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Long overhead shot of slow cooker pork tenderloin medallions with mashed potatoes and green beans
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4.84 from 6 votes

Slow Cooker Pork Tenderloin with Garlic and Rosemary

Prepare a tender, juicy Slow Cooker Pork Tenderloin for your next easy and healthy weeknight dinner!
Course Dinner
Cuisine American
Keyword crock pot pork tenderloin, slow cooker pork tenderloin
Prep Time 5 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 15 minutes
Servings 6 people
Calories 245.1kcal
Author Blair Lonergan



  • 2 pork tenderloins (about 2 lbs. total)
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced or grated (about 2 ½ tablespoons) OR substitute with ¾ teaspoon of dried garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried thyme OR 1 tablespoon minced fresh thyme
  • 1 teaspoon dried rosemary OR 1 tablespoon minced fresh rosemary
  • ½ teaspoon black pepper


  • Pat pork dry with paper towels and place in a slow cooker.
  • In a small bowl, stir together olive oil, garlic, salt, thyme, rosemary, and pepper. Rub mixture all over the pork tenderloins.
  • Cover and cook on LOW for 4-6 hours or on HIGH for 1 ½ - 3 hours. You can leave the pork on LOW in the slow cooker for up to 8 hours, which will give it a fall-apart tender texture, similar to pulled pork. If you prefer to slice your pork tenderloin, cook it for less time so that it’s just cooked through and reaches 145 degrees F.
  • Remove pork to a cutting board and allow to rest for 10 minutes before slicing and serving.


  • To bake this pork tenderloin in the oven: Prepare the pork as instructed, place on a baking sheet that has been sprayed with cooking spray. Bake in a 425 degree F oven for 20-30 minutes, or until the pork reaches an internal temperature of 145 degrees F. Allow to rest for 5 minutes before slicing and serving.
  • If you prefer your pork tenderloin just cooked through, but still firm and sliceable, I recommend a very short time in the Crock Pot. The meat is cooked through when it reaches an internal temperature of 145 degrees F, which might only require about 1 - 1.5 hours on HIGH or 2 - 3 hours on LOW. Alternatively, you can slowly cook the tenderloin on LOW for up to 8 hours (or more) -- the texture will just be very different. When cooked for a longer period of time, the meat breaks down more, is fall-apart tender, and can easily be shred with two forks. Either option tastes great, so choose your preference!
  • Fresh or dried herbs both work well here. If you have other favorite herbs available, such as parsley or oregano, add them to the mix as well.
  • If you don't want the larger pieces of fresh garlic on your pork, you can substitute with about 3/4 of a teaspoon of dried garlic powder.
  • Make sure that you're using pork tenderloin, not pork loin (they are two different cuts of meat).
  • If using a round slow cooker, you can cut the tenderloins in half (or in pieces) in order to help them fit into the pot. In an oval slow cooker, they can lie side-by-side.
  • This crock pot pork tenderloin recipe calls for 2 tenderloins; however, you can easily cut the ingredients in half to serve a smaller family.
  • This healthy pork tenderloin recipe is low-carb, sugar free, and high in protein -- with just 245 calories per serving.


Serving: 1/6 of the pork | Calories: 245.1kcal | Carbohydrates: 0.8g | Protein: 31.9g | Fat: 12.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.3g | Cholesterol: 98.3mg | Sodium: 463.7mg | Potassium: 563.4mg | Fiber: 0.1g