Balsamic Pork Tenderloin Recipe

Pork Tenderloin sorta makes me happy. Okay, I lied. This balsamic pork tenderloin really makes me happy.

 

Balsamic Pork Tenderloin Recipe from addapinch.com

 

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 in four hours 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.

 

Balsamic Pork Tenderloin Recipe from addapinch.com

 

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 for about four hours on high, 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.

Balsamic Pork Tenderloin Recipe from addapinch.com

 

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?

 

Balsamic Pork Tenderloin Recipe from addapinch.com

 

So, pull out that slow cooker and toss this in as soon as humanly possible. I promise you’ll thank me.

 

 

Balsamic Pork Tenderloin Recipe from addapinch.com

 

Here’s my Balsamic Pork Tenderloin Recipe. You are gonna LOVE it!

4.6 from 35 reviews

Balsamic Pork Tenderloin Recipe
 
Prep time
Cook time
Total time
 
Balsamic Pork Tenderloin that just melts in your mouth! This slow cooker balsamic pork tenderloin recipe is perfect for those busy weeknight supper or even special occasions!
Author:
Serves: 6-8
Ingredients
  • 1 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic, chopped
Instructions
  1. 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. (4 hours on High or 6-8 hours on Low)
  2. 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.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.

 

Enjoy!
Robyn xo

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.

Comments

  1. 71

    Ok, used this recipe for Christmas Eve dinner tonight… added a lil, and made a couple of changes, and it was amazing!!! I halved the balsamic vinegar with burgundy, added an onion, drizzled the top with double the honey, then sprinkled dark brown sugar on top. Cooked it on high for 2 hours, then low for 2 more. Simmered the juice on the stove with a lil more brown sugar and 2 tbsp of butter… ok, ok, I know I added a few more calories and fat grams, but it’s Christmas, only once a year, and everyone loved it!!!!

  2. 74
    Grandma Rick says:

    Merry Christmas, Robyn! Please tell me the name of the balsamic vinegar you use. Have tried different brands with different descriptive labels and can’t find one that tastes like the one used in a salad dressing I had at TGIF. Thanks

  3. 76

    Tried this today. Used a twin pack of pork tenderloin (about 2.5 lbs). Wasn’t sure about all the vinegar, as it smelled pretty strong while cooking. But I followed the recipe as written (added 1 diced onion) and it turned out fantastic. I added a bit of flour and water to the juice at the end to thicken it up. Served with mashed potatoes and carrots. Delicious!

  4. 77

    FIVE STARS! I made this for dinner last night. My bf and I agree, sooo freaking delicious! I served it on a ciabatta sandwich roll w a side of mashed potatoes. Wow! Thanks so much for such a wonderful recipe. I’ll definitely be making this again. :)
    Ps I added some sliced red onions in the mix. Awesome for the sandwiches

  5. 78

    Made this recipe tonight and loved the flavors but the gravy was too thin . Any suggestions?

    • 79

      Pour the gravy into a saucepan over medium heat and cook until it reduces by about half. It makes the flavors more pronounced and the gravy is so delicious!

  6. 80

    So, I’m getting ready to make this tonight, and I’m so excited! Serving it over Gorgonzola grits with green beans!

    Now, your recipe says to cook the tenderloin on low for 6-8 hours, however my slow cooker instructions says that pork tenderloin should be cooked for waaaayyy less than that on low. I’m concerned if I cook it for your recommended about of time it’ll dry the meat out. Anybody have any advice? I’m using a Hamilton Beach 6-Quart Programmable Slow Cooker.

    (Oh, and I’m fairly new to cooking in general, so I’m learning)

    Thanks!

    • 81

      I made this just like the recipe and did it on low for 7 hours, fabulous, moist which has never happened for me before cooking pork loin, and oh so tender, one could cut it with a fork!! Fabulous 5 star for me. I am making another one to give away tonight.

  7. 82

    WOW! I added some diced onions..otherwise, followed the recipe. It was simple and wonderful. So glad to have come across this. Served with baked potatoes and fresh asparagus….the reduction served triple purpose. Will be sure to pass this keeper to my friends and family. Thank you for sharing.

