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This simple slow cooker honey garlic pork tenderloin is a delicious dinner that comes together with minimal effort. Less than 10-minutes to prep, this pork tenderloin is as easy as tossing everything in the crockpot and then coming back to juicy, tender meat that easily pulls apart. A budget friendly meal that costs under $10 which is hard to do these days!

Slow cooker honey garlic pork tenderloin on plate topped with sliced green onions.

Why We Love This Slow Cooker Honey Garlic Pork Tenderloin
Ingredient Notes
Ways To Vary This Crockpot Pork Tenderloin
Step-By-Step Instructions
Recipe Tips
Storage
More Slow Cooker Recipes
Slow Cooker Honey Garlic Pork Tenderloin Recipe
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I didn’t realize you could make pulled pork from pork tenderloin until pretty recently. This honey garlic pork tenderloin is a minimal effort dinner recipe that will surprise you if you didn’t realize it either!

When it’s on sale, pork tenderloin is super affordable and this recipe makes for an easily slow cooker meal that can feed the crowd!

Why We Love This Slow Cooker Honey Garlic Pork Tenderloin

I LOVE any kind of pulled pork–any of it. We tend to see so many bbq pork recipes, so we are making it a bit different and with a whole lot of flavor. Slow cooking your pork makes for tender, juicy pulled pork that will definitely surprise you!

This slow cooker pork tenderloin:

requires less than 10 minutes of prep
uses basic kitchen staples that we always have on hand
is great to freeze and have some on hand for another quick and easy dinner recipe
can be served in a variety of ways!

Love pork dinner recipes? Try these too: BBQ Slow Cooker Country Style Ribs, Sheet Pan Pork Chops, Cream of Mushroom Pork Chops, Dutch Oven Pork Tenderloin or this Instant Pot Pork Tenderloin!

Ingredient Notes

Raw pork tenderloin, ketchup, soy sauce and other labeled ingredients on surface.

Make sure you get pork tenderloin and NOT pork loin. They are two very different cuts of meat and will cook differently.
When it comes to cooking a lean cut like pork tenderloin, a touch of fat results in more juicy, tender meat. The olive oil is key in this recipe for moisture retention in this pork.
Try to select pork tenderloins that are similar in size for the most even cooking. I like to get them a bit more on the short and thick side versus long and thin.
You are welcome to add salt to this dish, but the soy sauce will already add a level of saltiness. I suggest waiting to add it in the end if desired.
I typically use low sodium chicken broth when making this pork tenderloin, but you can use vegetable broth or even beef broth if preferred.

Ways To Vary This Crockpot Pork Tenderloin

add in some veggies: you are welcome to toss in some chopped carrots or sliced onions if desired, others will work too
kick up the spice: add a touch of sriracha or more red pepper to get some more heat
serve it sliced instead: if you prefer not to shred your pork, cook it until it reaches 145°F instead

Step-By-Step Instructions

Step 1: Whisk together the honey garlic sauce ingredients except the cornstarch.

Crockpot with pork tenderloins and sauce before cooking.

Step 2: Pat the pork tenderloin dry with a paper towel and remove the silver skin. Place it in the bottom of crock pot. Pour mixture over top of the pork tenderloin. Spoon as much garlic over top of the pork as you can. We like to add lots of pepper on top as well, but that is optional.

Step 3: Set slow cooker to LOW heat and cook for 4-6 hours, or until the pork reaches around 195°F-205°F and can be pretty easily pulled apart. (it will not fall apart like a pork shoulder, but still should be easy to pull apart.)

Sauce with cornstarch slurry in slow cooker.

Step 4: Remove the meat and set aside to shred. Before shredding, whisk the corn starch and cold water together until smooth. Add this mixture to the honey garlic sauce/juices in the crockpot and whisk to combine.

Pulled pork tenderloin on plate with forks.

Step 5: Pull the meat apart.

Pulled honey garlic pork tenderloin in crockpot.

Step 6: Add it back to the crock pot, stirring to combine. Heat another 20-30 minutes, allowing the sauce to thicken a bit before serving.

Recipe Tips

The internal temperature of pork tenderloin ideally is between 195°F-205°F to easily pull apart. Making sure the meat cooks long enough to reach this temperature breaks down the connective tissues in the meat and that’s what allows it to more easily pull apart and shred. So wait until you get to that point, unless you are wanting sliced pork.

Make sure to remove the silver skin from the pork tenderloin. Honestly, if it’s your first time making pork tenderloin, this may be the hardest part of the recipe. Use this guide to help! If you leave it on, it becomes very tough, can cause uneven cooking of the pork and keep the meat from absorbing more flavor. Bottom line, remove it!

It is not necessary to sear the pork before slow cooking, but you are welcome to do so. To keep this recipe as quick and easy when it comes to prep, I did not start with searing the meat, but you are welcome to do so if preferred.

Storage

Store leftover pork in the refrigerator for about 3-4 days in an airtight container. You can also easily freeze it by first allowing it to cool completely. Freeze for up to 3 months and allow it to thaw in the refrigerator before reheating.