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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
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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!

4.56 from 122 votes

Balsamic Pork Tenderloin Recipe

Dinner 6 hrs 5 mins

Prep Time 5 mins
Cook Time 6 hrs
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
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!

Ingredients  

  • 1 2-3 pound boneless pork tenderloin
  • 1 cup chicken stock 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.

Nutritional Information

Calories: 241kcal | Carbohydrates: 7g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 284mg | Potassium: 746mg | Fiber: 1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

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Enjoy!
Robyn xo

Slow Cooker Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. My mouth is watering. I need to do more slow cooking. Have you made it with other vinegars? I bet it would make an amazing sandwich with a slice of red onion and a swath of mustard. Did I mention my watering mouth?

  2. This looks amazing!!! I am always looking for more slow cooker recipes and I still remember your balsamic beef!

  3. Looks delish! I am wondering if I can do this with thick porkchops (I have a bunch in my freezer)….I will definately try when I have my tenderloins!! I make your balsamic roast and the hubby loves it.

  4. Seriously…why didn’t I think of doing this?? I made the balsamic beef and it was out of this world good. Can’t wait to try this on pork.

  5. I’m loving my slow cooker on these hot days! I’ll need to add this to my list!

  6. 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.

  7. 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?

    1. 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.

  8. 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??

  9. 5 stars
    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!!!

  10. 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!

  11. 4 stars
    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!

  12. 2 stars
    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?

  13. 5 stars
    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!

  14. 5 stars
    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!!!!!!!!!!!

  15. 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!

  16. 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? 🙁

    1. Hmmm I’m not sure now! If I’m making it again I should be checking its tenderloin I’m guessing?

    2. 5 stars
      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!

    1. 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.

  17. 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.

  18. 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!

    1. I’m so glad you loved it, David!!! Leftovers make the best balsamic beef French dips ever. Like ever! Love them! xo

  19. 5 stars
    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.

    1. 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!

  20. 5 stars
    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.

    1. 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!

    2. 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!!

  21. 3 stars
    I have made this recipe several times. It’s yummy but nothing to write home about. I have continued to make it because it is very easy and very fast to put together (always a winner for my family!) Warning though, if you are wanting your pork to come out of the crock pot looking like the pictures…it won’t happen the pork pictured did not come straight out of the crock pot (sorry after making this several times, I just don’t believe you!)

    1. Hi Kandra,
      Thanks for your comment. So glad the ease of this recipe works for your family. Yep, it comes straight out of my slow cooker looking like that. I use a few different slow cookers, but this Hamilton Beach primarily.

      Thanks!

    2. Yeah, I just can’t imagine this wasn’t seared first. I use slow cookers a lot and the meat just doesn’t brown this way. So I will probably sear it first.

  22. 5 stars
    This sounds so good and super easy. I make a similar pork chop recipe on the stove but I added sliced onions and sliced apples in it. I bet they would be good in this too.

  23. This is in the crockpot as I type. I halved the amount of meat, therefore halving the amount of liquid.

    About where did your liquid hit the meat? Covering? Half-way?

    Did you open the lid and flip or bast at all during the four hours?

    1. Yum! The liquid came about halfway up side of the meat, Dana. I didn’t touch it after I added it to the slow cooker, of course, you can if you prefer to turn it. Hope you love it!

  24. I just made (and devoured) this! This recipe is so delicious. I will definitely be making this again. I followed the recipe exactly and it looked just like your picture when it came out of the crock pot. Thanks!

  25. 5 stars
    Cooked this tonight but used lamb instead of pork and also doubled the quantity as my family like lots of gravy – it was absolutely AMAZING!! Will definitely be cooking this again, the meat just fell apart and the ‘juice’ was fabulous.

    I live in the UK but found a measuring jug that actually had CUPS on it as we don’t use them here.

    Thank you so much for sharing this and I’ll be checking out your other recipes.

  26. Hi Robyn,
    I only have a 500g piece of pork tenderloin, would it still be as juicy if cooked for 6 hours in the slow cooker, or being too small will it go tough? and would the measurements still be the same for everything else?
    Thanks Emma.

  27. I made this tonight. Not only was it delicious but it looked just like the pictures. I served it with roasted sweet potatoes tossed with maple syrup, roasted broccoli, and homemade cranberry sauce. Yum!!

  28. I have a Pork Loin. Is that the same as Tenderloin? If not can I use the Pork Loin and get the same or similar results.

