Crockpot Honey Garlic Pork Tenderloin
Immerse yourself in the comforting aroma of this Crockpot Honey Garlic Pork Tenderloin, where sweet and savory notes harmonize in a deliciously tender dish. Perfect for those days when you crave a meal that feels like a warm hug, this recipe allows the slow cooker to do all the work, infusing the pork with rich flavors while you go about your day. As the hours pass, the pork tenderloin becomes melt-in-your-mouth tender, bathed in a luxurious honey garlic sauce that’s perfectly balanced with a hint of ginger and Dijon mustard. Serve this dish with your favorite sides for a meal that’s sure to impress and comfort in equal measure.
Ingredients Overview
- Pork Tenderloins (2 tenderloins, about 2 pounds total): Pork tenderloins are lean and cook beautifully in the crockpot, absorbing the flavors of the sauce while staying incredibly moist and tender.
- Honey (½ cup): Adds natural sweetness and creates a sticky, luscious glaze that complements the savory notes of the pork.
- Soy Sauce (¼ cup): Provides a salty, umami flavor that balances the sweetness of the honey and deepens the overall taste of the dish.
- Garlic (4 cloves, minced): Infuses the dish with a robust, aromatic flavor that enhances every bite.
- Dijon Mustard (1 tablespoon): Adds a subtle tang and depth to the sauce, rounding out the flavors.
- Apple Cider Vinegar (1 tablespoon): Introduces a slight acidity that cuts through the richness of the honey, balancing the sauce.
- Ground Ginger (1 teaspoon): Brings a warm, spicy undertone that complements the sweetness of the honey.
- Crushed Red Pepper Flakes (½ teaspoon, optional): Adds a gentle heat to the dish, perfect for those who enjoy a bit of spice.
- Salt and Pepper (to taste): Essential for seasoning the pork and enhancing the flavors of the sauce.
- Cornstarch (2 tablespoons): Used to thicken the sauce to a luxurious consistency.
- Water (2 tablespoons): Mixed with cornstarch to create a slurry that thickens the sauce.
Step-by-Step Cooking Instructions
Prepare the Pork Tenderloin
Step 1: Season the Pork
Generously season the 2 pork tenderloins with salt and pepper on all sides. This basic seasoning is the foundation that enhances the flavors as the pork cooks.
Make the Honey Garlic Sauce
Step 2: Whisk the Sauce Ingredients
In a small bowl, whisk together ½ cup honey, ¼ cup soy sauce, 4 minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon ground ginger, and ½ teaspoon crushed red pepper flakes (if using). This sauce is the heart of the dish, combining sweet, savory, and tangy flavors with a hint of spice.
Cook the Pork
Step 3: Pour the Sauce Over the Pork
Place the seasoned pork tenderloins in your crockpot. Pour the honey garlic sauce over the pork, making sure the tenderloins are well-coated.
Step 4: Slow Cook
Cover the crockpot and cook on low for 6-7 hours, or until the pork is tender and cooked through. The low, slow cooking process allows the pork to absorb all the delicious flavors while becoming incredibly tender.
Thicken the Sauce
Step 5: Prepare the Cornstarch Slurry
Once the pork is done cooking, remove it from the crockpot and cover it with foil to keep warm. Turn the crockpot to high. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.
Step 6: Thicken the Sauce
Stir the cornstarch slurry into the sauce in the crockpot. Cook for 10-15 minutes until the sauce thickens to your desired consistency.
Serve
Step 7: Slice and Serve
Slice the pork tenderloin into medallions and drizzle the thickened honey garlic sauce over the top. Serve immediately with your favorite sides.
Valuable Cooking Tips
- Choose Quality Pork: Opt for fresh, high-quality pork tenderloins to ensure the best texture and flavor.
- Don’t Skip the Searing: If you have time, searing the pork tenderloins in a hot pan before placing them in the crockpot can add an extra layer of flavor.
