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
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!
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.
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.
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!
Robyn, do you brown the tenderloin before putting it in the crock pot?
Hi Michelle,
I do not brown any meat before I add it to my slow cooker.
Want to make recipe what’s Montreal Steak Seasoning and can I replace it with another type seasoning?
Thanks.
I found this as I have the same question: http://www.food.com/recipe/faux-montreal-steak-rub-seasoning-mix-substitute-39107
1 tablespoon cracked black peppercorns
1 tablespoon white pepper
1 tablespoon coarse salt
1 tablespoon garlic powder
1 1/2 teaspoons mustard seeds (cracked in mortar)
1 1/2 teaspoons dry oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried red pepper flakes
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
I’m so glad you liked it, Sally.
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.
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.
This looks great. Its a super bonus that its that easy.