    Thanks in advance

  29. Hi Robyn,

    My grocery store packages 2 prok tenderloins together. If I cook them both in the crock pot at the same time will I have to increase the cook time or should it cook the same amount of time? Thanks, i can’t wait to try it!

    1. I’ve cooked two using the same amount of ingredients and cooking time. You’ll just want to check it as it gets close or finished to make sure it easily pulls apart with two forks.

  30. hello robyn i have a pork loin filet already marinated with herb and garlic will that mess up the taste of your recipe on here and its only 1.77 lbs do i use less ingredients i would like to make it today before my son gets out of school thank you

    1. Hi Brad,
      I think you’ll be fine to proceed on with the recipe. Just make sure that the amount of garlic you’ve already used is about equal to the amount listed in the recipe ingredients. The additional herbs should be great. You won’t need to reduce the ingredients for a 1.77 lb pork loin. I can’t wait to hear how you like it. I would recommend cooking it on the low temperature for the first time. It makes it the most tender.

      Enjoy!
      Robyn xo

  31. I am making this today. I have just over 4 lbs of pork loin (I butcher most of my meats from larger whole cuts). I cut 2 2lb ish pieces from the whole boneless loin after I took my boneless chops off to brine for other dinners. This includes the light meat, a little fat and some darker/tender loin meat as well. I then cut each piece in half to equal a more tender loin sized pieces so it can cook closer to the recipe times. I will be cooking this on high for 5-6 hours and will watch closely and check after 4-5.

    I will let you know how it comes out. Vicki

    1. Hi Vicki,
      Love that you butcher your meats! Love that idea! I will say that the longer and lower temperature you cook the loin, the more tender it will become. Hope you enjoy it!

    2. I am gonna take the suggestion u just emailed me and go with the lower temp. I smoke a lot and low and slow is the way to go there. I am not yet an aficionado with the slow cooker, so I will apply your advice as I have time in the schedule to do 6 hours on low.

  32. 5 stars
    This was tremendous, my husband loved it and asked to have it again – even though I had to make a few substitutions to honey, red pepper flakes, and regular balsamic. Instead I had available real maple syrup, tabasco, and Vervacious blueberry balsamic. As you can imagine, the maple and blueberry both are great flavors with pork. I used center cut pork roast and on low 8 hrs was still perfect.

  33. 5 stars
    Made this in my slow cooker last week… AWESOME.

    Now, making it again, just realizing the house I am at may not have a slow cooker. Any instructions on how to cook in the oven?

  34. Ok, used this recipe for Christmas Eve dinner tonight… added a lil, and made a couple of changes, and it was amazing!!! I halved the balsamic vinegar with burgundy, added an onion, drizzled the top with double the honey, then sprinkled dark brown sugar on top. Cooked it on high for 2 hours, then low for 2 more. Simmered the juice on the stove with a lil more brown sugar and 2 tbsp of butter… ok, ok, I know I added a few more calories and fat grams, but it’s Christmas, only once a year, and everyone loved it!!!!

  35. Merry Christmas, Robyn! Please tell me the name of the balsamic vinegar you use. Have tried different brands with different descriptive labels and can’t find one that tastes like the one used in a salad dressing I had at TGIF. Thanks

    1. I use a 25 year aged Balsamic that I get from the Olive Mill in Saugutuk, Michigan. Prior to this, I *hated* balsamic because it was so harsh. This stuff is gorgeous! Will come back to rate recipe later as it’s sitting in the crockpot now.

  36. 5 stars
    Tried this today. Used a twin pack of pork tenderloin (about 2.5 lbs). Wasn’t sure about all the vinegar, as it smelled pretty strong while cooking. But I followed the recipe as written (added 1 diced onion) and it turned out fantastic. I added a bit of flour and water to the juice at the end to thicken it up. Served with mashed potatoes and carrots. Delicious!

  37. FIVE STARS! I made this for dinner last night. My bf and I agree, sooo freaking delicious! I served it on a ciabatta sandwich roll w a side of mashed potatoes. Wow! Thanks so much for such a wonderful recipe. I’ll definitely be making this again. 🙂
    Ps I added some sliced red onions in the mix. Awesome for the sandwiches

    1. Pour the gravy into a saucepan over medium heat and cook until it reduces by about half. It makes the flavors more pronounced and the gravy is so delicious!

  38. So, I’m getting ready to make this tonight, and I’m so excited! Serving it over Gorgonzola grits with green beans!

    Now, your recipe says to cook the tenderloin on low for 6-8 hours, however my slow cooker instructions says that pork tenderloin should be cooked for waaaayyy less than that on low. I’m concerned if I cook it for your recommended about of time it’ll dry the meat out. Anybody have any advice? I’m using a Hamilton Beach 6-Quart Programmable Slow Cooker.

