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 don’t like using premade seasoning, usually because of the salt content. Do you have a recipe to make the steak seasoning?
Google – Montreal Steak Spice – I have gotten a good recipe doing that and you can cut the salt.
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.
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!
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.
It was salty when we made it with the 3 tablespoons. I would suggest more like 3 teaspoons and definitely low-sodium soy sauce.
Would it be ok to combine everything in a zip loc bag to marinate overnight?
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 chicken stock to de-glaze and add to the flavour. Thanks
Hi Maria,
I use a 6-quart slow cooker. Thanks so much!
Made this with pork shoulder this evening and wow was it delicious!! Thank you soo much for this amazing recipe!
I’m so glad you enjoyed it, Monica!
Can we place it in frozen? If so how long? TIA PS:looks amazing!!
I would recommend placing it in thawed instead of frozen.
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
Better yet, Laila, google about how to use a brine. It’s not complicated, and makes turkey meat juicy and flavorful!