Slow Cooker Greek Pork Tenderloin (Juicy & Easy)
If you love big Greek flavors but want an easy, hands-off dinner, this slow cooker Greek pork tenderloin is for you. Tender pork cooks low and slow with garlic, lemon, and a creamy Greek yogurt sauce until it’s juicy enough to shred, then it’s finished with extra sauce for dipping or drizzling; perfect stuffed in warm pitas, piled on rice bowls, or served on its own.
5 star review
“AMAZING!! First time cooking tenderloin in our slow cooker where it didn’t dry out. This was fall apart pork … very tender. We spread the shredded pork on wraps, added cucumber, tomato, onion and feta cheese, and drizzled with the yummy sauce! We called them pork souvlaki wraps, and they are officially on our favourites list! Thanks for the recipe.”
– Shannon
Juicy Greek Pork With Just 4-Ingredients!
BBQ pulled pork is a classic, but have you ever tried any other type of pulled pork? Sometimes I want something lighter in flavor and without BBQ sauce, which got me thinking about making a pulled pork with Greek flavors, similar to my reader favorite slow cooker Greek chicken. Truly, it was a stroke of genius (if I do say so myself) because this Greek pulled pork is so fresh, delicious, and EASY (hello, 5 minutes of prep and 4-ingredients!) – it’s become one of my new favorites!
Here’s how I do it – instead of using a richer cut of meat like pork butt or shoulder, which are typically used in pulled pork, I’m using leaner pork tenderloin. Since tenderloin has less fat, it can tend to be dryer, but I mitigated that by creating a cooking sauce using tenderizing Greek yogurt (it’s a no fail strategy — just like I do in this Greek chicken marinade) and cooking it low and slow in the crockpot.
After a few hours cooking, the meat is fall-apart tender and easily shreds into succulent, juicy pieces of meat. And bonus! The same yogurt sauce you whip up for cooking doubles as a creamy drizzle sauce for serving, so you don’t need to make or buy any extra sauce like tzatziki or hummus (though those would also be delicious if you wanted to add them).
Speaking of serving, I love stuffing this Greek pork into warm pitas with slices of tomato, cucumber and red onion and drizzle with the yogurt sauce, and if I’m feeling extra, a side of my 3-minute tahini yogurt sauce. Okay, yummmmmm! Or ditch the pita, and serve the meat, tomatoes, cucumbers, red onion, and sauce on top of rice in bowls or in a salad. Seriously, this one is so versatile and dead simple, you really can’t go wrong.
Welcome to My Kitchen! Let’s Make Greek Pulled Pork (in the Slow Cooker)
Protein Meal Prep Made Easy
This shredded Greek pork is great for meal prep protein because it stores and re-heats really well and can be served in a lot of different ways. Cooked pork keeps well in the fridge for up to 3-4 days, in a sealed container, for easy meals throughout the week. Or freeze it for a future meal in a sealed freezer friendly container for up to 2-3 months.
Slow Cooker Greek Pork Tenderloin (Juicy & Easy)
Ingredients
- 1 cup 2% Greek yogurt
- 2-4 garlic cloves, minced or finely grated
- 1 large lemon, zested and juiced, about 2 teaspoons zest and 2 tablespoons juice
- 2 teaspoons kosher salt, divided
- 2 pounds pork tenderloin, silver skin removed
Equipment
Instructions
- Make the Greek yogurt sauce by whisking together the yogurt, garlic, lemon juice, lemon zest, and 1 teaspoon salt together in a medium bowl.
- Sprinkle the tenderloins evenly with 1 teaspoon salt. Nestle them into a 6-quart slow cooker, side by side, alternating thicker end to thinner end. Spoon over ⅓ cup of the sauce, and spread to coat the tenderloins on all sides. Cover the remaining ⅔ cups yogurt sauce and refrigerate while the pork cooks.
- Cover the tenderloins and cook on high for 4-5 hours, or low for 6-7, or until the pork is very tender and shreds very easily with 2 forks. If the pork is tough it means it hasn’t cooked long enough. Add more time in 30 minute increments until it becomes shreddable.
- When the pork is done, carefully transfer to a cutting board. Shred or dice the pork (I like to shred and then mince a bit with a knife). Discard the cooking liquid.
- Add the pork back to the slow cooker along with ½ cup of the Greek yogurt sauce, tossing to combine. Allow to sit on high for 5 minutes for the pork to warm back through if necessary. Serve with the remaining Greek yogurt sauce on the side for dipping or drizzled on top stuffed in pitas, in rice bowls, on its own.
Notes
- If you notice the yogurt separating a bit during the cooking process don’t worry. This is common, especially if you use low-fat or nonfat yogurt, and does not mean it’s curdled. Simply discard the cooking liquid after cooking, and toss with the fresh yogurt sauce and you’ll be good to go.
- Optional serving suggestions: Fresh parsley, pepperoncinis, pita bread, cooked rice, sliced tomatoes, cucumber, red onion, and or feta.
Super easy. Very tasty. We made bowls with greens, rice and avocado. Leftovers for sandwiches tomorrow.
Christine, so happy to hear you enjoyed this one, and I love how you served it. So smart! Thanks so much for leaving a review!
AMAZING!! First time cooking tenderloin in our slow cooker where it didn’t dry out. This was fall apart pork … very tender. We spread the shredded pork on wraps, added cucumber, tomato, onion and feta cheese, and drizzled with the yummy sauce! We called them pork souvlaki wraps, and they are officially on our favourites list! Thanks for the recipe.
Shannon, ohhhhh, your version of pork souvlaki wraps sounds amazing — great topping ideas! Thanks so much for sharing your thoughts and for leaving a review. 🙂
Hi there! Any recommendations for making this in an Instant Pot instead? Thanks!
Hi Katie, I haven’t tested this one in the Instant Pot, so I’m not sure. I’m worried the Greek yogurt sauce might burn to the bottom of the IP when coming to pressure. I would probably try just seasoning the pork with salt and pepper, cutting into chunks, then cooking with 1/4 cup chicken stock on high pressure for 30-45 minutes, then natural release. Then shred (you can drain the liquid or shred it) and add the yogurt sauce at this point with the shredded pork with some saved to drizzling. If you give it a try let me know how it turns out!
Love this recipe! The lemon flavor is really good, especially in the leftovers.
I’m so happy to hear you enjoyed this one, Sonja! And I agree, the lemon flavor really makes it. Thanks so much for leaving a review!
This is a delicious meal with great flavor. However our family wanted more sauce so next time I will double the yogurt sauce recipe.
Great to know you enjoyed the recipe and great tip to double the sauce next time. Thanks for sharing your notes and for leaving a reivew!
Would this work with a pork loin instead of a tenderloin.?
Hi Laura, I haven’t tested it, but I think so… you might need to double the spice rub and the bbq sauce to accommodate for the extra meat. Then likely high for 5-6 hours, or low for 8-9 hours, or until the pork shreds very easily with a fork. If you give it a try let me know how it turns out!