Slow Cooker Pork Tenderloin
, Updated Aug 23, 2026
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Slow Cooker Pork Tenderloin – make this tender and moist pork fillet in your crockpot and it will become a family favorite! A truly easy pork tenderloin recipe that’s full of flavor and minimum fuss.
Wow two pork recipes in a row… I showed you how to make pork loin roast in an Air Fryer last week. Now it’s time for the Slow Cooker to shine, with this easy pork tenderloin recipe.
Pork tenderloin, a.k.a pork fillet or pork steak, is a super lean and tender boneless cut of pork. It is relatively inexpensive and with this slow cooker method you can ensure it will be delicious too!
What You’ll Need
I have used just a handful of ingredients to make this asian-inspired pork tenderloin recipe. The marinade turns into a salty-sweet sticky sauce flavoured with garlic and ginger – yum!
- Pork fillet, cut in half if needed
- Soy sauce or Tamari (which is gluten free)
- Honey or maple syrup
- Chinese five spice
- Minced garlic and grated ginger
- Star anise and cinnamon stick (optional)
- Chicken stock cube
- A little cornstarch (cornflour) to thicken the sauce
- Spring onions, to serve (optional)
How to Make Slow Cooker Pork Tenderloin
Put everything in the slow cooker
Add all the marinade ingredients in the slow cooker insert and stir to combine. Turn the pork fillet a few times to coat in the marinade. Slice the tenderloin in half if it is too long to fit in the crockpot.
Cook for about 2 hours on the LOW setting or until the internal temperature registers a minimum of 155°F / 68°C on a digital thermometer. The temperature will rise slightly while you rest the meat.
Use tongs to take the pork fillet out of the slow cooker; place on a platter, cover loosely with foil and leave to stand for 5-7 minutes before slicing on the diagonal.
Thicken the sauce and serve
Dilute the cornstarch in a tablespoon of cold water. Strain all the juices from the slow cooker into a saucepan (or use the slow cooker insert if it allows for searing).
Add the chicken stock and bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until the sauce is slightly reduced. Serve with mashed sweet potatoes and steamed greens, drizzling with the sauce.
How do you cook pork tenderloin without drying out?
It’s hard (but not impossible!) to overcook pork tenderloin in a crockpot. The low cooking temperature and moist heat will keep the meat lovely and moist, provided you don’t overcook it.
Pork tenderloin is really thin and lean so it can cook very quickly, even in a slow cooker. Using a meat thermometer is always the best way to check whether the pork is cooked to perfection.
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Slow Cooker Pork Tenderloin
Video
Ingredients
For the Marinade
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp honey or maple syrup
- 2 tbsp light soy sauce
- 1 tsp Chinese five spice
- 1 chicken stock cube , crumbled
- Half cinnamon stick
- 1 star anise
For the Pork
- 2 lb (900g) pork tenderloin (pork fillet)
For the sauce
- 1 tsp cornstarch (cornflour)
- ¼ cup (60ml) orange juice or water
Instructions
- Add all the marinade ingredients in the slow cooker insert and stir to combine. Turn the pork fillet a few times to coat in the marinade. Slice the tenderloin in half if it is too long.
- Cook for about 2 hours on the LOW setting or until the internal temperature registers a minimum of 155°F / 68°C on a digital thermometer. The temperature will rise slightly while you rest the meat.
- Use tongs to take the pork fillet out of the slow cooker; place on a platter, cover loosely with foil and leave to stand for 5-7 minutes before slicing on the diagonal.
- Thicken the sauce: Dilute the cornstarch in a tablespoon of cold water. Strain all the juices from the slow cooker into a saucepan (or use the slow cooker insert if it allows for searing).
- Add the orange juice /water and bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until the sauce is slightly reduced.
- Serve with mashed sweet potatoes and steamed greens, drizzling with the sauce.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
