This 5-ingredient slow cooker pork tenderloin recipe is the kind of no-fuss comfort food that busy families lean on during hectic weeks. You literally just scatter raw pork tenderloin medallions into the slow cooker, dump four simple pantry ingredients over the top, and let the pot do the work. A few hours later, you’ve got tender, flavorful bites that taste like you fussed all afternoon. It’s inspired by the simple, hearty crockpot meals a lot of us Midwestern moms grew up on—nothing fancy, just reliable, cozy, and downright delicious.
These tender pork bites are wonderful spooned over mashed potatoes, buttered egg noodles, or simple white or brown rice to soak up all the savory juices. Add a green veggie like steamed green beans, roasted broccoli, or a quick tossed salad to round out the plate. Warm dinner rolls or slices of crusty bread are great for sopping up the sauce. If you’re feeding kids, keep the sides familiar—corn, peas, or carrot sticks all work well and make this feel like a complete, comforting family dinner.
5-Ingredient Slow Cooker Pork Tender BitesServings: 4
Ingredients
1 1/2 to 2 pounds pork tenderloin, sliced into 1-inch medallions
1 cup chicken broth (low-sodium preferred)
1/3 cup soy sauce (low-sodium preferred)
1/4 cup brown sugar, packed
1 tablespoon minced garlic (about 3 cloves, or jarred)
Directions
Lay the raw pork tenderloin medallions in an even layer on the bottom of your slow cooker. It’s fine if they overlap a little; just try to scatter them so the pieces are mostly in a single layer.
In a medium bowl or large measuring cup, whisk together the chicken broth, soy sauce, brown sugar, and minced garlic until the sugar is mostly dissolved.
Pour the mixture evenly over the pork medallions in the slow cooker, making sure all the pieces get a little of the liquid on them.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the pork medallions are very tender and easily cut with a fork. Try not to lift the lid during cooking so the heat stays in.
Once the pork is tender, give everything a gentle stir to coat the medallions in the sauce. Taste the sauce and adjust with a splash more broth if you’d like it milder, or a pinch more brown sugar if you prefer a hint of extra sweetness.
Serve the pork medallions and plenty of the cooking juices over mashed potatoes, rice, or noodles. Spoon any remaining sauce from the slow cooker over the top of each serving.
Variations & Tips
For a little extra flavor without adding more ingredients, you can quickly sear the pork medallions in a hot skillet with a tiny bit of oil before adding them to the slow cooker, but it’s absolutely not required for a tender result. If your family likes a bit of a kick, add a pinch of red pepper flakes or a small splash of hot sauce along with the other ingredients. For a slightly creamier finish, stir 2 to 3 tablespoons of sour cream or plain Greek yogurt into the hot sauce right before serving (off the heat so it doesn’t curdle). Picky eaters often prefer the pork served plain on the side of buttered noodles or rice—just drizzle on a little sauce and let them add more if they want. You can also toss in a handful of baby carrots or thick-sliced onions on top of the pork before cooking for an easy built-in veggie. If you need to reduce sodium, choose low-sodium broth and soy sauce, and skip any added salt at the table. For food safety, keep the pork refrigerated until you’re ready to cook, wash your hands and any cutting boards or knives that touched the raw pork with hot soapy water, and don’t leave the cooked pork sitting at room temperature for more than 2 hours. Leftovers should be cooled quickly, stored in an airtight container in the refrigerator, and eaten within 3 to 4 days, reheating until hot all the way through before serving.
