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!

Print Recipe
4.51 from 116 votes

Balsamic Pork Tenderloin Recipe

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!
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Servings: 6 -8
Author: Robyn Stone | Add a Pinch

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 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.

Enjoy!
Robyn xo

431 comments on “Balsamic Pork Tenderloin Recipe”

  1. I was reading america’s test kitchen recipes to try and decide what to do with this pork roast my DH decided to bring home because it was on sale and I couldn’t find anything with balsamic! They did however have some similar recipes. I’ll definitely make yours but I’m going to cook the sauce ahead to get the bitterness out of the garlic which is always a problem with garlic in the slow cooker and the acidity out of the vinegar. Then 5 under the broiler at the end for a crust is a must.

    • Hi Ashton,
      I hope you enjoy it! The recipe always turns out delicious for me as written without using the broiler and cooking the sauce ingredients with the tenderloin in the slow cooker. It turns out tender and flavorful every time. Thanks so much!

  2. This is our absolute favorite recipe for pork tenderloins!!! Has anyone tried this with boneless, skinless chicken thighs?

  3. This was super easy and delicious. The pork fell apart and was both tender and moist. I served it with mashed potatoes so we could soak up all the tasty sauce. I am already looking forward to making this again.

    • Hi Heidi,
      It’s a favorite of ours too – and I’m so happy you enjoyed it! I’m hungry just reading your comment! 😉
      Thanks so much for letting me know how much you enjoyed it! xo

  4. Hi!
    My husband and I love this recipe; we have made it many times! I always end up wasting the extra gravy though and wish I didn’t. How long do you think that gravy should last for? And do you have any suggestions for use in other recipes/meals? Thanks!

    • Hi Jessica,
      If I have leftovers, sometimes I like to make French Dip type sandwiches. Thanks – I’m so glad you enjoy the recipe!

      • Can the tenderloin be frozen before placing it in the slow cooker, or should it be thawed first? Looking forward to trying this recipe.

  5. This was absolutely amazing. I reduced the liquid as suggested until it was thick and dark and would highly recommend that. This is going onto my list of favourites. Thanks!

  6. I don’t have the vinegar on hand, would using balsamic vinegarette salad drssing be just a good?

    • Hi Penny,
      I’ve not tried using the salad dressing, so I can’t say how it would turn out. There are usually many more ingredients in a salad dressing rather than just the balsamic vinegar, and can’t be sure they will taste good with the other ingredients in this recipe…but don’t know.
      I hope you enjoy this dish. Thanks!

  7. Hi, I was wondering if balsamic vinegarette, could be used instead of the vinegar. I ask because it’s all i have on hand at the moment.

  8. Do you trim the fat off first?

  9. Can the pork tenderloin be put in the crock pot frozen?

  10. Great recipe! I used maple syrup instead of honey because kids under 1 can’t have honey and I wanted my daughter to be able to eat it too. Turned out great and my daughter loved it! Mine was fully cooked after 5 hours on low but I imagine that’s slow cooker dependent.

  11. Planning on making this recipe. Any suggestions on sides. I see one person said mashed potatoes. Do you make sandwiches out of it?

  12. Do you know calories per serving by chance? And other nutrition info?

    • Hi Kathy,
      I don’t have that information, but you can use an online calorie tracker, such as My Fitness Pal to get the information on the serving size. I hope this helps. Thanks so much!

  13. Does it get blackened on the outside in the slow cooker or did you sear it first in a pan?

  14. Can I use boneless chicken breast instead of pork? (I’m new to slow cookers)

  15. Can you add potatoes, carrots and onions to the mix/slow cooker, or does that ruin the combination?

    • I would add them later in the cooking process as they tend to absorb more of the balsamic vinegar flavor than I found to be the most tasty.

  16. How many people does this feed? Could I double the recipe in one crockpot to feed more folks? Thank you!!

    • Hi Jessica,
      This recipe is for a 2 to 3 pound boneless pork tenderloin and feeds 6 to 8 people as noted. As far as doubling, it depends on the size of your crockpot and size of your tenderloin. Enjoy! Thanks!

  17. I just cooked this for the first time yesterday. My family was estatic. My husband said it was my best meal yet. Thanks, this will become a permanent addition to our dinner rotation.

