Honey Soy Pork Tenderloin has to be one of those oh so simple meals that everyone in my family loves.
And because it is one of those recipes that you toss everything into the slow cooker, set the timer, and then voila, you have a delicious dish that is perfect for a busy weeknight meal or even when you are entertaining friends and family.
This honey soy pork tenderloin recipe gets rave reviews around my house and friends always ask me for the recipe. It is sort of embarrassing to see their faces when I tell them how to make it. They usually say, “That’s it? That’s all you do?”
It makes me feel like surely I should say something that takes a lot more time and energy on my part to produce, but there really isn’t much more I can say. It is one of the simplest recipes, yet produces so much flavor and a very, very tender pork tenderloin.
I hope your family loves it as much as mine does.
Here’s my oh so simple Honey Soy Pork Tenderloin Recipe.
Honey Soy Pork Tenderloin Recipe
Ingredients
- 1/4 cup olive oil
- 1 cup chicken stock or broth, or broth
- 1/4 cup soy sauce, or coconut aminos
- 1/2 cup honey
- 1 1/2 teaspoons Stone House Seasoning
- 2 cloves minced garlic , or 1/2 teaspoon garlic powder
- pinch ground ginger
- pinch red pepper flakes, optional for heat
- 1 (2 1/2 – 3) pound pork tenderloin
Instructions
- Spray slow cooker insert with nonstick cooking spray.
- Mix together olive oil, chicken broth, soy sauce, honey, Stone House seasoning, garlic, ginger, and red pepper flakes in a small bowl or 2-cup measuring cup.
- Add pork tenderloin to the slow cooker insert and pour olive oil mixture over pork tenderloin. Set slow cooker for 6 hours on low setting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Update: I received emails and comments that the previous version of the honey soy pork tenderloin was turning out overly dry for some people. I headed back into the kitchen to retest the recipe again and again and have updated it to include 1 cup of chicken broth. While the honey soy flavor is not as pronounced, it does make the pork tenderloin incredibly tender every time I make it! If you’ve loved the recipe before, just omit the chicken stock and proceed on as normal! Thanks so much for your feedback! xo
Going to serve this with rice,wonder if it would be good if I added pineapple,since I need pineapple juice for my cough 🙂
I am a total newbie foodie. I have a 3QT slow cooker and am wondering if this recipe will fit. Most of the slow cook recipes out there do not list the size of pot used 🙁
Made this about a month ago and had a 1.5 lb tenderloin for my family of 4. No leftovers! My 8 year old and 2 year old LOVED it and my husband was disappointed he didn’t have leftovers for lunch the next day! Making it again tonight with a bigger tenderloin that I got on sale for half price and hoping I have some leftovers for tomorrow. Thanks!
Hi, I have a pork tenderloin in the freezer that is 5.57 lbs. Is that too big, or do I just add time when cooking it in the crock pot?
Mel, most likely what you have in the freezer is a LOIN, not a tenderloin which is long and narrow and usually packed two to a pkg. The loin usually has more fat than the tenderloin, so expect to get some of fat out of your gravy liquid. Crockpots are very forgiving timewise; cook the park longer than usual and check with a meat thermometer for 145 degrees, where pork is considered cooked.
Good luck!
Wow that looks really tasty and easy to make. Thanks for sharing.
Also very dry for me…I have never seen a 2 lb tenderloin unless you tie the 2 pieces together. I was skeptical at the cook time, but unfortunately wasted the money to try any way…always trust your gut I guess.
Would not make this dish again. I used the smallest size pork loin and cooked it 4 hours on high. Although the flavor was good, the meat was very dry.
Can you throw the tenderloin in the crock pot straight from the freezer?
I made this recipe for our after church lunch/dinner today… I can see why people say it could be dry. I checked on it 2 1/2 hours into the 4 hour cooking time. I wanted it sliceable so I took it out and just covered it with foil on a platter. The flavor is amazing. I gave my husband a taste and he loved it! So I will reduce the sauce a little and maybe add a little brown sugar b/c the flavor is predominately savory (I used pure maple syrup instead of honey). I’ll reheat the meat when ready to serve, slice, and pour the sauce over it. Serve with rice, broccoli, and some grilled carrots.
Thanks for recipe (I’m sure the original is just as amazing…just needed to tweak it a bit to work for our family).
Will definitely make again!
Winter here in New Zealand so good recipe for cold night by the fire.
Oh absolutely! It is hot as blue blazes here so winter is sounding mighty wonderful right about now! 🙂 Enjoy!