Honey Garlic
Pork Tenderloin
Tender pork in a savory garlic and rosemary sauce with just enough honey for a touch of sweetness.
Nutrition information is an estimate and will vary based on ingredients and brands used.
Ingredients
Tap each ingredient as you add it.
Slow Cooker Instructions
Make the sauce.
Mix the honey, soy sauce, minced garlic, apple cider vinegar, rosemary and black pepper.
Add the pork.
Place the pork tenderloin in the slow cooker and pour the sauce over the top. Turn the pork to coat it.
Let the slow cooker do its thing.
Cook on LOW for approximately 4–6 hours or HIGH for 2–3 hours. Pork tenderloin is lean, so check it toward the early end of the cooking window to avoid overcooking.
Rest + serve.
Cook until the thickest part reaches at least 145°F. Remove the pork, let it rest for at least 3 minutes, then slice and spoon the sauce over the top.
Make It a Freezer Meal
Place the raw pork tenderloin in a gallon-size freezer bag.
Add the honey, soy sauce, garlic, apple cider vinegar, rosemary and black pepper.
Remove as much air as possible, seal the bag, and gently move the sauce around the pork so everything is coated.
Label the bag with the recipe name and cooking instructions. Lay flat and freeze for up to 3 months.
Thaw completely in the refrigerator before transferring everything to your slow cooker. Do not cook from frozen.
Massage the sauce around the pork before freezing so everything is already coated. One less thing to deal with on cooking day.
Smart Swaps
Swap maple syrup for the honey for a slightly different kind of sweetness.
Use coconut aminos instead of soy sauce if you need a gluten-free option.
Add 1 Tbsp Dijon mustard to the sauce for a little extra tang.
Serve with potatoes, rice, roasted Brussels sprouts, green beans, or whatever sounds good.
Good enough is useful.
Not every dinner needs to be a project. Having something ready when you're hungry makes the next choice easier — and that's a win.