  8. 83

    Hi Robyn! We had this for dinner tonight and it was AMAZING! The spiciness from the pepper flakes is dead on. I had a special balsamic I’ve been saving that I used for this and I’m so glad I did. I added some whole mushrooms and fresh thyme plus a handful of whole garlic cloves (we love garlic!). There is sadly no leftovers!! :( Definitely going into our “rotation” of favorites! Thank you for another great recipe! -Dawn

  9. 85

    I want to try this but only have pork chops. Has anyone tried it with chops? Should I reduce the ingredients or the cooking time? Thanks.

  10. 87

    So I’ve had it in for about 3 hr 45 minutes so far, and it doesn’t remotely look like the picture — it doesn’t have that gorgeous dark outside (it’s a light brown, but I imagine not that darker than the inside) — should I sear the meat a little before I reduce the sauce or will that ruin it? (Unless someone’s checking this on a Saturday night, I’m guessing I’ll end up just letting you know how it went!)

    Thanks!

  11. 88

    Could you add potatoes, parsnips and carrots to the crock pot and cook it all day with good results? Evenings are crazy here and I need something that has the whole meal in one pot.

  12. 90

    Wonderful beyond words! My husband fell in love with me all over again after 30 years together. So easy. So simple. So tasty!

  13. 91

    Delicious! I didn’t have balsamic vinegar so I used what I had on hand: the same measurement of a balsamic & basil dipping oil. So good!!!

  14. 92

    any tips on how to cut this? When I try to cut it into solid pieces it is so tender it shreds apart……

  15. 93

    Hi! Making this today and had to sub pork loin roast bc store was out of tenderloin…I’m hoping it will still turn out ok – thoughts??? Have used tenderloin before but it tends to dry out as my crock pot runs hot. Anyway, hoping the extra weight of the whole loin will even things out…Fingers crossed….

  16. 94

    Do you think you could use beef broth? That’s all I have at my house and prob won’t have time to pick up chix or veg broth?

  17. 96

    Made this tonight, just added onion but otherwise followed recipe. It had a strange sweet and sour kind of flavor….don’t think I’ll make it again. We normally love balsamic anything but this was just odd.

  18. 97

    Does the pork tenderloin need to be thawed? Mine is frozen. Thank you!!

    • 98

      Generally, frozen meats just need to stay in the crockpot a little longer. How much longer exactly for pork loin I couldn’t tell you (will vary with the thickness) but somewhere in the 30-45 minute range sounds about right

  19. 99
    Jennifer c says:

    I just pulled out a taste to see if it was done and you are right. ..i love you.

  20. 100

    Made this tonight but could tell by the strong balsamic smell while it was cooking that it might be too overpowering in taste as well. Although it came out extremely tender and strong in the balsamic department I had meant to add onions like other reviewers had and am wondering if that would have made a difference. But now I think that halving all the fluid, plus adding onions would probably have made the difference because it tasted like the meat was boiled. I think I will stick to a dry rub like I do with my ribs because they come out very tender and don’t taste boiled… Unless anyone has any other suggestions for cooking pork in the slow cooker?

  21. 101

    Fabulous! I made it just like the recipe & cooked it on low 7 hours. It was moist, tender, the best we have had with an added kick from the red pepper flakes~the next time I will add onion, like many have done. Thanks for the recipe as it is a keeper!

  22. 102
    Kyra Davila says:

    O.H. M.Y. G.O.D. … I just made this recipe today and it is DELICIOUS!! At first I thought it was too simple to be true, but let me tell you, its as delicious & simple as the recipe says it is!! Thank you for sharing. This is a keeper…already printed and filed under favorites!! ;-)

  23. 103

    Hi Robyn,

    I just got a new crockpot and have a few questions about this recipe. One: can you put in carrots or pootatoes in the crockpot? I’ve cooked a balsamic pork roast before with carrots and the carrots became overpoweringly sweet. I wonder if this is because I cooked it incorrectly or if balsamic doesn’t mix well with carrots and potatoes.

