Slow Cooker Herb-Crusted Pork Tenderloin Recipe

Jump to Recipe Print Recipe

Introducing Slow Cooker Herb-Crusted Pork Tenderloin Recipe

If you’re craving a tender, flavor-packed dinner that practically makes itself, then this Slow Cooker Herb-Crusted Pork Tenderloin Recipe is your new best friend. Imagine a juicy pork tenderloin, herb-crusted and slow-cooked to perfection, with a creamy Dijon sauce that lifts every bite to crave-worthy heights. I promise, once you try this, you’ll want to make it your go-to meal for busy weeknights and weekend gatherings alike.

This recipe shines because it’s a hands-off hero. You get that golden sear upfront—the sizzle that locks in savory juices—then the slow cooker takes over, releasing velvety flavors while you go about your day. Whether you’re feeding family or surprising guests, this pork tenderloin offers a mouthwatering centerpiece that feels both impressive and comforting.

Serve it with creamy mashed potatoes, roasted veggies, or a crisp green salad, and you’ve got a dinner that delights every forkful. Trust me, you’ll be craving this dish long after the last delicious bite.

Ingredients You’ll Crave

• 1 pork tenderloin (about 1.5 pounds) – The star protein, naturally lean and tender.
• 1 tsp garlic powder – Adds savory depth without extra chopping.
• 1 tsp salt – Essential for flavor enhancement.
• 1/2 tsp black pepper – For a subtle spicy kick.
• 1 tsp dried rosemary – Earthy herb with piney fragrance.
• 1 tsp dried sage – Offers a warm, slightly peppery edge.
• 2 tbsp olive oil – For a golden crust in the skillet.
• 1 cup chicken broth – Keeps the pork juicy and infuses flavor during slow cooking.
• 2 tbsp Dijon mustard – Tangy base for the creamy sauce.
• 2 tbsp butter – Adds richness to the sauce.
• 1/4 cup white wine – Brightens sauce with mild acidity.
• 1/2 cup heavy cream – Creates that luscious velvety finish.
• 1 tbsp all-purpose flour – Thickens the sauce to just right.
• 1 tsp fresh thyme, chopped – Fresh herbaceous note.
• 1 tbsp fresh parsley, chopped – For brightness and garnish.

For substitutions, swap chicken broth for vegetable broth for a lighter taste, or skip the wine if you prefer alcohol-free. You can also experiment with fresh herbs if you have them on hand—just adjust quantities so they don’t overpower the pork’s natural flavor.

Gear Up Before Cooking

Having the right tools is key to nailing this Slow Cooker Herb-Crusted Pork Tenderloin Recipe. The slow cooker delivers tender magic, but proper searing in a skillet will elevate your dish to crave-worthy status with that golden crust we all love. Plus, a good saucepan helps finish the sauce perfectly without lumps or burning.

Step-by-Step to Slow Cooker Herb-Crusted Pork Tenderloin Recipe Bliss

Ready to dive in? This Slow Cooker Herb-Crusted Pork Tenderloin Recipe is simple enough for a weeknight but special enough to impress guests. Follow these steps and soon you’ll be slicing into juicy, velvet-tender pork with an herbaceous kiss that’ll have you coming back for seconds.

1. Season the Tenderloin: Mix garlic powder, salt, black pepper, dried rosemary, and dried sage in a small bowl. Rub this fragrant blend all over your pork tenderloin, ensuring every inch is coated for a flavor blast that penetrates deep during cooking.
2. Sear to Golden Perfection: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned pork and sear on all sides, about 2-3 minutes per side, until you see a crust that’s a perfect golden brown. This step locks in juices and amps up flavor—don’t skip it!
3. Transfer to Slow Cooker: Place the seared tenderloin into your slow cooker insert. Pour in the chicken broth around the meat, which will keep it nice and moist while slowly cooking low and slow.
4. Make the Dijon Butter Mixture: In a small bowl, combine Dijon mustard, softened butter, and white wine. Stir until smooth and pour evenly over the pork tenderloin, creating a tangy, buttery bath that will infuse richness as it cooks.
5. Slow Cook Low & Slow: Cover and cook on LOW for 6 to 8 hours. This long, gentle heat breaks down connective tissue, rendering the pork incredibly tender yet firm enough to slice beautifully. The aroma alone will have you drooling!
6. Rest the Meat: Once done, lift the pork out and tent with foil to rest for 5-10 minutes. Resting lets the juices redistribute, ensuring every bite is juicy and luscious.
7. Make the Creamy Dijon Herb Sauce: Pour the cooking liquid into a saucepan and bring it to a simmer over medium heat. Whisk in the heavy cream and flour until the sauce thickens to a silky, velvety consistency. Stir in fresh thyme and parsley for a vibrant herbal hit that ties the dish together.
8. Slice & Serve: Cut the tenderloin into medallions and drizzle generously with your rich, creamy sauce. Serve alongside your favorite sides and prepare for raves at the table!

Flavor Variations for Slow Cooker Herb-Crusted Pork Tenderloin Recipe

• Smoky Paprika: Swap sage and rosemary for smoked paprika and cumin for a southwestern twist.
• Sweet & Tangy: Add a tablespoon of honey and a splash of apple cider vinegar to the Dijon mixture for subtle sweetness.
• Mushroom Herb Sauce: Sauté mushrooms before making the cream sauce and fold them in for earthiness.
• Garlic & Lemon: Add lemon zest to your herb rub and finish sauce with a squeeze of fresh lemon juice for bright zing.
• Dairy-Free: Use full-fat coconut milk instead of heavy cream and arrowroot powder in place of flour to thicken.

Make-Ahead, Storage & Freezing

• Cool cooked pork fully before refrigerating in an airtight container.
• Store leftover pork and sauce separately to keep textures fresh.
• Freeze pork tenderloin slices wrapped tightly in foil or plastic wrap for up to 3 months.
• Reheat gently on low heat or in the microwave to avoid drying out the pork.
• For best sauce texture, whisk and heat gently to recombine after refrigeration.

Slow Cooker Herb-Crusted Pork Tenderloin Recipe FAQs

• Can I use multiple smaller pork tenderloins?
  Absolutely! Just adjust the slow cooking time slightly and ensure your slow cooker isn’t overcrowded.
• Do I need to bring the pork to room temperature before searing?
  It’s a good idea—about 20 minutes outside the fridge helps even cooking and browning.
• Can I prepare this recipe in a pressure cooker instead?
  Yes! Use the sauté function for searing, then pressure cook on high for about 20 minutes followed by natural release.
• What if I don’t have fresh herbs?
  Dried herbs work fine—just use about half the quantity as dried herbs are more concentrated.
• Is leftover sauce safe to freeze?
  Yes, but it may separate slightly. Reheat gently and whisk well to restore creaminess.

Print