If you know me, then you know it’s no secret that slow cooker pork is one of my all-time favorite foods. It’s easy to make, packed with rich and savory flavor, and –when made with lean tenderloin– it’s also low in calories. This delicious slow cooker pork tenderloin recipe is my go-to base recipe for all sorts of pork dishes.
Once you’ve cooked your pork, you can serve it so many different ways. You can serve this versatile pork dish as is or spice it up with a wide variety of added flavors. I love tossing it into the broiler to crisp it up, then serving it with roasted broccoli or green beans and potatoes.
This crockpot pork tenderloin recipe is great for whipping up on a lazy Sunday. All you have to do is toss your ingredients into the slow cooker, then go about your day. In 3-4 hours, you’ve got a crave-worthy dish ready to go for dinner or to use for meal prep lunches throughout the week.
You’re gonna love this easy, healthy, and tasty recipe!
What You’ll Need
Here’s a breakdown of the key ingredients you will need to make this mesmerizing slow cooker pork recipe.
- Pork Tenderloin: This lean cut of meat becomes incredibly juicy, tender, and flavorful when it’s cooked low and slow.
- Brown Sugar: Adding sugar is the perfect way to balance the rich and savory flavors of the other ingredients while enhancing the overall flavor profile.
- Chicken Broth: You can use low-sodium chicken broth to keep the salt levels down or swap it for vegetable broth if needed.
- Soy Sauce: This adds a really delicious depth of flavor to the dish. You can swap for tamari or coconut aminos if needed.
- Balsamic Vinegar: This offers the dual purpose of adding a subtly sweet flavor and helping to tenderize the meat.
- Seasoning Blend: You’re going to need a combination of salt, pepper, rosemary, garlic powder, onion powder, and paprika.
Slow Cooker Pork Tenderloin Recipe Tips
Here are some of my top tips for the best slow cooker pork tenderloin:
- Make sure you grab pork tenderloin at the store and not pork loin—these are two different cuts of meat. With that said, both will work using this preparation.
- You can make this a complete meal by tossing in some vegetables. Some of my top picks include potatoes, carrots, turnips, and onions.
- If you’re a big garlic lover, feel free to double up on the number of cloves you use.
- For extra herby flavor, try adding in a few sprigs of fresh rosemary or thyme.
- As a general rule of thumb, you should plan to cook the pork for 1-2 hours per pound.
- If you like your dishes on the spicier side, add a pinch of crushed red pepper flakes or cayenne powder to the spice mix.
- Don’t have a slow cooker? You can make this pork recipe in the Instant Pot or bake it in the oven instead.
Ways to Serve Pork Tenderloin
So now you’ve got the perfect pork, but how do you eat it? Don’t worry, I’ve got you covered. Here are some of my favorite ways to serve this dish:
- Over rice or potatoes. For a seriously drool-worhty meal, serve this dish over a bowl of garlic mashed potatoes, brown rice, or cilantro lime cauliflower rice.
- Stuffed into wraps. Add leftover pork tenderloin to your favorite wraps or lavash with lettuce and vegetables.
- Served in a salad. Start with a base of leafy greens like spinach, kale, or arugula. Add in some fresh and/or cooked vegetables, avocado, some sliced pork, and your dressing of choice. Yum!
- Packed into a sandwich. Mix the pork with your sauce of choice (barbecue works great!) and stuff it in between two toasted buns for a delicious roasted pork sandwich. You can also add cheese and caramelized onions for a little something extra.
How to Store Leftover Pork Tenderloin
This slow cooker pork dish is fantastic for meal prep, so don’t be afraid of leftovers. There are so many delicious ways to enjoy this dish throughout the week! To store for later, allow the pork to cool completely before transferring it to an airtight container. Then, you can store it in one of two ways:
- In the fridge for up to 3-4 days.
- In the freezer for up to 3 months.
To thaw, transfer the pork from the freezer to the fridge for 24-48 hours before using. To reheat, you can sauté the dish or heat in a 350°F oven until warm.