    Another thing is that I am cooking for two people…. therefore I would have to cut this recipe down which may dry it out or lead to burning. Do you think this would happen? Alternatively, I could make double the gravy and use it for a different purpose later… but what would this gravy go well with? Any suggestions?

    Thanks a lot, I’m eager to try this recipe. :)

    • 104

      Hi Louise! Congratulations on your new slow cooker! It is by far one of my favorite small kitchen appliances.
      I wouldn’t add my carrots and potatoes at the beginning as I think the absorb so much of the balsamic flavor it comes across very strong in the vegetables. I would add them closer to the end or cook them separately, but that’s just my personal preference. Others have mentioned in earlier comments how they’ve added their vegetables so you may want to review those as well.

      I would go ahead and prepare the entire recipe and either freeze the leftovers for later. I absolutely love to serve it the next day as french dip sandwiches or even stuffed mushrooms. It is amazing! As to the gravy, it is delicious drizzled over mashed potatoes or even another kind of meat that you’ve roasted or cooked another way. The possibilities are just endless!

      Hope you enjoy it! xo

  24. 105

    This is amazing. I added a few twists… Nothing major, but cooked with carrots in the crockpot, added more broth and water to cover the pork completely. I found this made it even more tender. Also, I served it over pita bread which was AMAZING and then a side of gratin potatoes. BOOM!

  25. 106

    Just finished dinner (eating it that is!) and it was fantastic! One of the few times there have been NO left overs…which is great but I also wish I had some for tomorrow’s lunch!
    I had followed a similar recipe (from your friend Gina) but didn’t have Worcestershire sauce, so I substituted soy sauce instead. After the fact, I came to see your recipe and was happy to see that my substitution was part of your recipe! It was delicious and oh, so tender! Both my kids loved it, and that’s a plus for my picky eaters! I served it with roasted red potatoes and garlic green beans made separately about 40 minutes before pulling the pork from the slow cooker. I also cooked it on high for 1.5 hours and then 4 hours on low to save a little time and not have it on slow all day. Wish I’d come upon this years ago, but better late than never! Thanks!!

  26. 107

    This sounds so delicious. I’m going to try to make this tonight. I have a couple of questions….does it matter what size crock pot I use? Also, I already have some white balsamic vinegar on hand. Can this be used in this recipe? Thanks for any feedback.

  27. 108

    I made this tonight…added chopped onions and took another reviewer’s suggestion about adding the brown sugar as my honey was kinda gloppy and I didn’t think it would be enough…cooked it for 2 hours on high and 2 on low…reduced the sauce as well on the stovetop…it was FAB. First time making tenderloin, and first time making pork that didn’t dry out..yaaay! Great recipe, thanks for posting.

  28. 109

    Okay so I was sold on the reviews. But WOW this was incredibly delicious! I felt like a rotten person for not wanting to share it with my room mates but once my boyfriend and I tasted the first bite we were in heaven. Definitely going into our regular routine and it was SO EASY! THANK YOU!

    Only let down was I had no worcestershire sauce anywhere and I could have sworn I had a bottle and so I had to think fast so I pulled up the recipe for worcestershire sauce realized I was missing half of 20 ingredients but got the gist of it so I made a large tablespoon with dashes of mixed honey, brown sugar, (no molasses) soy, apple cider vinegar, cumin, cinnamon, nutmeg, salt, pepper, maybe a thing or two more but yeah it came out spectacular. Cooked on high for about 3 and a half hours. Thanks again!

  29. 110

    YUM!!! Found it this morning; made it tonight – FABULOUS!!!!!!!!!!!

  30. 111

    I am a chef on a yacht and made this for the crew yesterday. Followed the recipe exactly but added just a tiny bit of diced onion. Cooked on low for 6 hours then left on warm for 3 more. The guys fell all over themselves for this! It turned out so dark and gorgeous just like in your photos. Didn’t look or taste boiled either. Absolutely fell apart…no knives necessary! I added a little flour/water to the sauce toward the end, and put the extra in a bowl with a ladle. The boys asked for bread so they could soak up all the juice! You were so right Robyn, I am most grateful to you for an absolutely fabulous recipe!