- Adjust the Sweetness: If you prefer a less sweet sauce, reduce the amount of honey to â…“ cup.
- Control the Heat: The crushed red pepper flakes are optional but add a nice kick. Adjust the amount to suit your spice preference.
- Check for Doneness: Pork tenderloin should reach an internal temperature of 145°F (63°C). Use a meat thermometer to check for doneness.
- Rest Before Slicing: Let the pork rest under foil for about 5 minutes before slicing. This helps the juices redistribute throughout the meat, keeping it moist.
- Make it Gluten-Free: Ensure your soy sauce is gluten-free, or substitute with tamari, for a gluten-free version of this dish.
- Double the Sauce: If you love extra sauce, double the ingredients for the honey garlic sauce. You can use leftovers for drizzling over rice or veggies.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: Reheat in a microwave or oven until warmed through. Add a splash of water or broth if the sauce thickens too much upon reheating.
Storage and Reheating Tips
- Refrigerate: Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. Make sure the pork is completely cooled before storing to maintain its moisture.
- Freeze: You can freeze the cooked pork for up to 2 months. Place the pork in a freezer-safe bag or container, and pour any extra sauce over the top. Thaw overnight in the refrigerator before reheating.
- Reheat: To reheat, place the pork in a baking dish and cover with foil. Heat in a 300°F (150°C) oven for 15-20 minutes, or until warmed through. Alternatively, microwave in short bursts, adding a little water or broth to the sauce to maintain moisture.
Frequently Asked Questions
1. Can I use pork loin instead of pork tenderloin?
Yes, but pork loin is larger and less tender, so you may need to adjust the cooking time and slice it thinner for serving.
2. Can I make this dish in the oven instead of a crockpot?
Yes, you can bake the pork in a covered dish at 325°F (160°C) for 1.5 to 2 hours, or until tender.
3. How do I prevent the pork from drying out?
Ensure you don’t overcook the pork. Use a meat thermometer to check when it reaches 145°F (63°C).
4. Can I substitute the honey with another sweetener?
Maple syrup or brown sugar can be used as substitutes, though they will alter the flavor slightly.
5. Is there a way to make this recipe less sweet?
Reduce the honey to â…“ cup and increase the Dijon mustard for more tang.
6. Can I add vegetables to the crockpot?
Yes, carrots, potatoes, or onions can be added around the pork for a complete meal.
7. What sides pair well with this dish?
Mashed potatoes, steamed vegetables, or rice are excellent sides.
8. Can I use fresh ginger instead of ground ginger?
Yes, use about 1 tablespoon of freshly grated ginger.
9. What can I do with leftover sauce?
Use it as a glaze for vegetables, over rice, or as a dip for bread.
10. How long will the leftovers last?
In the refrigerator, leftovers will last up to 3 days. In the freezer, they’ll last up to 2 months.
11. Can I cook this on high instead of low?
Cooking on high for 3-4 hours can work, but the pork may be less tender.
12. Is there a vegetarian version of this recipe?
You could substitute the pork with a firm tofu or tempeh for a vegetarian twist.
13. Can I use chicken instead of pork?
Yes, chicken breasts or thighs work well. Adjust cooking time as needed.
14. What if I don’t have Dijon mustard?
Yellow mustard or even a bit of prepared horseradish can substitute in a pinch.
15. How can I make the sauce spicier?
Increase the crushed red pepper flakes or add a dash of hot sauce.
16. Can I use balsamic vinegar instead of apple cider vinegar?
Yes, balsamic will add a deeper, sweeter flavor.
17. How do I make the sauce thicker?
If the cornstarch slurry isn’t thickening the sauce enough, let it cook a bit longer on high.
18. Can I prep this dish the night before?
Yes, you can prep the pork and sauce the night before. Store it in the fridge and start cooking the next morning.
19. What’s the best way to slice the pork?
Slice the pork against the grain for the most tender bites.
