Honey Soy Pork Tenderloin has to be one of those oh so simple meals that everyone in my family loves.
Honey Soy Pork Tenderloin Recipe | ©addapinch.com

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.

Honey Soy Pork Tenderloin Recipe | ©addapinch.com


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?”


Honey Soy Pork Tenderloin Recipe | ©addapinch.com Honey Soy Pork Tenderloin Recipe | ©addapinch.com


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.


Honey Soy Pork Tenderloin Recipe | ©addapinch.com


I hope your family loves it as much as mine does.


Honey Soy Pork Tenderloin Recipe | ©addapinch.com


Here’s my oh so simple Honey Soy Pork Tenderloin Recipe.

Honey Soy Pork Tenderloin Recipe

Honey Soy Pork Tenderloin has to be one of those oh so simple meals that everyone in my family loves.
4.61 from 46 votes

Review Recipe

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Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Servings: 6
Author: Robyn Stone | Add a Pinch


  • 1/4 cup olive oil
  • 1 cup chicken stock 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


  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


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

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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148 Comments Leave a comment or review

  1. Hey – I wanted to tell you I loved this recipe. I read your comment about revising it with some chicken stock. I did not have any chicken stock so I added a 1/2 water and then cut up some carrot, onion and celery (basis for vegetable stock) and it turned our FANTASTIC. I did my own home made Steak Spice, which was great, and a tad of hot pepper flakes (I mean a tad… tiny bit) which gave it a nice hint of hot.

    This is a 5 star recipe as far as I am concerned.

  2. This looks so good! On the schedule for this week. I always have trouble thinking of side dishes to accompany, Any suggestions? 🙂

  3. This recipe was great! Super easy. Prepared it the night before then just threw it in in the morning. I turned the leftover liquid into a gravy and made mashed potatoes on the side and it was awesome! Definitely a keeper!

  4. This recipe is so good. This was my first time doing a pork tenderloin in the Crock-Pot. It was super simple to follow and I had all but one ingredient in the house already. Taking some advice of other readers, I did use the cup of broth but I increased the soy and honey just to keep the taste. It isn’t salty at all. Also, I accidentally cooked two smaller loins, I didnt realize it was a bag of two. I shredded one and it is going to make some delicious pulled pork down the road. The other I put over some fried rice. YUM!!

  5. Based upon the reviews I decided to try this recipe and I’m very glad I did. I made minor tweaks to this recipe, just to suit my own personal tastes. I did add the red pepper flake, chicken broth, and added some lemon pepper. I marinated the pork tenderloin overnight using Asian salad dressing. I also reduced the water by half. I used a rectangular crockpot on low for the full six hours. Then served with an Asian salad. The pork was really good and I got a lot of compliments on it. I highly recommend this recipe.

  6. I ad a 1/4 cup of Tangy Vinegar style bbq sauce & ad 2 extra cups of broth to the mix, I also cut back on the Montreal Steak seasoning so its not to peppery. My wife has me making this weekly now.

  7. Made this last weekend. Yum, yum, yum! Family urged me to not lose this recipe. One question, though. Recipe calls for 3 Tablespoons of steak seasoning. Tablespoons? That seemed like an enormous amount. I used 3 teaspoons and the pork was plenty seasoned.

    1. Hi Kari,
      I’m thrilled your family enjoyed this! It is so delicious and full of flavor! If you liked it with 3 teaspoons, you can use that, but the recipe is correct at 3 T. Thanks so much! xo

    1. We love it with roasted potatoes, green beans, baked sweet potatoes, roasted vegetables, you name it! 🙂 I hope you enjoy it! xo

  8. I made this tonight and it was really good! I thickened the pan juices with cornstarch (mixed with water) and used it as a sauce over the pork and a brown rice/quinoa blend which I served with honey roasted carrots. Super easy and delicious dinner! This will definitely be in regular rotation at our house.

  9. I made it in my crock pot. I reduced that amount of steak seasoning to three teaspoons. About half way through the cooking I wasn’t quite convinced about the sauce so I added some tomato paste, a small (airplane size) bottle of bourbon, and a little brown sugar. My husband made me write down the additional ingredients so I would n’t forget and could make it again.