  31. 112

    My five star rating didn’t come up with my review so I wanted to be sure to give them to you. You earned em!!!!

  32. 113
    Lucy Minto says:

    I made this tonight after stumbling across the recipe to slow cook a pork loin. It was delicious and produced a lovey ‘pulled pork’ texture. I omitted the honey but added some brown sugar instead. I served on a bed of cannelloni beans, bacon lardons and Savoy cabbage slowly braised in some stock. I added some corn flour to the liquid the pork cooked in which produced a lovely rich sauce. It was cooked for 4hrs on 140 In a clay pot not a slow cooker. Thank you from the UK!

  33. 114

    I made this last night. Absolutely delicious. I just used thick loin chops from Costco. Wonderful! Will make again and again!

  34. 115

    1 1/2 hours into this recipe and it smells good but looks bad.
    Colour is beige and looks like way too much liquid.
    Thinking off throwing the whole thing in the oven with the lid off so the liquid can thicken and meat can brown?
    Is it supposed to look like this?

  35. 117

    Any suggestion on crock pot size? Small so the liquid covers all or most of the meat, or larger so it’s only partially submerged?

  36. 118

    Made this the other night and followed the recipe exactly. It turned out perfect and was absolutely delicious. I will definitely be making this again! Thank you!

  37. 120
    Jacqueline says:

    I just put this in my crockpot but am worried about cooking something on high for 4 hours. Most of the comments I’m reading, people have cooked it for 6-8 hours. I just want to be sure I don’t ruin it!

  38. 121

    I’ve got this in the crockpot now, smells so so good! My pork loin was only 1.75 lbs but I didn’t change the measurements for the gravy. Do you think thats ok? Im serving it to company and am a little nervous that I used only half of the meat suggestion in your recipe.

  39. 122

    I love the sound of this recipe, but I don’t have a slow cooker, any way to get the same tender result in the oven or stove-top or combo?

  40. 123

    Do you think this will work with boneless country style pork ribs? They are not as lean as tenderloin and typically tender/moist enough for us without slow cooking. That’s why I buy them and why their in my fridge. But today I need a recipe I can leave cooking while I go to a short event with my kids.

  41. 124

    I have no soy sauce or red flakes, but I have everything else. Still ok to try??

  42. 125

    Hi, thanks for sharing this recipe I am going to try this one out as it sounds so delicious :-)

  43. 126

    This is OK I would try it again but only use half the balsamic vinegar & add some more brown suger.

  44. 127

    I tried this recipe last week and loved the flavors. However, the meat was so dry and tough. I was extremely disappointed. I am new to using my slow cooker and have bad luck with pork and beef. They always end up dry. What am I doing wrong? I followed the recipe to a T.

  45. 128
    Kristen says:

    The only change I made to the recipe was adding about twice the honey. Also added onion, potatoes, and carrots to the crock pot, just like any other roast. This recipe resulted in moist and delicious pork, andthe flavor really set off the carrots. This recipe is being printed and put in our go-to recipe book.

    We had enough leftovers that it covered dinner for a second night, and the rest I mixed up with bbq sauce and made pulled pork sandwiches for lunch. The combination of the balsamic with bbq sauce made for an *amazing* sandwich. So amazing I’m regretting telling my husband he will have a pulled pork sandwich in his lunch tomorrow. Last time I share!

  46. 129

    I’ve done this with a 2-3 pound tenderloin before and it came out fantastic. I am going to do it with a 5 pound tenderloin next (doubling recipe) and wanted to know if it should cook longer. Thinking of doing the low setting and starting it at 9PM so by 7AM it would have cooked for 10 hours. Will that be enough for twice the meat?

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  1. […] from a nearby farm. After Googling healthy slow cooker pork tenderloin recipes, I came across this Balsamic Pork Tenderloin recipe over at Robyn’s blog, and decided to give it a […]

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