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 🔥
Brown 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 Garlic Fresh, Not Pre-Made 🧄
Use freshly minced garlic instead of jarred to avoid a bitter, metallic taste that can intensify during long slow-cooking periods.
Thicken Sauce at the End ✨
Mix cornstarch with cold water to create a slurry and stir it into the cooking liquid during the last 30 minutes for a restaurant-quality glaze without overcooking the meat.
Position Tenderloin Strategically 📍
Place the pork on top of garlic and aromatics rather than submerged to prevent the bottom from becoming mushy while the top stays tender.
Check Internal Temperature Early ⏱️
Start checking the pork's internal temperature at the 4-hour mark on low heat since tenderloin cooks faster than other cuts—target 145°F for optimal juiciness.