This Slow Cooker Pork Tenderloin is melt-in-your-mouth tender and juicy. It’s cooked in a tangy sauce made with red pepper jelly that’s to die for! Serve with a side of mashed potatoes and green beans and you’ve got a meal the whole family will enjoy!
Hello there folks. I’m coming to you today with a slow cooker meal you definitely want to get on your weekly menu without delay.
This Slow Cooker Pork Tenderloin recipe is ridiculously easy and if you’ve never done a pork tenderloin in your slow cooker I guarantee once you try this one you’ll never want to cook it any other way.
What You’ll Love about this Recipe
You can never have enough slow cooker meals. There’s always room for more.
When you don’t have lots of time to prep, a slow cooker meal is always the answer in my book. Grab your ingredients, throw them into your slow cooker and set it and forget it. It doesn’t get much easier.
You’re going to love the sauce for this pork tenderloin. It’s tangy and just a smidge spicy.
And it’s pork…the other white meat, so it’s a healthier kind of meal to serve your family.
Ingredients You’ll Need
- pork tenderloins
- red pepper jelly
- Heinz chili sauce
- BBQ sauce (use your favorite. I use Sweet Baby Ray’s Original)
- Dijon mustard
- cayenne powder
- salt and pepper
- dried parsley
I’ve been on a red pepper jelly kick lately guys. I LOVE it. If you missed my Red Pepper Jelly Cocktail Meatballs from a few weeks back, you really should check out that super simple recipe. It’s perfect for game days this fall.
That’s where I got the idea for this slow cooker pork tenderloin. I’m always looking for ways to give our pork some added zing and this sauce is it without a doubt.
Step-By-Step Instructions
The first step is to season your pork tenderloins with some salt and pepper and then add them to your slow cooker.
The second step is to whisk together your red pepper jelly, chili sauce, BBQ sauce, Dijon mustard and cayenne until well combined. Pour the mixture over your pork tenderloins. Cover and cook on low for 4 hours or until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C).
Remove the pork tenderloins to a cutting board and slice, then return the slices to your slow cooker.
At this point, I like to add my sauce from the slow cooker to a saucepan to thicken it up a bit. To do this, I add 1-2 tablespoons of cornstarch to a small bowl, ladle in some of the sauce and whisk until smooth before adding back to the remaining sauce in the sauce pan. You will bring the sauce to a boil and then turn the heat to low and cook for a few more minutes until it gets to the thickness you prefer. Then you’ll pour the sauce over the pork slices in your slow cooker and toss until well coated.
I like to place my pork on a platter and serve with the extra sauce.
It’s delicious with a side of mashed potatoes and green beans. It’s one of Tom’s favorites. I think you guys will enjoy it too.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Slow Cooker Pork Tenderloin
I used a 13 ounce jar of Red Pepper Jelly from Stonewall Kitchen for this recipe.
Your pork tenderloin is done cooking when an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C). The amount of time to reach doneness will vary with everyone’s slow cooker, but it is roughly 4 hours on low or 2 2 1/2 hours on high. I cooked mine on low and at 4 hours it was perfect.
More Delicious Slow Cooker Recipes to Enjoy
Slow Cooker Pork Tenderloin
Print Recipe Pin RecipeIngredients
- 2 lbs. pork tenderloin
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 13-oz. jar Red Pepper Jelly, I use Stonewall Kitchen
- 1/4 cup bottled chili sauce, I use Heinz
- 1/4 cup bottled BBQ sauce, I use Sweet Baby Ray's
- 1 tsp. Dijon mustard
- 1/4 tsp. cayenne pepper
- 2 tsp. dried parsley, for garnish if desired
Instructions
- Season your pork tenderloins with the salt and pepper and then add them to your 6-quart slow cooker.
- In a medium bowl, whisk together your red pepper jelly, chili sauce, BBQ sauce, Dijon mustard, and cayenne until well combined. Pour the mixture over your pork tenderloins. Cover and cook on low for 4 hours or until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C).
- Remove the pork tenderloins to a cutting board and slice, then return the slices to your slow cooker.
- To thicken the sauce, add 1-2 tablespoons of cornstarch to a small bowl, ladle in some of the sauce and whisk until smooth before adding back to the remaining sauce in the sauce pan. Bring the sauce to a boil and then turn the heat to low and cook for a few more minutes until it gets to the thickness you prefer. Then you'll pour the sauce over the pork slices in your slow cooker and toss until well coated.Place the pork on a platter, sprinkle with parsley and serve with the extra sauce.
This looks right up the gastronomic alley of my grandkids! I’d love to make it on our mountain vacation but a crockpot isn’t part of our equipment. We do have an I’ve how do you think I could adapt it?
Addendum….spelling check we have an oven 🤦♀️
I’m interested in making this recipe in an oven as well. It sounds delicious!
Just bake it in your oven at 400 degrees until the internal temp is 145 degrees F. You can still thicken the sauce as mentioned.