Slow Cooker Honey Garlic Pork Tenderloin for Easy Dinner Tips, FAQ & printable recipe

Tips for success

For a slightly more complex flavor, you can add a teaspoon of freshly grated ginger to the sauce mixture before cooking. This provides a subtle heat that cuts through the sweetness of the honey and hoisin.

If you find the sauce is too thin at the end of the cooking time, you can remove the pork and set the slow cooker to a higher heat setting for a few minutes to reduce the sauce further before serving.

If you are serving this for a larger group, you can double the recipe provided you have a slow cooker large enough to accommodate the extra meat without crowding. Ensure that the pork pieces remain in a single layer to maintain consistent cooking times.

Always remember that larger volumes of food may take slightly longer to reach the target internal temperature, so start checking with your thermometer about 30 minutes before the end of the expected time.

Variations

• Spicy Honey Garlic: Add a tablespoon of chili garlic sauce or a pinch of red pepper flakes to the sauce mixture before cooking to introduce a balanced heat that complements the sweetness.
• Citrus Infused: Incorporate the zest and juice of one small orange into the honey soy sauce mixture for a bright, citrusy undertone that cuts through the richness of the pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the pork is cooled within 2 hours of cooking.

Freezer

Freeze in a heavy-duty freezer bag or airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish on medium power until heated through, or warm gently in a pan over low heat with a splash of water.

Allow the leftover pork to cool down to room temperature for no more than two hours before transferring it to an airtight container. Storing the pork with some of the remaining sauce helps keep the meat moist when you go to reheat it later. Label the container with the date so you can keep track of how long it has been in the refrigerator or freezer, ensuring you always enjoy it at its best quality.

You can prepare the sauce mixture the night before and store it in the refrigerator to save time during the morning. However, it is best to add the raw pork to the slow cooker just before you are ready to start cooking to maintain food safety. If you have leftovers, they are excellent for meal prep as the flavors often deepen after a day or two in the refrigerator.

Serving ideas

This honey garlic pork is best served sliced into medallions, with the extra sauce from the slow cooker drizzled over the top. It pairs beautifully with simple sides that can soak up the flavorful glaze, such as steamed white rice, fluffy quinoa, or roasted vegetables like broccoli or snap peas.

The sweetness of the pork makes it a versatile main dish that works well for casual family dinners or even more formal gatherings.

Consider topping each serving with a sprinkle of toasted sesame seeds or thinly sliced green onions for a fresh, crunchy contrast to the tender pork.

The presentation is elevated by the dark, glossy glaze, so serving it on a clean, light-colored plate really makes the colors pop. If you have extra sauce, feel free to serve it on the side in a small bowl so guests can add as much as they like to their portions.

Frequently asked questions

Recipe card

Slow Cooker Honey Garlic Pork Tenderloin for Easy Dinner

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

Ingredients

• 2 lbs pork tenderloin
• 1/2 cup hoisin sauce
• 3 cloves garlic, minced
• 1/2 cup honey soy sauce mixture

Instructions

1. Place the raw pork tenderloins into the base of the slow cooker, ensuring they are arranged in an even layer to promote uniform cooking throughout the process.
2. Spoon the hoisin sauce directly over the pork. Sprinkle the minced garlic evenly across the surface of the meat. Finally, pour the honey soy sauce mixture over the top, ensuring everything is well-coated.
3. Cover the slow cooker and set it to cook on low for 4 hours. Once finished, check that the internal temperature of the pork reaches 145°F (63°C). Remove the pork and let it rest for at least 5 minutes before slicing into medallions to serve.

Contains: gluten, soy

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

22 g

Fat

9 g

Fiber

0.5 g

Sugar

18 g

Sodium

650 mg

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