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.
4.6 from 45 votes

Review Recipe

Print Recipe

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

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 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.
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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

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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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144 Comments Leave a comment or review

  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!

      1. 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. 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.

  4. 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.

  5. 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

  6. 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!

  7. 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.

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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!

  13. 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

  14. 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!

  15. 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.

    1. 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.

      1. 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!

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

    2. 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!

  16. 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.

  17. 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!

  18. 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!

  19. 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.

  20. 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.

  21. 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!

  22. 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!

  23. 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 🙁

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

  25. 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!

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

  27. 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

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

  29. 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.

  30. 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!

  31. 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.

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