Ingredients:

  • 2 lb Pork Tenderloin, trimmed of silverskin
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1 cup Chicken Broth (Low Sodium)
  • 1/4 cup Soy Sauce (Low Sodium)
  • 1/4 cup Honey
  • 4 cloves Fresh Garlic, minced or finely grated
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Cold Water
  • 1 Tbsp Cornstarch (Maizena)

Instructions:

  1. Pat the pork tenderloin dry using paper towels. In a small bowl, combine the salt, pepper, smoked paprika, and onion powder. Rub the seasoning mixture evenly over the entire surface of the pork.
  2. In a separate medium bowl, whisk together the chicken broth, soy sauce, honey, minced garlic, and apple cider vinegar until the honey is fully dissolved.
  3. Place the seasoned pork tenderloin inside the slow cooker insert. Pour the prepared honey-garlic glaze mixture directly over the pork.
  4. Secure the lid and cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours. The pork should feel fork-tender.
  5. Insert an instant-read thermometer into the thickest part of the tenderloin. The pork is safely cooked when it reaches an internal temperature of 145°F (63°C).
  6. Carefully remove the pork tenderloin from the slow cooker and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 10 minutes to retain the juices.
  7. While the pork rests, prepare the slurry by whisking the cornstarch and cold water until smooth. Transfer the liquid remaining in the slow cooker to a small saucepan. Bring the sauce to a gentle simmer and whisk in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce has thickened into a viscous glaze.
  8. Slice the rested pork tenderloin against the grain into 1/2-inch thick medallions. Arrange the slices on a platter and spoon the thickened honey-garlic glaze generously over the top.