Juicy Crockpot Pork Tenderloin – Effortless Slow Cooker Recipe with a Homemade Spice Rub

Unlock succulent, restaurant‑worthy pork with this Crockpot Pork Tenderloin—a low-effort, high-reward slow-cooking classic. A lean tenderloin gently absorbs a fragrant blend of spices and aromatics before cooking low and slow to perfection in a rich broth. A quick sear adds color; the slow cooker delivers melt-in-your-mouth texture. Ideal for elegant family dinners, meal prep, or Sunday comfort needs, this recipe streamlines prep and cleanup while delivering maximum flavor. Leftovers can be repurposed—shredded for tacos or sliced for salads—making this a versatile and sophisticated kitchen staple.

Overview of Crockpot Pork Tenderloin

This Crockpot Pork Tenderloin recipe combines bold spice rub and aromatic broth to produce slices of tender, flavorful pork that require minimal effort. Simply rub the meat, optionally sear it for depth, and slow-cook with broth and garlic to achieve perfectly moist pork. No fuss, no drying—just juicy results every time. Once cooked, rest the tenderloin before slicing to retain juices. A silky pan sauce emerges, perfect served over meat or mashed cauliflower. This dish is elegant enough for guests, yet simple enough for weeknights. Its adaptability makes it equally suited to family meals, meal prep, and leftovers.

Ingredients of Crockpot Pork Tenderloin

• 2–3 lb pork tenderloin, trimmed
• 1 cup low‑sodium chicken or beef broth
• 2 Tbsp olive oil (for optional searing)

Dry Spice Rub:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried thyme or Italian seasoning
• ¼ tsp chili or chipotle powder (optional)

Optional Aromatics:

• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced

Optional Finishing Glaze:

• 1–2 Tbsp balsamic vinegar
• 1 tsp honey or Dijon mustard (optional for sweetness)

Preparation & Cook Times

Step	Time Estimate
Prep & Rub	10 minutes
Optional Sear	5 minutes
Slow Cook (Low)	6–8 hours
Slow Cook (High)	3–4 hours
Rest Before Slicing	10 minutes
Estimated Total	4–8.5 hours

How to Make Juicy Crockpot Pork Tenderloin

1. Prepare the Pork

Pat the tenderloin dry and apply the spice rub evenly, penetrating all sides to create a flavorful crust.

2. (Optional) Sear the Meat

Heat olive oil in a skillet and briefly sear the pork on all sides until golden brown, enhancing aroma and visual appeal.

3. Layer into Crockpot

Place sliced onion and garlic at the slow cooker base (if using), then nestle pork above. Pour in broth—and if using, stir in a balsamic–honey drizzle before pouring.

4. Slow Cook until Juicy

Cook on Low for 6–8 hours or High for 3–4 hours, until internal temperature reaches 145°F (63°C)

5. Rest before Slicing

Remove pork, rest for 10 minutes to redistribute juices. Slice into medallions or shred, depending on serving preference.

6. Finish the Sauce (Optional)

Strain cooking liquid into saucepan. Simmer to reduce or thicken with cornstarch slurry. Stir in a pat of butter for shine.

Chef’s Tips for Best Results

• Do not overcook: Pork tenderloin is lean; overcooking leads to dryness. Remove at 145°F and allow carry‑over heat to finish cooking.
• Optional sear: Adds depth but isn’t mandatory—many recipes skip it and still deliver moist pork.
• Don’t remove lid frequently: Keeps moisture in, preventing drying and loss of flavor.

Nutrition Information (approx. per 6 Oz serving)

• Calories: 200–220 kcal
• Protein: ~28g
• Fat: 5g
• Carbohydrates: 2–4g (if glaze added)
• Sodium: ~400–500mg (brand-dependent)

Serving of Crockpot Pork Tenderloin

• Plate with mashed cauliflower, roasted vegetables, or baked potatoes.
• Slice and serve over mixed greens or grain bowls with sauce drizzle.
• Use shredded leftovers for tacos, sliders, or grain bowls the next day.

Storage & Leftovers

Allow pork to cool. Store slices and sauce in airtight containers for up to 4 days refrigerated or freeze for up to 3 months. Reheat slowly with a splash of broth to maintain tenderness—microwaving may result in dryness