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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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Yesterday’s dinner was amazing. I added mushrooms and extra beef broth so I could make a gravy. My husband and I loved it! This will be added to our go-to list!
Thank you, Lee!
Just made this for dinner tonight and it was absolutely delicious! I only had one pork tenderloin, so I halved the butter and the salt, but left everything else as written, And added a little extra water, with some Goya ham concentrate (I wanted extra fluids to make gravy afterwards – also delicious!). This recipe is definitely a keeper, and was super easy to make.
Thank you so much, Christine! Appreciate it.
I have t tasted it yet because it definitely takes longer than an hour on high. It’s been in the crockpot for 2 hours and it doesn’t look like it’s nearly done. On a note note, it smells really good.
Hi! Do you have an older Crockpot model? The new ones tend to cook a bit hotter. Just keep checking it I guess. I hope you enjoy it!
My husband commented that this was a very flavorful tenderloin. I strained and reduced the juices to make a sauce. Thank you for this delicious recipe.
You are very welcome, Sharee!
Your recipe looks amazing and I can’t wait to try it, however I don’t have a Crockpot, I have an InstantPot. Is there a way to modify the cook time for the Instant Pot?
Thank you for taking the time to answer my question. This looks like something my picky teenage boys would actually eat.
Hi Michelle! I have a tested instant pot tenderloin recipe here that you could probably use instead (or borrow the timing from): https://bit.ly/3YPbNq4 and the oven version of the recipe you’re commenting on is here: https://bit.ly/3XDOOwV
This is absolutely delicious, again! Have made this recipe a few times and it never disappoints..
Yay!! Thanks, Helene!
If I cannot use onion and garlic what other herbs would you suggest?
Hmmm those are pretty big ones. It’s hard to suggest something without testing. What do you normally sub them for? Are there any spice blends that you have in your pantry that could perhaps work?
Could I use chicken stock or beef bouillon instead of beef broth?
Sure!
I cooked this using a pork loin in a dutch oven. 350 at 20 min per lb. It was delicious!! Worked perfectly for our Sunday lunch after church as I was able to program my oven and the pork was cooked perfectly when we came home. Thank you for the recipe.
That’s awesome! You’re very welcome, Anita!
Have you cooked this in an instant pot how is the time?
Hi Debra! I haven’t tested it in the IP – sorry! I have a similar IP recipe you may want to try here, though… or borrow the timing and see if you can tweak this recipe. https://bit.ly/3YPbNq4