This Slow Cooker Pork Tenderloin has become one of those recipes I pull out on the busiest days of the week—especially when I need dinner to basically make itself while I get on with everything else. Whether it’s sports practice nights or just a packed weekday, I know I can get this going in the slow cooker with barely 15 minutes of effort, and it’ll reward me with the kind of juicy, flavorful pork that tastes like I spent hours fussing over it. Spoiler: I didn’t.
Why I Love This Easy Crock Pot Recipe
The best thing about this dish? It’s a “set-it-and-forget-it” kind of meal that doesn’t sacrifice flavor. We’re talking tender pork that practically melts in your mouth, all while simmering in a simple onion and gravy base that tastes rich and homemade. I’ve made this when family’s visiting, when friends drop by unexpectedly, or even when I just need a break from cooking but still want something that feels like comfort on a plate.
And the leftovers? Even better the next day.
Ingredient Notes & Real-Life Tips
Here’s a little insight into why each ingredient earns its spot and how I’ve made it work with what’s already in my pantry.
Onion:
Even if you’re not big on onions, they mellow out beautifully in the slow cooker and infuse the pork and gravy with a savory base that tastes like you spent hours building flavor. I’ve even used sweet onions or red onions when I was out of yellow—worked just fine.
Pork Tenderloins:
Most packs at the grocery store come with two tenderloins, so this recipe’s built to use both. But if you’re only cooking for two, just halve the recipe—you’ll still get a rich, flavorful result. I’ve also swapped in a pork loin a couple of times when it was on sale and it still came out juicy (just be sure to check the internal temp for doneness).
Low-Sodium Beef Broth:
I’ve learned the hard way that between the gravy mix and salted butter, this dish doesn’t need more salt. Stick with low-sodium broth if you can, and you’ll have perfectly seasoned pork.
Gravy Mix Packet:
This shortcut brings everything together without making a roux from scratch. If you don’t have pork gravy on hand, au jus or even brown gravy mix will work just fine. I’ve even used a mushroom gravy packet once, and it added a fun twist.
Salted Butter:
A few pats on top make the gravy rich and silky. Real butter makes a big difference here—skip the margarine.
My Best Tips for Slow Cooker Pork Tenderloin
Sear First for Extra Flavor
I always make time to sear the pork. That quick browning in a hot skillet creates a deep, savory crust that you just don’t get from slow cooking alone. It’s a simple step that really boosts the flavor.
Use a Meat Thermometer
It’s the only way to truly know when your pork is ready. I aim for 145°F for juicy, tender slices. Go much over that and you risk drying it out.
Don’t Skip the Gravy
When the pork is done, that liquid at the bottom of the slow cooker is gold. I strain it and thicken it into gravy right before serving. It’s incredible over mashed potatoes or roasted veggies.
Want Extra-Rich Gravy?
Sometimes I whisk in a splash of cream at the end for a velvety texture—especially when I’m serving this to guests or on a Sunday.
Make Ahead and Leftovers
I love that this recipe stores so well. Once it’s cooled, I slice the pork and keep it in a container with the gravy poured over to keep it moist. It’ll last up to 3 days in the fridge or 3 months in the freezer. I’ve even frozen portions in individual containers for easy lunches.
Reheating Tip:
Reheat slices gently in a pan with a splash of the gravy—or microwave with the lid slightly open. Avoid overcooking or the pork can go from tender to dry fast.
What I Serve This With (a.k.a. My Weeknight Rotation)
This pork tenderloin goes with just about anything. When I’m keeping it simple, I go with microwave mashed potatoes and a bag of steamed green beans (easy, right?). On weekends, I love serving it over buttery mashed potatoes with a side of fried apples or a warm squash casserole.
Here are some combos that work well:
- Mashed or roasted potatoes
- Fried apples (the sweet-and-savory thing is magic)
- Steamed broccoli or green beans
- Mac and cheese
- Buttery egg noodles or rice
FAQs
Is pork tenderloin better cooked fast or slow?
Slow and low is the way to go for juicy, fork-tender pork. You can technically cook it on high in an hour, but I really recommend giving it the 2–2.5 hours on low—it’s worth it.
Can I skip the sear?
You can, but you’ll lose that extra depth of flavor. I only skip it when I’m in a serious hurry, and I always notice the difference.
Can I cook this without liquid?
Please don’t. The beef broth helps keep everything moist and creates that amazing gravy. Cooking without it will likely dry out the pork.
Can I sauté the onions first?
Yes! If you want sweeter, softer onions with deeper flavor, give them a quick sauté before adding to the slow cooker. I do this when I have time and want to make the dish feel a little extra special.
How do I thicken the gravy?
Whisk up a quick cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and stir it into the liquid. You can do it in a saucepan or directly in the slow cooker—just crank it to high for about 20–30 minutes.
Final Thoughts
If you’re looking for an easy, family-friendly dinner that doesn’t require babysitting but still brings big flavor to the table, this Slow Cooker Pork Tenderloin is it. It’s the kind of recipe that makes you feel like a dinner hero without breaking a sweat. The pork comes out tender and juicy, the gravy is savory and rich, and it all feels way more special than the effort you put in.
Perfect for busy weeknights, lazy Sundays, or anytime you need a warm, comforting meal—this one’s a keeper.
Slow Cooker Pork Tenderloin
This Slow Cooker Pork Tenderloin has become one of those recipes I pull out on the busiest days of the week—especially when I need dinner to basically make itself while I get on with everything else.
Ingredients
- 1 medium onion, thinly sliced
- 2 pork tenderloins (about 1 pound each)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- ½ cup low-sodium beef broth
- 1 packet pork gravy mix
- 4 Tablespoons salted butter, thinly sliced
- fresh chopped parsley (optional, for garnish)
Instructions
- Spray a 6 or 8-quart slow cooker with cooking spray, add 1 medium onion, thinly sliced to the bottom of the cooker, and set aside.
- Pat 2 pork tenderloins dry with a paper towel.
- Season the pork tenderloins with 1/2 teaspoon salt and 1/2 teaspoon black pepper all over (this is the total amount of seasoning for both pork tenderloins, you can use more or less to taste).
- In a large skillet over medium-high heat, add 2 Tablespoons olive oil. Once hot, sear one pork tenderloin at a time on all sides until browned. Place the seared tenderloin on top of the onions in the slow cooker. Repeat with the other tenderloin.
- Pour 1/2 cup low-sodium beef broth around the tenderloins.
- Sprinkle 1 packet pork gravy mix on top evenly.
- Add 4 Tablespoons salted butter, thinly sliced on top of each tenderloin.
- Cover and cook on low for 2 to 2.5 hours or until an internal temperature reaches at least 145°F and the onions are softened, or until your desired internal temperature.
- Slice and serve immediately with the juices as a gravy. Optional: top with fresh chopped parsley.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 166Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 42mgSodium 310mgCarbohydrates 2gFiber 0gSugar 1gProtein 8g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