    (Oh, and I’m fairly new to cooking in general, so I’m learning)

    Thanks!

    1. 4 stars
      I made this just like the recipe and did it on low for 7 hours, fabulous, moist which has never happened for me before cooking pork loin, and oh so tender, one could cut it with a fork!! Fabulous 5 star for me. I am making another one to give away tonight.

  39. 5 stars
    WOW! I added some diced onions..otherwise, followed the recipe. It was simple and wonderful. So glad to have come across this. Served with baked potatoes and fresh asparagus….the reduction served triple purpose. Will be sure to pass this keeper to my friends and family. Thank you for sharing.

  40. 5 stars
    Hi Robyn! We had this for dinner tonight and it was AMAZING! The spiciness from the pepper flakes is dead on. I had a special balsamic I’ve been saving that I used for this and I’m so glad I did. I added some whole mushrooms and fresh thyme plus a handful of whole garlic cloves (we love garlic!). There is sadly no leftovers!! 🙁 Definitely going into our “rotation” of favorites! Thank you for another great recipe! -Dawn

  41. I want to try this but only have pork chops. Has anyone tried it with chops? Should I reduce the ingredients or the cooking time? Thanks.

  42. So I’ve had it in for about 3 hr 45 minutes so far, and it doesn’t remotely look like the picture — it doesn’t have that gorgeous dark outside (it’s a light brown, but I imagine not that darker than the inside) — should I sear the meat a little before I reduce the sauce or will that ruin it? (Unless someone’s checking this on a Saturday night, I’m guessing I’ll end up just letting you know how it went!)

    Thanks!

  43. Could you add potatoes, parsnips and carrots to the crock pot and cook it all day with good results? Evenings are crazy here and I need something that has the whole meal in one pot.

    1. I’ve made this twice now and am in LOVE with this recipe! I’ve added big chunks of sweet potato with delicious results. The first time I added them in the morning when I started the crock pot and the results were very good, but they turned into sweet *mashed* potatoes by the end of the day. The next time I was home during the day so added them about 3 hours in and they kept their shape a little better. Either way, absolutely yummy! I’ve cooked lentils as a side dish and used some of the leftover gravy to cook them (1/2 gravy, 1/2 chicken broth), also with delicious results.

  44. 5 stars
    Wonderful beyond words! My husband fell in love with me all over again after 30 years together. So easy. So simple. So tasty!

  45. Delicious! I didn’t have balsamic vinegar so I used what I had on hand: the same measurement of a balsamic & basil dipping oil. So good!!!

  46. Hi! Making this today and had to sub pork loin roast bc store was out of tenderloin…I’m hoping it will still turn out ok – thoughts??? Have used tenderloin before but it tends to dry out as my crock pot runs hot. Anyway, hoping the extra weight of the whole loin will even things out…Fingers crossed….

  47. Do you think you could use beef broth? That’s all I have at my house and prob won’t have time to pick up chix or veg broth?

    1. I think it should work just fine. It will give it a slightly different flavor, but will still be delicious.

  48. Made this tonight, just added onion but otherwise followed recipe. It had a strange sweet and sour kind of flavor….don’t think I’ll make it again. We normally love balsamic anything but this was just odd.

    1. Generally, frozen meats just need to stay in the crockpot a little longer. How much longer exactly for pork loin I couldn’t tell you (will vary with the thickness) but somewhere in the 30-45 minute range sounds about right

  49. Made this tonight but could tell by the strong balsamic smell while it was cooking that it might be too overpowering in taste as well. Although it came out extremely tender and strong in the balsamic department I had meant to add onions like other reviewers had and am wondering if that would have made a difference. But now I think that halving all the fluid, plus adding onions would probably have made the difference because it tasted like the meat was boiled. I think I will stick to a dry rub like I do with my ribs because they come out very tender and don’t taste boiled… Unless anyone has any other suggestions for cooking pork in the slow cooker?

  50. 5 stars
    Fabulous! I made it just like the recipe & cooked it on low 7 hours. It was moist, tender, the best we have had with an added kick from the red pepper flakes~the next time I will add onion, like many have done. Thanks for the recipe as it is a keeper!

