This easy slow cooker honey garlic pork tenderloin makes a flavorful dinner with almost no fuss. With under 10 minutes of hands-on prep, simply combine the ingredients in your crockpot and return later to tender, juicy pork that shreds easily. It’s a budget-friendly meal that stretches to feed a family without costing a lot.
Pulled-style pork from pork tenderloin is a delicious surprise if you haven’t tried it—this method produces a satisfying texture and bright honey-garlic flavor without the long smoke or huge cut of meat. When pork tenderloin is on sale, this recipe becomes an excellent, economical option for weeknight dinners or casual gatherings.
Why We Love This Slow Cooker Honey Garlic Pork Tenderloin
If you enjoy pulled pork, this version delivers that same comforting appeal with a different flavor profile—sweet honey balanced with savory soy and bright vinegar, plus plenty of garlic. Slow cooking turns a lean cut into tender, easily shredded meat, and the simple sauce becomes a sticky, glossy finish that clings to every bite.
This slow cooker pork tenderloin:
- needs less than 10 minutes of prep
- uses common pantry staples
- freezes and reheats well for quick future meals
- is versatile—serve in sandwiches, bowls, tacos, or on a plate with sides
Ingredient Notes
- Use pork tenderloin, not pork loin. These are different cuts with different textures and cooking needs; tenderloin is lean and cooks quickly, while loin is larger and thicker.
- Add a little fat for juiciness. Because pork tenderloin is lean, a bit of olive oil in the sauce helps the meat stay moist during slow cooking.
- Choose similar-sized tenderloins. Matching size helps ensure even cooking; short and thicker pieces often cook more evenly than long, thin ones.
- Salt sparingly at first. Soy sauce contributes saltiness, so taste the finished dish before adding more salt.
- I usually use low-sodium chicken broth, but vegetable or beef broth work if you prefer.
Ways To Vary This Crockpot Pork Tenderloin
- Add vegetables: Toss in carrots, sliced onion, or potatoes to cook alongside the pork for a one-pot meal.
- Increase the heat: Add sriracha or extra red pepper flakes for more spice.
- Keep it sliced: If you prefer sliced pork, cook to a safe serving temperature (about 145°F) rather than the higher temperature used for shredding.
Step-By-Step Instructions
Step 1: Whisk together the honey-garlic sauce ingredients, leaving the cornstarch separate. This builds the base flavor and distributes the garlic and seasonings evenly.
Step 2: Pat the pork dry and remove the silver skin. Place the tenderloin in the bottom of the slow cooker and pour the sauce over it, spooning extra garlic on top. Add a grind or two of black pepper if you like.
Step 3: Cook on LOW for 4–6 hours, or until the pork reaches about 195°F–205°F and pulls apart easily. This higher internal temperature helps break down connective tissue so the meat shreds well; it won’t fall apart exactly like a pork shoulder but will still pull apart nicely.
Step 4: Remove the meat and set it aside to rest. Whisk the cornstarch with cold water until smooth, then stir that slurry into the sauce and juices in the slow cooker. This will thicken the sauce when heated.
Step 5: Shred or pull the meat apart with two forks until you reach the desired texture.
Step 6: Return the shredded pork to the slow cooker, stir to coat with the thickened sauce, and heat for another 20–30 minutes so the flavors meld and the sauce clings to the meat.
Recipe Tips
Target temperature for shredding: Pork tenderloin pulls apart best when it reaches roughly 195°F–205°F. At this range, collagen and connective tissue break down and the meat becomes tender enough to shred without drying out.
Remove the silver skin. That thin membrane can be tough after cooking and prevents seasonings from penetrating. Removing it improves texture and flavor absorption.
Searing is optional. Searing the outside of the tenderloin before slow cooking adds extra flavor, but skipping this step keeps prep quick and still yields tender results.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, then package in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating gently on the stove or in a slow cooker.
Ingredients
- 2 lb pork tenderloin, approx.
- 1/2 cup chicken broth (low sodium preferred)
- 1/3 cup honey
- 1/4 cup soy sauce
- 3 tbsp ketchup
- 1 1/2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 5–6 garlic cloves, minced or pressed
- 1/2 tsp onion powder
- 1/2–1 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp cornstarch plus 3 tbsp cold water (for slurry)
Instructions
- Pat the pork tenderloin dry and remove the silver skin. Place the tenderloin in the bottom of the slow cooker.
- Whisk together the honey, soy sauce, chicken broth, ketchup, olive oil, apple cider vinegar, minced garlic, onion powder, and pepper. Reserve the cornstarch for later.
- Pour the sauce over the pork, spooning extra garlic on top. Cover and cook on LOW for 4–6 hours, until the internal temperature reaches about 195°F–205°F for shredding.
- Remove the meat and set aside to rest. Stir the cornstarch into the cold water until smooth, then add the slurry to the sauce in the slow cooker and whisk to combine.
- Shred the pork with two forks, return it to the slow cooker, and stir to coat with the thickened sauce. Heat 20–30 minutes more, then serve.
Notes
Storage: Refrigerate leftovers for 3–4 days in an airtight container. Freeze cooled portions for up to 3 months; thaw in the fridge before reheating.
Temperature tip: For easy shredding, allow the pork to reach the higher internal temperature range. If you prefer sliced pork, cook to a lower final temperature and slice thinly.
Silver skin: Removing the silver skin improves texture and helps flavors penetrate—take a little extra time to trim it off before cooking.
Nutrition
Calories: 292 kcal — Carbohydrates: 19 g — Protein: 33 g — Fat: 9 g
Nutrition information is an estimate and should be used as a guideline only.