This ginger peach pork tenderloin crock pot recipe is tender and juicy, and full of flavor. You will love the combination of peach preserves with fresh peaches, peach jam, ginger, garlic, and soy sauce!
If you love pork tenderloin be sure to check out this bacon wrapped grilled pork tenderloin and this Instant Pot version with a wonderful gravy!
You Will Love This Pork Tenderloin Crock Pot Recipe
Super Quick and Easy! If I told you, you could have this recipe done in only 1 hour in the crockpot, I know you'd be skeptical. I am telling you, you only need 8 ingredients and 1 hour to cook to enjoy this super flavorful and delicious tenderloin.
Tender and Juicy. With this recipe, it is important only to cook your tenderloin until the internal temperature reaches 145 degrees F. Remove and tent with foil and let it sit for at least 5 minutes before you slice and serve. This lets all those juices soak back up for the best tender and juicy bite.
Make it Healthy. Use low-sugar peach preserves or make your own homemade peach jam with a sugar substitute such as allulose. Use coconut aminos or gluten-free soy sauce instead of regular soy sauce to make it gluten-free.
Slow Cooker Pork Tenderloin Ingredients
Here's what you'll need to make this pork tenderloin slow cooker recipe:
- Pork Tenderloins: trim and cut in half to fit into your slow cooker if needed. Make sure to cut out the silver skin when trimming your tenderloin.
- Jarred Peach Preserves: use any brand preference. Use no sugar added or a sugar substitute preserves to reduce sugar.
- Fresh Ginger Root: you may find already peeled and grated fresh ginger root; otherwise, you can easily peel whole ginger root with a spoon and then grate with a microplane.
- Minced Garlic: mince fresh or store-bought pre-minced garlic to save prep time.
- Lemon Juice
- Soy Sauce: use any variety of soy sauce to your preference; use tamari or coconut aminos for a gluten-free option.
- Peaches: fresh peaches are best for flavor and texture; use frozen in the off-season. You may need to increase your cooking time due to frozen peaches.
- Corn Starch: used to make a slurry to add to your crockpot juices to make a thickened sauce to serve over your tenderloin.
For exact ingredient quantities, please see the recipe card below!
Pork Tenderloin (Slow Cooker) Substitutions and Additions
Substitute the peach preserves for any other of your favorite fresh fruits. Plum preserves and fresh plums used instead of peaches are a delicious alternative!
Use reduced sugar, no sugar added, or use homemade preserves or jam in this recipe.
Ginger paste may be used instead of grated ginger.
Use pork chops instead of pork tenderloin. Your cooking time may vary, but you still cook until the internal temperature reaches 145 degrees F. Tent with foil when done to keep them tender and juicy.
Use frozen peaches instead of fresh ones in this recipe. You may need to add cooking time to your tenderloin due to the frozen peaches keeping the temperature colder when starting.
Be sure to save the pin to Pinterest for later! 🙂
How to Cook Pork Tenderloin in Crock Pot
Here are the step-by-step instructions for making ginger peach tenderloin:
- In a small bowl, mix together peach jam, soy sauce, lemon juice, ginger, and garlic. Place tenderloins in a gallon-sized plastic bag and pour sauce over the top. Refrigerate for up to 2 hours.
2. Place pork and sauce contents into the bottom of the crockpot. Top with the 2 chopped fresh peaches.
3. Cover and cook on low for 1 to 2 hours or until the pork reaches 145 degrees F in the center.
4. Remove the pork and tent it with foil; let rest for 5 to 10 minutes before slicing.
4. Transfer pot juices to a saucepan. In a small bowl, whisk together cornstarch and cold water. Add to the saucepan and stir. Bring to a simmer over medium heat, stir frequently until thickened.
5. Serve pork sliced, topped with the ginger peach sauce and remaining fresh peaches.
For detailed instructions, please see the recipe card below!
How to Serve Crockpot Pork Tenderloin
After allowing the tenderloins to rest, slice the loin before serving.
Serve over rice and top with the crockpot gravy you created.
Garnish with fresh parsley or your favorite fresh herbs if desired.
Meal Idea! Pair with a simple tossed green salad and these air-fried green beans or a simple vegetable such as peas or carrots. Serve with mashed potatoes or this buttery mashed cauliflower recipe for a low-carb option!
How to Store Slow Cooker Pork Tenderloin
Store your sliced tenderloin with your leftover gravy in an airtight container once it is cooled. Place in the refrigerator for up to 4 days. Reheat with some of the gravy to help keep your tenderloin tender and moist.
FAQs for Pork Tenderloin in Crock Pot
As long as the pork tenderloin is cooked to 145 degrees F it should be very tender. It's quite easy to cook. You could also sear all sides of the tenderloin on a hot pan with oil before cooking as well. Searing seals in more juices, provides additional flavor and color as well.
You do not need to flip your pork loin in the slow cooker. The slow cooker cooks evenly, so there is no need to flip it at any point during the cooking process.
Cook it on low. It only takes about an hour on low to cook a juicy pork tenderloin in a crock pot.
It is best to cook your tenderloin with the fat side up so that while the tenderloin cooks, the fat absorbs into the meat aiding in adding flavor, tenderness, and the perfect juicy bite!
More Pork Recipes
- Pork Shoulder Roast Recipe
- Tender Pork Cube Steak Recipe with Gravy
- Green Chili Pork Stew Recipe
- Juicy Frozen Pork Chops in Air Fryer
- Cast Iron Pork Chops
📖 The recipe.
Pork Tenderloin Recipe (Slow Cooker)
Ingredients
- 2 (1-pound) pork tenderloins
- 1 cup jarred peach preserves
- 1 inch fresh ginger root (peeled and grated)
- 3 teaspoons minced garlic
- 1 tablespoon lemon juice
- ¼ cup soy sauce
- 3 peaches, divided (peeled, pitted, and cut into ¾" pieces)
- 1 tablespoon corn starch
Instructions
- In a small bowl mix together peach jam, soy sauce, lemon juice, ginger, and garlic.
- Place tenderloins in a gallon sized plastic bag and pour sauce over the top. Refrigerate up to 2 hours.
- Place pork and sauce contents into the bottom of the crock pot. Top with 2 of the chopped fresh peaches.
- Cover and cook on low 1 to 2 hours or until the pork reaches 145℉ in it's center. Remove the pork and tent with foil, let rest for 5 to 10 minutes before slicing.
- In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Transfer the pot juices to a saucepan. Add the cornstarch mixture and stir. Bring to a simmer over medium heat, stir frequently until the mixture is thickened.
- Serve pork sliced. Top with the ginger peach sauce and the remaining fresh peaches.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use plum preserves and fresh plums in place of the peaches. Reduced sugar peach jam may be used.
- TIPS:
- Additional peach preserves, fresh peach slices, or lemon juice can be added after cooking to brighten up the sauce.
- It is not a typo, this pork can be done in as fast as 1 hour. Make sure to only cook until the internal temperature of the pork is 145 F.
- If the peach preserves are too sweet (every brand has a varying amount of sugar) add more lemon juice or fresh peaches. Adjust salt level with more soy sauce or regular salt.
- SERVING SUGGESTIONS: Slice pork before serving. Serve over rice and topped with the thickened pot juices. Garnish with fresh parsley if desired. Pairs well with a simple tossed green salad, green beans, or peas.
Nutrition
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