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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


  • 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


  • 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.


  • 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.


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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  1. Alice says:

    Would it be weird to add frozen broccoli to the pot?

    1. Natasha says:

      Hi! I can’t say for sure how it’ll turn out. It may end up overcooked, but let me know if you do try.

  2. Mary Middleton says:

    5 stars
    Thank you for sharing. It was moist and delicious…..oh, and easy.

    1. Natasha says:

      You are very welcome!

  3. Rita says:

    I made my own marinade/broth and just looking for a cooking technique that won’t shred the pork. Should I marinate in the pork in frig first and then should I sear the pork before adding marinade to cook on low in the cooker?

  4. Chris Scott says:

    I am going to cook this today for company tonight. If I cook it until done this afternoon and then have to leave for 3 hours, do you think it’ll still be okay if I leave it on warm? (I am still a ‘newbie’ cooking in a crock pot…) I just don’t want the tenderloin to dry out or get tough from overcooking

    1. Natasha says:

      Hi Chris! I am not sure, to be honest. Pork can overcook quite easily, and 3 hours is quite a long time even at the ‘warm’ setting. I would have suggested you do a test run prior to doing it for company, but I only saw this question now and you’re planning on making it tonight.

  5. Donna Sturdevant says:

    I have a pork tenderloin that weighs 2.5 lbs. Would I just cook it longer or should I cut it? It is not a loin but a tenderloin. Thinking of grilling it.

    1. Natasha says:

      Hi! I’d just cook it for longer. You could definitely grill it, though.

  6. Kate says:

    5 stars
    Amazing! I always shy away from pork tenderloin because my recipes make it dry and flavorless. Not this one! I didn’t have the paprika but this dish was perfection! Served with mashed sweet potatoes and sautéed green beans. Thank you for another delicious, easy recipe!

    1. Natasha says:

      Yaaay!! That’s awesome!! 😀 Thank you for your review!

  7. Cp says:

    I was wondering if this is considered a spicy seasoned recipe? My husband has belly issues and frequent heartburn. Should I leave out the chili powder, paprika, lessen the pepper?

    1. Natasha says:

      Hi!! So, at least where I live (Vancouver Canada), chili powder is mild. I know in some places it can be spicy, but you’d have to gauge that based on the kind that you have in your pantry. And I have never had a spicy smoked paprika. To me, this recipe isn’t spicy whatsoever and I get frequent heartburn myself. You could definitely lessen the pepper or leave it out altogether. If you leave out all those ingredients I’m worried it would taste bland/not as intended, however.

  8. Mary Guill says:

    OMG! I’m 63 and have never cooked a juicy pork tenderloin, mine was actually tips which was three big chunks! I cooked it for one hour and 45 minutes and the best ever! Seasoning was spot on, great recipe!

    1. Natasha says:

      Thank you so much, Mary!! 😀

  9. Kristie says:

    I want to make this tonight but don’t have any broth. Would water be okay to add to the crockpot instead?

    1. Natasha says:

      Hi! Yes, I would just be sure to salt it enough (after tasting).

  10. Barbara says:

    Can you thicken the liquid?

    1. Natasha says:

      Hi! Yes – you could try adding in a cornstarch slurry at the end.