Slow Cooker Pork Tenderloin – an easy, flavorful way to cook a tender, moist pork fillet in your crockpot that’s sure to become a family favourite. Minimal fuss, maximum taste.
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After sharing a pork loin roast cooked in an air fryer last week, here’s a slow cooker version that lets the crockpot do the work. This simple Asian-inspired marinade becomes a sticky, salty-sweet sauce scented with garlic and ginger.
Pork tenderloin (also called pork fillet) is a lean, boneless cut that cooks quickly and stays tender when treated gently. This slow cooker method uses just a few pantry ingredients to create a tasty dinner with little hands-on time.
- Pork fillet, cut in half if needed
- Soy sauce or tamari (tamari is gluten free)
- Honey or maple syrup
- Chinese five spice
- Minced garlic and grated ginger
- Star anise and cinnamon stick (optional)
- Chicken stock cube
- A little cornstarch (cornflour) to thicken the sauce
- Spring onions, to serve (optional)
How to Make Slow Cooker Pork Tenderloin
Full measurements and printable instructions are available in the recipe card below. Read the steps and watch the video before you begin if helpful.
Add all the marinade ingredients into the slow cooker insert and stir to combine. Place the pork fillet in the marinade and turn it a few times so it is well coated. If the tenderloin is too long to fit, slice it in half.
Cook on LOW for about 2 hours, or until the internal temperature reaches at least 155°F / 68°C on a digital thermometer. Remove from the slow cooker when done – the temperature will rise slightly while the meat rests.
Use tongs to lift the pork from the cooker, transfer to a platter, cover loosely with foil and rest for 5–7 minutes. Slice on the diagonal into medallions for the best presentation.
Thicken the sauce and serve
Make a cornstarch slurry by mixing 1 teaspoon cornstarch with a tablespoon of cold water. Strain the juices from the slow cooker into a saucepan (or use the insert if it is safe for searing). Add 60ml (¼ cup) orange juice or water, bring to a gentle simmer and whisk in the slurry. Cook, stirring, until the sauce thickens slightly and reduces to a glossy finish.
Serve the sliced pork with mashed sweet potatoes and steamed greens, spooning the sticky sauce over the meat. Garnish with sliced spring onions if desired.
How do you cook pork tenderloin without drying out?
Because pork tenderloin is lean and relatively thin, it can go from perfectly cooked to overdone quickly. The slow cooker’s low, moist heat is forgiving, but the best way to prevent dryness is to monitor the internal temperature with a meat thermometer and remove the pork once it reaches 155°F / 68°C. Letting the meat rest for a few minutes before slicing will help the juices redistribute.
You will also like…
- Pork Tenderloin with Apples in Creamy Sauce
- Lazy Slow Cooker Pulled Pork
- Slow Cooker Gammon
- Slow Cooker Roast Pork
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Slow Cooker Pork Tenderloin
Video
Ingredients
For the Marinade
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp honey or maple syrup
- 2 tbsp light soy sauce (or tamari)
- 1 tsp Chinese five spice
- 1 chicken stock cube, crumbled
- Half cinnamon stick (optional)
- 1 star anise (optional)
For the Pork
- 2 lb (900g) pork tenderloin (pork fillet)
For the sauce
- 1 tsp cornstarch (cornflour)
- ¼ cup (60ml) orange juice or water
Instructions
-
Add all the marinade ingredients to the slow cooker insert and stir to combine. Turn the pork fillet a few times so it is coated. Slice the tenderloin in half if it is too long.
- Cook on LOW for about 2 hours or until a digital thermometer reads at least 155°F / 68°C. The temperature will rise slightly while the meat rests.
- Use tongs to transfer the pork to a platter, cover loosely with foil and rest for 5–7 minutes before slicing on the diagonal.
- Thicken the sauce: Mix the cornstarch with a tablespoon of cold water. Strain the cooking juices into a saucepan (or use the slow cooker insert if suitable).
- Add the orange juice or water and bring to a simmer. Whisk in the cornstarch slurry and cook until the sauce is slightly reduced and glossy.
- Serve the sliced pork with mashed sweet potatoes and steamed greens, drizzling with the sauce.
Nutrition
Carbohydrates: 11 g |
Protein: 49 g |
Fat: 5 g |
Saturated Fat: 2 g |
Cholesterol: 147 mg |
Sodium: 864 mg |
Potassium: 964 mg |
Sugar: 9 g
Nutritional information is approximate and will vary with ingredient brands and portion sizes.