Garlic Crockpot Pork Tenderloin (Ultra-Tender & Saucy)

If you love “set it and forget it” dinners that taste like you worked all day, this Garlic Crockpot Pork Tenderloin is the move. A savory blend of soy, chicken broth, light brown sugar, and finely minced garlic turns lean pork tenderloin into fall-apart, spoon-tender meat with a glossy pan sauce. The best part? This garlic crockpot pork tenderloin simmers hands-free for hours and finishes with a quick stovetop thickening for a restaurant-style glaze.

Ingredients

Ingredient	Amount / Quantity	Notes
Pork tenderloin, boneless	1–1½ lb	Trim silver skin for best texture
All-purpose seasoning	2 tsp	Your favorite blend (salt, pepper, herbs)
Low-sodium chicken broth	¼ cup	Savory base that won’t overpower
Reduced-sodium soy sauce	¼ cup	Umami depth; balances sweetness
Light brown sugar, packed	2 Tbsp	Caramel notes that glaze beautifully
Garlic, finely minced	2 cloves	Freshly minced for bold aroma
Red pepper flakes	¼ tsp	Optional heat; adjust to taste
Cornstarch	1 Tbsp	Thickener for the finishing sauce
Cold water	1 Tbsp	For cornstarch slurry

Timing

Stage	Time
Prep (trim, season, mix sauce)	10 minutes
Slow cook (LOW)	7–8 hours
Thicken sauce & reheat pork	8–10 minutes
Total	~7 hrs 25 min–8 hrs 20 min (95% hands-off)

Step-by-Step Instructions

Step 1: Season the Tenderloin

Pat dry the pork tenderloin and season all sides with 2 tsp all-purpose seasoning. Place it into the slow cooker.
Tip: A dry surface helps seasoning adhere and prevents steaming on the exterior.

Step 2: Build the Savory-Garlic Sauce

Stir together in a bowl (or directly in the crock): ¼ cup low-sodium broth, ¼ cup reduced-sodium soy sauce, 2 Tbsp packed light brown sugar, 2 minced garlic cloves, and ¼ tsp red pepper flakes. Pour over the pork.
Tip: Tuck any thin tail of the tenderloin under itself so it cooks evenly.

Step 3: Set & Forget

Cover and cook on LOW for 7–8 hours until the pork is very tender. The loin may start to fall apart—that’s your cue it’s ready.
Tip: Avoid lifting the lid; every peek can add 20–30 minutes to total cook time.

Step 4: Remove Pork & Simmer Sauce

Transfer the pork carefully to a plate (it’s fragile). Pour the slow-cooker juices into a medium saucepan and bring to a gentle simmer over medium-high heat.
Tip: Skim excess fat with a spoon for a cleaner glaze.

Step 5: Thicken with a Slurry

In a small bowl, whisk 1 Tbsp cornstarch with 1 Tbsp cold water until smooth. Whisk the slurry into the simmering sauce. Boil 1–2 minutes until glossy and thick enough to coat a spoon.
Troubleshooting: If too thick, whisk in broth 1 Tbsp at a time; if too thin, add another ½ Tbsp cornstarch + ½ Tbsp water slurry.

Step 6: Return Pork & Heat Through

Add the pork back to the pan of sauce or slice/shred and spoon sauce over the meat. Heat 1–2 minutes just to warm through.
Finish: Taste and adjust salt, pepper, or a pinch of brown sugar to balance.

Nutritional Information (estimated per serving; 6 servings)

• Calories: ~230 kcal
• Protein: ~28 g
• Carbohydrates: ~7 g (Sugar: ~5 g)
• Fat: ~9 g (Saturated: ~3 g)
• Sodium: ~520 mg (varies by soy brand)
• Notes: Pork tenderloin is a lean cut; the small amount of sugar helps lacquer the glaze without making it overly sweet.

