Slow Cooker Orange Glazed Pork Tenderloin Recipe

This Slow Cooker Orange Glazed Pork Tenderloin is so juicy and moist. I love putting it in my slow cooker, then having dinner ready by the time I get home from work. You are going to love how delicious this tastes.

This is a simple recipe that makes a delicious dinner any night of the week.
My husband isn’t a huge slow cooker recipe fan, but he loved this. He didn’t believe it actually came from a slow cooker because it was so juicy and flavorful.
I am obsessed with the citrus zing this pork tenderloin has. I love when I have a little extra flavor in my meat, and this does the job.
I am usually not a huge pork person, but this recipe has become a regular at our house. I just love how easily and quickly it comes together. The meat is also so juicy and moist. I love cutting it and seeing all the delicious juice seep out.
I also love how delicious my house smells when I come home. If you are looking for a quick, delicious, healthy, and picky eater approved meal, than you need to try this one. I promise you’ll love it.

how to get your pork tenderloin juicy

  • One thing people assume when cooking pork roast, is putting the fat side down, when cooking a pork tenderloin in the slow cooker.However, you should be putting the fat side up of the tenderloin. When you put the fat side down, the top dries out. All the juice from cooking, is at the bottom of the slow cooker, where the fat is.While the good meat of the pork tenderloin, is drying out. It’s important to let the meat sit in the juice. You want to keep the actual meat moist as it cooks, not the fat.

    Some recipes may call for the fat side down, but for the perfect moist tenderloin, you will want the fat to be up.

The best way to rub spices onto your pork tenderloin

Rubbing spices on your pork tenderloin can get a little messy. However, we have found that when we mix the spices on a plate, and roll the tenderloin and pat spices into it at the same time, we get the best results.

This allows the pork to pick up spices as it rolls on the plate, then you also have your hand to pat and rub the mixture in.

Have some leftover pork, watch how to make Citrus Pork Tacos, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.

We know it can be difficult to make a recipe, that you have never made before, so we created a channel for you, to watch how to make all your favorite recipes.

We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is tried and true, so you know your family is going to love it.

Watch how to make our favorite Citrus Pork Tacos, here:

looking for more pork recipes? Here are a few of our favorites:

Serves: 6

Slow Cooker Orange Glazed Pork Tenderloin Recipe

This Slow Cooker Orange Glazed Pork Tenderloin only takes a few minutes to make but tastes like you spent all day in the kitchen!

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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  • 1 teaspoon salt
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ginger
  • 1/4 teaspoon pepper
  • 1 (2 pound) pork tenderloin
  • 1/4 cup brown sugar
  • 1 Tablespoon cornstarch
  • 1 cup orange juice
  • 1/3 cup water
  • 1 Tablespoon Dijon mustard


  1. Spray slow cooker with nonstick cooking spray.
  2. In a small bowl, mix together salt, minced garlic, thyme, ginger and pepper. Rub spice mixture on the outside of the pork tenderloin and place in slow cooker.
  3. In a saucepan over medium heat, combine brown sugar, cornstarch, orange juice, water and Dijon mustard. Cook for a few minute until glaze starts to thicken.
  4. Pour glaze over pork tenderloin, cover slow cooker and cook on low for 6 hours, or until tender and cooked through.


gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free



1061 cal


19 g


85 g


118 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

4 Responses to “Slow Cooker Orange Glazed Pork Tenderloin Recipe”

  1. I made this yesterday, and it was okay. The recipe doesn't say where to add the salt, but I assumed it was part of the spice rub, as it was the second ingredient listed. The glaze was very watery. It had a thicker consistency when I first poured it in the slow cooker than when it was done. The tenderloin I used was 1.5 lbs, and it was falling apart after 4.5 hours. There was no way I could cut it as shown in the photo. So I ended up with a pile of shredded pork with a watery glaze. The orange flavor wasn't very strong, maybe it needs some orange zest as well as the juice. I doubt that I'd make it again.

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