Slow Cooker Pork Tenderloin

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I absolutely love pork tenderloin. It’s lean, it’s flavorful, and it turns out juicy and perfect every time! And, when you make our Slow Cooker Pork Tenderloin, it’s also super easy to cook, too. The slow cooker takes care of all the heavy lifting, converting the tenderloin into perfection cooked, tender portions in just 6 hours on low. All you need to do is put the ingredients in the bowl and the dish will basically cook itself while you’re at work!

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You would be hard pressed to find a pork dish that’s as tender as our Skinny Slow Cooker Pork Tenderloin. While it does take an extra step and a little planning, marinating the tenderloin is a crucial step. It really infuses every bite with the savory mixture of juices and spices. In the end, you’ll have a mouth-watering dish that’s so tender you can cut it with a fork!

Pork Tenderloin Versus Pork Loin

When you go to the grocery store or your local butcher, you’ll find two products that sound similar but couldn’t be more different. Pork loin is a very large cut of meat, cut from the animal’s back. It has a layer of fat covering the top of the loin and you’ll find it at the store as a boneless or a bone-in roast. You might also find pork loin cut into steaks called pork chops.

Pork tenderloin, on the other hand, is a long, thin muscle that runs along the backbone. The store always sells it as a boneless cut because it doesn’t contain any bones! The cut is very lean with little to no fat content. That makes it one of the most tender, flavorful cuts of pork. Because it’s much smaller than the loin, the price is always much lower, too.

Depending on the recipe, you might be able to substitute one for another. Since this recipe uses a flavorful marinade to infuse deep flavor into the meat and we’re cooking it in the slow cooker, substitutions shouldn’t be a problem. If you do decide to use a pork loin, we would definitely recommend trimming the fat off the top of the loin. Our the nutritional information is based on a pork tenderloin, which doesn’t have a fat cap. If you don’t know how to do that, your butcher should be able to help you!

How To Serve Skinny Slow Cooker Pork Tenderloin

After you cook up our Slow Cooker Pork Tenderloin, you have some choices to make. The meat is tender enough to shred, so you can pile it on top of your favorite bun or roll to make a pulled pork sandwich. The glaze would taste great on a sandwich, or you could swap-in our Skinny Ms Barbecue Sauce.

Another option is to slice the tenderloin. It’s cooked enough to be shreddable, but nice slices of pork tenderloin always look great on an entree plate!  If you’re looking for ideas, you could serve it with a side of vegetables, over rice or quinoa, or with our Green Bean Casserole. This is definitely a recipe that the kids will be asking for again, so get ready to make it on the regular!

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 (Freestyle): 6 |

Ingredients

  • 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

Instructions

  1. 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.
  2. Place tenderloin and marinade in slow cooker, cook on low 4-6 hours on low, or until it shreds easily with a fork. Remove from the slow cooker and place on a serving platter.
  3. 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.
https://skinnyms.com/slow-cooker-asian-braised-pork-tenderloin/

Don’t miss the Top 10 Healthy Slow Cooker Recipes on Skinny Ms and these recipes favorites: 7 Comfort Food Entrées Under 290 Calories. Ready for dessert recipes? Here are 5 Chocolate Treats Under 230 Calories.

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39 Comments on "Slow Cooker Pork Tenderloin"

  1. Melissa  March 24, 2013

    Is the glaze included in the Points Plus total?

    Reply
  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…

    Reply
    • Skinny Ms.  March 26, 2013

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

      Reply
  3. Melissa  March 26, 2013

    Thank you!!

    Reply
  4. Melissa  March 26, 2013

    Making this tonight! Sounds and looks amazing!

    Reply
  5. Ashley  June 27, 2013

    Do you marinate it over night in the fridge?

    Reply
  6. Neda  June 28, 2013

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

    Reply
    • 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

      Reply
  7. Ginny  June 30, 2013

    This came out awesome!

    Reply
  8. Jenn  July 16, 2013

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

    Reply
  9. Susan  July 16, 2013

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

    Reply
    • Skinny Ms.  July 17, 2013

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

      Reply
  10. gtoofs  July 21, 2013

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

    Reply
    • 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.

      Reply
  11. Travis Culver  October 17, 2013

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

    Reply
  12. SkinnyMs  March 4, 2014

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

    Reply
  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!

    Reply
    • SkinnyMs  September 19, 2014

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

      Reply
  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

    Reply
    • 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.

      Reply
  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?

    Reply
    • SkinnyMs  March 25, 2015

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

      Reply
  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!

    Reply
    • SkinnyMs  March 28, 2015

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

      Reply
  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!

    Reply
    • SkinnyMs  April 3, 2015

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

      Reply
  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…

    Reply
    • SkinnyMs  October 28, 2015

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

      Reply
  19. Renee S  February 12, 2017

    When you saw 4-6 hours in the crockpot, do you mean “low” or “high” setting?

    Reply
    • Gale Compton  February 12, 2017

      Renee, It’s low. I’ll add it to the recipe. 🙂

      Reply
  20. Christine Mitchell  January 20, 2018

    Could you use boneless pork shoulder or would it have too much heat fat

    Reply
    • Nichole Furlong  January 21, 2018

      Hi Christine, yes you can use pork shoulder. It would have more fat as you suggest.

      Reply
  21. Marilyn  July 30, 2018

    I made this as directed, but grilled it the following day. It was Terrific, and I am making it the same way again this week. Thanks.

    Reply
  22. Nutritionist Mira  November 8, 2018

    Wow really nice and awesome recipe with full of nutrients. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home.

    Reply
    • Leesa Askew  November 8, 2018

      Thank you visiting Skinnyms.com. We appreciate your feedback. We take pride in creating nutrient dense recipes. Enjoy the Slow Cooker Pork Tenderloin!

      Reply

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