Honey Soy Pork Tenderloin Recipe
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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
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!
It sounds like you had a delicious dinner, Bambi! Thanks for letting me know that you enjoyed it! xo
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!!
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!!
Thanks Sarah!
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!!!
This is so great to hear that your family enjoyed it, Renee! I hope your holidays are special as well! Thanks!
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.
Thanks Natalie! xo
We really liked but I reduced salt mix to 3 tsp and broth by half. Served over rice.
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!
Glad you liked it Bethany! xo
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
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.
I hope you enjoy it, Teresa. You should be fine just following the recipe. Thanks Teresa!
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.