Crock Pot Pork Tenderloin

Crock Pot pork tenderloin makes a practical family dinner when you want tender slices of pork covered in smoky, tangy barbecue sauce without keeping the oven on. This version starts with two pork tenderloins, quickly browns them in a skillet, and cooks them in a modest amount of sauce until they reach 145°F.

Pork tenderloin is lean and cooks much faster than pork shoulder or a large pork loin roast. It does not benefit from an all-day cooking time. Depending on the size and heat output of your slow cooker, two approximately 1-pound tenderloins will usually need 2 to 3 hours on low. The thermometer reading, rather than the clock, determines when they are ready.

Part of the barbecue sauce is reserved before the raw pork enters the slow cooker. That gives you a clean, thick sauce to warm and brush over the sliced pork without having to reduce the thinner cooking liquid.

Use pork tenderloin, not pork loin

Pork tenderloin is a long, narrow, boneless cut that commonly weighs about 1 pound. A package may contain two tenderloins, which is what this recipe uses.

Pork loin is a wider, heavier roast. It requires a different cooking time and should not be substituted pound for pound in this recipe. If you have that larger cut, use a recipe developed specifically for pork loin, such as this Crockpot bacon pork loin.

Trim away the thin silver skin on the tenderloins before cooking. Silver skin does not soften during the relatively short slow-cooker time and can make portions of the meat seem tough.

Why the pork is browned first

Searing is not necessary for food safety, but it gives the outside of the pork more savory flavor before the barbecue sauce is added. Because the tenderloins are narrow, browning them takes only 6 to 8 minutes.

Pat the pork dry before seasoning it. Moisture on the surface prevents good browning and can cause the oil to spatter. Heat the oil before adding the pork, and turn the tenderloins as each side becomes browned.

If you need a completely hands-off preparation, the searing step can be skipped. The pork will still cook properly, although the exterior will have less browned flavor. When skipping the skillet, omit the oil and place the seasoned tenderloins directly in the slow cooker.

A better amount of barbecue sauce

The pork cooks with ¾ cup of barbecue sauce and ¼ cup of chicken broth. The broth loosens the sauce enough to coat the pork without requiring an excessive amount of sugary barbecue sauce in the slow cooker.

Another ½ cup of barbecue sauce stays separate from the raw meat. Warm that reserved sauce shortly before serving and spoon or brush it over the rested, sliced pork.

Barbecue sauces vary considerably in sweetness, smokiness, sodium, and heat. Choose one your family already enjoys. The apple cider vinegar and Dijon mustard sharpen the flavor so the finished sauce does not taste one-dimensionally sweet.

How to make Crock Pot pork tenderloin

Prepare the pork and sauce

Trim the silver skin from two thawed pork tenderloins and pat the meat dry. Mix the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper, then season the tenderloins on all sides.

In a medium bowl, combine ¾ cup of the barbecue sauce with the chicken broth, Dijon mustard, and apple cider vinegar. Keep the remaining ½ cup of barbecue sauce covered and refrigerated until shortly before serving. Because this portion never touches the raw pork, it can safely be used as the finishing sauce.

Brown the tenderloins

Heat the oil in a large skillet over medium-high heat. Add the tenderloins and brown them for 6 to 8 minutes total, turning as needed so the broad and narrow sides make contact with the pan.

The pork does not need to cook through in the skillet. Transfer it to a 4- to 6-quart slow cooker as soon as the exterior is browned.

Add the sauce and slow-cook

Pour the barbecue mixture over the tenderloins and turn them once so they are coated.

Cover and cook on low for 2 to 3 hours. Begin checking the thickest part of each tenderloin after about 1 hour 45 minutes because slow cookers can differ substantially in temperature.

The pork is ready when both tenderloins reach 145°F in their thickest sections. If one reaches temperature first, remove it and allow the second tenderloin to continue cooking.

For a faster option, cook the pork on high for approximately 1 to 1½ hours and begin checking it after 1 hour. High heat leaves a narrower margin between properly cooked and overcooked, so the low setting is preferable when your schedule allows.

The USDA advises thawing meat before putting it in a slow cooker. It also recommends cooking whole cuts of pork to at least 145°F and allowing at least a three-minute rest. See the USDA's slow-cooker food-safety guidance for additional handling information.

Rest, slice, and finish

Transfer the pork to a clean cutting board and let it rest for 5 minutes. This exceeds the USDA's minimum three-minute rest and gives the juices time to settle.

While the pork rests, warm the reserved ½ cup of barbecue sauce in a small saucepan over low heat or in the microwave until hot.

Slice the tenderloins across the grain into medallions. Spoon or brush the warm reserved barbecue sauce over the pork. If you'd also like to serve the liquid from the slow cooker, transfer it to a saucepan and bring it to a boil first.

How to avoid dry pork tenderloin

Do not wait for pork tenderloin to become "fall-apart tender." That texture is associated with fatty, collagen-rich cuts such as pork shoulder. Tenderloin is lean and is better served in moist slices.

Start checking early, particularly if your slow cooker runs hot or has a large cooking insert. Two tenderloins placed side by side can also finish at slightly different times.

Insert an instant-read thermometer horizontally into the thickest portion of each tenderloin. Avoid measuring only the tapered end, which cooks faster.

A light blush of pink can remain in properly cooked pork. Temperature is a more dependable doneness test than color.

Serving ideas

Mashed potatoes, rice, buttered noodles, and roasted potatoes all work well with the extra barbecue sauce. These oven-roasted baby red potatoes make a particularly easy side.

Add green beans, coleslaw, corn, roasted carrots, or a crisp salad to complete the meal.

For a different pork dinner with a rich savory sauce, try Smothered Pork Chops With Onion Gravy. When you would rather use the oven, Brown Sugar Baked Pork Chops offer another sweet-and-savory option.

Storage and reheating

Refrigerate the pork and sauce in shallow, covered containers within two hours of cooking. Do not leave the pork on the counter until it has cooled completely. Properly refrigerated leftovers can be kept for up to 4 days.

For the best texture, store the pork with a small amount of sauce to protect it from drying out. Reheat covered portions gently in a skillet over low heat, adding a tablespoon or two of broth or water if needed. The pork can also be microwaved at reduced power in short intervals.

USDA guidance recommends reheating leftovers to 165°F. A slow cooker should not be used to reheat refrigerated leftovers because it may warm them too gradually.

Freeze cooled pork and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.