This recipe brings together lean pork tenderloin and a tangy barbecue sauce in the slow cooker. It’s a hands-off meal that requires just a few minutes of prep before letting the appliance do the work.
After a few hours, the pork becomes very tender and absorbs the flavor of the sauce. It’s an easy way to prepare a satisfying main dish with minimal effort, which is ideal for a busy weeknight.
Why will you love Slow Cooker Pork Tenderloin?
Minimal Prep: You only need to mix a simple sauce and add everything to the slow cooker, with no browning required.
Tender Results: The slow, gentle heat is ideal for a lean cut like pork tenderloin, helping it stay moist and tender.
Versatile Dish: The sliced pork is great on its own, in sandwiches, or on top of salads or rice.
Slow Cooker Pork Tenderloin Ingredients
• Pork Tenderloin: This is a very lean cut of pork. Do not substitute pork loin, which is a different cut and requires different cooking times.
• Barbecue Sauce: Use your favorite store-bought brand. A smoky or a sweet sauce will work well, so choose one you enjoy.
• Spicy Brown Mustard: Dijon mustard is a good substitute if you don’t have spicy brown mustard on hand.
• Chili Powder: This adds a gentle warmth, not intense heat. You can adjust the amount based on your preference for spice.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Pork Tenderloin
Step 1: Prepare the Sauce
Start by making the simple sauce. In a small bowl, combine your barbecue sauce with the spicy brown mustard, chili powder, and salt. Whisk everything together until it’s smooth and fully combined.
Step 2: Set Up the Slow Cooker
Place the pork tenderloins in the bottom of your slow cooker. There is no need to brown them first. Pour the prepared sauce mixture all over the pork, making sure to coat it well.
Step 3: Cook and Rest
Cover the slow cooker and set it to cook. You can choose LOW for about 4 hours or HIGH for 2 to 2.5 hours. When the pork is cooked through, let it rest on a cutting board for a few minutes before slicing to help keep it juicy.
How to Store and Freeze Slow Cooker Pork Tenderloin
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked and sliced pork with its sauce for up to 2 months. Thaw in the refrigerator overnight before reheating gently in the microwave or in a saucepan.
Expert Tips for Slow Cooker Pork Tenderloin
Food Safety: The USDA recommends cooking whole cuts of pork, like tenderloin, to an internal temperature of 145°F (63°C), followed by a 3-minute rest.
Pork tenderloin is very lean and can become dry if overcooked. Start checking the temperature on the earlier side of the cooking window.
The flavor of your final dish will depend heavily on the barbecue sauce you choose. A sweet, smoky, or spicy sauce will all work well.
What to Serve with Slow Cooker Pork Tenderloin?
Serve the sliced pork tenderloin over mashed potatoes, creamy polenta, or with a side of roasted broccoli or green beans.
Slow Cooker Pork Tenderloin Recipe FAQs
Can I use pork loin instead of tenderloin?
It’s not recommended for this recipe. Pork loin is a larger, thicker cut that requires a much longer cooking time. This recipe is specifically developed for the quick-cooking, lean nature of pork tenderloin.
Is the pork supposed to be shreddable?
Pork tenderloin is very lean, so it’s best sliced rather than shredded. Cooking it long enough to shred can result in a dry texture. For shreddable pork, a fattier cut like pork shoulder (or pork butt) is a better choice.
How do I know when the pork is done?
The most reliable way is to use an instant-read thermometer. The pork is safe to eat when the internal temperature reaches 145°F (63°C) at its thickest point. It will be tender and may still have a hint of pink inside, which is safe for whole cuts of pork.
Slow Cooker Pork Tenderloin
Ingredients
- 2 lb pork tenderloin about 2 tenderloins, 900 g
- 2 cups barbecue sauce 475 ml
- 1 tbsp spicy brown mustard 15 ml
- 2 tsp chili powder 5 g
- ½ tsp kosher salt
Instructions
- Place the pork tenderloins in the basin of a 6-quart slow cooker.
- In a small bowl, whisk together the barbecue sauce, spicy brown mustard, chili powder, and salt until combined.
- Pour the sauce mixture evenly over the pork tenderloins in the slow cooker.
- Cover and cook on LOW for 4 hours or on HIGH for 2 to 2.5 hours.
- The pork is done when it is tender and an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
- Carefully transfer the tenderloins to a cutting board.
- Let the pork rest for at least 3 minutes before slicing. This helps keep the juices in the meat.
- Slice the pork and serve warm, spooning extra sauce from the slow cooker over the top.
Notes
