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Slow Cooker Pork Tenderloin

A cozy, hands-off recipe for tender pork tenderloin braised in a rich, flavorful sauce that will fill your home with a warm aroma and delight your family and guests.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds pork tenderloin Trim silver skin if needed.
  • 1 cup chicken broth Use low-sodium to control saltiness.
  • 1/2 cup soy sauce Use tamari for gluten-free.
  • 1/3 cup honey Substitute maple syrup for a nuttier flavor.
  • 3 cloves garlic, minced Roasted garlic makes it sweeter.
  • 1 small onion, thinly sliced Caramelizes and melts into the sauce.
  • 1 tablespoon Dijon mustard Plain mustard also works.
  • 1 teaspoon smoked paprika Swap for regular paprika if preferred.
  • 2 tablespoons olive oil Use avocado oil for higher smoke point.
  • 2 teaspoons cornstarch mixed with 2 tablespoons cold water Optional for thickening the sauce.
  • Fresh herbs for garnish (thyme or parsley) Adds color and fresh notes.

Method
 

Preparation
  1. Pat the pork tenderloin dry and season all over with salt, pepper, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin 2 to 3 minutes per side until golden brown.
  3. Transfer the seared tenderloin to the slow cooker and scatter the sliced onion and minced garlic around it.
Cooking
  1. Whisk together chicken broth, soy sauce, honey, and Dijon mustard; pour this mixture over the pork.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the internal temperature reaches 145°F and the meat is tender.
  3. Remove the pork to a cutting board and tent with foil to rest for 10 minutes. Strain or skim the cooking liquid into a saucepan; simmer and add the cornstarch slurry if you prefer a thicker sauce.
  4. Slice the pork into medallions, drizzle with the sauce, and garnish with fresh herbs before serving.

Notes

For a citrus twist, add orange zest and juice. For spice, stir in sriracha or red pepper flakes. Replace Dijon with whole-grain mustard and add herbs for variation.