Healthier Alternatives

• Lower sodium: Use coconut aminos or a 50/50 broth–water mix; finish with fresh lemon juice for brightness so you don’t miss the salt.
• Refined-sugar mindful: Swap brown sugar for maple syrup or honey (1½ Tbsp), or use 1 Tbsp brown sugar + 1 tsp balsamic for complexity.
• Extra-lean & high protein: Serve over cauliflower mash or steamed broccoli instead of rice or potatoes.
• Gluten-free: Choose tamari (GF) in place of soy sauce; verify your seasoning blend is gluten-free.
• More garlic-forward: Add 1–2 extra cloves, or finish with garlic-infused olive oil off heat.

Serving Suggestions

• Classic comfort: Spoon over buttery mashed potatoes or garlic rice, with green beans on the side to soak up the glaze.
• Bowl it: Layer steamed jasmine rice, roasted carrots, and sliced tenderloin; finish with scallions and toasted sesame.
• Low-carb plate: Pair with roasted Brussels sprouts and cauliflower mash; add a squeeze of fresh lime for lift.
• Sandwich hack: Pile sauced pork on toasted brioche with crunchy slaw for an easy game-day bite.
• Meal prep: Portion into containers with quinoa and sautéed spinach; the sauce keeps everything juicy for up to 4 days.

Common Mistakes to Avoid

• Using pork loin instead of tenderloin: Loin is larger and leaner; it can dry out. Solution: Stick with tenderloin or shorten cook time for loin.
• Cooking on HIGH: Leads to stringy, dry meat. Solution: LOW 7–8 hours for gentle collagen breakdown.
• Skipping the slurry: Thin sauce won’t cling. Solution: Thicken on the stove for a glossy, spoon-coating finish.
• Over-salting early: Soy adds salt. Solution: Use reduced-sodium ingredients and season to taste at the end.
• Shredding while boiling: Meat breaks down further and dries. Solution: Heat through gently after thickening the sauce.

Storing Tips

• Refrigerate: Cool completely; store in an airtight container up to 4 days with extra sauce to keep it moist.
• Freeze: Up to 2 months in freezer bags (lay flat). Thaw overnight in the fridge.
• Reheat: Simmer gently in a skillet with a splash of broth or water until hot and saucy; avoid microwaving on high to prevent dryness.
• Make-ahead: Season pork and mix sauce the night before; refrigerate separately and start the crockpot in the morning.

Conclusion

Weeknight dinners don’t get easier—or more rewarding—than this Garlic Crockpot Pork Tenderloin. The slow cooker does the heavy lifting while a quick stovetop finish turns the cooking liquid into a glossy garlic-soy glaze. Juicy slices, rich umami, and a hint of heat make it a family favorite you’ll come back to again and again. Try it this week and drop a rating and comment with your favorite side—mashed potatoes, rice, or roasted veggies. Don’t forget to subscribe for more slow-cooker wins and make-ahead mains.

FAQs

Q1. Can I cook this on HIGH instead of LOW?

You can, but the texture suffers. For best results, LOW for 7–8 hours. If you must use HIGH, aim for 3–4 hours and watch closely for doneness.

Q2. Can I swap pork tenderloin for pork loin?

It’s possible, but loin is larger/leaner and can dry out. If using loin, reduce cook time and use a probe thermometer, pulling at 145°F (63°C) and resting before slicing.

Q3. What if I don’t have all-purpose seasoning?

Use ½–¾ tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic/onion powder. Add dried herbs (thyme, parsley) if desired.

Q4. How do I make the sauce spicier or sweeter?

For heat, increase red pepper flakes to ½ tsp or add a dash of sriracha. For sweetness, add 1–2 tsp brown sugar or a drizzle of honey after thickening.

Q5. Can I add vegetables to the crockpot?

Yes—thick-cut carrots and halved baby potatoes can handle the long cook. Place them under the pork so they absorb flavor; check for tenderness when the pork is done.

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