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5 from 3 votes

Slow Cooker Honey Garlic Pork Tenderloin

Slow Cooker Honey Garlic Pork Tenderloin is slow cooked until tender and served with a sweet and savory sauce.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: pork, slow cooker
Servings: 6

Equipment

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.

Notes

Use an instant read thermometer to make sure pork reaches an internal temperature of 145 degrees F.
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.

Nutrition

Calories: 783kcal | Carbohydrates: 14g | Protein: 125g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 816mg | Potassium: 2453mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 7mg