This Slow Cooker Pork Tenderloin is slowly simmered in a warmly spiced garlic apple thyme sauce. While it’s an incredibly easy crockpot dinner, perfect for weeknights, it’s also delicious enough for company.
And… an affordable cut of meat that when cooked slowly, it’s fall-apart tender and oh-so-delicious!
How to Make Slow Cooker Pork Tenderloin
I look for a 2 to 3-pound pork tenderloin. Often it comes packaged with two tenderloins. Begin by rubbing a spice mixture all over the surface of the tenderloins. Then sear the roast on all sides before placing into the slow cooker. The searing is an extra flavor and texture step. However, if you’re short on time, you can skip this step and place the tenderloin directly into the slow cooker.
Then, combine the sauce ingredients of chicken broth, apple juice or cider, soy sauce, and brown sugar and pour over the tenderloin. This will create the most delicious simmering sauce that makes the roast tender, juicy, and flavorful!
Once the tenderloin is cooked, add cornstarch to the sauce to thicken it into a gravy-like consistency. That will, of course, be served with slices of this fork-tender pork. Oh… yum!
How Long Does it Take to Slow Cook a Pork Tenderloin
Depending on the weight of the tenderloin, it should take about 4 hours on high, or 6 to 8 hours on low. A rule of thumb to remember, for every pound of tenderloin, it should take about 2 hours of cooking time.
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Slow Cooker Pork Tenderloin with Garlic Apple Thyme Sauce
- 2 tablespoons cooking oil
- 2 to 3- pound pork tenderloin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1 cup chicken broth
- 1 cup apple juice or cider
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons cornstarch
- In a small bowl, combine the garlic powder, ginger, thyme and red pepper flakes, if using. Then add salt and pepper to taste. Rub the spice mixture over the entire surface of the tenderloin.
- In a large skillet, heat the oil over medium-high heat and brown the tenderloin on all sides. Transfer it to the slow cooker. Combine the broth, apple juice, soy sauce, and brown sugar in a small bowl and pour over the tenderloin. Cover and cook on low 6 to 8 or on high for 4 to 5 hours.
- When the roast is tender and finished cooking, transfer to a serving platter and keep warm.
- Meanwhile, pour the juices from the roast into a glass measuring cup; skim off the fat. You will need 2 cups of liquid. Pour these cooking juices into a saucepan. In a separate container, whisk or shake 3 tablespoons of cornstarch into 1/2 cup water until dissolved. Add this mixture to the cooking juices in the saucepan.
- Heat over medium heat, stirring frequently, until the sauce bubbling and thickened. Cook and stir another couple of minutes. Season the sauce with salt and pepper to taste. Slice the tenderloin and serve the sauce alongside.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.