Crockpot Garlic Herb Pork Tenderloin – Easy, Juicy, and Full of Flavor
There’s something comforting about a slow-cooked meal that fills your kitchen with warm, savory aromas. This Crockpot Garlic Herb Pork Tenderloin is exactly that kind of recipe—simple to prep, packed with flavor, and perfect for weeknights or casual weekends. You’ll get tender, sliceable pork in a rich, garlicky herb sauce without hovering over the stove.
It’s a family-friendly meal that pairs beautifully with mashed potatoes, rice, or roasted veggies. If you love effortless cooking with big results, this one belongs on your regular rotation.
Crockpot Garlic Herb Pork Tenderloin - Easy, Juicy, and Full of Flavor
Ingredients
Method
- Pat dry and season. Pat the pork tenderloins dry with paper towels. Season all over with salt and pepper.
- Sear for flavor. Heat olive oil in a large skillet over medium-high. Sear the tenderloins 1–2 minutes per side until golden.This step adds depth and helps lock in juices.
- Mix the sauce base. In a small bowl, stir together garlic, Dijon, honey, rosemary, thyme, oregano, chicken broth, and soy sauce.
- Load the crockpot. Place the seared tenderloins in the slow cooker. Pour the sauce mixture over the top, making sure the pork is nestled into the liquid.
- Cook low and slow. Cover and cook on Low for 2.5–3.5 hours, or on High for 1.5–2 hours. Aim for an internal temperature of 145°F (63°C) at the thickest part.
- Rest and slice. Transfer pork to a cutting board and let rest for 5–10 minutes.Slice into medallions against the grain.
- Finish the sauce. Pour cooking juices into a small saucepan. Stir in butter for a glossy finish. If you prefer a thicker sauce, bring to a simmer and whisk in the cornstarch slurry.Cook 1–2 minutes until slightly thickened.
- Serve. Spoon the garlic herb sauce over the sliced pork. Garnish with parsley and a squeeze of lemon if you like. Serve with mashed potatoes, rice, or roasted vegetables.
What Makes This Recipe So Good
- Hands-off cooking: After a quick sear, the slow cooker does the heavy lifting. Minimal effort, maximum payoff.
- Big flavor, simple ingredients: Fresh garlic, herbs, and a touch of Dijon build a savory sauce with just a few staples.
- Juicy, not dry: Pork tenderloin stays moist when cooked low and slow with a flavorful broth.
- Versatile serving options: Great with mashed potatoes, polenta, or a fresh salad.Leftovers make amazing sandwiches.
- Weeknight-friendly: Quick to prep in the morning, ready by dinner with no fuss.
What You’ll Need
- 2 pork tenderloins (about 1 to 1.5 pounds each)
- 1 tablespoon olive oil (for searing)
- 6–8 cloves garlic, minced
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional, balances the savory notes)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1 cup low-sodium chicken broth
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons butter (optional, for finishing the sauce)
- 1 tablespoon cornstarch + 1 tablespoon water (optional slurry for thickening)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, a squeeze brightens the sauce)
How to Make It
- Pat dry and season. Pat the pork tenderloins dry with paper towels. Season all over with salt and pepper.
- Sear for flavor. Heat olive oil in a large skillet over medium-high. Sear the tenderloins 1–2 minutes per side until golden.This step adds depth and helps lock in juices.
- Mix the sauce base. In a small bowl, stir together garlic, Dijon, honey, rosemary, thyme, oregano, chicken broth, and soy sauce.
- Load the crockpot. Place the seared tenderloins in the slow cooker. Pour the sauce mixture over the top, making sure the pork is nestled into the liquid.
- Cook low and slow. Cover and cook on Low for 2.5–3.5 hours, or on High for 1.5–2 hours. Aim for an internal temperature of 145°F (63°C) at the thickest part.
- Rest and slice. Transfer pork to a cutting board and let rest for 5–10 minutes.Slice into medallions against the grain.