  51. 5 stars
    O.H. M.Y. G.O.D. … I just made this recipe today and it is DELICIOUS!! At first I thought it was too simple to be true, but let me tell you, its as delicious & simple as the recipe says it is!! Thank you for sharing. This is a keeper…already printed and filed under favorites!! 😉

  52. Hi Robyn,

    I just got a new crockpot and have a few questions about this recipe. One: can you put in carrots or pootatoes in the crockpot? I’ve cooked a balsamic pork roast before with carrots and the carrots became overpoweringly sweet. I wonder if this is because I cooked it incorrectly or if balsamic doesn’t mix well with carrots and potatoes.

    Another thing is that I am cooking for two people…. therefore I would have to cut this recipe down which may dry it out or lead to burning. Do you think this would happen? Alternatively, I could make double the gravy and use it for a different purpose later… but what would this gravy go well with? Any suggestions?

    Thanks a lot, I’m eager to try this recipe. 🙂

    1. Hi Louise! Congratulations on your new slow cooker! It is by far one of my favorite small kitchen appliances.
      I wouldn’t add my carrots and potatoes at the beginning as I think the absorb so much of the balsamic flavor it comes across very strong in the vegetables. I would add them closer to the end or cook them separately, but that’s just my personal preference. Others have mentioned in earlier comments how they’ve added their vegetables so you may want to review those as well.

      I would go ahead and prepare the entire recipe and either freeze the leftovers for later. I absolutely love to serve it the next day as french dip sandwiches or even stuffed mushrooms. It is amazing! As to the gravy, it is delicious drizzled over mashed potatoes or even another kind of meat that you’ve roasted or cooked another way. The possibilities are just endless!

      Hope you enjoy it! xo

  53. 5 stars
    This is amazing. I added a few twists… Nothing major, but cooked with carrots in the crockpot, added more broth and water to cover the pork completely. I found this made it even more tender. Also, I served it over pita bread which was AMAZING and then a side of gratin potatoes. BOOM!

  54. 5 stars
    Just finished dinner (eating it that is!) and it was fantastic! One of the few times there have been NO left overs…which is great but I also wish I had some for tomorrow’s lunch!
    I had followed a similar recipe (from your friend Gina) but didn’t have Worcestershire sauce, so I substituted soy sauce instead. After the fact, I came to see your recipe and was happy to see that my substitution was part of your recipe! It was delicious and oh, so tender! Both my kids loved it, and that’s a plus for my picky eaters! I served it with roasted red potatoes and garlic green beans made separately about 40 minutes before pulling the pork from the slow cooker. I also cooked it on high for 1.5 hours and then 4 hours on low to save a little time and not have it on slow all day. Wish I’d come upon this years ago, but better late than never! Thanks!!

  55. This sounds so delicious. I’m going to try to make this tonight. I have a couple of questions….does it matter what size crock pot I use? Also, I already have some white balsamic vinegar on hand. Can this be used in this recipe? Thanks for any feedback.

  56. I made this tonight…added chopped onions and took another reviewer’s suggestion about adding the brown sugar as my honey was kinda gloppy and I didn’t think it would be enough…cooked it for 2 hours on high and 2 on low…reduced the sauce as well on the stovetop…it was FAB. First time making tenderloin, and first time making pork that didn’t dry out..yaaay! Great recipe, thanks for posting.

  57. 5 stars
    Okay so I was sold on the reviews. But WOW this was incredibly delicious! I felt like a rotten person for not wanting to share it with my room mates but once my boyfriend and I tasted the first bite we were in heaven. Definitely going into our regular routine and it was SO EASY! THANK YOU!

    Only let down was I had no worcestershire sauce anywhere and I could have sworn I had a bottle and so I had to think fast so I pulled up the recipe for worcestershire sauce realized I was missing half of 20 ingredients but got the gist of it so I made a large tablespoon with dashes of mixed honey, brown sugar, (no molasses) soy, apple cider vinegar, cumin, cinnamon, nutmeg, salt, pepper, maybe a thing or two more but yeah it came out spectacular. Cooked on high for about 3 and a half hours. Thanks again!

  58. I am a chef on a yacht and made this for the crew yesterday. Followed the recipe exactly but added just a tiny bit of diced onion. Cooked on low for 6 hours then left on warm for 3 more. The guys fell all over themselves for this! It turned out so dark and gorgeous just like in your photos. Didn’t look or taste boiled either. Absolutely fell apart…no knives necessary! I added a little flour/water to the sauce toward the end, and put the extra in a bowl with a ladle. The boys asked for bread so they could soak up all the juice! You were so right Robyn, I am most grateful to you for an absolutely fabulous recipe!

