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Crockpot Pork Tenderloin with Cherries

Juicy crockpot pork tenderloin slowly cooks to tender perfection in a rich sauce made with balsamic vinegar and dried cherries. This incredibly flavorful pork pairs beautifully with mashed potatoes or rice, making it an easy and comforting dinner the entire family will enjoy!

Why I Love This Sweet & Savory Pork

During a recent visit to my sister’s house, she treated us to the most tender pork tenderloin in a savory sauce with sweet cherries. I was so impressed by how juicy and flavorful it was that I knew I had to share it with all of you. She whipped hers up in the instant pot, but I decided to try mine in the crockpot. It works out great both ways, so I have included directions for both methods. Here’s why I think you are going to love this easy crockpot pork tenderloin recipe:

  • So Flavorful: The combination of dried cherries, balsamic vinegar, and garlic create a rich, slightly sweet and savory sauce. Drizzling the cooking juices on top of the tender pork is simply heavenly!
  • Effortless: Sear the pork, add everything to the crockpot, and you can forget about dinner until it’s ready to be served! Bonus: Since it’s made in the crockpot, there’s barely any cleaning up to do.
  • Great for gatherings: Pork tenderloin is an affordable cut of meat that feeds a crowd. Loved by both kids and adults, it’s an easy and satisfying dinner that is always a hit at family gatherings!

Looking for more comforting and easy crockpot dinners? Try our easy crockpot cabbage and sausage, reader favorite crockpot pot roast or this tender crockpot Swiss steak!

Labeled ingredients for crockpot pork tenderloin arranged on a countertop. From top to bottom: pork tenderloin, chicken broth, dried cherries, garlic powder, Italian seasoning, onion powder, pepper, salt, balsamic vinegar and oil.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy crockpot pork tenderloin recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

  • Pork Tenderloin: Trim any excess fat. You can also use boneless pork chops instead.
  • Onion and Garlic Powder: I used onion and garlic powder to keep it easy, however if you prefer, you can use fresh! Add two finely minced garlic cloves and 2 sliced shallots (the small light purple onions) directly to the crockpot with the seared pork.
  • Dried Cherries: You can also use dried cranberries.
Sliced crockpot pork tenderloin with cherry sauce, fried cabbage, and mashed potatoes.

How To Cook Pork Tenderloin in a Crockpot

While searing the pork is technically optional, I do highly recommend it for this particular crockpot pork tenderloin recipe. It helps texturally with the pork and seals in all the juices. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions!

  • Season: Pat the pork dry and add the seasonings on all sides.
  • Sear: Place the pork in a large skillet and sear it until browned on all sides. You are not trying to cook the pork through, just quickly browning the exterior.
  • Cook: Add the pork, broth, balsamic vinegar, and cherries to the crockpot. Place the lid on the crockpot and cook the pork until fork-tender.

How Long To Cook Pork Tenderloin In Crockpot?

Whether you cook the pork all day or for just a couple of hours depends on how much time you have. However, I personally find that any protein cooked in the crockpot is better when cooked on low heat. It tends to make the meat juicier and more tender.

  • 4-6 hours: HIGH
  • 6-8 hours: LOW
Two whole pieces of tender slow-cooked pork tenderloin covered in cherry-balsamic sauce with fresh herbs on a serving platter.

Cook’s Tips & Variations

  • Add herbs: Add fresh herbs like rosemary or thyme for additional flavor.
  • Marinate it: Place the pork in a large Ziploc bag. Add 1 cup cherry or cranberry juice, 1/2 cup beef broth, 2 tablespoons olive oil, 2 tablespoons finely chopped garlic, and 1 teaspoon salt. Seal the bag and shake well. Refrigerate it overnight for more flavor.
  • Thicken it: If you prefer a thicker, richer sauce, whisk 1 tablespoon cornstarch with 3 tablespoons broth until smooth. Stir it in during the last 10 minutes of cooking time. Finish cooking the pork as usual or until the sauce thickens.
  • Wrap it: Cover the pork with bacon on all sides before searing. Secure it in place with toothpicks. Sear it on all sides until crispy. Continue with the recipe as usual for lots of smokiness.
  • Freezer-meal: This recipe makes a great make-ahead freezer meal. Sear the pork, let it cool, then transfer it to a freezer safe storage bag. Add all the remaining ingredients and freeze for up to 3 months. Thaw overnight in the fridge and toss it into the crockpot the next morning.

What To Serve With Crockpot Pork Tenderloin

This juicy crockpot pork tenderloin is an easy dinner option served with a side of steamed vegetables and garlic bread for a balanced meal. Here are some more fun pairing options:

Two whole pieces of tenderloin covered in cherry-balsamic sauce.
5 from 1 vote
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Yield: 8 Servings

Crockpot Pork Tenderloin

This tender crockpot tenderloin recipe with tart balsamic vinegar and sweet cranberries is an effortless, crowd-pleasing dinner.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes


  • 2 to 3 pound pork tenderloin
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon oil
  • ½ cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 cup dried cherries, or dried cranberries


  • Use a paper towel to pat the tenderloin dry. Season with Italian seasoning, garlic powder, onion powder, salt and pepper.
  • In a large skillet, heat the oil over medium-high heat. Sear pork on all sides, about 2 minutes on each side. Remove from the skillet and place the tenderloin in the crockpot.
  • Add the broth, balsamic vinegar and cranberries to the crockpot. Cook on low 6 to 8 hours, or high 4 to 6 hours, until pork is fork tender. Slice and serve as desired, with the cooking juices and dried cherries on top.

Instant Pot

  • Use a paper towel to pat the tenderloin dry. Season with Italian seasoning, garlic powder, onion powder, salt and pepper.
  • Add the seasoned pork to the instant pot set to sear and sear it on all sides. Deglaze the bottom of the pot with a little of the chicken broth, making sure to scrape up any pieces of pork to prevent the burn notice.
  • Add the pork to the bottom of the instant pot. Top with the remaining broth, balsamic vinegar and cranberries. Place the lid on top and seal it. Cook on high pressure for 20 minutes. Once it's done cooking, allow the pressure to naturally for 10 minutes. Then open the vent to quickly release any remaining pressure. Slice and serve as desired, with the cooking juices and dried cherries on top.


Store: Leftovers need to be fully cooled before stored. Store leftovers in an airtight container for up to 4 days. To reheat, microwave a serving in 30-second increments until warm. 
Freeze: Add cooled leftovers to a freezer safe storage bag and freeze for up to 3 months. Squeeze out as much air as possible. For best results, thaw overnight in the fridge and reheat as usual. 


Serving: 1 serving, Calories: 208kcal, Carbohydrates: 13g, Protein: 25g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 74mg, Sodium: 263mg, Potassium: 469mg, Fiber: 2g, Sugar: 9g, Vitamin A: 552IU, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 2mg

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Recipe Rating

1 thought on “Crockpot Pork Tenderloin with Cherries”

  1. 5 stars
    This is so delicious!!! melt in your mouth, I made it for a dinner party and it was so easy and impressive

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