I had been seeing recipes for slow cooker honey and parmesan pork tenderloin on pinterest for a while and it sounded so good that I had to make it! You really can’t go wrong with melt in your mouth slow cooked pork tenderloin especially when covered in a tasty sauce! This sauce starts out with a base of honey and parmesan which is such an amazing combination of sweet and savoury! (Have you tried serving small pieces of parmigiano reggiano (parmesan) drizzled with honey? Simply divine!) The sauce is built up with garlic, thyme, mustard and a heaping helping of black pepper before being rubbed onto the pork and cooked low and slow in the crockpot until tender. Once cooked a bit of corn starch is added to the mixture of the juices and the sauce that’s at the bottom of the slow cooker to thicken it before it’s served over the sliced pork. I like to serve this tasty slow cooker honey and parmesan pork tenderloin with a side of mashed potatoes to soak up any extra honey and parmesan sauce!
Slow Cooker Parmesan and Honey Pork Tenderloin
Melt in your mouth tender port tenderloin in a honey and parmesan glaze that is just packed with flavour!
ingredients
- 3 pounds pork tenderloin
- 1/4 cup honey
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- 2 tablespoons soy sauce
- 2 tablespoons garlic, chopped
- 2 teaspoons thyme, chopped
- 1 tablespoon grainy mustard
- 2 tablespoons olive oil
- 1 teaspoon pepper
- 2 tablespoons cornstarch + 2 tablespoons water
- 1/2 cup chicken broth (or water)
directions
- Rub the pork with the mixture of the honey, parmesan, soy sauce, garlic, thyme, mustard, oil and pepper, place into the slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.
- Remove the pork from the slow cooker and slice.
- Mix the mixture of the cornstarch and water into the juices in the slow cooker along with the broth and cook on high, covered, until the sauce thickens, about 10-15 minutes, before serving the pork topped with the sauce.
Option: Use asiago or pecorino cheese instead of parmesan.
Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin in a Creamy Dijon Goat Cheese Sauce
Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
Chashu Pork (Marinated Braised Pork Belly)
Chipotle Slow Cooker Pork Carnitas
Slow Cooker Balsamic Glazed Roast Beef
Slow Cooker Mushroom Pot Roast
Slow Cooker Pot Roast
Help, I have never seen a 4 lb. Pork tenderloin in my life. Most are 1 lb or a little over. Where do you purchase?
That should have been 3lbs of pork tenderloin, thy usually come in double packs here.
Wal Mart
I used a 5 pound pork loin roast so doubled the sauce recipe. Cooked on low for 8 hours. It was tender and moist and our company loved the flavors and the dark color of the roast.
A pork loan roast is much larger than the smaller pork tenderloins that several folks commented on here. I believe this recipe may be too strong for the little tenderloins and they would certainly cook more quickly.
I made this last night with few changes. I only had chicken and turkey, no pork. I doubled the sauce and added veggies when I removed the meat and thickened the sauce. We had it all over rice. This was outstanding!! Great new flavors, not a remake of some recipe. Highly recommend this recipe!
How is a tenderloin NOT going to come out dry after that long of cook time?
If your slow cooking your tenderloin Kelly, then you’ll have some liquid in the pot, even just from the tenderloin itself. It is extremely tender, so much so that your not always able to slice the meat, it usually “falls apart” in a sense. I slow cook all the time & whether it’s in a crockpot/slow cooker or in the oven on a low temp. Tender & juicy meat. It’s easy. to have tender meat, if it’s cooked at a low temp (I had a slow cooker that cooked a 12 hr dish in like 4 hours, still turned out great, but it took more liquid then it was suppose to) :o)
I have 2 tenderloins 1 and 1/2 pounds each will this work
Yes they will! Enjoy!
I’ve had this exact recipe using chicken thighs. Cooking time a bit different but all else the same. It was amazing.. will try with the pork.
Is it better to cook it at the low or high temp/time in a slow cooker. Will the result be the same?
I generally prefer low for the convenience of just being able to let it cook unattended all day but high works just as well.
This was delicious! Where can I leave a 5 star review?
Could I use a pork Tenderloin that is frozen?
You can thaw it in the fridge first!
This is an amazing recipe! The flavors are not typical yet so savory. We have saved this as a dinner rotation option. We are a smaller family so we half the recipe and shorten the cook time and it comes our perfect!!
I cook for a living and have been to culinary school and there’s no way the pork loin or tenderloin in that photo was cooked in a crockpot. That looks like it was roasted and glazed repeatedly in the oven… so how was the meat in the photo prepared??
That being said, the crock pot was good. Made it like directions said, but there’s no crust or browning on the edges of the meat like the photo because steam exists. There’s no dry air to create that. With the juices from the meat the sauce that you create at the end is no where near the color of that glaze either.
So yes it was delicious, but not what’s expected because of that photo which is what made it disappointing.
That photo is a stretch.
I’m glad you like it! The pork in the photos was made using the recipe as written! Although meat cooked in a slow cooker does not get a nice browned crust like it does in the oven, the part of the meat that is not submerged in liquid does darken!
Delicious!! Easy!
Awesome. I made this for dinner yesterday. I didn’t have any Parmesan so just left it out. Did four hours on high in my crock pot. Served with mashed potato and mixed vegetables and it was delicious. I used frozen pork fillet which I defrosted first. This meat is often tough when cooked in the oven but it was nicely tender using this recipe in slow cooker.
I made this recipe exactly as written. We loved it! This recipe is a keeper. Keven….you have done it again!
This is really good and easy. Started it on low for about 2 hours while we went to church and then put it on high for another 2ish hours. Pretty much fell apart as I took it out. Gravy was easy to put together. Served with mashed potatoes and green beans for Easter. Thank you!