Kitchen notes · a little help before you start

Slow Cooker Honey Garlic Pork Tenderloin

Name: Slow Cooker Honey Garlic Pork Tenderloin
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4
Ingredients: 1 each pork tenderloin (trimmed, silver skin removed — 1-1¼ lbs, cut in half crosswise to fit); ½ teaspoon seasoning salt; ⅔ cup honey; ¼ cup low sodium chicken broth (or sub water); 2 tablespoons low sodium soy sauce; 2 tablespoons minced garlic; 1½ tablespoons corn starch; 1 tablespoon apple cider vinegar; ¼ teaspoon salt; 0.25 each red pepper flakes

Honey garlic pork comes with a sweet, savory sauce that's easy to enjoy with every slice. The garlic has a proper place in that coating, with a little vinegar to keep it lively. Let the tenderloin rest, then bring it to the table with its sauce.

Prep: 10 min
Cook: 180 min
Total: 190 min
Original yield: Serves 4
Ingredients: 10 listed

Make it part of your week

Estimating…

Main courseAmericanPorkPrep: 15 minutes or lessTotal: over 60 minutesSlow cooker

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cuisine: American
Cooking method: Slow cooker
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Grease the cooker lightly

Spray the slow cooker before adding the tenderloin and seasoning it all over with seasoning salt.

2. Whisk before pouring

Combine all the sauce ingredients until mixed, then pour the sauce around the pork in the cooker.

3. Turn off for the rest

Once the stated thermometer check is reached, turn off the cooker and let the pork rest before slicing.

Get to know the ingredients

Trimmed tenderloin

Remove the silver skin and trim the tenderloin as listed, cutting it crosswise in half to fit if needed.

Broth or water

Low-sodium chicken broth is listed, with water allowed as the liquid option in the honey garlic sauce.

Minced garlic

Mince the garlic for whisking into the honey sauce with broth, soy sauce and the remaining ingredients.

The last little job

Slice with sauce alongside

After the resting period, slice the tenderloin and serve it with the cooking sauce.

A little more help as you go

Use the intended cut

Pork tenderloin is different from the larger pork loin, which needs a different cooking approach.

Keep leftovers airtight

Keep it in an airtight container for three to four days in the refrigerator, or freeze for four to six months.

A few questions you might have

Is the cornstarch added after cooking?

Whisk it into the sauce before pouring around the tenderloin, so it is included during cooking.

Does the vinegar go over the sliced pork?

Apple cider vinegar belongs in the whisked honey garlic sauce before it goes into the slow cooker.

Can I use either cooker setting?

Yes, the directions provide both low and high cooking ranges, followed by the thermometer check and rest.

How do I reheat frozen leftovers?

Thaw overnight in the refrigerator, then warm in the microwave or oven until heated through.

Are red pepper flakes only a garnish?

They are mixed into the sauce with the honey, broth and other ingredients before cooking.

Any more cooking tips?

Tips and tricks: Don’t over-cook: Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF Pork loin : This recipe is for pork tenderloin and not pork loin. Because a pork loin is much larger, it will take significantly longer to cook. I recommend giving the pork loin a head start and cooking for 4-5 hours on low before adding the sauce so that the sugar in the sauce doesn’t burn. Storage: Leftover Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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