Slow Cooker BBQ Pork Tenderloin Recipe

Ingredients

For the pork

• 2 pork tenderloins (about 2–2½ lb / 900 g–1.1 kg total)

• 1 tablespoon olive oil (optional, for browning)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried thyme

For the barbecue sauce

• 1 cup (240 ml) barbecue sauce

• ¼ cup (60 ml) chicken broth

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon apple cider vinegar

• 2 cloves garlic, minced

• 1 teaspoon Dijon mustard (optional)

• ½ teaspoon chili powder (optional)

Instructions

Step 1: Prepare the pork

Pat the pork tenderloins dry with paper towels. Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, and thyme in a small bowl. Rub the seasoning evenly over the pork.

Step 2: Brown the meat (optional)

Heat olive oil in a skillet over medium-high heat. Sear the pork for about 2 minutes per side until lightly browned. This adds flavor and color but is not essential.

Step 3: Make the BBQ sauce

In a bowl, whisk together the barbecue sauce, chicken broth, brown sugar, Worcestershire sauce, apple cider vinegar, garlic, Dijon mustard, and chili powder.

Step 4: Assemble in the slow cooker

Place the pork tenderloins in the slow cooker. Pour the barbecue sauce mixture over the meat, turning the pork to coat all sides.

Step 5: Slow-cook until tender

Cover and cook until the pork reaches an internal temperature of at least 145°F (63°C), followed by a 3-minute rest.

• LOW: Start checking at about 3 hours.

• HIGH: Start checking at about 2 hours.

Cooking times vary by slow cooker and tenderloin thickness. Pork tenderloin is lean, so avoid cooking it for too long if you want juicy slices.

Step 6: Thicken the sauce

Transfer the cooked pork to a cutting board and let it rest for 3 minutes. Meanwhile, pour the sauce into a saucepan and simmer for 5–10 minutes until glossy and slightly thickened. Alternatively, thicken it in the slow cooker with the lid off if your model permits.

Step 7: Slice and glaze

Slice the pork into thick medallions. Arrange them in a serving dish, spoon the barbecue sauce over the top, and return the slices to the sauce briefly to coat them.

For the glossy finish shown in your picture, brush with extra BBQ sauce and place under a hot broiler for 2–3 minutes, watching carefully to prevent burning.

Serving suggestions

• Creamy mashed potatoes

• Roasted potatoes or sweet potatoes

• Coleslaw

• Steamed green beans or roasted broccoli

• Cornbread, dinner rolls, or baked beans

Nutrition information (Q/S)

Estimated per serving, assuming 6 servings and including barbecue sauce.

Actual values depend on the pork size, barbecue sauce brand, and serving portion.

Tips for the best results

• Keep it juicy: Pork tenderloin is leaner and cooks faster than pork shoulder. Check the temperature early.

• Make it sweeter: Add an extra tablespoon of brown sugar or honey.

• Add heat: Mix in cayenne pepper or hot sauce.

• Get a thicker glaze: Simmer the cooking liquid separately before spooning it over the sliced pork.

• Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat to 165°F (74°C). Freeze for up to 2–3 months for best quality.

Allergen note: Worcestershire sauce and prepared barbecue sauce may contain fish, soy, wheat, or other allergens depending on the brand. Check labels if needed.

Enjoy your tender, saucy slow cooker BBQ pork!