Name: Garlic Crockpot Pork Tenderloin
Prep time: 10 min
Cook time: 8 h 10 min
Total time: 8 h 20 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1.5 pounds Pork tenderloin, boneless; 2 teaspoons All purpose seasoning; 0.25 cup Low-sodium chicken broth; 0.25 cup Reduced-sodium soy sauce; 2 tablespoons Light brown sugar; 2 cloves Garlic; 0.25 tsp Red pepper flakes; 1 tbsp Cornstarch; 1 tbsp Cold water

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Garlic Crockpot Pork Tenderloin

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Ingredients

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Garlic Crockpot Pork Tenderloin

Instructions

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Instructions

Season the tenderloin on all sides with All Purpose Seasoning. Transfer the pork to the slow cooker.

Stir in the soy sauce, broth, brown sugar, garlic and red pepper flakes. Cover the slow cooker and cook on low for 7-8 hours until the meat is tender.

Once pork is cooked, remove the it from the slow cooker to a plate. Since it's so tender, it may fall apart.

Pour sauce into a medium saucepan and cook on medium high heat until simmering.

In a small bowl, combine the cornstarch and cold water until it forms a smooth slurry.

Whisk the slurry into the simmering sauce. Bring to a boil for 1-2 minutes or until the sauce reaches the desired thickness.

Add the pork and heat through.

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Tips & Tricks (5)

Sear Before Slow Cooking 🔥
Quickly sear the pork tenderloin in a hot skillet for 2-3 minutes per side before adding to the crockpot to develop a flavorful crust and lock in juices.
Mince Fresh Garlic Last 🧄
Mince your garlic just before adding to the crockpot rather than prepping it in the morning—fresh garlic delivers superior flavor intensity compared to pre-cut cloves that oxidize over hours.
Use a Meat Thermometer 🌡️
Check internal temperature at 145°F for perfectly cooked pork; this prevents overcooking in the final hours and ensures moist, tender results every time.
Thicken Sauce at the End ✨
Mix cornstarch with cold water into a slurry and stir it into the cooking liquid during the last 30 minutes on high heat to create a silky, restaurant-quality glaze without mushiness.
Pat Dry and Season Early 🎯
Pat the pork completely dry with paper towels and season with all-purpose seasoning 15-20 minutes before cooking to allow the dry rub to adhere properly and enhance browning.