  59. 5 stars
    I made this tonight after stumbling across the recipe to slow cook a pork loin. It was delicious and produced a lovey ‘pulled pork’ texture. I omitted the honey but added some brown sugar instead. I served on a bed of cannelloni beans, bacon lardons and Savoy cabbage slowly braised in some stock. I added some corn flour to the liquid the pork cooked in which produced a lovely rich sauce. It was cooked for 4hrs on 140 In a clay pot not a slow cooker. Thank you from the UK!

  60. 5 stars
    I made this last night. Absolutely delicious. I just used thick loin chops from Costco. Wonderful! Will make again and again!

  61. 1 1/2 hours into this recipe and it smells good but looks bad.
    Colour is beige and looks like way too much liquid.
    Thinking off throwing the whole thing in the oven with the lid off so the liquid can thicken and meat can brown?
    Is it supposed to look like this?

  62. Any suggestion on crock pot size? Small so the liquid covers all or most of the meat, or larger so it’s only partially submerged?

  63. Made this the other night and followed the recipe exactly. It turned out perfect and was absolutely delicious. I will definitely be making this again! Thank you!

  64. I just put this in my crockpot but am worried about cooking something on high for 4 hours. Most of the comments I’m reading, people have cooked it for 6-8 hours. I just want to be sure I don’t ruin it!

  65. I’ve got this in the crockpot now, smells so so good! My pork loin was only 1.75 lbs but I didn’t change the measurements for the gravy. Do you think thats ok? Im serving it to company and am a little nervous that I used only half of the meat suggestion in your recipe.

  66. I love the sound of this recipe, but I don’t have a slow cooker, any way to get the same tender result in the oven or stove-top or combo?

  67. Do you think this will work with boneless country style pork ribs? They are not as lean as tenderloin and typically tender/moist enough for us without slow cooking. That’s why I buy them and why their in my fridge. But today I need a recipe I can leave cooking while I go to a short event with my kids.

  68. Hi, thanks for sharing this recipe I am going to try this one out as it sounds so delicious 🙂

  69. 3 stars
    This is OK I would try it again but only use half the balsamic vinegar & add some more brown suger.

  70. 3 stars
    I tried this recipe last week and loved the flavors. However, the meat was so dry and tough. I was extremely disappointed. I am new to using my slow cooker and have bad luck with pork and beef. They always end up dry. What am I doing wrong? I followed the recipe to a T.

  71. 5 stars
    The only change I made to the recipe was adding about twice the honey. Also added onion, potatoes, and carrots to the crock pot, just like any other roast. This recipe resulted in moist and delicious pork, andthe flavor really set off the carrots. This recipe is being printed and put in our go-to recipe book.

    We had enough leftovers that it covered dinner for a second night, and the rest I mixed up with bbq sauce and made pulled pork sandwiches for lunch. The combination of the balsamic with bbq sauce made for an *amazing* sandwich. So amazing I’m regretting telling my husband he will have a pulled pork sandwich in his lunch tomorrow. Last time I share!

  72. 5 stars
    I’ve done this with a 2-3 pound tenderloin before and it came out fantastic. I am going to do it with a 5 pound tenderloin next (doubling recipe) and wanted to know if it should cook longer. Thinking of doing the low setting and starting it at 9PM so by 7AM it would have cooked for 10 hours. Will that be enough for twice the meat?

  73. 5 stars
    Wow…phenomenal! This is definitely a keeper and I won’t have to tweak a thing (and let me just say that it is rare that I don’t ‘tweak’ a recipe more to my liking). I’m serving this (in about 30 minutes) with bacon wrapped asparagus, mashed potatoes and homemade rolls. Can’t wait!

  74. Robyn, I’m terrible about trying something new when I’m having company over:( but this sounds pretty fool proof.
    But I have a 4.5lb pork tenderloin. Just cook it longer?

  75. Made the balsamic pork loin last night. Used a 1.5 lb pork loin but same amount of sauce because it didn’t seem like a lot. Cooked on high for 4 hours. It’s not that flavorful but most importantly it did not get that dark crusty look on the outside like your picture. I saw Anna asked the same thing and no one answered her. Thank you.

    1. Hi Peggy,
      The dark, crusty edges come from cooking the meat on low for a longer period of time. Cooking it on high, while it gets it done, definitely doesn’t yield the same amount of flavor, moisture, or the appearance. Thanks!

  76. So my pork tenderloin is a little over a pound 1.34 lbs to be exact…can you suggest. The length of time I should cook on low for?

  77. 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!!!

