Slow Cooker Pork Tenderloin is an easy and delicious full meal. Made with a simple but flavorful sauce, you will love this pork tenderloin made in the crock pot.
If you are looking for a delicious dinner to bring the family around the table, this pork tenderloin recipe should be next up in your menu rotation. We whisk together a simple sauce and combine it with pork and vegetables in the slow cooker. It leaves you with a mouth watering complete dinner at the end of your busy day.
I just cooked this for a quick, easy Xmas dinner, and it turned out so wonderful! Very tender and tasty. I had never cooked a pork tenderloin in the crockpot. I will be making this again! Thanks for the recipe.
How to Cook Pork Tenderloin in Crock Pot
This is a brief overview of how to make this delicious slow cooker pork tenderloin recipe. For the full recipe with all of the measurements see the recipe card at the bottom of the post.
- Add things to the slow cooker. After spraying the crockpot, add in the pork tenderloin, vegetables, and then the beef broth, red wine, garlic, soy sauce, paprika, and onion powder.
- Cook the pork. Pork is best when it is cooked to 145 degrees Fahrenheit. Cook on low for two to three hours or until the pork reaches 145 degrees.
- Make the gravy. Strain the sauce from the crockpot. In a small saucepan over medium heat, combine the sauce with some cornstarch. Bring it to a boil and simmer for 10 minutes.
Tips and Tricks
- Look at temperature, not color. Pork tenderloin is done when it registers 145 degrees Fahrenheit with an instant read meat thermometer. At this temperature, it is possible for it to still have a pink hue. I highly recommend not cooking past 145 degrees for the best results.
- Buy pork tenderloin and not pork loin. These are two different cuts of meat, and this recipe is specifically for the smaller, leaner, pork tenderloin.
- Buy small bottles of red wine. If your family doesn’t drink, I suggest buying four small bottles of red wine rather than one big bottle that you won’t finish.
- Swap out the red wine. If you are making this for someone who can’t have alcohol, use beef broth as a replacement for the wine.
- Replace the fresh herbs with dried ones. If fresh herbs aren’t in your budget, replace them with 1 teaspoon dried rosemary and 1 teaspoon dried thyme. You can whisk them right into the sauce.
Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator for four to five days. Store the meat and vegetables separate from the gravy. Reheat leftovers, covered, in the oven. As with all recipes, use your best discretion when it comes to leftovers.
What to Serve with Slow Cooker Pork Tenderloin
Our family ate this recipe without any other sides and it was plenty. If you have a big family of eaters and need some sides with this recipe, here are a few options:
- Baked Potato Wedges: Just three simple ingredients for this great side.
- Instant Pot Mashed Potatoes: These potatoes would go great with this recipe.
- Creamy Cucumber Salad: If you are looking for something lighter, this salad will balance things out.
- Three Bean Salad: This recipe can be made the night before. It would be perfect to pull out when your pork is finished.
If you make this crock pot pork tenderloin recipe or any of my other recipes, leave me a comment and let me know what you think!
Crockpot Pork Tenderloin
Ingredients
- 2 pound pork tenderloin (907.2 grams)
- 2 small yellow onions chopped
- 3 carrots peeled and cut into 2 inch pieces
- 1 cup beef broth or chicken broth (226.8 grams or 236.6 ml)
- 3/4 cup red wine read here about omitting wine (177.4 ml)
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Spray slow cooker with cooking spray. Place pork tenderloin in the bottom.2 pound pork tenderloin
- Place onion and carrots around it. Pour stock, wine, and soy sauce over the top. Sprinkle the top with the paprika, onion powder, garlic, and black pepper. Place rosemary and thyme on top.2 small yellow onions, 3 carrots, 1 cup beef broth, 3/4 cup red wine, 3 tablespoons soy sauce, 3 cloves garlic, 3 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 teaspoon paprika, 1 teaspoon onion powder, 1/4 teaspoon black pepper
- Cook on low for two to three hours. Pork is best when it is cooked to 145 degrees Fahrenheit. (It can be fully cooked and still have some pink in the middle.)
- If your vegetables aren't done when the pork is, remove the pork and tent it with foil. Place the vegetables on a foil lined tray and place them in a 425 degree oven for 10 to 15 minutes until tender.
