Slow Cooker Honey Garlic Pork Tenderloin is slow cooked until tender and served with a sweet and savory sauce.
Two Steps To Flavor
There are two steps to this recipe which really add a ton of flavor to the pork. Pork tenderloin can be a little boring if not flavored properly.
The pork is first coated in a spice rub and seared in a little oil. Then it is placed in a slow cooker along with some chicken broth, honey, balsamic vinegar, garlic, rosemary, Worcestershire sauce and a little ketchup. These ingredients create a wonderful garlic sauce with a little sweetness.
How To Thicken The Sauce
To thicken the sauce, you’ll transfer the cooking liquid to a saucepan and add a cornstarch slurry. Simmer for a few minutes to thicken.
Equipment Needed
- Large Skillet to sear the pork.
- 6-Quart Slow Cooker– I like to use this Hamilton Beach Portable 6 Quart Set & Forget Digital Programmable Slow Cooker.
- Instant Read Thermometer– so handy to check the pork and see if it is done. Overcooked pork is dry and chewy.
- Saucepan- to thicken the sauce. A good quality saucepan will last you countless years in the kitchen.
How Long To Cook
Cooking time can vary greatly between slow cookers so it’s best to use the cooking time as an estimate. It should take 2 to 2 1/2 hours on HIGH or 4 to 5 hours on LOW, but it could be done in less time.
Pork is done when it reaches an internal temperature of 145 degrees F. Use an instant read thermometer to ensure it is done.
Slow Cooker Honey Garlic Pork Tenderloin Recipe Tips
Be sure to use pork tenderloin and NOT pork loin. Pork Tenderloin is long and thin and usually comes packaged in pairs. Pork loin is more like a roast.
The rosemary can be left out or you can use thyme or oregano instead.
Spice It Up
If you want the sauce to be sweet and spicy, add 1/2 teaspoon of crushed red pepper flakes or cayenne pepper to the sauce.
What To Serve With Slow Cooker Honey Garlic Pork Tenderloin
- Southern-Style Green Beans
- Buttermilk Mashed Potatoes
- Garden Salad with Creamy Italian Dressing
- Roasted Rosemary Garlic Sweet Potatoes
- Country Ranch Green Beans and Potatoes
More Slow Cooker Pork Recipes
- Slow Cooker Sweet and Tangy Asian Pork Chops
- Slow Cooker Apple Cider Pork
- Slow Cooker Garlic Butter Pork Roast
- Slow Cooker Apricot Glazed Pork Loin
- Slow Cooker Creamy Ranch Pork Chops
Slow Cooker Honey Garlic Pork Tenderloin
Ingredients
- 2 pork tenderloins (about 1 pound each)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 tablespoons vegetable or olive oil
- 1/3 cup chicken broth
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 5 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons cornstarch
Instructions
- Pat the pork tenderloin dry with paper towels. Remove the silver skin.Note: The silver skin is a band of connective skin that will remain tough and chewy after cooking. It is a white band of connective tissue on one side of the pork.
- Combine brown sugar, salt, garlic powder, thyme, paprika, black pepper, and red pepper flakes in a small bowl.Rub spice mixture all over pork.
- Heat oil in a large skillet over medium-high heat. Add pork and sear on all sides.
- Transfer pork to a 6-quart slow cooker.
- In a medium bowl whisk together chicken broth, honey, balsamic vinegar, ketchup, Worcestershire sauce, garlic and rosemary.Pour over pork.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 hours.
- Transfer cooking liquid to a saucepan. Whisk together cornstarch with 1/4 cup cold water. Add to saucepan. Bring to a boil and whisk until thickened.
- Slice pork and serve with sauce.
That was really good! I added 1/2 onion to the sauce, but made as is (Cooking on low). I usually give my husband portions larger than he can eat, but this was all gone and devoured! Really excellent and easy!
I’ve made this a few times and it always turns out delicious. It’s always moist and flavourful. Thank for an awesome recipe.