Slow Cooker Garlic Herb Pork Tenderloin – Tender, Juicy, and Easy
If you’re looking for a fuss-free dinner that delivers big flavor, this slow cooker garlic herb pork tenderloin hits the spot. It’s juicy, tender, and packed with simple herbs and aromatics you probably already have. The best part?
You get a restaurant-quality result with almost no effort. Toss everything in the slow cooker, set it, and let the magic happen while you go about your day. This recipe is cozy enough for a Sunday dinner, yet simple enough for a weeknight.
It makes great leftovers and pairs well with veggies, potatoes, or a crisp salad. It’s also an excellent option for meal prep because the flavors deepen over time.
Slow Cooker Garlic Herb Pork Tenderloin - Tender, Juicy, and Easy
Ingredients
Method
- Trim and pat dry: Remove any silver skin from the tenderloin. Pat dry with paper towels so it browns well.
- Season generously: Sprinkle all sides with salt, pepper, and Italian seasoning.Press it in so it adheres.
- Sear for flavor: Heat olive oil in a skillet over medium-high. Sear the pork on all sides until browned, about 2–3 minutes per side. This step adds color and flavor.
- Layer the slow cooker: Add sliced onion to the bottom.Place the seared tenderloin on top.
- Mix the sauce: In a small bowl, combine chicken broth, minced garlic, Dijon mustard, and balsamic vinegar. Stir in chopped rosemary and thyme (or half the amount if using dried). Pour over the pork.
- Cook low and slow: Cover and cook on Low for 2.5–3.5 hours or until the internal temperature reaches 145°F (63°C).Avoid overcooking.
- Rest the meat: Transfer the pork to a cutting board. Tent loosely with foil and rest for 10 minutes to keep it juicy.
- Finish the sauce: Stir in butter to the cooking liquid. For a thicker gravy, whisk cornstarch with a splash of water and stir into the hot liquid until slightly thickened.
- Slice and serve: Cut the tenderloin into medallions.Spoon sauce over the top and garnish with fresh parsley.
What Makes This Recipe So Good
- Effortless cooking: Minimal prep and the slow cooker does the heavy lifting.
- Big flavor, simple ingredients: Garlic, fresh herbs, and a few pantry staples create a savory, aromatic profile.
- Moist and tender: Pork tenderloin stays juicy when cooked low and slow with a small amount of broth.
- Versatile: Serve with mashed potatoes, rice, roasted veggies, or stuff into sandwiches.
- Consistent results: A quick sear locks in flavor and a butter-herb finish adds richness.
Shopping List
- Pork tenderloin: 1.5 to 2 pounds (usually two small tenderloins)
- Garlic: 5–6 cloves, minced
- Fresh herbs: Rosemary and thyme (or dried if needed)
- Onion: 1 small yellow onion, sliced
- Olive oil: For searing
- Butter: 2 tablespoons
- Low-sodium chicken broth: 1 cup
- Balsamic vinegar: 1 tablespoon (optional but recommended)
- Dijon mustard: 1 tablespoon
- Salt and black pepper: To season generously
- Italian seasoning: 1 teaspoon (optional for added depth)
- Cornstarch: 1 tablespoon (optional, for thickening sauce)
- Fresh parsley: For garnish
How to Make It
- Trim and pat dry: Remove any silver skin from the tenderloin. Pat dry with paper towels so it browns well.
- Season generously: Sprinkle all sides with salt, pepper, and Italian seasoning.Press it in so it adheres.
- Sear for flavor: Heat olive oil in a skillet over medium-high. Sear the pork on all sides until browned, about 2–3 minutes per side. This step adds color and flavor.
- Layer the slow cooker: Add sliced onion to the bottom.Place the seared tenderloin on top.
- Mix the sauce: In a small bowl, combine chicken broth, minced garlic, Dijon mustard, and balsamic vinegar. Stir in chopped rosemary and thyme (or half the amount if using dried). Pour over the pork.
- Cook low and slow: Cover and cook on Low for 2.5–3.5 hours or until the internal temperature reaches 145°F (63°C).Avoid overcooking.
- Rest the meat: Transfer the pork to a cutting board. Tent loosely with foil and rest for 10 minutes to keep it juicy.
