Introduction

If you love a dinner that looks impressive but takes almost no effort, this slow cooker pork tenderloin is your new go-to. It’s all about tender slices of pork with a bold, savory garlic au jus—the kind of flavorful cooking liquid you’ll want to spoon over everything on your plate. The seasoning brings big “comfort food” energy: oniony depth, a touch of pepper, and a rich umami boost from soy sauce.

This recipe is also a weeknight win because the hands-on time is truly minimal. You basically season, pour, cover, and cook. When it’s ready, you let the pork rest, slice it, and serve with that warm, flavorful jus on the side. It’s perfect for a cozy family dinner, but it also works beautifully for meal prep—leftovers are fantastic in sandwiches, bowls, and wraps.

Why You’ll Love This Recipe

• Tender, juicy pork (without fuss): The slow cooker keeps it moist while the rest time helps it stay juicy when sliced.

• Huge flavor from pantry staples: Onion soup mix + soy sauce + garlic create a restaurant-style “au jus” vibe.

• Fast hands-on time: About 5 minutes of prep and you’re basically done.

• Versatile for leftovers: Serve it as a main, shred it for sandwiches, or build quick rice bowls all week.

Equipment

• 3.5 to 4-quart slow cooker (lid included)

• Measuring cups and spoons

• Cutting board

• Sharp knife

• Tongs

• Instant-read thermometer (highly recommended)

• Small bowl or gravy boat (for au jus)

Ingredients

Main Ingredients

• 1 1/2 lb pork tenderloin

• 1 (1-oz) packet dry onion soup mix

• 1 cup water

• 3/4 cup red wine (like Pinot Noir) or reduced-sodium beef broth

• 3 Tbsp less-sodium soy sauce

• 3 Tbsp minced fresh garlic (about 9 medium cloves)

• 1/2 tsp black pepper

Optional Ingredients

• Fresh parsley (for garnish)

• Crushed red pepper flakes (for serving)

• Sautéed broccolini, green beans, or spinach (to serve alongside)

• Cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) to thicken the jus, if desired

Instructions

Step 1: Preparation

1. Place the pork tenderloin in a 3.5–4 qt slow cooker.

2. Sprinkle the onion soup mix over the pork so it’s evenly coated.

3. Pour in the water, wine (or broth), and soy sauce.

Step 2: Mixing / Assembling

1. Turn the pork in the liquid a few times so it’s fully coated.

2. Scatter the minced garlic over the top of the pork (press it gently onto the surface).

3. Finish with black pepper.

Step 3: Cooking / Baking

1. Cover and cook on HIGH for about 2 hours, until the thickest part reaches 145°F on an instant-read thermometer.

2. (Important texture note) Pork tenderloin is very lean, and cooking it longer—especially on a lower setting—can make it dry. HIGH for the shorter time helps it stay tender.

Step 4: Resting / Finishing

1. Transfer the pork to a cutting board and rest 10 minutes before slicing. This keeps the juices in the meat instead of running onto the board.

2. Slice into medallions and serve with the warm cooking liquid on the side as au jus.

3. Optional: If you want a slightly thicker jus, pour the liquid into a small saucepan, simmer 3–5 minutes, then whisk in a cornstarch slurry and simmer 1–2 minutes until lightly thickened.

Tips & Notes

• Tip for best texture: Don’t skip the thermometer. Tenderloin can go from perfect to dry if cooked too long. Pull it at 145°F, then rest.

• Tip for flavor: Use fresh garlic if you can—this recipe leans into garlic-forward flavor, and fresh makes it pop.

• Common mistake to avoid: Overcooking. Time is a guideline; temperature is the truth. Your slow cooker may run hot. Start checking around 1 hour 45 minutes.

• Optional substitutions:

  • No wine? Use reduced-sodium beef broth for a rich, savory base.

  • Want less salt? Use a low-sodium soup mix (if available) and swap soy sauce for tamari lite or coconut aminos.

Variations

Ingredient Variations

• Mushroom au jus: Add 8 oz sliced mushrooms around the pork before cooking.

• Herby finish: Stir chopped parsley into the au jus right before serving.

• Slightly sweet balance: Add 1–2 tsp brown sugar or a drizzle of honey to the liquid (great if using broth instead of wine).

• Spicy kick: Add 1/2 tsp crushed red pepper to the slow cooker, or finish with chili flakes at the table.

Dietary Variations

• Gluten-free: Use a gluten-free onion soup mix and gluten-free tamari instead of soy sauce.

• Lower-sodium: Choose reduced-sodium broth, less-sodium soy sauce, and serve with unsalted sides (like plain rice or roasted vegetables).

Storage & Make-Ahead

• How to store leftovers: Keep sliced pork in an airtight container with a few spoonfuls of au jus to prevent drying.

• Refrigerator duration: Up to 4 days.

• Freezer instructions: Freeze slices (and a little jus) in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge.

• Make-ahead tip: Mince the garlic and measure liquids the night before. In the morning, dump everything in and start cooking.

Serving Suggestions

• Classic comfort: Mashed potatoes + green beans, with au jus drizzled over both.

• Lighter plate: Roasted broccoli or broccolini + a crisp salad with lemon vinaigrette.

• Sandwich night: Toasted hoagie rolls, sliced pork, provolone, and a dip cup of au jus (French dip style).

• Meal-prep bowls: Rice or quinoa, roasted veggies, sliced pork, and a spoon of au jus as the “sauce.”

• Pasta twist: Toss warm noodles with a little au jus, Parmesan, and spinach, then top with pork slices.

Time Breakdown

• Preparation Time: 5 minutes

• Cooking Time: 2 hours

• Baking Time: —

• Chilling Time: —

• Rising Time: —

• Total Time: 2 hours 15 minutes

• Servings: 6

Nutritional Information (Per Serving)

(Approximate, per 3 oz pork + 2 Tbsp au jus)

• Calories: 180

• Protein: 25g

• Carbohydrates: 6g

• Fat: 3g

• Sodium: 759mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Leftover pork is amazing in sandwiches, wraps, quesadillas, and rice bowls. If you don’t want to use wine, swap in reduced-sodium beef broth for a similar savory depth.

Can I make this recipe ahead of time?
Definitely. You can cook it fully, slice it, and store it with au jus. It reheats well and is great for meal prep. You can also prep the ingredients the night before to make morning setup instant.

How do I reheat it properly?
For the juiciest results, reheat slices gently in the au jus on the stovetop over low heat until warmed through. Microwave works too—use short bursts and add a spoonful of jus to keep it moist.

Can I freeze this recipe?
Yes. Freeze the sliced pork with a bit of au jus for best texture. Thaw overnight in the fridge and warm slowly in the liquid so it stays tender.

Conclusion

This slow cooker pork tenderloin is proof that “easy” can still taste special. With bold garlic flavor, a savory oniony jus, and perfectly tender slices, it’s a reliable dinner you can lean on any time you need something comforting and low-effort. Make it once, then remix the leftovers into sandwiches and bowls all week.