This 5-ingredient slow cooker pork tenderloin is the kind of weeknight dinner that makes the whole house smell cozy and welcoming. You literally just lay raw pork tenderloin halves in the slow cooker, pour a simple sweet-and-savory mixture over top, and let it gently cook until it’s fork-tender and juicy. It’s inspired by the kind of no-fuss, dump-and-go suppers Midwestern moms have been leaning on for years—perfect for busy school nights, Sunday after church, or anytime you want a meal so mouthwatering your husband and kids will be lining up for seconds.
This tender pork is wonderful spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so all that flavorful, speckled sauce can soak in. Add a simple green side like roasted broccoli, green beans, or a tossed salad to round things out. Warm dinner rolls or crusty bread are perfect for sopping up the extra juices. For a slightly lighter plate, serve the sliced pork over cauliflower rice or with a side of roasted carrots and a crisp cucumber salad.
5-Ingredient Slow Cooker June TenderloinServings: 6
Ingredients
2 pounds pork tenderloin, cut into 2 long halves
1/2 cup low-sodium soy sauce
1/2 cup honey
1/4 cup Dijon mustard
2 teaspoons dried Italian seasoning (or mixed dried herbs)
Directions
Place the raw pork tenderloin halves in a single layer on the bottom of your slow cooker. They can overlap slightly if needed, but try to keep most of the meat touching the bottom so it cooks evenly.
In a medium bowl or large measuring cup, whisk together the soy sauce, honey, Dijon mustard, and dried Italian seasoning until the honey is dissolved and the mixture looks smooth and speckled with herbs.
Pour the sauce mixture evenly over the pork tenderloin halves in the slow cooker, making sure the tops are coated and some liquid runs underneath so the meat is surrounded by the colorful, speckled sauce.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). Avoid lifting the lid too often so the heat stays consistent.
Once cooked, transfer the pork tenderloin halves to a cutting board and let them rest for about 5 minutes. Meanwhile, give the cooking liquid in the slow cooker a quick stir to blend everything together.
Slice the pork tenderloin into 1/2-inch thick slices or shred it with two forks, depending on how your family likes it. Return the sliced or shredded pork to the slow cooker and gently toss it in the warm sauce so every piece is coated.
Taste the sauce and adjust if needed, adding a little more honey for sweetness or a splash of soy sauce for saltiness. Serve the pork hot, spooning extra sauce over the top on each plate.
Variations & Tips
For picky eaters, you can reduce the Dijon mustard to 2 tablespoons and add 2 tablespoons of ketchup for a slightly sweeter, more familiar flavor. If your family likes a little kick, stir in 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce with the other ingredients. To make it more of a full meal in one pot, tuck peeled baby carrots or thick-sliced carrots around the pork before pouring on the sauce—just be sure they’re mostly submerged so they cook through. You can also swap the dried Italian seasoning for 1 teaspoon each dried parsley and dried basil, or use a garlic herb blend if that’s what you have. For a slightly thicker sauce, after the pork is cooked and removed to rest, stir 1 tablespoon cornstarch mixed with 2 tablespoons cold water into the hot cooking liquid, cover, and cook on HIGH for 10 to 15 minutes until lightly thickened, then add the pork back in. Food safety tips: Always start with fully thawed pork tenderloin, not frozen, so it heats quickly and evenly in the slow cooker. Use a meat thermometer to confirm the pork has reached at least 145°F (63°C) in the thickest part before serving. Refrigerate leftovers within 2 hours in a shallow container and use within 3 to 4 days, reheating to at least 165°F (74°C) before eating. Avoid leaving the slow cooker on the “warm” setting for more than 2 hours after cooking is done to keep the food out of the temperature danger zone.