- Finish the sauce: Stir in butter to the cooking liquid. For a thicker gravy, whisk cornstarch with a splash of water and stir into the hot liquid until slightly thickened.
- Slice and serve: Cut the tenderloin into medallions.Spoon sauce over the top and garnish with fresh parsley.
Keeping It Fresh
- Storage: Refrigerate sliced pork with sauce in an airtight container for up to 4 days.
- Reheating: Warm gently in a saucepan with a splash of broth, or microwave in short intervals, covered, to avoid drying out.
- Freezing: Freeze in sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Make-ahead: You can season and sear the pork the night before. Store in the fridge and start the slow cooker the next day.
Health Benefits
- Lean protein: Pork tenderloin is a naturally lean cut, making it a smart choice for balanced meals.
- Rich in micronutrients: Pork provides B vitamins, selenium, and zinc, which support energy and immune health.
- Heart-friendly tweaks: Using olive oil, fresh herbs, and low-sodium broth keeps things lighter without skimping on flavor.
- Portion control: Slicing into medallions helps manage portions while still feeling satisfying.
Common Mistakes to Avoid
- Overcooking: Tenderloin is lean and dries out if cooked too long.Use a meat thermometer to pull it at 145°F.
- Skipping the sear: Searing adds depth and a better texture. It’s worth the extra few minutes.
- Too much liquid: You only need about a cup of broth. Excess liquid can dilute flavor.
- Using the wrong cut: Don’t swap in pork loin or shoulder without adjusting time.They cook differently.
- Not resting the meat: Resting helps juices redistribute, keeping each slice moist.
Alternatives
- Herb swaps: Use sage, oregano, or marjoram in place of rosemary and thyme. Dried herbs work well; use about half the amount of fresh.
- Citrus twist: Add lemon zest or a splash of lemon juice for a brighter, fresher flavor.
- Honey-garlic variation: Stir 1–2 teaspoons of honey into the sauce for a subtle sweetness.
- Gluten-free: The recipe is naturally gluten-free; just confirm your mustard and broth are certified.
- No sear option: If you’re short on time, skip the sear. Increase Italian seasoning slightly and add an extra garlic clove to boost flavor.
- Pressure cooker method: Sear in the pot, then cook on High Pressure for 3 minutes with a 10-minute natural release.Finish sauce as written.
FAQ
Can I use pork loin instead of pork tenderloin?
Pork loin is thicker and needs a longer cook time. It can work, but you’ll want 4–5 hours on Low and you may need more liquid. For the most tender slices and accurate timing, pork tenderloin is best.
Do I have to brown the pork first?
No, but searing adds a big boost in flavor and a nicer texture.
If you skip it, season more assertively and don’t overcrowd the slow cooker so the pork doesn’t steam.
What internal temperature should I aim for?
Pull the pork at 145°F (63°C) measured at the thickest part, then rest for 10 minutes. It may have a faint blush in the center and will be perfectly safe and juicy.
Can I add vegetables to the slow cooker?
Yes. Place sturdier veggies like carrots or baby potatoes under the pork so they cook in the juices.
If using green beans or zucchini, add during the last hour to avoid mushiness.
How do I thicken the sauce without cornstarch?
You can reduce the sauce on the stove for a few minutes, or whisk in a small knob of cold butter to emulsify. Arrowroot is another option if you prefer a different starch.
What sides go well with this?
Mashed potatoes, roasted baby potatoes, buttered egg noodles, or rice all work. For something lighter, try steamed green beans, roasted Brussels sprouts, or a simple arugula salad.
Can I cook it on High instead of Low?
You can, but the texture is better on Low.
If you must, cook on High for about 1.5–2 hours and keep an eye on the temperature near the end.
Wrapping Up
This slow cooker garlic herb pork tenderloin is simple, reliable, and full of savory flavor. It turns a modest cut of meat into a satisfying dinner with minimal effort. Keep the ingredients on hand, let the slow cooker do the work, and you’ll have a tender, saucy main that fits any night of the week.
Serve it hot, spoon over the herby pan juices, and enjoy the kind of meal that feels special without being a production.
