Crockpot Hot Honey Pork Tenderloin and Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can let the pork marinate in the hot honey for up to 30 minutes in the refrigerator before placing it into the slow cooker. This helps the honey and heat to penetrate the meat fibers more effectively.

If you want a thicker sauce, you can remove the pork and potatoes once cooked, then turn the slow cooker to high and stir in a small amount of cornstarch slurry to reduce the remaining juices into a syrupy glaze.

When serving, garnish the dish with a few fresh herbs like parsley or cilantro to add a pop of color and freshness. The brightness of fresh herbs contrasts beautifully with the deep, sweet, and spicy notes of the hot honey glaze.

If you find the dish is too sweet, a squeeze of fresh lime juice just before serving can provide a necessary acidic lift that balances the flavors and makes the dish feel more vibrant and complete.

Variations

• Garlic Hot Honey Pork: Add four cloves of minced garlic and a teaspoon of onion powder to the slow cooker along with the red pepper flakes for a more savory, aromatic depth.
• Smoky Hot Honey Pork: Incorporate a teaspoon of smoked paprika into the honey mixture to introduce a subtle, campfire-like smokiness that pairs excellently with the sweet potatoes.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a microwave or on the stovetop over low heat until warmed through, adding a splash of water if the sauce has become too thick.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Storing the pork and potatoes together in the same container is fine, as the sauce will help keep the meat moist.

Place the container in the coldest part of your refrigerator, where it will stay fresh for up to three days. Label the container with the date so you can track its freshness easily.

You can prepare the sweet potatoes by peeling and cubing them the night before; store them in a bowl of cold water in the refrigerator to prevent browning. Drain and pat them dry before adding to the slow cooker.

You can also measure out the red pepper flakes and honey in advance. However, avoid putting the raw pork in the slow cooker with the other ingredients too far in advance, as the salt in the honey can start to draw moisture out of the meat if left for too long.

Serving ideas

Serve the pork tenderloin sliced into medallions, accompanied by a generous portion of the honey-glazed sweet potatoes. Spoon the remaining sauce from the slow cooker over the pork slices to ensure every bite is coated in the sticky, spicy glaze. This dish pairs perfectly with a side of steamed green beans or a crisp garden salad to balance the richness of the honey and the density of the potatoes.

If you are serving this for a family dinner, arrange the sliced pork in the center of a large platter with the sweet potatoes piled alongside. Pour the remaining sauce from the slow cooker over the meat and vegetables just before bringing the dish to the table. This presentation is rustic yet inviting, highlighting the caramelized texture of the potatoes and the tender, perfectly cooked pork that everyone will enjoy.

Frequently asked questions

Recipe card

Crockpot Hot Honey Pork Tenderloin and Sweet Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb pork tenderloin, trimmed
• 2 lb sweet potatoes, peeled and cut into chunks
• 1 tsp red pepper flakes
• 1/3 cup hot honey

Instructions

1. Place the pork tenderloins into the base of the slow cooker, ensuring they fit comfortably in a single layer. Arrange the peeled and cubed sweet potatoes around the meat, filling the gaps to ensure even cooking.
2. Sprinkle the red pepper flakes evenly over the pork and sweet potatoes. Drizzle the hot honey over the entire contents of the slow cooker, ensuring all pieces are lightly coated in the honey mixture.
3. Cover the slow cooker and cook on low for 4 hours until the pork is tender. Verify the internal temperature of the pork reaches 145°F (63°C). Remove the pork, let it rest for 5 minutes, then slice and serve with the potatoes.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

45 g

Fat

12 g

Fiber

4.5 g

Sugar

28 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.