Let’s be honest, some days you just want a fantastic meal without any of the fuss. You know, the kind that makes the whole house smell incredible and has everyone asking, “What’s for dinner?” with genuine excitement.

This Crockpot pork tenderloin is exactly that—a hands-off, incredibly tender, and flavor-packed main dish that feels like a warm hug at the end of a long day.

Pork tenderloin is having a real moment, and for good reason. When cooked right, it’s unbelievably juicy and lean, making it a perfect canvas for a delicious homemade spice rub.

And the best part? Your slow cooker does nearly all the work. This method frees up your oven and stovetop, which is a total game-changer when you’re trying to pull together a complete meal without the stress.

Why This Recipe is a Weeknight Hero

We’ve all been there, staring into the fridge at 5 p.m. with zero inspiration. This recipe is your rescue mission. It involves minimal, simple prep—we’re talking about ten minutes, tops—and then you can just walk away.

The slow cooker gently coaxes out the tenderness, while the butter and broth mingle with the spices to create a simple, yet incredible, sauce.

It’s also incredibly versatile. Whether you’re feeding a hungry family or prepping meals for the week, this pork tenderloin delivers.

The flavor profile is a crowd-pleasing blend of smoky, savory, and just a touch of sweetness that pairs with almost anything. It’s the kind of reliable recipe you’ll find yourself turning to again, and again.

Ingredients Needed for the Recipe

• 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, for garnish

The Secret to a Perfectly Juicy Result

You might have heard the old rule that you must sear meat to lock in the juices. Well, let’s put that myth to rest, shall we?

Searing creates a wonderful crust and flavor, true, but it doesn’t actually seal in moisture. In fact, for a slow-cooked cut like tenderloin, skipping the sear can actually help it stay more succulent.

The real secret to a juicy pork tenderloin is twofold. First, don’t overcook it! A reliable meat thermometer is your best friend here. And second, and this is crucial, let it rest after cooking.

I know it’s tempting to slice right in, but giving it those five to ten minutes allows the muscle fibers to relax and reabsorb all those wonderful juices.

How to make Crockpot Pork Tenderloin?

Getting Your Pork and Slow Cooker Ready

Start by prepping your pork tenderloins. Take a sharp knife and trim off any large pieces of excess fat or the silvery, tough membrane known as the silver skin. This little step ensures a much more pleasant texture in the final dish.

Then, simply pour that half cup of beef broth right into the bottom of your slow cooker; it’s going to create the base for our amazing cooking liquid.

Creating the Flavor-Packed Spice Rub

Now for the fun part—making the rub! In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper.

The brown sugar isn’t just for sweetness; it helps create a beautiful, caramelized glaze on the outside of the pork as it cooks. Don’t be shy with the rub, get it all in there.

Coating the Tenderloins for Maximum Flavor

Using your hands is truly the best way to do this. Pat the spice rub onto all sides of each tenderloin, pressing gently so it adheres.

You might want to do this on a plate to contain the mess. And don’t forget to add any leftover spice mix from the plate into the Crockpot later—every bit of that flavor counts.

Assembling Everything in the Slow Cooker

Place your beautifully coated pork tenderloins into the slow cooker, right on top of the beef broth. Now, take those pats of cold butter and arrange them over and around the meat.

The butter is going to melt into the broth and spices, creating a rich, luxurious sauce that bastes the pork as it slowly cooks. Just pop the lid on, and you’re almost done.

Mastering the Cooking Time

Cooking times can vary a lot between different slow cooker models, so this step requires a bit of attention. For tenderloins of this size, start checking the internal temperature after about 2 hours on the LOW setting, or 1 hour on the HIGH setting.

You’re aiming for 145°F (63°C) in the thickest part of the meat. If it’s not quite there, just put the lid back on and check again in 10-15 minutes.

The Final, Crucial Resting Step

Once the pork hits that perfect temperature, carefully remove it from the slow cooker and place it on a cutting board. Walk away. Let it rest for a full 5 to 10 minutes.

This is non-negotiable for juicy meat! Then, slice it into beautiful medallions, spoon that incredible buttery sauce from the Crockpot over the top, and garnish with a sprinkle of fresh parsley for a pop of color.

Tips

Pork tenderloin is very lean and can go from perfectly cooked to overdone in a surprisingly short time. An instant-read thermometer is the single most important tool for nailing this recipe every single time. Trust me, it’s a kitchen game-changer.

Don’t be alarmed if you see a slight pink hue in the middle of your pork. According to modern USDA guidelines, pork is perfectly safe to eat at 145°F, which will result in a juicy, slightly pink center.

This is a good thing—it means your meat is moist and flavorful, not dry and leathery.

If you’re only cooking one tenderloin instead of two, the cooking time will be a bit shorter. Start checking the temperature about 30-45 minutes in on high, or around 1.5 hours on low, just to be on the safe side. It’s always better to check early than to end up with dry pork.

Ingredient Swaps and Creative Twists

Feel free to play around with the spice rub based on what you have in your pantry. If you love a different blend, like a Cajun or fajita seasoning, go for it!

The core method of broth and butter will still work beautifully. You could even add a tablespoon of Dijon mustard to the rub for a little tangy kick.

While this recipe is designed for pork tenderloin, you could use a pork loin in a pinch. Just be aware that a pork loin is a larger, thicker, and tougher cut.

It will require a significantly longer cooking time on low to become tender, so plan accordingly and always use your thermometer to guide you.

For a different flavor profile, try swapping the beef broth for chicken broth, or even a combination of broth and apple cider.

The subtle sweetness of apple cider pairs wonderfully with pork and enhances the caramelization from the brown sugar in the rub.

What to Serve With Your Masterpiece

The rich, buttery sauce that forms in the Crockpot is liquid gold. It’s absolutely divine spooned over a big, fluffy pile of mashed potatoes or creamy polenta.

For something a little different, try it with buttered rice or even some wide egg noodles to soak up every last drop.

To round out the meal, choose your favorite vegetable. Simple roasted green beans, honey-glazed carrots, or a quick sauté of spinach or kale would be lovely.

For a fresh element, a crisp green salad with a light vinaigrette provides a nice contrast to the savory, rich pork.

This dish has a wonderful, welcoming quality that makes it perfect for both casual family dinners and more special occasions.

It’s impressive enough for Sunday supper or having friends over, yet simple enough for a quiet Tuesday night. It truly is an all-around winner.

Storing and Reheating Your Leftovers

Any leftover pork should be stored in an airtight container in the refrigerator, where it will keep beautifully for 3 to 4 days. The sauce can be stored right along with the sliced pork to help keep it moist.

The best way to reheat your pork is gently. Place the slices in a small saucepan with a splash of the leftover cooking liquid or a bit of water, and warm it over low heat until just heated through. You can use the microwave, but be very careful, as it can quickly zap the moisture out and make the meat tough.

This recipe also freezes surprisingly well. Portion the cooled pork and sauce into freezer-safe bags or containers, and it will be waiting for you, ready for a future easy meal, for up to 3 months. Just thaw it overnight in the fridge before reheating.