Crock Pot Pork Tenderloin
Kathleen @ gonna want

(pork )

Crock Pot Pork Tenderloin
Crock Pot Pork Tenderloin

Yield: 4 servings


Chicken Broth - 1 Cup
Soy Sauce - ¼ Cup
Balsamic Vinegar - ¼ Cup Honey - 3 Tbsp
Dijon Mustard - 1 Tbsp
Olive Oil - 2 Tbsp
Onion, Minced - 1 Cup
Garlic Cloves, Minced - 3
Dried Rosemary - 2 tsp
Dried Oregano - 1 tsp
Dried Thyme Leaves - 1 tsp
Black Pepper - ½ tsp
Pork Tenderloins - 2
Cornstarch - 1 Tbsp
Cold Water - 3 Tbsp


  1. In a large Crock Pot add all the ingredients except the pork, cornstarch and water then mix until evenly combined. Add the pork and turn over to coat on all sides.
  2. Cook on low for 6-8 hours or until pork is tender.
  3. Remove pork from Crock Pot and place on a serving dish and tent loosely with aluminum foil. Allow pork to rest for about 7 minutes.
  4. Thicken the sauce while pork is resting; in a small bowl, mix cornstarch with the cold water until it's completely dissolved. Pour all the liquid from the Crock Pot into a small saucepan. Add the cornstarch mixture and bring to a boil. Boil for 1-2 minutes until mixture thickens. Slice Pork and pour the thickened sauce over it and serve.