I pair brown sugar and smoked paprika in my Crockpot pork tenderloin to coax an unexpected sauce in Easy Crockpot Pork Loin Recipes.
I didn’t think a slow cooker could turn pork into something this addictive, but it does. Brown sugar and smoked paprika give the tenderloin a smoky sweet edge that sneaks up on you, and the sauce?
It’s the kind that makes you want to scrape the bowl, guilty as charged. I stumbled across it while digging through Pork Crock Pot Recipes Tenderloin and even a take called Slow Cooker Pork Loin Filet made me try a few tweaks.
It’s super juicy, honestly better than I expected, and weirdly simple. You’ll be curious how something so easy can taste so much like a restaurant dish.
Ingredients
- pork tenderloin: Lean, protein-rich cut, low in fat, cooks quickly, great for shredding later.
- brown sugar: Adds caramel sweetness, simple carbs, gives sticky glaze, not great for diets.
- smoked paprika: Smoky, slightly sweet spice, low calories, boosts flavor without extra salt.
- Dijon mustard: Tangy, sharp flavor, low calories, adds zip and cuts richness a bit.
- balsamic vinegar: Sweet and tart, adds acidity, helps balance sweetness, small calorie load.
- honey: Natural sweetener, adds stickiness, simple sugars, use sparingly for health.
- garlic: Provides aromatic, umami like punch, small calories, may help immune health.
- olive oil: Healthy fats, monounsaturated, adds richness and helps carry flavors, use modestly.
Ingredient Quantities
- 2 pork tenderloins, about 1 1/2 to 2 pounds total
- 1/3 cup packed brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup chicken broth or apple cider
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch (optional, for thickening)
How to Make this
1. Pat the 2 pork tenderloins dry with paper towels and mix a rub of 1/3 cup packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; rub it all over the pork so it’s nicely coated.
2. Heat 1 tablespoon olive oil in a skillet over medium high heat and sear the tenderloins 2 to 3 minutes per side until browned, don’t worry if it’s not cooked through, but that browning really adds flavor.
3. Transfer the seared pork to the slow cooker, laying them side by side.
4. In a bowl whisk together 2 cloves minced garlic, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 cup chicken broth or apple cider, 1 tablespoon balsamic vinegar and 2 tablespoons honey; taste and adjust a little if you want it sweeter or tangier.
5. Pour the sauce over the pork in the slow cooker, cover and cook on LOW for 3 to 4 hours or on HIGH for
1.5 to
2.5 hours, until an instant read thermometer reads 145°F in the thickest part.
6. When done, remove the pork to a cutting board and tent loosely with foil, let it rest about 10 minutes so the juices redistribute.
7. Pour the cooking liquid into a saucepan, skim off excess fat if you want, bring it to a simmer over medium heat.
8. If you want a thicker sauce mix 1 tablespoon cornstarch with about 1 tablespoon cold water to make a slurry, whisk the slurry into the simmering sauce and cook 1 to 2 minutes until thickened, taste and season if needed.
9. Slice the pork against the grain, spoon the sauce over the slices and serve; if you like, return sliced pork to the slow cooker on warm for a few minutes to soak up the sauce before serving.
Equipment Needed
1. Paper towels
2. Measuring cups and measuring spoons
3. Small mixing bowl and a whisk or fork
4. Large skillet (for searing)
5. Tongs or a spatula
6. Slow cooker
7. Instant-read thermometer
8. Cutting board
9. Sharp chef’s knife
10. Saucepan (for reducing sauce)
FAQ
Slow Cooker Pork Tenderloin Recipe Substitutions and Variations
- Brown sugar: if you dont have it, mix 1/3 cup granulated sugar with 1 tbsp molasses to match the flavor and texture. Or use 3 tbsp maple syrup (cut back a little on the 1/2 cup liquid) for a deeper, slightly looser sweetness.
- Smoked paprika: use regular paprika plus 1/4 tsp liquid smoke or 1/2 tsp chipotle powder for smokiness. Chipotle will add a little heat so use less if you dont want spicy.