    1. Joe, Clarify your adaptions a little…your additions of the wine braised the pork? Are you braizing in the slow cooker or did you braise it stove top first? When you strain the stock, are you then cooking the potatoes IN the stock stove top? Do you then strain that liquid and create a sauce for the pork from it?

  78. 4 stars
    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.

  79. 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?

    1. 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. =)

    1. I recommend for the most tender result, to use the low setting on your slow cooker.

  80. 4 stars
    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!!!

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

  81. 5 stars
    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.

  82. 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

  83. 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?

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

  85. 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! 🙂

  86. 5 stars
    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!

  87. 4 stars
    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!

  88. 5 stars
    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..

  89. 5 stars
    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.

  90. 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!

  91. 4 stars
    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!

  92. 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.

    1. 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!

    1. 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!

    2. 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!

  93. 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.

  94. 5 stars
    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.

  95. 5 stars
    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! :-).

  96. 2 stars
    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!

  97. 1 star
    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.

    1. 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!

  98. 4 stars
    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!

  99. Ok…I followed the recipe! I was tempted to brown the meat before putting in the crockpot but i didn’t…trusting it will brown. I will check back in, in 8 hours :-). Making tacos with this meat!

  100. 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!!

    1. 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!

  101. Pork tenderloin is one of my favorites and I always have one around. Im deeply in love with balsamic vinegar, my pantry is full of it including an 18 year old vinegar given as a gift from my son who is a Chef. Im excited about making this tonight, a marriage of my 2 favorite things,

  102. Just made this. Awesome. Thinking about making this into a cold sandwich for an upcoming party. Any suggestion as to what else to put on the bread besides the cold shredded pork?

  103. I am trying this recipe for the first time. You don’t have a recommended crock-pot size in the recipe. Is this best in a 3.5 or a 5q?
    I have two small pork tenderloins that add up to over two pounds. How does that affect your cooking time?
    And should the pork be almost completely submerged by the liquid? I guessed and used a 3.5q crockpot, but that did cover almost all of the tenderloins.
    It sounds delicious, but if I have cooked it wrong there is always the emergency frozen pizza in the freezer:)

    1. So how did it turn out?? I too only have a crock pot. What temperature did you use low or high?

  104. Hi, looks delicious. I love balsamic and I love the slow cooker. Its great when you come home from a crazy day with the kids and the house smells like you’ve been slaving over the stove all day. I’m just about to throw all the ingredients in the crock pot now. The variations I will do are as follows: about 1 lb of pork tender, with the full sauce recipe, with 1 tsp of ground dry ginger added and 1 clove of garlic omitted.
    Will keep ya posted..
    Wish me luck

  105. 5 stars
    Wow! I saw this while searching for a crock pot pork loin recipe and I am so glad I did!

    I’ve always felt guilty because my son adores pork and me, not so much. So, he gets his pork fix when eating out. I want to like it, truly I do but every recipe I’ve tried comes up short and I’ve felt like I wasted my money. Until I found this one. Thank you so much for sharing this! It was delicious. Now I can cook the home made pork roast dinner I’ve always dreamed about and actually like the taste of it! Seriously. It’s fabulous. I’ve printed it, marked it as FANTASTIC and will make it again and again. I didn’t even have regular balsamic but I did have some good quality raspberry balsamic and so I used it. This was so very, very good!

    1. Hi Sarah,
      It is delicious with mashed potatoes and roasted vegetables or something as simple as rolls and a salad. For this time of year, we also love it with roasted brussels sprouts or carrots, too. I hope you enjoy it!

    1. Hi Nina,
      When I reference the “insert,” I mean the crock portion of the slow cooker. I hope that helps!

  106. 5 stars
    Not only did my husband and I like this pork, but when I took some leftovers to work the next day for lunch, I had about 5 people come into the break room asking me what the wonderful smell was. One lady even described it as “heavenly”. I used brown sugar instead of honey (because I was out of honey) and added some extra red pepper because I like spice. It kind of reminded me of vinegary, North Carolina style BBQ. Great recipe!

  107. I came across your recipe via Pinterest while searching for “pork tenderloin and crockpot”. This looks great! I will be trying this today being as I have enough time. With cooking times on high being 4 hours. Woo hoo! Thanks for posting, what seems to be, an easy and delicious hit!

  108. 5 stars
    I cook pork tenderloin all the time and thought my approach was good, which it is but I am always looking for different ways to cook it. I have used your recipe twice in the last month. It is great. I gave it to my neighbors becasue they loved it so much. Thanks.

