Slow Cooker Pork Tenderloin

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!

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.

Slow Cooker Pork Tenderloin

Author: MaryAnn Dwyer

Servings: 4 servings

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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!

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Ingredients  

• 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.

Notes

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.

Keyword: pork tenderloin, red pepper jelly, Slow Cooker

Cuisine: American

Course: Main Dish