- Finish the sauce. Pour cooking juices into a small saucepan. Stir in butter for a glossy finish. If you prefer a thicker sauce, bring to a simmer and whisk in the cornstarch slurry.Cook 1–2 minutes until slightly thickened.
- Serve. Spoon the garlic herb sauce over the sliced pork. Garnish with parsley and a squeeze of lemon if you like. Serve with mashed potatoes, rice, or roasted vegetables.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container with some sauce for up to 3–4 days.
- Freeze: Freeze sliced pork and sauce in a freezer-safe bag for up to 2 months.Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave with extra broth or water to keep it moist. Avoid overcooking during reheating.
Health Benefits
- Lean protein: Pork tenderloin is one of the leanest cuts of pork, offering high-quality protein with less fat.
- Herb-forward flavor: Rosemary, thyme, and oregano bring antioxidants and flavor without extra calories.
- Controlled sodium: Using low-sodium broth and moderating soy sauce helps keep salt levels in check.
- Balanced meal: Pair with fiber-rich sides like steamed greens, roasted vegetables, or whole grains for a complete plate.
Pitfalls to Watch Out For
- Overcooking: Pork tenderloin is lean and can dry out. Use a thermometer and pull it at 145°F, then rest.
- Skipping the sear:</-strong> A quick sear adds flavor and better texture.Don’t skip it if you have time.
- Too much liquid: Crockpots trap steam. Stick to the listed amount or you’ll end up with a thin, diluted sauce.
- Under-seasoning: Taste and adjust salt in the sauce at the end—broth and soy brands vary in saltiness.
- Using pork loin by mistake: Pork loin is a different cut and needs longer cooking. Make sure you’re using tenderloin.
Variations You Can Try
- Italian-style: Add 1/2 cup dry white wine, double the rosemary and thyme, and finish with a pat of butter and lemon zest.
- Smoky paprika: Add 1 teaspoon smoked paprika to the rub and a pinch of red pepper flakes for gentle heat.
- Creamy mushroom: Add 8 ounces sliced mushrooms to the slow cooker.Finish the sauce with 2–3 tablespoons heavy cream.
- Apple and onion: Layer sliced onions and one thinly sliced apple under the pork. The sweetness plays nicely with the garlic and herbs.
- Gluten-free:</-strong> Use coconut aminos instead of soy sauce and double-check broth labels.
- Herb swap: Try sage and marjoram if you’re out of thyme and rosemary.
FAQ
Can I use pork loin instead of tenderloin?
Yes, but adjust the timing. Pork loin is larger and denser, so it typically needs 4–6 hours on Low.
Use a thermometer and aim for 145°F, then rest before slicing.
Do I have to sear the pork first?
You don’t have to, but searing adds great flavor and color. If you skip it, bump up the dried herbs slightly and don’t skip the Dijon.
Can I cook this on High?
Yes. Cook on High for about 1.5–2 hours, checking for doneness starting at the 90-minute mark.
Low heat is a bit more forgiving, though.
What sides go best with this?
Mashed potatoes, garlic butter rice, roasted carrots, green beans, or a simple arugula salad with lemon vinaigrette all pair well with the garlicky herb sauce.
How can I make the sauce thicker?
Simmer the cooking liquid and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Cook until it lightly coats a spoon.
Is this meal good for meal prep?
Absolutely. The pork slices reheat well in sauce.
Pack with roasted vegetables or quinoa for an easy lunch.
Can I use dried herbs instead of fresh?
Yes. Use about one-third the amount when swapping dried for fresh. Taste the sauce at the end and adjust as needed.
What if I don’t like soy sauce?
Use Worcestershire or coconut aminos.
Both add savory depth without a strong soy flavor.
Wrapping Up
This Crockpot Garlic Herb Pork Tenderloin is reliable, flavorful, and low effort—exactly what busy cooks need. With a short ingredient list and a set-it-and-forget-it method, you get tender slices and a savory sauce that tastes like it took all day. Keep it simple for weeknights or dress it up with sides for weekend dinner.
Either way, you’ll come back to this recipe again and again. Serve, savor, and enjoy the comfort of slow-cooked goodness.
