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
We loved it. Great recipe. I did the slow cook for 8 hours. Added an onion with the meat and it was superb. Reduced the liquid on the stove before serving, as another reviewer suggested, and that was the icing on the cake. Made an amazing sandwich the next day too. Thanks for the ideas!
Unlike most responses here, I actually made this last night. Like others, my mouth was watering at the well-written description and beautiful photos. If I’m being honest though, I have to say that the flavor did not live up to expectations. The viniger flavor was much too overpowering for pork. Don’t get me wrong, I absolutly love balsamic vinigar…that’s why I gave this a go.
Maybe it’s better with beef?
What is the cook time if the piece of tenderloin is double in size than what the recipe calls for?
In the crock pot as I type. Looking forward to a delicious dinner…will advise.
I am a medical student that is always busy studying, but I love to cook, I prepped everything tonight so I can just pour it all in tomorrow before I head out. I can’t wait!
I’ve made balsamic chicken and it was amazing. Now I can’t wait to try this with a pork tenderloin! Thanks so much for the recipe!
I just wanted to let your readers know that I made this yesterday and it was DELICIOUS! The balsamic vinegar gave it a tangy unexpected flavor – make sure you pour some of the juice over it right before you devour it! Our grocery store packages two tenderloins together for a total weight of 2-1/2+ pounds, so I cooked both of them; there was plenty of liquid in this recipe to handle the job. I grilled some pineapple on the Foreman grill, roasted sweet potato slices with cinnamon, and steamed green beans completed this fantastic meal. Thank you very much for sharing!!!
yumm ! thanks for the suggestions !!
I am going to make this recipe but need to know what the equivalent of cup size is in fl oz please – anybody any ideas??
8 ounces to a cup, 16 ounces to a pint, 32 ounces to a quart
Ilove pork loins in the oven and I figured I would try this one but there is no way that it comes out like your pictures! Your pictures show the loin nice and well done and crispy like an oven would do. Mine did not come out like that,any suggestions?
Hi Mark,
Mine isn’t crispy as much as it develops a “bark” in the slow cooker in the area where there are no drippings from the pork tenderloin as it has cooked. I cook it just as listed in the recipe.
My friend posted she’s making this for dinner. Don’t have a pork loin, so I’m going to try this with bone-in pork chops for tonight’s meal. Can’t wait to see how they come out.