Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin

You would be hard pressed to find a pork dish that is as tender as our Skinny Slow Cooker Pork Tenderloin. After marinating all night in our savory mixture of juices and spices, this mouth-watering dish is so tender that you can cut it with a fork. Skinny Slow Cooker Pork Tenderloin is versatile, too. Try this recipe on its own as a main dish, or shred it and pile it on top of your favorite bun or roll. It works well with our Green Bean Casserole. This is definitely a recipe that the kids will be asking for again!

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Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin

Servings: 6 | Calories: 252 | Total Fat: 0 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 74 mg | Sodium: 816 mg | Carbohydrates: 15 g | Dietary Fiber: 0 g | Sugars: 13 g | Protein: 32 g | SmartPoints: 7 |


  • 1.5 - 2 pounds lean pork tenderloin
  • Marinade:
  • 1 cup chicken broth, fat-free, low-sodium
  • 1 tablespoon Dijonmustard
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lite soy sauce, low sodium (optional Tamari or Bragg Liquid Amino)
  • 2 tablespoons honey
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • Glaze: (optional)
  • 2 tablespoons honey
  • 2 tablespoons lite soy sauce, or try BRAGG Liquid Aminos
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup (recipe for ketchup)
  • 1 tablespoon sesame oil
  • 1 tablespoon Dijon mustard


In a large mixing bowl combine all marinade ingredients. Trim away all visible fat from tenderloin and discard. Cut tenderloin into 2” pieces and place in marinade, ensuring all sides are coated. Cover and allow tenderloin to marinate overnight in the refrigerator.

Place tenderloin and marinade in slow cooker, cook on low 4-6 hours, or until it shreds easily with a fork. Remove from the slow cooker and place on a serving platter.

To prepare glaze, add all ingredients to a small saucepan, bring to a boil, reduce heat to a simmer and cook about 5 minutes or until desired thickness. Pour glaze over tenderloin.

Ready for dessert recipes? Here are 5 Chocolate Treats Under 230 Calories.

31 Comments on "Slow Cooker Pork Tenderloin"

  1. Melissa  March 24, 2013

    Is the glaze included in the Points Plus total?

  2. Melissa  March 25, 2013

    Thanks! Also, what is the serving size? I know it says serves six, but wanted to know how many oz that would be…

    • Skinny Ms.  March 26, 2013

      Melissa, Approximately 4 ounces per serving, possibly 5. I never recommend more than 5 oz for pork or beef.

  3. Melissa  March 26, 2013

    Thank you!!

  4. Melissa  March 26, 2013

    Making this tonight! Sounds and looks amazing!

  5. Ashley  June 27, 2013

    Do you marinate it over night in the fridge?

  6. Neda  June 28, 2013

    Can you give the nutritional facts (protein, fiber, fat, sugar)?

    • Skinny Ms.  June 29, 2013

      Neda, The data is listed on the recipe. Here it is: Servings: 6 | Calories: 123 | Previous Points: 3 | Points Plus: 4 | Total Fat: 3 g | Saturated Fat:1 g | Trans Fat: 0 g | Cholesterol: 27.5 mg | Sodium: 349 mg | Carbohydrates: 13 g | Dietary Fiber: 1 g | Sugars: 11 g | Protein: 21 g

  7. Ginny  June 30, 2013

    This came out awesome!

  8. Jenn  July 16, 2013

    I made this a week ago and it was a total hit!

  9. Susan  July 16, 2013

    Wonder how it would taste using Heinz chili sauce instead of ketchup?

    • Skinny Ms.  July 17, 2013

      Susan, Hmmmmm…not sure, haven’t tried. Let us know if you do and what you think? 🙂

  10. gtoofs  July 21, 2013

    Any suggestions for substitutions I am missing ginger, curry powder and sesame oil.

    • Skinny Ms.  July 22, 2013

      Yes, Allspice or cinnamon will work for the ginger and cumin for the curry. Sesame oil, olive oil or canola.

  11. Travis Culver  October 17, 2013

    Does cook on low 4-6 mean 4-6 hours?

  12. SkinnyMs  March 4, 2014

    You could try it, though the chili sauce may have additives and preservatives.

  13. Shannon  September 19, 2014

    Do you think I could use a regular pork loin (fat trimmed) in place of the tenderloin or would it get it too dry?
    This recipe looks terrific!

    • SkinnyMs  September 19, 2014

      Shannon, Yes you could use a regular pork loin. I don't think it would get too dry.

  14. Peggy  December 3, 2014

    What kind of crock pot do you have that allowed it to get those brown edges? Mine tastes good but looks nothing like yours

    • SkinnyMs  December 10, 2014

      Peggy, You can quickly sear the meat on high heat with a little olive oil for about a minute on both sides in a saute pan on the stove top before adding it to the crockpot.

  15. Jill  March 24, 2015

    This looks great. Trying to be all sugar free. Is there another non-wine vinegar I could use and is it a big deal to leave off the honey?

    • SkinnyMs  March 25, 2015

      Jill, Use balsamic vinegar because you will get that natural sweetness from the vinegar without any honey or sweetener.

  16. Laura  March 27, 2015

    This may sound dumb but will this burn/blacken if I were to put this in a programmable crockpot for the 6 hours and let it sit on warm for 3-4 hours after? Trying to see if I can pull this off during the work week! Thanks! Love all your recipes!

    • SkinnyMs  March 28, 2015

      Laura, It shouldn't but you may want to add some extra liquid to the recipe just in case.

  17. Susan  April 2, 2015

    I noticed in the photo that you served it with potatoes and carrots. Do you think you could add them in the slow cooker with the pork? Looks delicious!

    • SkinnyMs  April 3, 2015

      Susa, Yes, you sure can add potatoes and carrots at the beginning with the pork tenderloin. That is delicious!

  18. Jenn  October 27, 2015

    my crock pot has 4 or 6 hrs for high & 8 or 10 hrs for low…not sure what I should use as this says 4-6 on low…

    • SkinnyMs  October 28, 2015

      In that case, I would go with low for 8 – 10 hours.


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