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Crockpot Brown Sugar Pork Tenderloin

Crockpot brown sugar pork tenderloin with a sweet-savory glaze that turns into caramelized pan juices. Slow-cooked until tender, then spooned over sliced pork for a glossy finish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloin
Brown sugar glaze
  • 0.5 cup brown sugar Packed brown sugar for best caramelized flavor.
  • 3 tbsp soy sauce
  • 2 tbsp Dijon mustard
  • 3 garlic Use minced garlic cloves.
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper
  • 0.5 cup chicken broth For the slow cooker base juices.
  • 1 fresh rosemary or thyme For garnish after slicing.

Equipment

  • 1 Dutch oven

Method
 

Make the brown sugar paste
  1. In a bowl, mix brown sugar, soy sauce, Dijon mustard, garlic, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper until a thick paste forms.
  2. Rub the brown sugar mixture all over the pork tenderloin, coating every surface.
Slow-cook
  1. Pour chicken broth into the bottom of the slow cooker.
  2. Place the pork tenderloin in the slow cooker on top of the broth.
  3. Cook on low for 4–5 hours until the internal temperature reaches 145°F, or cook on high for 2–2.5 hours until the internal temperature reaches 145°F.
Rest and serve
  1. Let the pork rest for 5 minutes before slicing to keep the juices inside.
  2. Spoon the pan juices over the sliced pork and garnish with fresh rosemary or thyme.

Notes

Pro tip: use a meat thermometer and pull the pork at 145°F for juicy slices (it will finish gently as it rests). Refrigerate leftovers in a sealed container up to 3 days; freeze sliced pork with the juices up to 2 months. For a lower-sodium option, use reduced-sodium soy sauce and broth while keeping the rest of the glaze the same.