This post may contain affiliate links. Please read my disclosure policy.

Honey Soy Pork Tenderloin Recipe | ©addapinch.com

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.

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.

4.61 from 46 votes

Honey Soy Pork Tenderloin Recipe

Dinner 6 hrs 5 mins

Prep Time 5 mins
Cook Time 6 hrs
Servings 6
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Honey Soy Pork Tenderloin has to be one of those oh so simple meals that everyone in my family loves.

Ingredients  

  • 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 ½ teaspoon garlic powder
  • pinch ground ginger
  • pinch red pepper flakes optional for heat
  • 1 (2 ½ – 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.

Nutritional Information

Calories: 465kcal | Carbohydrates: 26g | Protein: 51g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 139mg | Sodium: 1288mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

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

Pork Recipes

Robyn Stone

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Review




Comments

  1. I laughed when you mentioned that people are shocked it is so easy. Our favorite recipe is very similar. All I do is put a beef brisket in the crockpot with a few garlic cloves and a dash of soy and Worstershire sauces. Nothing else and it makes the best brisket ever. I love crock pots. You have a great blog, thanks!

  2. I notice you mention liners in many of the slow cooking recipes and I’m new to slow cooking. Are liners necessary or is it just for easy clean up?

    1. Hi Bruce,
      I don’t use a liner in my slow cookers. What I do mention is the slow cooker insert, meaning the crockery that comes with a slow cooker where the food actually is cooked. Hope that helps clear up any confusion I may have caused.

      Thanks!

    2. Liners are sold near the waxed paper and foils in the supermarket. You tuck the liner into the crockpot, add your food, cook it up. When you’ve eaten, you remove the leftovers , the remove the liner and toss in the recycling. NO CLEANUP! Not a single minute spent scrubbing out the crockpot! What a blessing! Safe and easy — this is a dynamite improvement to crockpot cooking.

  3. I just did port tenderloin for the first time and wow! I am in love! This recipe looks so good and easy! Love it and I agree with Gaby. Perfect for entertaining!

    1. 5 stars
      If you have a slow cooker, you have an insert unless it got broken. It’s the ceramic pot that you put the food into.

  4. Hey, I’m sorry to chime in hear but I only learned about slow cookers a couple of years ago so I know about the confusion.

    Slow cookers most recently come as a two part cooker. The outer part is where the heating coils are, and the at one time been with an attached crockery which could not be separated from that part. It was difficult to wash without getting water inside the “works” so now the newer one have a crockery pot which can be removed for cleaning after the cooking is over. It certainly is a lot better this way. Why they didn’t do that originally is like…who was the genius who finally put roller on luggage! Hope that clears it up for those who wondered.

  5. Sorry for all the mistakes.
    Crock pots come as two pieces but not when they were first introduced. The outer part is where the heating coils are contained, it was strongly recommended that this should never be submersed in water. Because the inner part was attached it was a challenge to really get it clean. After years of this nonsense someone finally came up with the GREAT IDEA to create a crock pot with a removable inside unit, now the crock (inner pot)can be lifted out and submerged into water.

    Moderator can and probably should remove my previous garbled post. My tongue breaks when I’m tired.

  6. 5 stars
    I tried this last night and I have to tell all, after cooking for over 60 years I’ve never found a recipe for tenderloin as wonderful as this. I can’t see how it could ever get the bark that shows in the picture so I gave mine a good browning in my best friend, the cast iron dutch oven. When the four hours were up it was falling apart and so tender and good. I’m warming it today for dinner and am anxious to do the beef. I love my crock pot and planning on getting a newer model with a timer on it. Since if you have to leave for awhile it will shut down to keep warm. I never found a way to cook tenderloin to give it such a wonderful flavor, they always seemed to me like a too lean pork chop. Next time I’ll try the white balsamic vinegar and see if there is any difference.
    Thanks for the recipe

  7. Want to make recipe what’s Montreal Steak Seasoning and can I replace it with another type seasoning?
    Thanks.

  8. 5 stars
    Tried this for dinner tonight with roasted red potatoes on the side and it was delicious! I’m not the cook in the house my husband is but i have been really wanting to cook even if its easy stuff on the week days so he doesn’t have to after a long day at work, especially if its a late day, and this was super easy! even for me lol. would be great on rolls as like pulled pork sandwiches which we’ll be doing with the leftovers 🙂 great recipe!

  9. 5 stars
    Oh my goodness – I made this last night and it was SO delicious and easy. I didn’t do any browning beforehand (just tossed the tenderloin right in) and it did get that nice brown crust on the outside. It was actually my first slow-cooker attempt so I’m really glad it turned out so well! It took about 5 hours on my slow cooker on the low setting for a 1-pound tenderloin to be done perfectly.

  10. 4 stars
    Wonderful recipe. Even my kids devoured it and they are very picky. I browned mine first and shortened the time. Grilling this next but will likely remove the montreal seasoning. Definitely a must do again.

