Tender Slow Cooker Pork Tenderloin with Gravy is simple to prepare and incredibly satisfying. This fork‑tender, melt‑in‑your‑mouth pork roast slow cooks in a homemade gravy—no canned soup or gravy packets required—making it classic comfort food for busy weeknights or relaxed weekend dinners.
Slow Cooker Pork Tenderloin With Gravy
This slow cooker pork tenderloin is budget friendly and full of flavor. Pork tenderloin is an economical cut that becomes wonderfully tender when cooked low and slow. The simple pan juices transform into a smooth gravy that pairs perfectly with mashed potatoes, rice, or buttered noodles.
The recipe fills your kitchen with an inviting aroma and yields a roast that slices easily for serving. Leftovers reheat well and make great sandwiches or grain bowls for lunches.
Ingredients
- 2 to 3 lb pork tenderloin
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp oregano
- ¼ tsp black pepper
- 14.5 oz (1 can) chicken broth
- 2 tbsp apple cider vinegar
- 3 tsp soy sauce
- 3 tbsp corn starch
How to Make Pork Tenderloin in the Slow Cooker
Follow these straightforward steps to make a juicy tenderloin and a quick homemade gravy.
- Season the pork: Place the pork tenderloin in the slow cooker and sprinkle salt, garlic powder, parsley, oregano, and black pepper evenly over both sides.
- Allow the liquid to penetrate: Using a knife, poke a few shallow holes across the surface of the tenderloin so the cooking liquid can flavor the interior as it cooks.
- Mix the braising liquid: In a measuring cup or bowl, whisk together the chicken broth, apple cider vinegar, and soy sauce.
- Cook low and slow: Pour the mixture over the tenderloin, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is tender. (Cooking times vary by slow cooker model and the size of the tenderloin.)
- Rest and slice: Remove the tenderloin to a platter and let it rest for a few minutes before slicing thinly across the grain.
- Make the gravy: Transfer the juices from the slow cooker to a medium saucepan. Skim off excess fat and reserve ½ cup of the strained liquid.
- Thicken the gravy: Stir the corn starch into the reserved ½ cup liquid until smooth, then whisk it into the saucepan. Simmer over medium heat, stirring frequently, until the gravy reaches your desired thickness.
- Serve: Arrange sliced tenderloin on a platter and spoon the warm gravy over the top. Serve with your favorite sides.
Prep, Cook Time and Servings
Prep Time: 10 minutes
Cook Time: 4–8 hours (depending on setting)
Servings: about 6
Tips and Serving Suggestions
- For best texture, slice the tenderloin against the grain. Thin slices are more tender and easier to eat.
- This pork pairs well with mashed potatoes, roasted vegetables, buttered egg noodles, or a simple green salad.
- If you prefer a richer gravy, add a splash of heavy cream or a pat of butter at the end of simmering and whisk until smooth.
- Leftovers keep well in the refrigerator for 3–4 days. Reheat gently in a skillet with a little broth to prevent drying.
What Is a Safe Way to Cook Pork?
The USDA recommends cooking pork tenderloin to an internal temperature of 145°F and then allowing the meat to rest for three minutes before carving and serving. This ensures a safe, juicy result.
Notes
The gravy yield and final thickness will vary depending on how much juice the pork releases. Start with the suggested 3 tablespoons of corn starch and adjust if you want a thicker or thinner gravy. The nutritional information for this recipe will vary based on specific ingredient brands and portion sizes.