  10. I made this in the morning at 8am and went home on lunch break to check it. It was absolutely falling apart so I took it out and made some more honey with sauce in it and poured over it . I then put it in the fridge and will reheat it tonight . I sampled some and might of went overboard with chili pepper flakes and Montreal so that’s why I made some more honey sauce. I can’t wait to try it! Pairing it with roasted rosemary baby potatoes, salad and King’s Hawaiian rolls❤️Thanks for sharing

  11. Making this for the second time in 2018! It is just the best pork tenderloin in a crock pot recipe I have found online. I take this and then shred it into my version of carnitas. Family loves it, so easy, hardly any clean up, and delicious results! Thank you Robyn for posting this recipe.



  12. Excellent recipe. Only change I’d make next time is to reduce steak seasoning to one tablespoon as it was too salty. I put mine in modestly frozen and cooked on low for 10 hours. Hubby and son devoured it.

  13. I’ve used the original recipe many times to excellent reviews and my rating is based on that version. I was surprised by the addition of chicken broth to the list of ingredients. It threw me off completely and I thought I was viewing the wrong recipe. Does anyone have the original recipe? I think the amount of soy sauce, olive oil and honey in the original version were halved, and replaced with 1 cup of chicken broth in this version.

  14. This looks very tasty. The picture looks like the pork has been seared in a pan first, or is that the result of the soy sauce? I only have a “standard” slow cooker and not one that browns the meat is why I was wondering if I needed to brown it first. Thanks for the recipe & ideas of side dishes you gave in one of the other comments.

  15. So delicious… Absolutely loved it, will make again, i didnt have olive oil so i used vegetable oil, and after it wask cooked i took out the pork tenderloin and added cornstarch to the juices and made a beautiful gravy for mashed potatoes

  16. First of all – where are people finding 2.5-3 pound pork tenderloin? I’ve never seen one anywhere near that size in any grocery store around here, so I went to the butcher and asked for 2.5 pounds…and they gave me two 1.25 pound tenderloins packaged together. 🙂

    The recipe still worked great though! For the seasoning blend, I rubbed the meat with a Penzeys blend called Quebec Beef Rub or something like that. 6 hours was the perfect cooking time, and then I thickened the sauce with some flour on the stove top to make a sweet/salty/spicy gravy for our mashed potatoes.

    We both really enjoyed this and I will be making it again!

  17. Delicious!  I added potatoes and baby carrots at the beginning and stirred in frozen peas at the very end. It was like a stew. Very tasty. 

  18. I have never cooked a Pork Tenderloin before and my husband doesn’t really care for pork. I began looking for a recipe that might make it more palatable for my husband. I found your recipe and printed it off. I followed the directions except for the broth, I didn’t have any, so I just used water and a little Balsamic and Basil Oil (to flavor the water). The meat was soooo tender and my husband and daughter loved it!! I got so many compliments for the meal. When my daughter took left overs the next day to school and was heating it up, 2 of her friends invited themselves to our house for Thanksgiving dinner and Christmas dinner! LOL

    Thanks so much for this wonderful recipe and I hope that your holidays are spectacular!!!

  19. WOW – This was AMAZING. SO easy, too. Threw it all in the crockpot, and 6 hours later, I shredded the pork and served it over Jasmine rice (with the juices). Everyone wanted seconds!!

  20. I have made this recipe numerous times . . . it is an absolute FAV of mine and I have yet to serve it to someone who doesn’t also love it.
    I find it is very moist without adding the chicken stock so I omit that ingredient.
    I usually make this with the Boursin mashed potatoes and pour the extra juices over the potatoes. So delish!
    I have also been known to cook it for 4hrs on high when time is a bit short and it is still very moist and juicy.
    Thanks so much for this recipe!!

  21. Made this exactly as written except I didn’t have ginger and I added 1 tablespoon of Asian chili garlic sauce and only used 1.5 tablespoons steak seasoning….It came out perfect with just the right amount of spiciness. I served it with a roasted red pepper quinoa. We shredded the leftover meat and can’t wait to have it in tacos tonight. This will be a keeper in our house! 

  22. We had this for dinner tonight and it was DELICIOUS!! Before making I read all the reviews of it being to dry and how to add chicken broth to make it juicy. I decided to follow the original recipe, and NOT use the chicken broth. This came out so juicy and full of sauce that I do not understand why people are saying it was dry. Thanks Robyn for a teriffic recipe.

  23. Could you turn this into a freezer meal? I was wondering if you could freeze the tenderloin with the other ingredients. Thaw for a day and then cook. I need freezer for my daughter who is about to give birth.

    1. Susan, I would freeze the tenderloin in one bag and the olive oil mixture in a separate one. Then cook according to recipe instructions after they have both thawed. Congratulations on your new grandchild.

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