Balsamic Pork Tenderloin Recipe

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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 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 | ©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 | ©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!

4.5 from 51 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

DISCUSS

  1. 139

    Joe says

    Love this recipe! I added a 1/2 cup of finely diced white onion and 1/3 cup red wine that brazed the tenderloin to perfection. Rather than reduce the remaining juices, I strained the stock and added 1 cup to 2 lbs of quartered russet potatoes along with 1 Tbsp of kosher salt covered with 1″ of water, bringing it to a boil and then simmering for 20-25 minutes. I drained the spuds and patted them dry. Over medium heat in a nonstick skillet I browned the potatoes with 2 Tbsp of non-salted butter for 8-10 minutes, finishing with flaked sea salt and 2 Tbsp of Italian Parsley (although chives would have worked just as well and the same prep using baby Yukon Gold potatoes will be a future try). I complemented the meal with blanched and then grilled asparagus. This will be a regular at my house. Thanks for an awesome recipe!!!

    • 140

      Steve says

      Can I add potatoes and carrots to this if so when can o add them? I am a guy trying to cook, lol!!

  2. 141

    Brigitta says

    I had a pork loin (not tenderloin), so it was a bit dry. The meat browned and caramelized IN THE CROCKPOT. I increased the honey to 2 TBS, because I thought the teens would like it a bit better that way. After cooking, I reduced the juices and poured over the meat. Very tasty! I will be making this again.

  3. 142

    Shirley says

    This was really wonderful and easy. Served with roasted potatoes and brussel sprouts recipe

  4. 143

    kate says

    i bought a pork loin roast since it was on sale at whole foods…so probably not as tender as the tenderloin…would you suggest changing the length of cooking time to make it as most tender as possible?

    • 144

      Cadi Jones says

      Yes Kate, I wouldn’t cook it as long as the recipe calls for. Its safe for pork to be a little pink and you can always add more of the ingredients to make it juicy and keep from becoming dry. =)

  5. 148

    Paulina says

    I hate making pork in the slow cooker because it tends to dry out. Definitely plan to cook on low & turn off early. After draining the juices, I blended 1 1/2 cups of sour cream with 3 heaping tablespoons of flour. I tempered the warm juices into the sour cream mix & ultimately added the sour cream to the rest of the juices. Boil the sauce & serve over the pork. The creaminess helped mask the dryness of the pork. Slop it over mashed potatoes! So yum! Best gravy I’ve ever eaten!!!

    • 149

      Lacey says

      I have to disagree with the slow cooker drying out pork. Perhaps you are cooking it without enough liquid added?

  6. 150

    Rebecca says

    This was delicious, and it was completely devoured by my family…unfortunately, no left-overs! I wasn’t sure if the balsamic would be overpowering but it was a very well-balanced flavorful dish. The only thing I added was 1/2 a chopped white onion. This is a keeper.

  7. 153

    Karen says

    Hey Robyn, how you doin’? I just put my tenderloin in the crockpot, but with the variations below. I didn’t have any honey in the pantry so I dissolved some brown sugar in hot water and added it to the sauce. Also, for some odd reason, I didn’t have any fresh garlic cloves but had a jar of minced garlic so I through a big glob of that in. Also no red pepper flakes, but had cayenne and that went in too. I had 2 different bottles of balsamic vinegar open so did half and half and through in some lite balsamic vinaigrette just for kicks and giggles. Hopefully my variations won’t screw up the flavor profile too much, as yours sounds wonderful. Anyhoo, I’ll let everyone know how it is. I’m hoping the moral of the story is, make do with what ya’all have on hand! Next I can’t wait to try the “No churn” vanilla ice cream! I’m so happy I found your blog! Karen

  8. 154

    Anita says

    I’m feeding a crowd today and am using a five pound pork loin. I doubled the recipe. My meat is bathing in the sauce mixture. Is that too much liquid? Any suggestions? Or should I just turn my crockpot on and not worry?

  9. 155

    Sharon says

    If I double the size of the pork loin to 6 lbs., do I double the liquid recipe? What about the cook time?

  10. 156

    Ladonne says

    YUMMY! DELICIOUS! I hesitated because all I had was Apple Cider Vinegar, but I decided to try it anyway (which I realize kinda nullifies your recipe title!). Next time I’ll leave out the red pepper for the sake of the kids, and I’ll add even more carrots in the bottom of the crock than I did this time. This is the best (and easiest) meal I’ve fixed in quite a while. Thanks! :-)

  11. 158

    Ange says

    This recipe is soooooo good! The sauce is so flavourful. We made the leftovers into sandwiches the next day. Thanks for sharing all of your recipes. I came across your website a couple of months ago while looking for a white cake recipe (which I made and WOW!) and I have been addicted to your site ever since. Every recipe I have tried has been amazing!

