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 this. I am wondering if some folks are seeing less than stellar tenderness results b/c they are using pork loin rather than tenderloin? Two very different cuts, but easily confused. As far as the flavor goes, you just need something acidic.
We loved it as is.
I was just wondering if you could use a loin for this…. I have one in the freezer… any suggestions on how to do a pork loin in the slow cooker? or how to modify this recipe? it sounds yum!
Erin, I just wanted to reply about using a pork loin, as it is a tougher cut of meat. When I do mine in the slow cooker, I usually put some baked beans in with it and it needs to cook a little longer, maybe 9hrs on low. Then it should fall apart easily or shred as for sandwiches. Tenderloin doesn’t need to cook as long since it is much smaller, and “tender”. I am going to try this recipe out tomorrow with the tenderloin in my fridge. There are tons of great pork loin crock pot recipes on pinterest, and I’m sure Robyn has one on her site as she looks like a great cook (I discovered this site a couple days ago from a recipe on Pinterest.) Good luck!!
Did you not brown the tenderloin before slow cooking? How do you get those crispy bits in a slow cooker? If indeed you browned it., could you go into that process a little bit. Definitely doing this tomorrow.
Hi Ryno,
I did not brown the tenderloin before I added it to my slow cooker. I just follow the instructions as I have listed and since the liquid does not totally cover the meat, then it develops browned edges. If you’d prefer not to have any, just simply turn the meat about halfway through cooking time.
Hope you enjoy it!
Aha!Then, I’ll do it!
I can’t wait to try this, Robyn! I think this week!!!
I threw this in the crock pot this morning, and I’m eating it as part of a late lunch now… delicious! I cooked it on high for about 4 1/2 hours (a little longer than called for, because I wasn’t watching the time). It came out fantastic, very nice appearance, and very tender. I was a little concerned the balsamic vinegar flavor might be too strong, but that definitely wasn’t the case. I do LOVE it Robyn! Thanks for sharing!
I’m so glad you loved it, David!!! Leftovers make the best balsamic beef French dips ever. Like ever! Love them! xo
Is the liquid supposed to cover the joint? I am about to start mine and it barely comes a quarter of the way up the joint (It is 500 gram)
Sounds delicious.
I have a 3.55 lb. pork loin. Should I use more chicken broth?
I think you’ll be fine with the original recipe, but add a bit more if you think it needs it once the ingredients are all in the slow cooker.
Made this tonight, family loved it. Will definetly be making it again.
I was so excited to be coming home to try this after it cooking away while I was at work. I did it on slow temp.
I was surprised that the meat wasn’t as tender as yours seems to be, I could lift the whole piece out easily and used a fork and knife to pull it apart. It was quite vinegary so I added some sugar to the gravy and placed the pork back into it to soak so we’ll see if it sweetens up overnight. Any idea where I’ve gone wrong? 🙁
Did you use a pork tenderloin or a pork loin?
Hmmm I’m not sure now! If I’m making it again I should be checking its tenderloin I’m guessing?
I made this as a Raspberry Chipotle with a slight twist on the ingredients:
Substituted Raspberry Balsamic for regular Balsamic
Substituted chili pepper flakes for Chipotle Chili powder (increased to 1 tsp)
Omitted brown sugar and honey, as the Raspberry Balsamic is sweet
Add a large red onion
Delicious!
Yep, had to try it and it was soooo yummy I could have eaten it all! It is very tangy, so I think I use less Balsamic vinegar next time around. I’m going to make sliders with the leftovers for lunch. If not with the slice of red onion and mayo, then maybe coleslaw. BTW I also reduced the leftover sauce. So tasty, thank you. I’ll be making this one again and again!
Without a doubt…….the VERY BEST Pork tenderloin recipe I have ever cooked. My husband can’t stop talking about it. I plan to use the leftovers for pork tacos tomorrow and use the leftover sauce. This will become a regular in our house!!!!!!!!!!!