This Crockpot Pork Tenderloin with Red Wine Gravy is one of those cozy meals that feels fancy but is secretly so easy. You just toss everything in the slow cooker and let it work its magic.
The pork comes out tender and juicy, and the red wine gravy?
Rich, silky, and perfect over mashed potatoes. It’s my go-to when I want something comforting without spending all day in the kitchen.
What You’ll Need
- 2 pork tenderloins (about 2–2.5 lbs total)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 cup beef broth
- ¾ cup dry red wine (like cabernet sauvignon)
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
Why I Love This Recipe
I made this the first time on a rainy Sunday when I had some red wine leftover and a pork tenderloin in the fridge. It turned out to be one of the best decisions ever. It’s now a comfort-food staple in my house.
- The pork stays juicy and fork-tender
- The gravy is rich and flavorful without needing cream or butter
- It tastes like something you’d order at a restaurant
- You only need about 10 minutes of hands-on work
Servings and Cook Time
Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours on HIGH or 7–8 hours on LOW
Total Time: ~4 hours 10 minutes
Pro Tips
- Sear the pork before slow cooking if you want extra flavor (optional, but tasty)
- Don’t skip the cornstarch slurry—it makes the gravy thick and glossy
- Use a dry red wine for the best flavor (not sweet)
- Fresh thyme gives the dish a boost but dried works in a pinch
- Leftover pork makes amazing sandwiches the next day
Tools You’ll Need
- Slow cooker (6-quart or larger)
- Small whisk
- Tongs
- Measuring spoons & cups
- Small prep bowls
Substitutions and Variations
- Swap red wine with grape juice + a splash of vinegar if avoiding alcohol
- Use chicken broth instead of beef broth in a pinch
- Add sliced mushrooms for an earthier flavor
- Try rosemary instead of thyme if that’s what you have
Make-Ahead Tips
- You can season the pork the night before and keep it in the fridge
- Mix the broth, wine, and sauces ahead of time and refrigerate, ready to pour in
Let’s Cook
Step 1: Season the Pork
Rub 2 pork tenderloins with 1 tbsp olive oil. Sprinkle evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp fresh thyme leaves.
Step 2: Sear the Pork (Optional but flavorful)
Heat a skillet over medium-high heat. Add a bit more olive oil if needed. Sear the pork tenderloins for 2–3 minutes on each side until browned.
Step 3: Add Pork to Crockpot
Place the seared (or unseared) pork into the bottom of your slow cooker.
Step 4: Mix the Sauce
In a small bowl, whisk together 1 cup beef broth, ¾ cup dry red wine, 1 tbsp balsamic vinegar, and 1 tbsp Worcestershire sauce.
Step 5: Pour Sauce Over Pork
Pour the sauce mixture over the pork in the slow cooker.
Step 6: Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4 hours until pork is very tender.
Step 7: Thicken the Gravy
In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Remove the pork, then stir slurry into the slow cooker sauce. Cover and cook on HIGH for 15 minutes until thickened.
Step 8: Slice and Serve
Slice the tender pork and return it to the gravy or serve over mashed potatoes with gravy spooned on top.
Why This Recipe Works (Quick Science)
Pork tenderloin is a lean cut, which makes it perfect for slow cooking. Cooking it low and slow breaks down the fibers, making it tender without drying out. Red wine adds acidity and richness to the gravy, while the cornstarch slurry binds everything together into a silky sauce.
Common Mistakes
- Overcooking on HIGH too long can dry out the pork
- Not mixing the cornstarch with cold water first—it won’t thicken right
- Using sweet wine—this can throw off the flavor of the gravy
- Skipping seasoning—it’s simple but adds layers of flavor
What to Serve With
- Creamy mashed potatoes (perfect with the gravy)
- Roasted green beans or carrots
- Crusty bread to soak up every drop
- Rice or egg noodles if you want something different
FAQ
Can I use pork loin instead of tenderloin?
Yes, but it’s larger and may take a bit longer to cook. It won’t be quite as tender.
Can I make this without wine?
Yes! Use grape juice with 1 tsp red wine vinegar as a non-alcoholic swap.
Can I double the recipe?
Yes, as long as your slow cooker is big enough.
How do I reheat leftovers?
Reheat gently in a pan with a splash of broth or in the microwave covered.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze the pork and gravy together for up to 2 months.
- Reheat gently in a skillet or microwave with a splash of broth.
Wrap-Up
This Crockpot Pork Tenderloin with Red Wine Gravy is one of those recipes that feels like a warm hug on a plate. It’s simple to make but tastes like you spent hours fussing over it. If you give this one a try, leave a comment and let me know how it turned out—or ask any questions!