  12. 160

    Jennifer says

    Hi! This recipe looks quite tempting and I’m about to head to the store to find a great looking tenderloin. :-) I just have a question though. I don’t have an electric slow cooker, I just purchased the Pyrex slow cooker that goes on the stovetop. Do you have any advice as I should attack this project? Thanks!

  13. 161

    says

    After having such a success with your honey/soy tenderloin last weekend, I made this one and we loved it also. I love making them and freezing the leftovers so after a long day of work, I can grab it and heat and eat. Thanks for your great recipes….I am especially loving the crockpot ones for the summer to keep the house cooler..

  14. 162

    Meredith says

    I made this last night and it was delicious! We had potatoes and green beans with it and there was plenty of sauce to cover everything. My 2-year old loved it too and kept asking for more sauce.

  15. 163

    Jonathan says

    I’m going to try this today, but the largest pork tenderloin I could find was about 1.3 pounds. I don’t think I’ve ever SEEN a 2-3 pound one! Guess I’ll go with 6 hours on low, and hope for the best since I won’t be home to watch it!

  16. 164

    Julie says

    Just made this, and it met with the approval of my picky husband. I cooked it for 3 hours on high, then reduced the heat to low to avoid over cooking. Worked great–the meat was tender and flavorful, the easiest pork tenderloin I’ve made yet. Thanks for a great recipe, Robyn–it’s a keeper!

  17. 165

    Jeff says

    Hiya, Robyn. Want to try this today but I have a couple of questions: White or Red balsamic, or does it matter. And I have a tenderloin just under 1lb but should I bother reducing any of the ingredients to your mix? Cheers, and will write back with results.

    • 166

      says

      Either white or red should work fine. I normally have red on hand and use that most frequently. I think you’ll be fine reducing it or not, either way should still work. Thanks!

    • 168

      says

      Hi Rachelle,
      The longer the pork tenderloin is in the slow cooker, the more it seems to produce those edges you mentioned. However, it could be that your particular slow cooker isn’t one that does that, which is still just fine!

    • 169

      Rachelle says

      I guess I will try browning it in a fry pan. Do I strain the liquid and then reduce? Seems very strong of vinegar, maybe I can add a little more honey. Worried about the kids liking it. Will let you know. Thank you!

  18. 171

    Andrea says

    I’m very surprised at all the positive comments on this recipe. My husband and I thought the pork was very dry in spite of all the liquid called for, and the liquid itself tasted awful. We’re both accomplished cooks. This recipe will not be repeated.

  19. 173

    jane says

    Wow….made this for my 5 ladies lunch today….clean plates all round….only thing I didnt add was garlic…and when I reduced the sauce down I added a spoonfull of brown sugar. A very tasty dish I will certainly be making again.

  20. 174

    Shelly says

    I have all the ingredients measured out (very easy), just waiting for the right time to start it! Always looking for different recipes for pork tenderloin and was thrilled to find this one! Thanks for posting it and I’ll let you know what the troops think of it…..I’m sure they’ll love it! :-).

  21. 175

    Erin says

    I thought this was really bland. Needs a lot more honey/soy sauce/worcestershire and less chicken broth to taste like anything. We put Stubb’s BBQ sauce on it and that made it tasty!

  22. 176

    Ryan Bruce says

    The flavors were fine, but the meat was DRY. What went wrong? I followed the recipe to the T, but I ended up having to chop up this Tenderloin and then take it to the next level by placing it in the food processor. BTW, I took the meat out at 3hrs 45min because it had already reached the 165ish temp.

    • 177

      says

      Hi Ryan,
      I have found that generally the lower the temperature and the longer cooking times provide for more tender meat in the slow cooker – and I definitely think so with this recipe. I’m so sorry it didn’t turn out moist and tender for you at just under the 4 hour mark. Some slow cookers can cook a lot hotter than others, as well. I would recommend trying the recipe again sometime and letting it cook on low temperature for 6-8 hours. It will technically reach the correct temperature for being done sooner, but allowing it to stay in the slow cooker at a low temperature for an extended period makes it even more tender. I hope that helps!

  23. 178

    Dawn says

    I put this on low last night to cook overnight, it fell apart trying to get it out of the crockpot! I tried to cut it and it literally fell apart on the cutting board! I used a 2+ pound pork ribeye roast (cheaper than tenderloin). I add a little extra of everything but the vegetable stock. Will reduce the sauce to see how that turns out. Will def be one of my go-to recipes now for the fall/winter!

  24. 179

    jenn says

    Hi Robyn – this recipe looks delicious, I’m having a dinner party this weekend and thinking of serving it! Quick question that I am embarrassed to ask. What do you mean by insert? Do you mean place the pork on the rack or does it sit directly in the liquid. Thanks so much!!

    • 180

      says

      Hi Jenn,
      The insert is the portion of the slow cooker that you can remove from the slow cooker to wash, etc. Yes, the pork does sit directly on the bottom of the slow cooker insert in any liquids. Hope that helps!

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