{"id":1281,"date":"2026-01-12T15:24:35","date_gmt":"2026-01-12T15:24:35","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1281"},"modified":"2026-01-12T15:24:35","modified_gmt":"2026-01-12T15:24:35","slug":"slow-cooker-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/slow-cooker-pork-tenderloin\/","title":{"rendered":"Slow Cooker Pork Tenderloin"},"content":{"rendered":"

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This Slow Cooker Pork Tenderloin<\/strong> is covered in an easy garlic herb rub and drizzled with a honey balsamic glaze!<\/em> It\u2019s made with minimal effort, maximum flavor and is so unbelievably tender. <\/em><\/p>\n

Enjoy more of the very best pork tenderloin recipes like Honey Garlic Pork Tenderloin, Grilled Pork Tenderloin and Air Fryer Pork Tenderloin.<\/p>\n

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MY LATEST VI<\/h3>\n<\/div>\n

I wanted to keep this Slow Cooker Pork Tenderloin recipe simple, but I also like to add a ton of flavor. I\u2019ve done this with a garlic herb rub and a honey balsamic glaze \u2013 it\u2019s sweet, savory and a little tangy!<\/p>\n

Using the Crockpot does something very special to pork tenderloin. It makes sure that the meat is moist and never dried out! Plus, it really infuses that amazing flavor into it.<\/p>\n

Oh, and have I mentioned that this might just be the easiest crockpot pork tenderloin recipe you\u2019ll ever make? There\u2019s a reason we\u2019ve been loving it for years already (just check out the reader ratings!).<\/p>\n

Why we love this Slow Cooker Pork Tenderloin with Glaze:<\/h2>\n
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  • Easy:<\/strong> You only need about 10 minutes of prep to make the very best Crockpot pork tenderloin. It\u2019s such an easy recipe!<\/li>\n
  • Flavorful:<\/strong> Between the spices that make the dry rub and the glaze, there\u2019s a whole lot of flavor at play here. This recipe is anything but bland!<\/li>\n
  • Never Dry:<\/strong> The low and slow cooking process helps to make the tenderloin moist and never dried out.<\/li>\n<\/ul>\n
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    Reader Rating<\/h2>\n

    \u201cThis recipe has been transferred to a recipe card for easy access to find and make. I made the herb rub as directed but only added to one side which I laid in on the top. I have a picky eater who may have cut that part off and not eaten it but every piece was enjoyed and I was actually kind of sad there were no leftovers!! I love the fact that it cooks so quickly that I don\u2019t need to start making it until I get home from work.\u201d Gill<\/p>\n<\/div>\n

    Slow Cooker Pork Tenderloin Ingredients Needed:<\/h2>\n
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    • Pork Tenderloin:<\/strong> Note that this is NOT the same thing as pork loin! Your pork tenderloins should weigh roughly one pound.<\/li>\n
    • Ketchup:<\/strong> This adds a sweet and tangy element to the glaze \u2014 you can skip it if you prefer but you may find your sauce is lacking something!<\/li>\n
    • Chicken Broth:<\/strong> I always recommend using a low sodium broth. That way, you can control the amount of salty flavor in the recipe.<\/li>\n
    • Balsamic Vinegar:<\/strong> You can omit this or swap in a bit of apple cider vinegar. You can also just cook it in a combination of broth and barbecue sauce and it will still be delicious!<\/li>\n
    • Honey:<\/strong> You can swap this for brown or granulated sugar if you prefer.<\/li>\n
    • Seasonings:<\/strong> Parsley, garlic powder, paprika, onion powder, salt and pepper are what you need to create the best dry rub for the meat. Feel free to experiment with the flavors you enjoy!<\/li>\n
    • Cornstarch:<\/strong> This is what thickens the glaze to the very best consistency.<\/li>\n<\/ul>\n

      How to make Slow Cooker Pork Tenderloin with Glaze<\/h2>\n

      Look at how easy this process is! For more detailed instructions and measurements, scroll down to the recipe card at the bottom of the page.<\/strong><\/p>\n

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      • Whisk together garlic, parsley, salt, pepper, onion powder and paprika.<\/li>\n
      • In a separate bowl, stir together the broth, honey, balsamic vinegar, ketchup and cornstarch.<\/li>\n<\/ul>\n
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        create the dry rub<\/figcaption><\/figure>\n
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        whisk the glaze ingredients<\/figcaption><\/figure>\n<\/figure>\n
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        • Season the pork tenderloin all over with the dry rub and place it in the slow cooker.<\/li>\n
        • Pour the glaze all over the meat in the slow cooker. Cover and cook on low just until done.<\/li>\n<\/ul>\n
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          place the meat in the Crockpot<\/figcaption><\/figure>\n
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          add glaze and cook<\/figcaption><\/figure>\n<\/figure>\n
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          Pork Tenderloin Internal Temperature<\/h2>\n

          You\u2019ll know your pork tenderloin is cooked through when it reaches an internal temperature of around 140-145 degrees F. It will continue to rise as it sits, so I don\u2019t like to leave it any longer than that!<\/p>\n

          Using a meat thermometer is always the best way to check for doneness.<\/p>\n<\/div>\n

          Variations and Substitutions<\/h2>\n