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.
How to Pork Tenderloin in Crock Pot
- Whisk together sauce: Combine beef stock, red wine, garlic, soy sauce, paprika, and onion powder.
- Prepare slow cooker: Spray the slow cooker with cooking spray.
- Add ingredients: First place the pork tenderloin in the slow cooker. Then surrounded it with chopped onions and carrots. Top everything with the sauce. Finally add fresh sprigs of rosemary and thyme.
- Cook: It takes 3 hours for pork tenderloin to cook in a crock pot. 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.
Pork Tenderloin Temperature
Pork tenderloin is done when it reaches 145 degrees. It is best, when cooking it in the slow cooker, to be mindful of this and towards the end of the cooking time check it with an instant read thermometer.
Pork is far more delicious when cooked to 145 degrees and not hotter. At 145 degrees, it will still have a pink hue to it, but that does not mean it isn’t done.
Pork Tenderloin vs. Pork Loin
When buying meat for this recipe, note that pork tenderloin and pork loin are two different cuts of pig. Pork loin is a bigger cut of meat and is often used by the butcher to cut pork steaks. Alternatively, pork tenderloin is a smaller, thinner and more tender cut of pork.
Cooking with Red Wine
I love the deep and earthy flavors of this recipe, and one thing that adds to that is red wine. If your family does not drink, you can buy a four pack of small bottles of red wine to use for this recipe. This will save you from opening an entire bottle only for 3/4 of a cup.
If your family does not use alcohol in recipes, I would suggest using beef stock as a replacement for the wine.
Dry Herbs vs. Fresh Herbs
Fresh herbs can be expensive. If they aren’t in your budget or you can’t find them, replace them with 1 teaspoon dried rosemary and 1 teaspoon dried thyme. You can whisk them right into the sauce.
The cooking liquid for this recipe makes a great gravy.
- Discard the herbs and remove the meat and vegetables from the slow cooker.
- Strain the remaining liquid.
- Whisk it with 1 tablespoon corn starch in a small saucepan.
- Bring to a boil and simmer for 10 minutes until it thickens.
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 great pork recipe or any of my other recipes, leave me a comment and let me know what you think!
Crockpot Pork Tenderloin
- 2 pound pork tenderloin
- 2 small yellow onions chopped
- 3 carrots peeled and cut into 2 inch pieces
- 1 cup beef stock
- 3/4 cup red wine (read here about omitting wine)
- 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
- Spray slow cooker with cooking spray. Place pork tenderloin in the bottom.
- Place onion and carrots around it. Pour stock, wine, and soy sauce over the top. Sprinkle the top with the paprika, onion powder, galric, and black pepper. Place rosemary and thyme on top.
- Cook on low for three hours. 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.
- Read here on how to make a gravy out of the sauce.