BBQ-and-soy glaze. Prep takes about as long as brewing coffee, so it works for weeknights and still feels like Sunday dinner. 

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• Ingredients
• Top Tips for Slow Cooker Pork Tenderloin
• How to Make Slow Cooker Pork Tenderloin
• Storage
• FAQs
• Recipe

A few years ago, I found an old BBQ sauce bottle sitting on a shelf in an antique shop. The label was from the 1980s, with a slow cooker recipe printed right under the ingredients.

Sauce brands did that a lot back then, when pork was being sold as the lean meat busy families should try. I copied it onto my phone before I left. 

The recipe was short enough to fit on a label, so I wasn't expecting much. I made it that weekend and changed only one thing. The label said to cook the pork until there was no pink left, which was the advice back then.

I pull mine at 145°F with a thermometer instead, so it stays juicy. Now it shows up on our dinner table at least twice a month. 

My kids call this the sticky pork. My husband says it tastes like the glazed pork from our neighborhood takeout spot, which I take as a compliment. Friends who have tried this recipe at our house always ask what is in the sauce.

I make this slow cooker dinner on long weeks, because the crockpot does the work while I help with homework.

What keeps this recipe on repeat is the sauce, and that old label got it right. BBQ sauce makes it sweet and sticky, while soy sauce adds a salty kick. A pinch of cayenne gives it a little heat, but not enough to scare off the kids. The meat stays mild and tender, so each slice soaks up the sauce and stays moist.

When we want something creamy instead, I make my Slow Cooker Garlic Parmesan Pork Chops, where the chops cook right on top of the potatoes. 

It helps to know your cuts here, since pork loin and pork tenderloin are easy to mix up at the store.

A pork loin is wider and thicker, and it often comes as one larger roast. These cuts cook at different speeds, so use pork tenderloin for this one. A pork loin roast can cook on low for 4-6 hours, but this leaner cut would dry out in that time.

For meat that shreds apart easily, I use a fatty shoulder in my Slow Cooker Tex Mex Pulled Pork.

So if you need an easy recipe to throw together before school pickup, keep this crockpot pork dinner on hand. With such a short cook time, I can get it going after lunch and forget about it until dinner. 

Ingredients

Pork tenderloin is a lean cut that cooks quickly and slices neatly, so it holds its shape in the sauce. BBQ sauce brings a sweet, smoky base. Soy sauce adds a salty depth that keeps the sweetness in check. Beef broth thins it just enough to keep the pork moist as it cooks. Garlic softens in the slow cooker, giving every slice a mellow, savory bite. 

See the recipe card for exact quantities.

How to Make Slow Cooker Pork Tenderloin

This slow cooker pork tenderloin recipe is family-friendly and works on a busy school night or a lazy weekend. The pork comes out juicy and flavorful, with a sticky sauce that tastes great over mashed potatoes or rice.

Season the Pork

• Turn each piece once so the spice mixture covers every side, not just the top.
  • If you have an extra five minutes, you can brown the pork in a large skillet over medium-high heat, but it is completely optional.

Add the Pork to the Slow Cooker 

• A six-quart slow cooker gives you enough room to place pork tenderloin pieces flat without bending them.
• For pork tenderloin and vegetables in one pot, add the onion, carrots, and baby potatoes first. Then place each pork tenderloin on top of the vegetables so it cooks in the juices.

Mix and Pour the Sauce 

Cover and Cook 

• Cover and cook on high for 2 hours or on low for 3 to 4 hours.

• Every crock pot heats differently, so some need closer to high for 2-3 hours, depending on the size of the tenderloins.
  • Unlike a big pork roast, this tenderloin in the slow cooker will not get softer if you leave it on low for 6 hours. Slow cooking a lean cut is all about timing.

Check the Temperature

• Use a meat thermometer to make sure the pork is done.
  • It is ready when the thickest part reaches 145°F. Remove the pork as soon as it hits that temperature, since a few extra minutes can dry it out.
  • A little pink in the middle is normal and safe.

Adjust the Sauce

• If it is too thick, whisk in a splash of beef broth. If it looks too thin, simmer it in a small pot for a few minutes to thicken.

Slice and Serve 

• Keeping the slices in the warm sauce lets you serve straight from the pot, or you can transfer them to a serving platter.
• A squeeze of lemon juice right before serving brightens everything up. We like it with mashed potatoes and green beans, but a side salad makes it a complete meal too.

Storage

Store any leftover pork in an airtight container with some of the sauce for up to three to four days in the fridge. The sauce keeps the slices from drying out, so don't skip it. You can also freeze the cooked slices in sauce for up to three months.

To reheat, warm the slices gently in a covered pan over low heat or in the microwave in short bursts. Tenderloin dries out fast because it is so lean, so add a splash of broth if the sauce has thickened in the fridge. If only a little is left, shred the pork and tuck it into tacos, wraps, or fried rice. It is an easy way to stretch this crockpot recipe into a second meal.

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