Pork Tenderloin sorta makes me happy. Okay, I lied. This balsamic pork tenderloin really makes me happy.
Let me tell ya why. It just couldn’t get any easier. Seriously.
Probably because it takes all of five minutes of my time to make, leaving my slow cooker to work its magic and make me look like the best cook ever.
Gosh, I love it when that happens.
You just open up a package of pork tenderloins from the grocery store, whisk up some simple ingredients that you have on hand in your pantry, toss it all into the slow cooker, set the timer, and then at supper time your family thinks you hung the moon – or something of grand proportions.
It’s awesome, I think.
Totally 100% awesome.
Or lazy. Or something.
But, whatever it is, I’m totally in love with the result it gives me with this fabulously tender, flavorful, and delicious balsamic pork tenderloin.
If you’ve happened to try my Balsamic Beef recipe that I shared many, many, many months ago, then you’ll realize that this uses the same balsamic mixture that I use with the beef recipe.
Let me tell you something. If you’ve not tried that recipe, you really, really should take care of that right about now! (I’m kidding. Sorta)
Once you’ve cooked your balsamic pork tenderloins, they will literally being falling apart tender. I have to use tongs and a huge slotted spoon to get mine out of my slow cooker!
Once you remove your pork tenderloins, you can spoon over more of the balsamic gravy that has cooked with the pork or you can pour it into a saucepan and cook it until it has reduced by half for a thick, sweet, delicious glaze. Your call.
For these photos, I couldn’t wait on cooking it to reduce. We were starving and I had to get supper on the table immediately!
I’m sure you all have experienced that a time or two in your lives.
Right?
So, pull out that slow cooker and toss this in as soon as humanly possible. I promise you’ll thank me.
Here’s my Balsamic Pork Tenderloin Recipe. You are gonna LOVE it!
Balsamic Pork Tenderloin Recipe
Ingredients
- 1 2-3 pound boneless pork tenderloin
- 1 cup chicken stock or broth, or broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce, or coconut aminos
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 2 cloves garlic, chopped
Instructions
- Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)
- Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I made this yesterday and it turned out great! I did a dry rub of salt & pepper first and seared the outside of the pork loin in a pan with olive oil. The flavor is both sweet and tart. I put a few baby carrots in with it too and I served it with scalloped potatoes and additional carrots. I will use this recipe again! Thanks ?
That’s sounds like a delicious meal! So glad you enjoyed the recipe! Thanks so much, Cynthia!
What do you serve with this!?? Mine came out more like a shredded pork. Was delicious!! Loved it. Just not sure what else I could serve this with. Any suggestions??
Hi Connor –
I’m so happy you like it!
I usually serve a salad or vegetables and my macaroni and cheese, a potato dish or rice dish.
My Bacon Wrapped Asparagus or Roasted Brussels Sprouts are dishes I like to make sometimes to go with this, especially if having guests for supper. I hope these suggestions are helpful.
Thanks so much!
I just popped this into the croc pot! Now the hard part – waiting!! My croc pot has 4 & 6 hours HIGH setting and 8 & 10 hours low…. I put it on 6 hours high…. is that ok??
I am concerned that it may dry out the pork tenderloin at that temperature for that length of time. You could set it for low and then just have a timer on your phone or some other type of alert to remove it at the appropriate time. I hope that helps! If you have already started it on high, I would check the internal temperature and as soon as it is done (145ºF – 160ºF), I would remove it. xo
OMG…..I fixed this for dinner tonight…..omg, I could eat the entire pork tenderloin. Fabulous, just fabulous. Definitely on my meal rotation from now on. Okay, off to stuff my face some more..
I know exactly what you mean, Kathy! I’m the same way! xo
Loved this recipe! My husband has asked – more like demanded – me to ONLY make this recipe from now on! Making it again this weekend! The leftovers are great, and you can reduce the sauce to a perfect bbq sauce! Thank you for sharing. Is there a way to Pin it?
So glad you enjoy it, Erin! Yes, you can pin it directly from the web page of the recipe – there are photos with a pin button that appears in the lower right corner of them. You can also visit my Pinterest page if you’d like.
Thanks so much! xo
Hi! I made this before and it was delicious! A big hit! If anyone says it’s dry or tough, they aren’t cooking it long enough in the slow cooker. I do have a question. I can’t remember if I seared my tenderloin first. It’s been a while since I made this dish.Generally, with my crock pot meals, I do…to seal in the juices and for texture. Has anyone else done this?
I bought all the ingredients to make this tomorrow, and looking forward to it! I couldn’t find a 2-3 pound pork loin so I bought two that are 1.5 pounds each, do I keep the recipe the same?
Loved it. So easy. Cooked on low for 41/2 hours in slow cooker . Then transferred to oven, in an uncovered casserole dish. Basted meat for about 20 minutes or so. Served it with mashed sweet potatoes and whatever greens I had. * I had a pork loin roast with some good fat on top. I also added a chopped onion.
I have made this recipe multiple times and everyone loves it! I wanted to make it for tonight, but I don’t have honey. Can I omit or do you recommend a substitute?
Just made this tonight. Followed the recipe exactly. Used two pounds of pork tenderloin. After 5 hours on low I checked the temperature…perfectly done. Smelled great. All was well..until I tasted it….sooooo dry. I know pork tenderloin is low fat and was concerned with that. Ended up tossing it out.
Hello MC – I’m sorry your tenderloin turned out dry. It should be very tender. My recipe calls for cooking it on Low for 6 to 8 hours, which makes it even more tender the longer it cooks in the gravy in this recipe. Even though it was to a temperature where it was technically done at the 5 hours you mentioned, it should have continued to get even more tender cooking it the 6 to 8 hours in the recipe.
Thanks so much!