  11. 5 stars
    I wanted to tell you that I made this recipe on Saturday and my husband and I loved it. So easy and tasty and leftovers are awesome. I did substitute Tamari for Soy Sauce for my needs but it worked fine. Thank you!!! Knowing I have some in the freezer for busy days makes it easy!

  12. 5 stars
    I just made this now and it was amazing! I follow a Paleo diet, so I used coconut aminos instead of soy sauce and it was still so good!

  13. 5 stars
    This was delicious! My husband loved it. I had to replace tamari for soy for my dietary needs, but it still was amazing. It froze well too.

  14. After it is cooked could it be thrown on the BBQ to crisp the outside and give that flavour or would that dry it out too much? Thanks for any input!

  15. This was very good. I do use the plastic bags they have at the store for crockpots. Easy cleanup! My husband loved it.

  16. Hi from wet and windy Wales , UK………. Montreal steak seasoning not available here, any suggestions what could be used ?

    The site makes me want to cook – and eat !!!!!!

    Best wishes Robyn, berni

  17. Just to add to the slw cooker confusion…I think West Bend created the original Slo Cooker, a nonstick aluminum pot that sits in a nonstick cooking base. My first one lasted 30 years and I’m on my second one now. A crockpot has the ceramic insert. Of the two I prefer the Slo Cooker because it has better control over low/medium/high settings than all the crockpots I tried.

    That said, the recipe looks great, I’m trying it tomorrow. Thanks!

  18. This dish is terrible! I’m surprised there are so many positive reviews here. I wouldn’t feed this to my dog!

    As a general rule, crock pot cooking works for fatty, low grade meat. This is what benefits from slow cooking.

    I was very skeptical that pork tenderloin would be good and that was proven when I tried today. The meat was tough and dry. We couldn’t even eat it!

    Pork tenderloin should be baked or lightly grilled and has no place in a crock pot!

    1. It also turned out dry and tough for me. It probably depends on your cooker and the size of the tenderloin (long, narrow ones dry out faster), so people should probably monitor it carefully. According to “The Slow Cooker Revolution,” it should take 4 hours on low, or until the temperature reaches 145F. I’m going to try it again with a shorter cook time.

    2. 4 stars
      WOW! A little harsh, my version came out a little dry. But for the record, I cook pork tenderloin in the crockpot a few times per month! It is wonderfully easy and typically comes out juicy and delicious! Please consider other recipes with pork tenderloin before deeming it unflavorful for crockpot use.

      I’m going to make this again, but with 6 hr on low with a little water or broth.

    3. How large was yours, Alysa? I have a 2.33# (2 pieces, but left them stuck together) and have had it marinating in fridge a few hours. Did recipe as Robyn wrote it, but added some veggy broth as well for extra moisture just in case. About to take it out and put on low 4.5 hours and hope it’s awesome!

    4. Try placing the pork loin in a salt water brine for a couple of hours. That should help with moisture & tenderness.

    5. 5 stars
      I did this today. I wasn’t home for the morning so had to resort to the 4 hrs on High method. It was a little dry but with the juices poured over it, it was still delicious. I admit I have yet to find the sweet spot with this new Crock Pot. I think it cooks too hot regardless of the setting. When I make this again-I and most definitely intend to make this again-I will probably either reduce the time or make sure it’s on the low setting. But I am a firm believer that pork loins can be done in a slow cooker and come out wonderful.

      I plan to use these leftovers in either a stir-fry or pork fried rice.

      One recipe that makes two child approved meals? That’s win in my book! Thank you!

  19. Didn’t realize this was more like a pulled pork. Wouldn’t have not wasted a more expensive piece of meat! Will make it again, but with a shoulder cut instead.

  20. Hi there, I don’t own a slow cooker. I will put it in the oven in my cast iron pot at 350 and hope for the best. Having a dinner party tomorrow night – my turn to host our supper club. Hoping for the best with this method. If anyone has any tips before tomorrow night, please do share!

    1. Oh absolutely! It is hot as blue blazes here so winter is sounding mighty wonderful right about now! 🙂 Enjoy!

  21. 5 stars
    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!

  22. 2 stars
    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.

  23. 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.

  24. 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?

    1. 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!

  25. 5 stars
    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!

  26. 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 🙁

  27. Going to serve this with rice,wonder if it would be good if I added pineapple,since I need pineapple juice for my cough 🙂

  28. Hmmmm. I don’t eat pork, but I think I’ll try this on a turkey breast. I’ll add liquid to prevent drying. Everyone who is complaining about dry meat- add a tiny bit of water or stock. A little goes a long way in the slow cooker

    1. Better yet, Laila, google about how to use a brine. It’s not complicated, and makes turkey meat juicy and flavorful!

  29. 5 stars
    Made this with pork shoulder this evening and wow was it delicious!! Thank you soo much for this amazing recipe!