- When the pork is done, remove it and the vegetables from the slow cooker. Then and let stand. Strain the remaining sauce. Pour it into a small saucepan and whisk in 1 tablespoon of cornstarch. Bring the liquid to a boil and then simmer for 10 minutes. Serve the gravy with the pork.1 tablespoon cornstarch
Recipe Video
Kathleen Clarke says
Hi Lisa! I just love your recipes, but my review is not for this recipe because I haven’t tried it yet, but I sure want to! I have never cooked with a slow cooker and I wanted to know what size you use for your recipes? By the way, the most recent recipe of yours that I made was the Hamburger Helper and, once again, it was delicious! Talk about comfort food! I appreciate all you do!
Thank you so much for this wonderful comment, Kathleen! This is the crockpot I use: https://amzn.to/40zX3fz
Shannon Fernekes says
Five fat stars from me! I made rice for a side. A great addition. This meal was savory and so tasty! It was extremely easy to make. I’m disabled and easy is best for me.
I’m so glad you liked it!
Kathi says
I love pork tenderloins. I only bought one cause there is only me. I can’t wait to make this and of course with mashed potatoes. Thanks for posting this recipe.
I hope you love it!
Kathleen says
Another fabulous recipe! I decided to take the plunge and finally try a crockpot. I purchased the one you recommended, and used it for the first time with the pork tenderloin on Christmas Day. It was a bit risky, but it all turned out so good! I served it with your corn casserole and I am talking yummy! I can’t wait to try another slow cooker recipe. Thanks again for your site. It is my go to place for finding something good to eat.
I’m so happy it turned out great! I’m glad that you loved both recipes.
Jeanie says
Can’t wait to try this!
Can I make it the day before serving?
I hope you love it!
Sara says
I have made this twice now and it is a family favorite already. It tastes like it came out of a restaurant kitchen!
I’m so glad you like it, Sara!
Terry says
Well, yum! I did change a couple minor things. I have a huge thing for caramelized onions, so I caramelized my onions first. I went ahead and lightly seared the tenderloins, since my cast iron skillet was hot. I had also seasoned the 2 genously with s&p. I completely forgot about the fresh herbs, so I used dried. We’re not drinkers, but I was going to pick up a small bottle of red wine. The smallest was still $8! So I used broth instead. I carried on per recipe. My carrots & garlic weren’t done when the tenderloin was, so threw them in the oven. Even after 15 minutes, they still weren’t done, but boy were they drying out! I left them so the garlic would finish. It melts like butter in the gravy. I had some mixed veggies that were simple, carrots, peas & corn. I made mashed potatoes to go with, since we had gravy. It took longer than I had anticipated. Not because of the recipe, because of my time management skills or lack thereof. lol Worth the wait? There’s 3 of us. It was 2 resounding yes’ when I asked, and I couldn’t agree more! If you love caramelized onions, I highly suggest trying that! Just the simple slice your onions into rings, add to oil in skillet over medium heat, s&p, and stir every now and again till you have beautiful brown caramelized onions. Yummy 😋 The flavor it adds to the gravy is outstanding, if you love caramelized onions like we do….lol
Thank you, Lisa!!
Jo says
You say to cook on low for 2-3 hours, did you mean cook on high.?
All the other recipes similar to this say high for 2-3 hours and low 5-6 hours
Nope, this recipe is made as written. Is it possible you are looking at cooking times for pork loins? Those are bigger and would cook longer than a pork tenderloin. A pork tenderloin is small and cooks pretty quickly. Cooking it too long will result in it being dry.
Be says
This recipe is fantastic, and everyone in my family loves it! No notes. 💖
I’m so glad to hear that!
Dana says
I’m making this tonight! I plan on sautéing the vegetables before adding them to the slow cooker, in hopes they will be done at the same time as the pork. After removing the pork, can I turn the crock pot on high and make the sauce in the crockpot? So I have less dishes. Also, can the vegetables stay in there while I do that? Thanks!
I haven’t tested doing this recipe the way you are describing. However, in other recipes, when I want to make the gravy in the slow cooker, I always pull out some liquid and get it really hot in my microwave before whisking in the cornstarch. This typically works a lot better than whisking it in right in the slow cooker.