Crock Pot Pork Tenderloin

Tender and juicy meat that's seasoned with a zesty, smoky rub!

Course Dinner

Cuisine American

Keyword crock pot pork tenderloin, pork tenderloin crock pot, pork tenderloin in crockpot recipe, slow cooker pork tenderloin

Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 20

Servings people

Calories 233kcal

Author Blair Lonergan

½ cup low-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon smoked paprika
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon ground black pepper
Pinch of cayenne (or more if you like it spicy)
2 tablespoons olive oil
2 pork tenderloins (about 1 lb. each)
Optional, for serving: homemade maple bbq sauce or your favorite store-bought bbq sauce; sliced green onion; chopped fresh herbs such as parsley or thyme

Pour the chicken broth into the bottom of a slow cooker.
In a small bowl, stir together the brown sugar, chili powder, smoked paprika, kosher salt, onion powder, garlic powder, thyme, black pepper, and cayenne.
Rub the olive oil all over the pork. Season on all sides with the spice mixture. Place the seasoned pork in the slow cooker. Cover and cook on LOW for 2-3 hours or on HIGH for about 1 – 1 ½ hours, or until the pork reaches and internal temperature of 145°F. Slow cookers run at different temperatures, so cooking time will vary. Check the temperature of your meat early and be careful not to overcook it.
Let the pork rest for about 10 minutes before slicing into rounds and serving. Drizzle with barbecue sauce if desired, and garnish with green onions or fresh herbs.

The total cooking time will vary depending on the size, thickness, and temperature of your pork and on the temperature of your slow cooker. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness.

The tenderloin is ready to come out of the slow cooker when it reaches an internal temperature of 140-150°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry). Anywhere between 140°F and 160°F is fine; however, cooking it more towards medium (145°F) will produce juicier pork.

According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145°F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest!

Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.