  30. Can you please tell me how many quarts your slow cooker is? this will help me gauge the changes I need to make for the cooking time with my slow cooker. I don’t know if people realize this but every time you open the lid to a CrockPot, it increases the cooking time by 15 minutes (says so in my instruction booklet). I have the 6 quart size and the booklet says it should be filled half to 3/4’s full in order to work properly. I would like to try this recipe but feels more details are needed so that I can adapt the recipe if necessary !

    One idea for those that don’t have a crock pot, or are worried like me about the meat drying out, to braise the meat in a smaller dutch oven in the oven. You can find slow cooker to dutch oven time/temp conversions on the Williams Sonoma website and other places. Using the dutch oven method, I would definitely sear the pork to create a golden outside and those nice brown bits that add so much flavour to a dish. If the bottom of the dutch oven looks a bit dry, add a splash of white wine or chicken stock to de-glaze and add to the flavour. Thanks

  31. It was salty when we made it with the 3 tablespoons. I would suggest more like 3 teaspoons and definitely low-sodium soy sauce.

  32. 3 stars
    I followed the recipe and the tenderloin was so over done it just fell apart like pulled pork and ended up so dry. The flavour was good but I agree with other comments that it was too salty & would also decrease the amount of Montreal Steak Spice. I will try it again but put it on for only 5 hours instead of 6 and see how it goes. Might only need 4 hours as it was so over done.

  33. 5 stars
    This was so good! I could only find 1 to 1.5 pound pork loin so I only put the pork in for 3 and a half hours and only 1/4 cup of water. It came out perfect! it was so good, we used the extra sauce to dip pieces in, it was that good. There was so much sauce left over I threw sliced mushroom in the cooker after and left it for half an hour they came out delicious. I think next time I make this I am going to cut up some broccoli and put that with whole button mushrooms in during the last hour or so of cooking, just to make sure I get my veggies in (also whole meal in one pot? score!) Thank you so much for sharing!

  34. 5 stars
    My husband RAVED over this, I don’t usually get this kind of response to a new recipe. I made exactly like original recipe. This is definitely a keeper. I always fix a pork roast for New Years, this is the new go to recipe.

  35. I don’t like using premade seasoning, usually because of the salt content. Do you have a recipe to make the steak seasoning?

    1. Google – Montreal Steak Spice – I have gotten a good recipe doing that and you can cut the salt.

  36. 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.

  37. 5 stars
    This looks so good! On the schedule for this week. I always have trouble thinking of side dishes to accompany, Any suggestions? 🙂

  38. 4 stars
    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!

    1. So glad you enjoyed it so much, Samantha! It’s amazing with mashed potatoes, isn’t it?! Thanks so much for letting me know how much you enjoyed it! xo

  39. 5 stars
    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!!

    1. I’m so glad you enjoyed it, Katie! Sounds delicious over fried rice! Thanks! xo

  40. 5 stars
    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.

  41. 4 stars
    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.

    1. Google Montreal Steak Seasoning and it will give you the ingredients. I just winged it from there.

  42. 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

    1. Sure! You can put it all in the slow cooker insert the night before and refrigerate so that you just place in slow cooker the next morning. Hope you enjoy it! Thanks Tim!

  43. What do you use the olive oil mixture afterwards? Have you ever added it to rice for a side dish or thicken
    it for a gravy.

  44. 5 stars
    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.

  45. 4 stars
    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.

  46. 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

    1. Hi Frankie,
      It sounds like a wonderful meal you’ve got waiting on you! I hope you enjoy it and appreciate hearing from you! Thanks!

    1. Hi Sur,
      Those cuts are completely different and I personally don’t substitute a loin for a tenderloin. Thanks!

  47. 5 stars
    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.

    Cheers,

    JS

    1. It’s sounds so delicious served like that, James! I’m so happy you and your family enjoy it! Thanks! 🙂

    1. You will get best results from cooking on low the time in the recipe. I’m afraid it might not be as tender in the time you mention. Enjoy! Thanks Libby. xo

  48. 4 stars
    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.

  49. 5 stars
    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.

  50. 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.

    1. I hope you enjoy it, Teresa. You should be fine just following the recipe. Thanks Teresa!

  51. 5 stars
    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

  52. 5 stars
    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!

  53. 5 stars
    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. 

  54. 5 stars
    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!!!

    1. This is so great to hear that your family enjoyed it, Renee! I hope your holidays are special as well! Thanks!

  55. 5 stars
    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!!

  56. 5 stars
    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!!

  57. 5 stars
    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! 

    1. It sounds like you had a delicious dinner, Bambi! Thanks for letting me know that you enjoyed it! xo

  58. 5 stars
    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.

    1. Thank you, Althea. I have never the pork tenderloin be dry when prepared this way. I’m so happy it was juicy for you, too. xo

  59. 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.