  109. 4 stars
    Very nice. I buy huge pork loin all the time, so I’ve chances to try many recipes. This has become favourite, and i just started my second batch. I added vwey finely chopped onion and more Garlic and some habenero in place of the chilies. Also trying this one with veggie stock, as my Rice pilaf whom be using chicken stock

    Thanks for this recipe. I’ve been in a balsamic binge over the past few months.. .

  110. this was so delicious, instead of chicken broth I used 1/3 cup chicken seasoning and instead of balsamic vinaigrette I used red wine vinegar because that’s what I had. Along with the other ingredients, I added 2 cups of water and put in my 1.5lb pork loin roast, it was frozen, I cooked it on low for six hours and high for three hours and I don’t think I will ever make a pork loin roast any other way! Thank you for this great recipe!

  111. My mouth was watering as I looked at your pictures and I AM still full from dinner! Can’t wait to try this. It is on our holiday menu for sure. Visiitng from Grace at Home. Merry Christmas! Linda

    1. Hi Michelle,
      I recommend cooking pork butt or pork roast for longer than the pork tenderloin. Here is my preferred recipe for pork butt or pork roast:

  112. Found a piece of non-labeled frozen pork which I think is tenderloin. Fortunately, I also found this recipe and sounds yummy. As I’m gathering the ingredients, found great ideas in the comments. Will do the chopped onion and cook the potatoes in the juice. Subbing chipotle for pepper flakes. Will let you know how it comes out.

    1. 5 stars
      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!

  113. 5 stars
    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!

  114. 1 star
    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.

    1. 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…

  115. 5 stars
    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!

  116. 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

  117. 5 stars
    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.

    1. I’m so glad you and your son enjoyed it, Hope, and I hope you both enjoy the beef as much! xo

    2. Robyn:
      I don’t understand how you got it so browned without first browning it in a skillet.
      jt

    3. pulling my slow cooker out right now.
      one question, though, as the well done ends are what is enticing me to make it. did you brown the tenderloin first?

  118. 3 stars
    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!

  119. 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!

  120. 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…

  121. 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.

    1. Oh goodness, I bet the maple syrup with dry mustard was wonderful, Mike! I’ll have to give that one a try myself!

    1. I’ve not made that substitution so I’m not able to give you information on the results using it. Sorry.

    1. Thanks so much for catching that, Jeff. I’ve updated the total cooking time to the accurate timing.

    2. 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

    3. Hi Gaby, I am considering doing the same. Did the 4 hour on high work out ok? Thanks!

  122. 5 stars
    Making this right now. We make balsamic chicken quite frequently which is very yummy so Im sure we’ll love this recipe as well!

  123. Robyn

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

    1. Absolutely. You can use whatever chicken broth you personally prefer or have available.

  124. 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..

  125. 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?

    1. 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!

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

  127. 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!!

  128. 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.

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

  130. I made this last night with a couple of substitutions…added 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!

  131. 1 star
    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?

  132. 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?

    1. 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!

  133. 5 stars
    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 🙂

  134. 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!

  135. Made this on Sunday, followed the recipe exactly with the exception of a sliced yellow onion , half a a sliced red onion and a handful of fresh Thyme from the garden. My 2 small pork tenderloins totaled 2.1 lbs. I cooked it for 2 1/2 hours on low in the slow cooker and it was absolutely perfect. Falling apart and juicy. Big hit with the husband….Thanks so much! 5 stars

    Last night I chopped the remaining tenderloin, the slow cooked onions, added some of that fabulous sauce, some prepared salsa, chopped cilantro, and kidney beans . In the food processor I combined 1 14.5 oz can fire roasted tomatoes, 2 canned Chipolte Peppers with 2 Tablespoons of their liquid and a fistful of Cilantro. I used as a sauce for a version of enchiladas topped with Mozzarella and Monterey Jack! Pork was amazing!

  136. Make this last night, OMG, it was first time ever we had no pork tenderloin left over (I had to save some in little container so my son will have some for lunch today). It was so good, thanks for the recipe!

  137. I’m confused! This recipe should be for a PORK LOIN, then the cooking time would make sense. PORK TENDERLOIN only takes 20 minutes to cook. An I wrong?

  138. Hi,
    I have a 2.5 pound pork tenderloin. How should I adjust the recipe/directions to accommodate the bigger size?
    Thanks.

  139. Hello, I am making this recipe right now because I got a wonderful pork tenderloin on sale at the market and this recipe had so many positive reviews. I’m excited and hope I don’t mess it up! I was wondering if you add carrots and potatoes to the crockpot or if you would make them separately? If you do add to the crockpot, when would you? Thank you ?

