Crockpot Pork Tenderloin Recipe

I think we can all appreciate a dinner that does most of the work for us. This slow cooker pork tenderloin is exactly that kind of meal, simple to put together but so rewarding at the end of the day.

It gives you juicy, flavorful pork with a delicious gravy, all while your slow cooker handles the simmering. It’s a straightforward recipe that feels a little special, perfect for a busy weeknight or a relaxed weekend.

Why You'll Love This Method

Pork tenderloin is a wonderful cut of meat, but it can sometimes dry out if you're not careful. Cooking it low and slow in the crock pot solves that problem beautifully.

The gentle heat coaxes out all the tenderness, while the simple gravy mix and broth create a flavorful sauce. You end up with a main dish that is both impressive and incredibly easy to manage.

It’s one of those meals that makes your whole house smell amazing, too. I find the process of searing the meat and then letting the slow cooker take over to be really satisfying.

Ingredients Needed for the Recipe

• 1 medium onion, thinly sliced – This creates a flavorful bed for the pork to rest on as it cooks, and it infuses the gravy with a sweet, savory depth.
• 2 pork tenderloins (about 1 pound each) – This recipe is designed for the common two-pack found at the store, but it works perfectly with just one if that's what you have.
• ½ teaspoon salt & ½ teaspoon black pepper – These basic seasonings are essential for enhancing the natural flavor of the pork itself.
• 2 Tablespoons olive oil – Used for searing the tenderloins, which creates a beautiful brown crust and locks in the juices.
• ½ cup low-sodium beef broth – This provides the liquid needed to create steam and a delicious gravy, and using low-sodium helps control the overall saltiness.
• 1 packet pork gravy mix – This is our simple flavor powerhouse, adding rich, savory notes and helping to thicken the cooking juices into a gravy.
• 4 Tablespoons salted butter, thinly sliced – Placed on top of the pork, the butter melts and bastes the meat, contributing to its incredible juiciness and flavor.
• Fresh chopped parsley (optional, for garnish) – A little sprinkle adds a pop of color and a fresh, herbal note to the finished dish.

How to Make Slow Cooker Pork Tenderloin?

Step 1 – Prepare the Slow Cooker and Onions

Start by spraying the insert of a 6 or 8-quart slow cooker with a little cooking spray. This simple step makes cleanup much easier later on.

Then, thinly slice your onion and scatter the pieces evenly over the bottom of the cooker. This layer will act as a aromatic rack for the pork.

Step 2 – Dry and Season the Pork

Take the pork tenderloins and pat them completely dry using paper towels. Removing this surface moisture is key for getting a good sear.

Next, season them generously on all sides with the salt and black pepper. This is the foundation of our flavoring, so don't be shy.

Step 3 – Sear the Tenderloins

Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, carefully add one tenderloin.

Sear it for a minute or two on each side, until you have a nice brown crust all over. Then, transfer it to rest on top of the onions in the slow cooker. Repeat the process with the second tenderloin.

Step 4 – Add Broth and Gravy Mix

Once both tenderloins are nestled on the bed of onions, pour the beef broth into the slow cooker. Pour it around the pork, not directly over the top, to keep that lovely seared crust intact.

Then, sprinkle the entire packet of pork gravy mix evenly over the two tenderloins. It will seem like a lot, but it will create the most amazing sauce as it cooks.

Step 5 – Top with Butter and Cook

Take your thinly sliced butter and distribute the pieces over the tops of the tenderloins. The butter will melt and mingle with the gravy mix and juices.

Place the lid on the slow cooker and cook on the low setting for 2 to 2.5 hours. The pork is done when an instant-read thermometer inserted into the thickest part reads at least 145°F.

Step 6 – Slice and Serve

Carefully remove the tenderloins from the slow cooker and place them on a cutting board. Let them rest for just a few minutes before slicing.

Serve the sliced pork immediately, spooning the delicious onions and gravy from the bottom of the pot over the top. A little fresh parsley adds a nice touch.

Perfect Side Dishes for Pork Tenderloin

This pork tenderloin is wonderfully versatile and pairs well with so many different sides. I love to think about what will soak up that delicious gravy best.

Creamy mashed potatoes are a classic and always a crowd-pleaser. They create the perfect base for a slice of pork and a generous ladle of the onion gravy.

For something a little different, try serving it with soft polenta or a simple wild rice blend. The textures work so well together, making for a very comforting meal.

If you're looking for a vegetable side, roasted carrots or green beans are fantastic. The slight caramelization from roasting complements the savory pork beautifully.

Tips

• Don't skip the searing step. It adds a deep, rich flavor and improves the texture of the final dish.
• Use a meat thermometer for the most accurate results. Pork is perfectly safe and juicy at 145°F.
• If your gravy is a bit thin, you can thicken it with a cornstarch slurry after the pork is done cooking.
• Let the pork rest for 5-10 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat.
• If you can't find pork gravy mix, a beef gravy mix or an au jus packet works as a great substitute.

Storing and Reheating Your Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. I like to keep the pork and the gravy together.

For the best results when reheating, place slices of the pork in a skillet with a bit of the gravy. Warm it gently over low heat until heated through.

You can also reheat it in the microwave, but be careful not to overdo it. The key is to warm it slowly so the pork doesn't become tough.

This dish also freezes quite well for up to three months. Thaw it overnight in the refrigerator before reheating it gently on the stove.

I hope this recipe becomes a trusted favorite in your home, just like it is in mine. It’s a simple, reliable way to get a delicious dinner on the table with very little fuss. Enjoy! - kelsey