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 | ©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 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.

 

Balsamic Pork Tenderloin Recipe | ©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, 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 | ©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 | ©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 | ©addapinch.com

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

4.4 from 68 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. (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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Comments

    • 214

      Michelle Cattapan says

      I add carrot and onion chunks all the time to this and it is delicious!! I can’t see why potatoes wouldn’t work as well. I often use this as a stuffing for baked potatoes or sweet potatoes. So, so good!

  1. 215

    Rhiannon says

    Thank you so much for posting this! It is DELISH! Even my 3 yr old loved it! This will definitely b a regular on our menu!

  2. 216

    Lela says

    I had really high hopes for this, but it did not turn out like the picture at all, and it was so sour, and I love vinegary sour things. It desperately needed salt as well. I followed the directions diligently.

    • 217

      Erin says

      Hmm…I’m going to try this, but given it’s got soy sauce AND chicken broth, both known to have ungodly amounts of sodium, I’m steering clear from adding more salt…

  3. 218

    Julie Porter says

    I made this recipe and the only thing I added was a chopped onion. My husband said this was the best pork tenderloin he’s ever had! That should sum it up! It was so easy to make that I wasn’t even sure that it could taste good because it was just “too easy.” I was very wrong! You must try it!

  4. 219

    Dlevy says

    Excellent recipe!! Highly recommend. I used a pork loin and it was fabulous. Stuck to the original recipe then wound up adding more balsamic vinegar. Really good

  5. 220

    Hope says

    Absolutely Fabulous! My son thought it was the best pork tenderloin recipe I had ever prepared. Thank you so much for sharing. Added the chopped onion per a reader suggestion and liked it. Will definitely try your Balsamic Beef recipe.

  6. 222

    Sharon Rue says

    Made this yesterday for dinner last night. Overall very good but needed salt! A couple of things I’ll do next time: Before putting it in the slow cooker, I’ll rub the raw pork loin with some seasoning (Tony Chachere’s original or just salt & pepper) then I’ll BROWN it on all sides to get some carmelized flavor into the pot. Will also add some sliced onion and a little more garlic. A good basic recipe otherwise. Regional cooks will want to add their own touches. (I’m in South Louisiana, hence the need for a little spicier seasoning.

    My star rating is based on the recipe as given here. With the changes I’ll make for my family’s taste, it’ll be closer to 5 star!

  7. 225

    Klpalladino@gmail.com says

    This recipe was so delicious….just as is! I reduced the liquid the end, as suggested. My husband and I both loved it. Thank you!

  8. 230

    RJ says

    Does the entire pork have to be covered with the gravy in order to cook correctly? i may have got a tenderloin that was too big…

  9. 232

    Mike olson says

    Awesome recipe…wonderfully tangy and so very good with orzo, peas and fresh parmesian. Didn’t have honey, so used a little maple syrup and a teaspoon of dry mustard and was quite delightful. Planning on making this at deer camp for the boyz! Thank you for your wonderful recipe.

      • 238

        HappySAHMamma says

        I JUST found this recipe… with only 4 hours until dinner, I’m going to attempt to cook this on HIGH & let you know how it turned out. I hope I don’t ruin it… My in-laws brought back the most amazing Balsamic vinegar from Maine that I have ever had! It’s so delicious, you could pour it into a glass & drink it!! I can’t
        wait to try this with the Pork Loin! Thank you for providing this recipe!!
        ~Gabby

  10. 241

    Amanda says

    Making this right now. We make balsamic chicken quite frequently which is very yummy so Im sure we’ll love this recipe as well!

  11. 242

    Pearl Wong says

    Robyn

    when the recipe says 1 cup of chicken broth, can we use the Campbell can broth. Will it be too salty?

  12. 244

    Virginia says

    Will this recipe work if I add some veggies to the crock pot to cook with it? Or will it make it too watery? Also I’m thinking of adding a little brown sugar to the pork to sweeten it up just a little bit..

  13. 245

    natalie bojesen says

    Planning on making this for Easter dinner. My question is I have a 5lb piece of pork loin should I double the liquid? And how much more time, roughly, would I need?

    • 246

      says

      Hi Natalie!
      You shouldn’t have to double the marinade liquid for a 5 pound loin and the cooking time should be fine as well in a slow cooker. Hope you enjoy it and Happy Easter!

  14. 247

    CJ says

    making it now for Easter dinner but thought it was 4 hrs. Going to cook on low first then high. Hope it works!

  15. 248

    Leslie says

    I made this today – spur of the moment Easter Dinner and it was fabulous! Added carrots and redskin potatoes and doubled the gravy. Cooked on Hi for 4-5 hours because of the short time available and it was delish!! Since I doubled the gravy, I took half out and thickened it up to have two gravy choices available. Great recipe – healthy eats and super easy! Thank you for sharing!!

  16. 249

    Dawn says

    I only have a 1 lb pork tenderloin, so how should i adjust the time/ ingredients. This is the first time ive ever made a pork tenderloin in the crock pot. It sounds really good.

  17. 250

    Adeline says

    I don’t have any chicken broth but I do have beef! Do you think that would taste alright with it?

  18. 252

    Katherine says

    I made this last night with a couple of substitutions…added a bit of red wine, two shallots and left out the honey. In also browned the meat a bit before putting it in the crock pot. It was delicious! I only had four hours, so cooked on high for three hours then switched to low for the rest of the time and it was very tender and flavorful.

    Thanks for the recipe!

  19. 253

    Trixie Bloom says

    I’m sorry but this was not very good. It sounded like it was going to be really tasty. I followed the recipe, even doubled the sauce because my pork tenderloin was 2.5lbs. Wanted to make sure to cover it in the crock pot. Added chopped onion to give it more flavor, cooked it the recommended 6 hours on low, but the pork was dry as dust and the whole thing was pretty bland. I should have taken it out much sooner, maybe that would have been a better idea. Not going to attempt this one again. Suggestions on what might have gone wrong?

  20. 254

    Christine shepherd says

    I am planning on making this for dinner while I’m at work. Could I marinade the pork in the sauce over night and then turn it on in the morning?

    • 255

      says

      Hi Christine,
      You absolutely could. I would recommend just popping it all into a zip top bag and into the refrigerator overnight and then just transfer the contents from the bag in the morning to the slow cooker! Hope you enjoy it!

  21. 256

    missxvamp says

    I have just popped a pork fillet i slow cooker but didnt have all ingrediants, so i used balsamic vinegar, corriander, pepper, garlic, paprika and a chicken broth all mixed together, tasted the broth mixtire and it tastes lovely. So hopefully will turn out nice. I think its good to try new things and add in what you think as you never know how lovely it may be 😛 Fingers crossed :)

  22. 257

    says

    I followed your instructions exactly and holy cow… or rather, holy pig! This is ridiculously delicious. I didn’t even add anything else veggie wise as it got too late – so I just picked at the meat to try it and had to force myself to wrap it up and put it away until tomorrow. Would love to know if you have any reheating tips? It’s so juicy and tender and melt in your mouth and I don’t want to dry it out reheating it.

    xcellent recipe!

  23. 259

    Laura says

    I was wondering if there is a substitute for the honey? like white corn syrupor maple? or if it will make a huge impact to leave it out completely…

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