Crockpot Honey Garlic Pork Tenderloin: Sweet Heat, Zero Effort
You want maximum flavor with minimum work? This is it.
Toss a few pantry staples in a slow cooker, walk away, and come back to pork that slices like butter and tastes like a takeout upgrade. The honey-garlic combo hits that sticky-sweet-savory note everybody fights over.
And the kicker: it’s lean, budget-friendly, and secretly impressive. One bite and you’ll swear it marinated for days and required culinary wizardry.
Spoiler: it didn’t.
What Makes This Special
This recipe locks in moisture with a low-and-slow simmer, turning a lean tenderloin into a juicy showpiece. The honey builds a glossy glaze while soy sauce, garlic, and ginger deliver a bold, balanced punch.
A splash of apple cider vinegar brightens everything, and a touch of chili adds the whisper of heat you’ll crave. It’s weeknight-simple with weekend-worthy payoff.
And yes, it’s fantastic for meal prep.
Crockpot Honey Garlic Pork Tenderloin: Sweet Heat, Zero Effort
Course: Dinner, Pork6
servings10
minutes4
hours310
kcalIngredients
Pork tenderloin: 2 pieces, about 1–1.25 lb each (trimmed)
Honey: 1/3 cup, for sweetness and glaze
Low-sodium soy sauce: 1/3 cup, savory backbone
Garlic: 6 cloves, minced (yes, six—go big)
Fresh ginger: 1 tablespoon, grated (or 1 teaspoon ground)
Apple cider vinegar: 1.5 tablespoons, for brightness
Sesame oil: 1 teaspoon, nutty depth
Sriracha or chili flakes: 1–2 teaspoons, optional heat
Black pepper: 1/2 teaspoon
Onion: 1 small, thinly sliced (sweet or yellow)
Chicken broth or water: 1/4 cup, to loosen the sauce
Cornstarch: 1.5 tablespoons + 2 tablespoons water (slurry)
Garnishes: Sliced green onions, sesame seeds, lime wedges (optional)
Step-by-Step Instructions
- Make the sauce: In a bowl, whisk honey, soy sauce, garlic, ginger, vinegar, sesame oil, chili, pepper, and broth until smooth.
- Prep the pot: Scatter sliced onions on the bottom of the slow cooker. Place pork tenderloins on top.
- Pour and coat: Pour sauce over the pork, turning to coat. It doesn’t need to be submerged—no stress.
- Cook low and slow: Cover and cook on Low for 3–4 hours (preferred) or High for 1.5–2 hours. Pork is done at 145°F internal temp.
- Rest and slice: Transfer pork to a cutting board, tent loosely with foil, and rest 10 minutes. Slice into medallions or shred—your call.
- Thicken the sauce: Ladle cooking liquid into a saucepan. Simmer, whisk in cornstarch slurry, and cook 1–2 minutes until glossy. Taste and adjust: more vinegar for tang, honey for sweetness, soy for salt.
- Finish: Return sliced pork to the slow cooker or platter, pour sauce over, and garnish with green onions and sesame seeds. A squeeze of lime? Chef’s kiss.
Storage Instructions
- Fridge: Store pork with sauce in an airtight container for up to 4 days.
- Freezer: Freeze in portions with sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat: Gently warm on the stovetop or microwave at 50–60% power, adding a splash of water if needed to loosen the sauce.
- Meal prep tip: Pack with rice or quinoa and steamed veggies—reheats like a champ.
Why You’ll Feel Good Eating This
Pork tenderloin is a lean protein powerhouse with minimal fat.
The sauce leans on honey, ginger, and garlic—simple, recognizable ingredients instead of mystery glazes. You control the sodium by using low-sodium soy and balancing with vinegar.
Plus, it satisfies takeout cravings without the deep fryer hangover. IMO, that’s a win-win.
Nutrition Stats
- Per serving (approx.): 310 calories
- Protein: 34g
- Carbs: 20g (mostly from honey)
- Fat: 9g
- Sodium: ~640mg (use low-sodium soy to manage this)
- Sugar: ~16g
Numbers vary by brand and portion, but the macro balance makes this a strong post-workout or weeknight dinner choice.
Common Mistakes to Avoid
- Overcooking: Pork tenderloin dries out fast past 145–150°F.
Use a thermometer, not vibes.
- Skipping the rest: Resting 10 minutes keeps juices where they belong—in the meat, not your cutting board.
- Too much heat: Chili is optional; overpowering the honey-garlic balance is a rookie move.
- Watery sauce: Don’t forget the cornstarch slurry. Reduce until it clings to the back of a spoon.
- Using pork loin instead of tenderloin: Different cut, different timing.
Loin is larger and needs longer cooking.
Recipe Variations
- Orange Honey Garlic: Add 1/2 cup orange juice and zest of 1 orange. Reduce honey by 1 tablespoon.
- Maple-Garlic Ginger: Swap honey for maple syrup and add 1/2 teaspoon Chinese five-spice.
- Spicy Gochujang: Stir 1–2 tablespoons gochujang into the sauce for sweet heat and depth.
- Pineapple Teriyaki Vibe: Add 1 cup pineapple chunks and 1/4 cup pineapple juice; reduce broth.
- Veggie Boost: Add carrots and bell peppers in the last hour so they stay tender-crisp.
FAQ
Can I use pork loin instead of tenderloin?
Yes, but it’ll take longer and won’t be as naturally tender.
Cook a 2–3 lb pork loin on Low for 5–6 hours and still aim for 145°F internal temp.
Do I need to sear the pork first?
Optional. Searing adds a caramelized crust and deeper flavor, but the sauce already delivers plenty.
If you have 5 minutes, go for it; if not, you’re fine.
Can I make this without a slow cooker?
Absolutely. Bake covered at 350°F for 22–25 minutes, or until 145°F, then rest.
Simmer pan juices on the stove and thicken as directed.
Is this gluten-free?
Use tamari or a certified gluten-free soy sauce and confirm your cornstarch is GF. Then yes, you’re good.
What should I serve with it?
Steamed rice or coconut rice, roasted broccoli, snap peas, or garlicky green beans.
Mashed potatoes also slap with the glossy sauce, FYI.
How do I keep leftovers from drying out?
Store with extra sauce and reheat gently with a splash of water or broth. Microwaving on lower power prevents rubbery meat.
Wrapping Up
Crockpot Honey Garlic Pork Tenderloin is the set-it-and-forget-it dinner that tastes like you ordered from a fancy spot.
It’s fast to prep, easy to scale, and friendly to picky eaters and macro-trackers alike. Make it once and it’ll be on repeat—because “effortless” and “wow” rarely travel together, but they do here.
Your future self will thank you at 6 p.m.
