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This easy Crockpot pork tenderloin recipe makes the juiciest meat ever! It’s perfectly seasoned with a homemade rub and involves very little prep and effort.
If you’re craving something similar but using an oven method, try my Easy Baked Pork Tenderloin instead.
Why you’ll love it
Pork is making a comeback in a big way, mainly because people are finding out that it can be melt-in-your-mouth delicious! This juicy pork tenderloin is simple to prepare with no searing step, frees up stovetop space, and goes with so many side dishes.
People enjoyed my baked pork tenderloin so much that I had to create a Crockpot version as well. This slow cooker pork tenderloin recipe has the same beloved, irresistible spice rub as in that recipe. It includes smoked paprika, sugar, and tasty aromatics.
What you’ll need
- Pork tenderloin – it’s lean, tastes great, and is very easy to work with. Note that it is not the same thing as pork loin.
- Beef broth – for depth of flavor and moisture
- Seasoning rub from scratch – brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper
- Butter – makes delicious buttery juices
Should I sear pork tenderloin first?
- Nope! Contrary to popular belief, searing it first will not lock in the juices. In fact, the sizzling sound is moisture being cooked off. You’ll probably end up with drier meat that way.
- However, resting pork tenderloin after it’s cooked and before slicing is definitely important! I know it’s tempting to to skip, but letting it rest for 5-10 minutes actually seals in the juices and keeps it tender.
How to make Crockpot pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Trim any excess fat off the pork tenderloins. Pour the beef broth into your slow cooker. Stir the seasoning rub ingredients together in a small bowl, and then coat the tenderloins evenly with it on all sides using your hands.
Place the pork in the Crockpot along with any remaining spice rub. Arrange the butter around and onto the meat. Close the lid, and cook on low or high depending on preference until 145F is reached. Take it out, let rest, slice into medallions, and top with fresh parsley if desired.
Helpful tips
- Pork tenderloin is easy to overcook, and it doesn’t take long at all on low or high heat in a slow cooker, but sometimes it’s nice to not have to turn the stove or oven on!
- A little pink inside pork is fine. It’s safe to eat at 145F since farming practices have improved vastly. No leathery, dry meat here.
Substitutions and variations
- If you have a spice rub you prefer, you could definitely swap it for mine and still add the broth and butter and follow the timing.
- You could use pork loin (not the same thing as tenderloin), but you will need to increase cooking time as it is a tougher cut of meat. Our kitchen has not tested this, though.
- You can make this with only one tenderloin instead of two. Cooking time is likely to decrease a little bit, so test for doneness a bit earlier than the recipe indicates.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love my instant read thermometer to get the pork to that perfect 145F every single time.
- I use this angled measuring cup for ease, and I store the brown sugar in one of these airtight pantry containers so it doesn’t clump.
- This is the Crockpot I use for all my slow cooker recipes.
Leftovers and storage
- Store any leftovers in an airtight container for 3-4 days in an airtight container.
- I’d recommend reheating leftover pork tenderloin in a small saucepan over a low heat until it’s warmed through. You can also microwave it, but it could dry out.
- Freeze any leftovers in individual portions for up to 3 months.
What to serve with Crockpot pork tenderloin
- The extra sauce is delicious over a big pile of Mashed Potatoes or this Stick of Butter Rice. I like pairing it with a Classic Baked Potato too!
- Choose your favorite veg to make it a complete meal. Try my Simple Sautéed Leeks for something a little different, my Easy Creamed Corn, or Easy Roasted Green Beans.
- For a salad option, go with spring mix and my Homemade Ranch Dressing.
Hopefully the blog post answered your questions and you’re excited to make this juicy Crockpot pork tenderloin recipe! Let me know in the comments below if you tried it, and you can also find me on Instagram.
Crockpot Pork Tenderloin
Ingredients
- 2 pork tenderloins about 1 pound each
- 1/2 cup beef broth
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
- 1/4 cup butter cut into pats
- Chopped parsley optional, to taste
Instructions
- Prepare the tenderloins by trimming off excess fat and the silver skin (the tough part that may cover some of each tenderloin).
- Pour the beef broth into your slow cooker.
- Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Using your hands, coat the tenderloins all over with the spice rub. You may want to do this on a plate with each tenderloin one at a time.
- Add the pork tenderloins to your slow cooker, along with any excess rub that is on the plate. Place the butter pats on and around the tenderloins and close the lid.
- Test for doneness after 2 hours on low or 1 hour on high as slow cookers can vary a LOT, and it's easy to overcook tenderloin. If it's not quite ready, simply put the lid back on and test after another 5-10 minutes if it's close (145F-150F will be medium after resting, and keep in mind that 160F is already well done). If your tenderloins are larger than 1 pound each, they will take longer to cook.
- Take the pork tenderloins out of the slow cooker and slice into medallions after 5 minutes of resting. You can put the pork back in the slow cooker to toss with the sauce or plate it and spoon the sauce over top. Sprinkle with chopped parley if desired.
Notes
- Serves 6-8 depending on portion size. Halve all ingredients except for the beef broth if you want to make one (one pound) pork tenderloin.
- If using this recipe for pork loin (a different, tougher cut of meat), it’ll need to be cooked for longer.
- Pork that’s 145F in the thickest part is safe to eat. A little bit pink is fine! Use an instant read meat thermometer so you never over or undercook meat again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved it can’t wait to make it for dinner guest
Wonderful!
I’m concerned this might be too spicy for little ones. Can I leave out the chili powder and smoked paprika? I was thinking about serving it with a cream mustard sauce.
Hi! So, chili powder is generally mild, as is smoked paprika. You can buy hotter chili powders, but they’re typically labeled as such. I really can’t comment on how it’ll turn out if you leave out 2 of the main ingredients in the rub.
Appreciate nutritional info but what size is serving!
Hi! So, the way my recipes work is that it shows the number of servings at the top of the recipe card. In this case, it’s 6. So the nutritional info is for 1/6 of the recipe. With that said, nutrition info is calculated automatically from a database of ingredients and is just an estimate. You’d have to weigh your own ingredients and plug it into something like My Fitness Pal for info beyond that.
Going to try this one. Always done in oven and after turkey breast in underused crockpot I’m now trying everything!
Let me know how it goes! 🙂
Leftovers make excellent sliders on Hawaiian rolls.
Great idea!
Delicious and oh, so tender and juicy!
So happy you liked it, Vivian!! 😀
First time making pork tenderloin in the crockpot. Super easy and the spice combination was perfect. A keeper!
Fantastic!! 😀 Thanks for letting me know, Dar!
I just made this recipe and followed it to a T. My husband LOVES it. This will be my only slow cooker pork recipe from now on. Thank you for sharing.
That’s wonderful to hear, Toni!! 😀 Thanks so much for your 5-star review!
Going to try this tonight it sounds delicious! Don’t have time to get beef broth so will probably substitute with some olive oil, little water and onions. Thank you for sharing 😊
If using one 2lb tenderloin, would the cooking time be similar? I will be using an instant thermometer but wanted to estimate what time I should start it at. Thank you!
Hi Sarah! To be honest… I have no idea. I’ve never cooked a tenderloin that large… here in Canada they all seem to come in 1 lb or smaller sizes. I would probably give it another 30 minutes at least and then test every 10-15 minutes or so after that. It also depends on how hot your crockpot runs – I know some take longer than others do, so it’s hard to guesstimate. Let me know if you try – I think this would be very useful to other readers. 🙂
What if your pork tenderloin is frozen?
Thaw it. It’s not safe to cook frozen meat in the slow cooker, unfortunately.