- Dijon mustard: swap with equal parts whole grain mustard or use 1 tbsp yellow mustard plus 1/2 tsp honey if you want a milder, slightly sweeter finish.
- Cornstarch (thickener): replace with 2 tbsp all purpose flour mixed with a bit of cold water, or use 1 tbsp arrowroot for a clearer, glossy sauce. Flour gives a more opaque, homey gravy.
Pro Tips
1) Let the pork sit out 20 to 30 minutes before cooking so it hits the pan closer to room temp, you’ll get a nicer sear and more even cooking. Dont forget a thermometer though, 145°F is the goal.
2) Brown sugar burns fast, so either sear the meat plain for 1 to 2 minutes to get a crust then press the rub on, or use a very hot pan with a high smoke point oil and watch it closely. If you see the sugar blackening, turn the heat down right away.
3) Taste and tweak the sauce while it simmers. If it’s too sweet add a splash more vinegar or mustard, too tart add a little honey. Chill the sauce briefly and skim the fat if you want it cleaner, then reduce it to concentrate flavors before thickening.
4) Rest the tenderloins covered loosely for about 10 minutes and slice thinly against the grain. If you want extra juiciness return the slices to the warmed sauce for a few minutes so they soak up the flavor.
Slow Cooker Pork Tenderloin Recipe
I pair brown sugar and smoked paprika in my Crockpot pork tenderloin to coax an unexpected sauce in Easy Crockpot Pork Loin Recipes.
4
servings
474
kcal
Equipment: 1. Paper towels
2. Measuring cups and measuring spoons
3. Small mixing bowl and a whisk or fork
4. Large skillet (for searing)
5. Tongs or a spatula
6. Slow cooker
7. Instant-read thermometer
8. Cutting board
9. Sharp chef’s knife
10. Saucepan (for reducing sauce)
Ingredients
-
2 pork tenderloins, about 1 1/2 to 2 pounds total
-
1/3 cup packed brown sugar
-
1 tablespoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 tablespoon olive oil
-
2 cloves garlic, minced
-
2 tablespoons Dijon mustard
-
1 tablespoon Worcestershire sauce
-
1/2 cup chicken broth or apple cider
-
1 tablespoon balsamic vinegar
-
2 tablespoons honey
-
1 tablespoon cornstarch (optional, for thickening)
Directions
- Pat the 2 pork tenderloins dry with paper towels and mix a rub of 1/3 cup packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; rub it all over the pork so it's nicely coated.
- Heat 1 tablespoon olive oil in a skillet over medium high heat and sear the tenderloins 2 to 3 minutes per side until browned, don't worry if it's not cooked through, but that browning really adds flavor.
- Transfer the seared pork to the slow cooker, laying them side by side.
- In a bowl whisk together 2 cloves minced garlic, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 cup chicken broth or apple cider, 1 tablespoon balsamic vinegar and 2 tablespoons honey; taste and adjust a little if you want it sweeter or tangier.
- Pour the sauce over the pork in the slow cooker, cover and cook on LOW for 3 to 4 hours or on HIGH for
- 5 to
- 5 hours, until an instant read thermometer reads 145°F in the thickest part.
- When done, remove the pork to a cutting board and tent loosely with foil, let it rest about 10 minutes so the juices redistribute.
- Pour the cooking liquid into a saucepan, skim off excess fat if you want, bring it to a simmer over medium heat.
- If you want a thicker sauce mix 1 tablespoon cornstarch with about 1 tablespoon cold water to make a slurry, whisk the slurry into the simmering sauce and cook 1 to 2 minutes until thickened, taste and season if needed.
- Slice the pork against the grain, spoon the sauce over the slices and serve; if you like, return sliced pork to the slow cooker on warm for a few minutes to soak up the sauce before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 260g
- Total number of serves: 4
- Calories: 474kcal
- Fat: 11.4g
- Saturated Fat: 2.8g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 8g
- Cholesterol: 158mg
- Sodium: 750mg
- Potassium: 900mg
- Carbohydrates: 29.5g
- Fiber: 0.5g
- Sugar: 27.5g
- Protein: 51.8g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 2.2mg