  18. This looks great and trying today! I have two tenderloins in the package. Assuming I can just double all the other ingredients for twice the fun? Please advise on your experience here.

  19. Hi. I only have beef stock on hand, will that work?

    Thanks

  20. Can you cook it on high for a shorter amount of time?

  21. Loved this recipe!  A lot of people are asking what to do with the left over sauce.  I thickened it once the pork was done ( used frozen roast…worked fine) with flour or cornstarch!  No sauce left..num num!  Ty!

  22. o wow ! this is the easiest and best recipe for pork loin…. and it is sooo tasty and it literally just falls apart
    i made this for my family along with buttered parsley potatoes and they loved it !
    thank you for the recipe….it was a hit !

  23. Would it work without the wouchester sauce?
    Thanks ????????

  24. I want to make this.  Is the gravy you refer to the liquid mixture you pour over tenderloin in the crockpot? If so, how much do you pour in the crock pot.

  25. Oh my, my mouth is watering! I am so tired of chicken. So I can’t wait to try this as I know it’s going to melt in my mouth.
    But do want to ask this. Possible to do this in Instant Pot. Thinking the pot in pot would not water down. Juice.
    But I dont want to wreck it so whatever you say. Thanks

  26. I have made this 5 times. Each time I get compliments. It always turns out very well.

  27. I cooked it following the recipe and my family said it was too bland.  They gave it 2 stars.  I added 1/3 cup brown sugar to the sauce and the pork quickly disappeared.  They changed the vote to 5 stars!

  28. This is such an awesome recipe! I’ve made it a few times now and we love it, especially with mashed potatoes! Thanks much!

  29. Very easy to make! The tenderloin came out of the slow-cooker done perfectly, and that sauce! As someone else suggested, I also thickened the sauce in a pan with some flour. I served the tenderloin alongside mashed potatoes, carrots, green beans and Stovetop Stuffing. Thank you for this recipe; a really good late winter comfort meal!

  30. Do you think this would work in the instant pot? If so what would the timing be?

  31. We loved this sauce…I had just a small section of tenderloin for 2 people, so I scaled the sauce way down, and I cut the pork into bite size pieces, sautéed some diced sweet potato, sweet onion and red bell pepper, added the pork and sauce and simmered it until the sweet potato was tender. Added some pre-cooked brown rice to soak up the sauce, and it was wonderful. We ate every bite!

  32. I made this for my family and we were all disappointed – despite following the recipe to the letter the sauce was bitter and sour. I added a little brown sugar and thickened it with cornflour with no improvement.
    My family are enjoy new flavours and tastes but not these. I am willing to think I made a mistake but how?

    • Hi Kate,
      I’m sorry your dish didn’t turn out. I’ve never had that happen and am perplexed at what would make it bitter and sour. Really there is nothing in the recipe that should cause it to be bitter, so I’m wondering if it could be an issue with one of the ingredients used. Thanks!

  33. Thank you for sharing this recipe. I’m trying it tonight. Already in the crockpot. Can’t wait to taste it!

    • Oh by the way, my husband does the shopping and comes home with these roasts and we try new recipes because he doesn’t feel like BBQing. Haha!  

    • Great, Cece! I hope you enjoy it and can’t wait until you taste it! Thanks so much! xo

      • The sauce was flavorful but the meat was over done. We will use our themometer next time as my husband used it after 5 hours and the thermometer said DONE. We all need to factor in the altitude we are at. We are at 2600 ft. .  Good recipe. I will try again but thermometer is the key. Thank you for the recipe.  

  34. Pefect! I worried about it being “dry” or over-done as some other users stated. I put in the crock pot at 10:00 PM and cooked at 150 until 9:00 AM. Low and slow. My crock-pot gets hot fast so I do this with a lot of the meats. It was about a 4.5 lb pork tenderloin. I used Mikes Chiles Honey and after about 4 hours it was falling apart. A little dry in some spots but the soppings took care of that issue. Kids loves on Kings Hawaiian bread – it was great and will make again.

  35. This is one of my family’s favorite recipes! I usually double the sauce because they love to douse their mashed potatoes with it. It’s a very forgiving recipe, I’ve made adjustments when I’m out of something and it still tastes amazing. It works with chicken too! I usually use tenderloin or some thick-cut boneless chops though. Thank you for the recipe!

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