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Tender Slow Cooker Pork Tenderloin Recipe with Easy Honey Garlic Dijon Glaze

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A tender and flavorful slow cooker pork tenderloin glazed with a sticky, sweet, and tangy honey garlic Dijon sauce. Perfect for cozy dinners and effortless cooking.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin (450–680 grams)
  • ⅓ cup honey (113 grams)
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil (optional, for searing)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme or rosemary
  • ½ cup water or chicken broth (120 ml)

Instructions

  1. Pat the pork tenderloin dry with paper towels. Trim off any silver skin or excess fat. Season generously with salt, pepper, and dried thyme or rosemary. (5 minutes)
  2. Heat olive oil in a skillet over medium-high heat. Once shimmering, add the pork and brown on all sides until golden, about 2-3 minutes per side. Transfer to slow cooker. (10 minutes) Optional but recommended.
  3. In a bowl, whisk together honey, minced garlic, Dijon mustard, soy sauce, apple cider vinegar, and water or chicken broth until smooth. (5 minutes)
  4. Pour the glaze evenly over the pork in the slow cooker, coating it well. (2 minutes)
  5. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until pork reaches an internal temperature of 145°F (63°C) and is tender enough to shred with a fork. (6-8 hours)
  6. Remove the pork and let it rest for 5-10 minutes before slicing. (10 minutes)
  7. Optional: If the sauce is too thin, transfer it to a saucepan and simmer gently until thickened to a syrupy consistency. Pour over sliced pork before serving. (5-10 minutes)

Notes

Searing the pork before slow cooking is optional but adds flavor and locks in juices. Use a meat thermometer to ensure pork reaches 145°F (63°C) for safe and juicy results. The glaze can be prepared a day ahead and stored in the fridge. For gluten-free, substitute soy sauce with tamari or coconut aminos. To reduce sugar, halve the honey and add lemon juice. Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months. Reheat gently with a splash of water or broth to avoid drying out.

Nutrition

Keywords: slow cooker pork tenderloin, honey garlic glaze, Dijon mustard pork, easy pork recipe, crockpot pork tenderloin, comfort food, fall dinner, gluten-free pork

Find it online: https://recipebelle.com/tender-slow-cooker-pork-tenderloin-recipe-with-easy-honey-garlic-dijon-glaze/