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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.

a slow cooker with pork tenderloin

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
ingredients for crockpot pork tenderloin in prep bowls

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.

mixing a spice rub in a bowl and adding to pork tenderloin

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.

pork tenderloin in a crockpot before and after cooking

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 (testing for doneness after 2 hours) or high (testing for doneness after 1 hour). Cook for longer if needed until 145F is reached. Take it out, let rest for 5-10 minutes, 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!

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

a plate with pork tenderloin, green beans, and a baked potato

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.

a slow cooker with pork tenderloin
5 from 63 votes

Crockpot Pork Tenderloin

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.
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 6

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

Calories: 272kcal, Carbohydrates: 5g, Protein: 32g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 119mg, Sodium: 609mg, Potassium: 642mg, Fiber: 1g, Sugar: 4g, Vitamin A: 509IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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132 Comments

  1. Helene says:

    I’m making this tomorrow night for dinner, we’re all very excited to try it What are your side dishe suggestions?

    1. Miranda @ Salt & Lavender says:

      Hi Helene! See the “What to serve with Crockpot pork tenderloin” section of the blog post for our suggestions. Enjoy! 🙂

  2. Kristen says:

    5 stars
    Hi! I’m trying this out today. If I use one pork tenderloin instead of two, do I still put it in for the same amount of time?

    Thank you!!

    1. Natasha says:

      Hi Kristen! Yes. Hope you love it!

  3. Sara says:

    Sooooo good!!! I’ll be making this my do pork tenderloin recipe. Thanks!

    1. Natasha says:

      You’re very welcome, Sara!! 😀

  4. Patricia says:

    5 stars
    Thank you Natasha for an easy, incredibly tender and delicious recipe! Family just loved it and I’m making it again tonight. Added bonuses: smells wonderful while cooking and cleanup is a breeze! Highly recommend!

    1. Natasha says:

      You’re very welcome, Patricia!! Thank you so much for your glowing review!

  5. Dawn says:

    Hi can I add potatoes and carrots to this recipe?

    1. Natasha says:

      Hi! I have a feeling that those won’t cook in the allotted amount of time, but you could try cutting them small and see how it goes maybe? Let me know if you try!

  6. Joseph Miller says:

    I have a pork loin that I want to use and wondering if you would know about how much longer it needs to cook vs tenderloin, just looking for a ballpark figure. thanks

    1. Natasha says:

      Hi Joseph!! Hmmmmm I can’t say I have ever cooked a pork loin in the slow cooker, but Google tells me that 4-5 hours on low should do it. Let me know how it goes! 🙂

  7. Allison says:

    Hi. If I add potatoes to the crockpot, do I need to add more broth?

    1. Natasha says:

      Hi Allison! I’ve never tested cooking it with potatoes before, so I am not sure. I suppose you could try, but I am a bit worried they won’t be cooked in the recommended cooking time.

  8. Marianne says:

    can you substitute olive oil for butter?

    1. Natasha says:

      Hi! I think you probably could, but I am not sure if I’d use as much. The butter does make for better overall flavor, though, so I recommend using it if at all possible.

  9. Kristy says:

    5 stars
    Excellent! I made this tonight and my whole family said I will have to make it again. I made it with a 1.75 lb tenderloin and made sure to monitor the temp. I also reduced the brown sugar to 1 tbsp. This recipe is a keeper!

    1. Natasha says:

      Thank you!! I’m so glad it was a hit! 😀

  10. Anna says:

    I’m bummed about this! Followed instructions to a T, and when it was time to check them
    They were 185 degrees.
    Should have put them on low no more than one hour 🙁

    1. Natasha says:

      Hi Anna! I’m sorry to hear that. 🙁 It seems slow cookers can vary wildly… I get complaints from people who say they’re still raw after two hours. I guess at least you know for next time if you’d like to try the recipe again. I wish slow cookers were a bit more standardized.