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Tongs holding a slice of slow cooker pork tenderloin.
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Slow Cooker Pork Tenderloin

An easy, foolproof slow cooker pork tenderloin recipe that stays incredibly juicy. Coated in a tangy balsamic barbecue sauce glaze, this meal preps in minutes and cooks on low in just two hours.
Prep Time15 minutes
Cook Time2 hours 10 minutes
Resting Time10 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Author: Nora from Savory Nothings

Ingredients

  • 2 (~1lb) pork tenderloins
  • 2 tablespoons BBQ seasoning or more to taste
  • ½ cup low sodium chicken broth
  • ⅓ cup BBQ sauce
  • 1-2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar OR honey
  • 1 tablespoon butter diced
  • 2-3 teaspoons cornstarch optional for a thicker sauce

Instructions

  • Prep:
    This recipe works best in a 5-6 quart slow cooker.
    Get your ingredients ready.
    Overhead view of the groceries for slow cooker pork tenderloin on a white marble surface.
  • Prep and season pork:

    Trim any excess fat and silver skin off the pork tenderloins. Pat completely dry with paper towels. Season all over with BBQ seasoning and set aside.
    2 (~1lb) pork tenderloins, 2 tablespoons BBQ seasoning
    Overhead view of two raw, seasoned pork tenderloins on a lined baking sheet.
  • Assemble:
    
In the bottom of your slow cooker, combine chicken broth, BBQ sauce, balsamic vinegar and brown sugar.

    Add the pork tenderloin to the slow cooker and arrange the diced butter on and around the pork.
    ½ cup low sodium chicken broth, ⅓ cup BBQ sauce, 1-2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 1 tablespoon butter
    Overhead view of two raw pork tenderloins sitting in a slow cooker with liquid, dotted with pats of butter.
  • Slow cook:

    Close the lid and cook the pork tenderloin for 2 to 2-½ hours on LOW or 1 to 1-½ hours on HIGH. The exact cooking time varies depending on your slow cooker and the exact shape of your pork tenderloin.
    Check early to make sure you do not overcook the pork! Use a meat thermometer and immediately remove the pork from the slow cooker once it reaches 145°F and set aside on a plate to rest.
  • Thicken sauce (optional):

    For a thicker gravy, combine 2-3 teaspoons cornstarch with 1 tablespoon cold water to make a slurry. Stir this into the juices in the slow cooker. Cook on HIGH for 5-10 minutes, uncovered, until thickened.
    2-3 teaspoons cornstarch
    overhead view of cornstarch slurry being added to gravy in crockpot
  • Serve:

    Slice the pork into medallions after a 5-10 minute rest. Place it back in the sauce or simply spoon the sauce on top to serve!
    Close up overhead shot of sliced pork tenderloin in sticky glaze.

Notes

  • Pork Tenderloin Selection: Look for a pinkish-red color when buying meat; avoid pale cuts or packages with excessive pooled liquid inside.
  • BBQ Rub Variations: Use a low-sugar rub if you prefer to tightly control the sweetness, or a classic smoky brown sugar rub for a caramelized exterior crust. Or make your own with this BBQ rub recipe!
  • Barbecue Sauce Style: Choose a thick, tomato-based sauce style rather than a thin vinegar style to make sure the glaze reduces beautifully into a rich reduction.
  • Liquid Reassurance: When opening the lid, the cooking liquid will look very thin and watery. This is normal because lean pork naturally releases moisture as it tightens. The cornstarch slurry easily thickens this up into a glossy glaze.