Crockpot Pork Tenderloin Recipe

I created a ridiculously juicy slow cooker pork tenderloin for Fresh Pork Tenderloin Recipes with a seasoning rub so bold it made me rethink the usual approach while freeing up the stovetop.

I love slow cooker dinners that taste like you fussed for hours but didn’t. This Crockpot Pork Tenderloin makes pork tenderloin so absurdly juicy you’ll question what I did, and the seasoning rub, with smoked paprika, somehow turns humble meat into something worth bragging about.

It frees up the stove, cleans up easy, and somehow the edges caramelize without standing over a pan, which I still don’t fully get. Every time I make it folks ask for the secret, and I just grin.

Curious yet? Crock Pot Pork Tenderloin Recipes Slow Cooker.

Try it once and you’ll see what I mean, no joke.

Ingredients

• Pork tenderloin: lean, high in protein and low in fat, it cooks tender and juicy.
• Brown sugar: adds soft caramel sweetness boosts browning, adds simple carbs.
• Smoked paprika: smoky warmth, low calories, gives color and mild heat to the dish.
• Dijon mustard: tangy, adds acidity and depth, helps balance sweet flavors.
• Chicken broth or apple juice: provides moisture and mild savory or fruity sweetness.
• Garlic: pungent, boosts flavor it has antioxidants and fights germs.
• Barbecue sauce: sweet, tangy glaze option, often higher in sugar so use sparingly.

Ingredient Quantities

• 2 pounds pork tenderloin (about 2 small tenderloins or 1 large one)
• 2 tablespoons packed brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil optional, for searing
• 1/2 cup low sodium chicken broth or apple juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced or 1/2 teaspoon jarred minced garlic
• 1/2 cup barbecue sauce for serving or glazing (optional)

How to Make this

1. Mix the rub: in a small bowl combine 2 tbsp packed brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt (or 3/4 tsp table salt), 1/2 tsp freshly ground black pepper and 1/2 tsp dried thyme.

2. Pat 2 pounds pork tenderloin dry, trim any silver skin, then press the rub all over the meat so it’s evenly coated; you can let it sit 15-30 minutes at room temp or stick it in the fridge for up to 2 hours if you got time.

3. Optional but tasty: heat 1 tbsp olive oil in a skillet over medium-high and sear the tenderloin 1-2 minutes per side until browned; searing adds flavor but you can skip it if you want zero stovetop work.

4. Place the pork in the crockpot. In a bowl whisk together 1/2 cup low sodium chicken broth or apple juice, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp honey or maple syrup and 1 clove minced garlic; pour this mixture around the pork (try not to wash off the rub).

5. Cover and cook on low for 3 to 4 hours or on high for
1.5 to 2 hours, until an instant read thermometer reads 145°F in the thickest part; do not overcook it or it will dry out.

6. Remove the pork to a cutting board and tent with foil, rest 5 to 10 minutes so the juices redistribute.

7. Optional glaze: brush the rested pork with up to 1/2 cup barbecue sauce, then broil 1-3 minutes until sticky and caramelized (watch it closely), or just brush and serve without broiling.

8. Slice against the grain into medallions and spoon some of the reserved crockpot juices over the slices for extra juiciness.

9. Quick sauce hack: skim fat from the cooking liquid, simmer the juices briefly in a saucepan to reduce and concentrate flavor, then whisk in a little extra Dijon or honey if it needs balance.

10. Leftover idea: shred the pork and toss with barbecue sauce or reserved pan juices for sandwiches or salads; refrigerate up to 4 days.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Small bowl (for the rub)
4. Measuring spoons and a 1/2 cup liquid measuring cup
5. Whisk or fork (to mix the sauce)
6. Paper towels
7. Skillet or frying pan for optional searing
8. Slow cooker or crockpot
9. Instant read thermometer
10. Tongs

FAQ

Crockpot Pork Tenderloin Recipe Substitutions and Variations

• Pork tenderloin: swap with boneless pork loin (same flavors, but cook a bit longer 4-6 hours on low) or boneless pork shoulder if you want shreddable meat, shoulder is fattier so it stays super tender and needs 6-8 hours on low.
• Brown sugar: use 2 tablespoons maple syrup or honey instead (liquid sweeteners add moisture so cut the other liquid by a tablespoon or so) or mix 2 tbsp granulated sugar + 1/2 tsp molasses for a closer brown sugar flavor.
• Smoked paprika: if you dont have it try regular paprika + 1/4 tsp liquid smoke, or 1/4-1/2 tsp chipotle powder for smoky heat, or use smoked salt but reduce any extra salt you add.
• 1/2 cup low sodium chicken broth or apple juice: replace with low sodium vegetable broth, beef broth, apple cider for more tang, or plain water with 1 tsp bouillon dissolved or a splash of white wine.

Pro Tips

1) Let the rub sit on the pork before cooking, even just 15 to 30 minutes at room temp, or up to a couple hours in the fridge if you got time. It helps the flavor stick and the meat cooks more evenly, so don’t rush it.

2) If you can, give the tenderloin a quick sear in a hot pan for 1 to 2 minutes per side. It adds real color and flavor, and if you skip it you can still get depth by reducing and glazing the cooking juices later.

3) Save and treat the crockpot juices like gold, skim off any fat, then simmer them down to concentrate flavor. Whisk in a touch more Dijon or honey if it tastes flat, and spoon that over slices right before serving for extra juiciness.

4) Pull the pork at 145°F and rest it 5 to 10 minutes before slicing across the grain. If you want sticky glaze, brush on BBQ and broil just 1 to 3 minutes but watch it closely or it’ll burn. Leftovers shred great tossed with sauce and keep about 4 days in the fridge.