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Slow Cooker Garlic Herb Pork Tenderloin - Tender, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Trim and pat dry: Remove any silver skin from the tenderloin. Pat dry with paper towels so it browns well.
  2. Season generously: Sprinkle all sides with salt, pepper, and Italian seasoning. Press it in so it adheres.
  3. 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.
  4. Layer the slow cooker: Add sliced onion to the bottom. Place the seared tenderloin on top.
  5. 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.
  6. 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.
  7. Rest the meat: Transfer the pork to a cutting board. Tent loosely with foil and rest for 10 minutes to keep it juicy.
  8. 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.
  9. Slice and serve: Cut the tenderloin into medallions. Spoon sauce over the top and garnish with fresh parsley.