Is pork tenderloin good in the slow cooker?
It can be, with one big caveat: tenderloin is very lean and has little connective tissue, so it does not need long cooking. Unlike pork shoulder, which improves with many hours of gentle heat, tenderloin can turn dry and mealy if cooked too long. In the slow cooker it works best with a short cook time and a flavorful sauce, and by checking the temperature early.
If you want shreddable pork, use shoulder instead (see slow cooker pork shoulder).
Pork tenderloin versus pork loin
These cuts have similar names but are different. Tenderloin is a narrow, long muscle, often sold in packs of two weighing about one pound each. Pork loin is a wider, larger roast. They are not interchangeable in timing: loin takes longer. For the larger cut, see slow cooker pork loin recipes.
Ingredients
- 2 pork tenderloins, about 1 lb each, trimmed of silver skin
- 1/2 cup chicken broth
- 1/4 cup soy sauce (or coconut aminos)
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Black pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional, for thickening
Because soy sauce is salty, taste before adding any extra salt.
Instructions
- Prep. Pat the tenderloins dry. Trim off the tough, silvery membrane (silver skin) with a sharp knife, since it does not soften when cooked.
- Mix the sauce. Whisk the broth, soy sauce, honey, vinegar, garlic, Italian seasoning and pepper.
- Sear (optional). Brown the tenderloins in a skillet for a minute or two per side for color and flavor.
- Cook. Place the pork in the slow cooker and pour the sauce over. Cover and cook on low for roughly 2 to 3 hours, or on high for roughly 1 to 1 1/2 hours. Start checking early.
- Check the temperature. Use a digital thermometer in the thickest part. USDA guidance for fresh pork is 145°F (63°C), followed by a three-minute rest. Remove the pork as soon as it reaches that temperature.
- Rest and slice. Let the pork rest 5 to 10 minutes, then slice across the grain into rounds.
- Thicken the sauce. Pour the juices into a small saucepan, bring to a simmer, whisk in the cornstarch mixture and cook for a minute or two until slightly thickened. Spoon over the pork.
Slow cookers vary a lot in how hot they run, so these times are approximate. The first time, check the temperature at the early end of the range.
Do you need liquid?
Some liquid helps, though less than many people expect. Tenderloin is small, so a half cup to one cup of sauce or broth is generally sufficient. The liquid protects the meat from direct heat and gives you a sauce for serving. Cooking with no liquid at all is possible but offers less margin for error.
Is the slow cooker or the oven better?
Each has strengths. The oven cooks tenderloin in about 20 to 30 minutes and gives a browned exterior, which suits a busy weeknight dinner. The slow cooker suits days when you are out and want the meal ready, but because tenderloin cooks fast, timing matters. If you will be away for 8 hours, a slow cooker without a keep-warm timer may overcook it. For longer days, shoulder or loin is a better fit. The pressure cooker is another quick option; see Instant Pot pork tenderloin that stays tender.
Tips to keep it juicy
- Do not overcook. Use a thermometer rather than the clock.
- Do not stack the tenderloins; lay them in a single layer if possible, or cut each in half.
- Rest before slicing.
- Slice thinly across the grain.
Flavor variations
- Apple and mustard: apple cider, Dijon mustard and thyme
- Teriyaki: soy, ginger, garlic and a little brown sugar
- Italian: broth, garlic, Italian seasoning and a splash of balsamic
What to serve with it
Mashed potatoes, rice, roasted vegetables, buttered noodles or a green salad all work well, and the sauce goes with any of them.
Storing leftovers
Refrigerate within two hours of cooking and eat within three to four days. Slice the cold pork for sandwiches or salads, and reheat gently with a little sauce so it does not dry out. Cooked pork can be frozen for a few months, though lean slices are best used sooner.
Frequently asked questions
Can you overcook pork tenderloin in the slow cooker on low? Yes. Because it is lean, extra time often leads to dry, crumbly meat rather than more tender meat.
Can I use a different cut? Yes, but adjust the time. Loin takes longer, and shoulder much longer.
Can I cook it from frozen? Thaw it first for even cooking and food safety.