The Best Trisha Yearwood’s Crockpot Pork Tenderloin

Looking for an easy, flavorful, and tender pork recipe? Trisha Yearwood’s Crockpot Pork Tenderloin is the perfect dish for busy weeknights or special occasions. This slow-cooked recipe ensures juicy, fall-apart pork in a savory and slightly sweet sauce made with honey, garlic, ginger, and chicken broth. Cooked to perfection in your slow cooker, this recipe is ideal for shredding and serving in sandwiches, over mashed potatoes, or alongside roasted veggies. With just a few simple ingredients, you’ll enjoy a restaurant-quality meal right from your crockpot. Perfect for families, meal prep, and casual gatherings, this Crockpot Pork Tenderloin is a must-try!

Ingredients

• 2 ½ – 3 lb pork tenderloin
• ½ teaspoon dried thyme
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 1 tablespoon honey
• ½ teaspoon black pepper
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 3 tablespoons cornstarch
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. Season the pork tenderloin with salt, pepper, and dried thyme.
2. In a large skillet, heat vegetable oil over medium heat. Brown the pork tenderloin on all sides, ensuring a nice golden sear.
3. Transfer the browned pork to the crockpot. Add the minced garlic, grated ginger, honey, chicken broth, lemon juice, soy sauce, salt, and pepper to the crockpot. Stir to combine.
4. Cook on high for 4 hours or on low for 8 hours until the pork is tender and easily shreds.
5. Once cooked, remove the pork tenderloin from the crockpot and shred it using two forks.
6. If you prefer a thicker sauce, combine 3 tablespoons of cornstarch with a little water to make a slurry. Stir into the remaining liquid in the crockpot and cook on high for 10-15 minutes until thickened.

Tips

• For best results, use a pork tenderloin that is about 2 ½ to 3 pounds.
• If you prefer a slightly sweeter sauce, increase the amount of honey.
• Adding a touch of your favorite hot sauce or chili flakes can give the dish a spicy kick.

Variations and Substitutions

• Swap chicken broth with vegetable broth for a lighter version.
• Use maple syrup in place of honey for a different sweet note.
• If you don’t have ginger, you can substitute with ground ginger (about ½ teaspoon).
• For a gluten-free version, ensure that the soy sauce is gluten-free.

FAQs

• Can I use a different cut of pork?
  Yes, you can use pork loin, but tenderloin provides the most tender and flavorful results for slow cooking.
• Can I make this recipe in advance?
  Yes, this dish stores well in the fridge for up to 3 days. You can also freeze the shredded pork for up to 2 months.
• How do I store leftovers?
  Store the leftover pork and sauce in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Serving Suggestions

• Serve this tender pork over mashed potatoes or rice to soak up the delicious sauce.
• Pair with roasted vegetables or a fresh salad for a complete meal.
• For a quick sandwich, serve the shredded pork on a toasted bun with some coleslaw.

Why You’ll Love This Recipe
This Crockpot Pork Tenderloin recipe is a simple, flavorful, and hands-off dish that brings comfort to any table. The slow cooking process ensures the pork becomes incredibly tender, while the rich sauce adds depth and sweetness to each bite. It’s perfect for busy weeknights, special gatherings, or meal prep. Whether you enjoy it on its own, as a topping for mashed potatoes, or in sandwiches, this recipe will become a household favorite!

Table of Contents

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The Best Trisha Yearwood’s Crockpot Pork Tenderloin

Servings

10

servings

Prep time

15

minutes

Cooking time

4

hours 

Ingredients

• 2 ½ – 3 lb pork tenderloin

• ½ teaspoon dried thyme

• 1 teaspoon freshly grated ginger

• 2 garlic cloves, minced

• 1 tablespoon honey

• ½ teaspoon black pepper

• 2 cups chicken broth

• 2 tablespoons lemon juice

• 1 tablespoon vegetable oil

• 3 tablespoons cornstarch

• 1 tablespoon soy sauce

• Salt and pepper to taste

Directions

• Season the pork tenderloin with salt, pepper, and dried thyme.
• In a large skillet, heat vegetable oil over medium heat. Brown the pork tenderloin on all sides, ensuring a nice golden sear.
• Transfer the browned pork to the crockpot. Add the minced garlic, grated ginger, honey, chicken broth, lemon juice, soy sauce, salt, and pepper to the crockpot. Stir to combine.
• Cook on high for 4 hours or on low for 8 hours until the pork is tender and easily shreds.
• Once cooked, remove the pork tenderloin from the crockpot and shred it using two forks.
• If you prefer a thicker sauce, combine 3 tablespoons of cornstarch with a little water to make a slurry. Stir into the remaining liquid in the crockpot and cook on high for 10-15 minutes until thickened.