    1. Hi Laura,
      I would make the separately as they potatoes seem to absorb too much of the vinegar when added with the meat. I hope that helps! xo

  140. I made this and LOVED it. I added two things to the recipe.

    – I seared off the meat in a hot pan with olive oil, and a little salt n pepper on all sides before putting into crockpot to ensure the outside would be crusty.

    I had a can of Chipotle in Adobe sauce (Embasa brand).
    -I added about 3 or 4 tablespoons of the sauce for a little kick and one of the peppers.

  141. Made this and the entire family loved it! This one’s a keeper. Followed directions exactly. Will be cooking this again! Thanks.

  142. 4 stars
    This was excellent! Always looking for new and easy recipes. Very tender and completely fell apart so I took meat out and thickened to make gravy then served over mashed potatoes. Great during cold weather!

  143. hit ‘send’ prematurely…
    my question is actually two part, if anyone can help:
    – did you brown the tenderloin before placing in slow cooker to get that perfect ends?
    – did the meat need to be completely covered in ingredients, as my slow cooker might be larger than others and the meat is only half covered.

    1. Hi Renee,
      I did not brown the pork before adding to the slow cooker. Of course you can if you prefer to, but I did not. The meat was not completely covered in the ingredients. Just dump it all in and let the slow cooker work magic. 🙂

  144. Robyn Was this recipe changed? I was sure that I made this recipe last year (the pictures looked so good I couldn’t wait to try it!) But it was much simpler and there was definitely no sugar. It was just onion, the roast, balsamic vinegar and water or broth. I just don’t remember the proportions of the last two. Can you help? Thanks!

  145. I can’t wait to make this tomorrow!!! Sounds so yummy and it is very cold and wintery out here in NM this week! Thanks!

  146. 5 stars
    WOW! This was fabulous! Dinner tonight and everyone (husband, myself, 5yo, 3yo and 9.5 month old) LOVED it! 🙂 We served it with rice and it was great! SOO much leftovers though! 🙂 K, so I followed the recipe exactly for the sauce ingredients. I used a 3.5 lb loin and did NOT double the recipe for the liquid and it was still more than enough liquid. I think that next time I will double the liquid though as I’d like to take some of it off to use it in a risotto for a side dish with this.

  147. 5 stars
    I just made this recipe with a 4.25 pound pork tenderloin that I cut in half. I doubled the liquid and added onion also. I’ve cooked it for 5.5 hours on high in the crockpot and have just taken a bite. It is super delicious. I’m sharing with neighbors who are making the sides. Thanks for the great recipe!!!

  148. 5 stars
    Just made this today, husband says I can make it again, high praise. I used a piece of pork fillet that had been in the freezer just a little too long. This was a great way to use it & not wasting it. Served it with mashed potatoes, steamed carrots & and string beans.

    Thanks for a great recipe

  149. I didnt have broth or honey but used pinapple juice in the broths place and brown sugar in place of the honey it was phenominal thanks for the great recipe

  150. I’ve made this twice now and have a third batch simmering in the crockpot this afternoon! Our local grocery store has been putting pork tenderloins on 50% sale quite often this winter. For some reason I don’t have a lot of luck with pork or beef in the slow cooker compared to poulty, but this is by far the best pork recipe I’ve tried since I bought my slow cooker five years ago. It’s got a great tangy flavor but not overwhelmingly so. Tonight I had no sweetener on hand other than stevia and white sugar, so I added a few spoonfuls of some homemade apple sauce. It’s still got a few more hours to go but smells great!

  151. I prepared this last night exactly as the recipe said. It turned out dry and kind of plain. Any suggestions on what went wrong?

    1. 4 stars
      Check temp of pork for doneness, I think the internal temp should be 145degrees. The last pork loin I cooked in crock pot, I only cooked for four hours on low and it was done. Best bet is to check temp after three or four hours. Hope this helps!!

  152. 5 stars
    I made this a few weeks ago and it was such a hit. My 6 year old is extremely picky (he won’t even eat mac n cheese or potatoes) and he wanted fourths…we had to reel him in a bit. I’m making it again for dinner tonight, and as soon as he could smell it he got crazy excited. Thanks so much for this amazing recipe.

  153. 5 stars
    I just tried this and was very pleased with how it turned out. My crock pot runs hot. I cooked it for 4 hours and that was a little too long for me.
    Would do that again. Might actually try doing it in the oven next time. At any rate, it is a keeper.

  154. Making this now! Thinking of adding mushrooms and brussel sprouts for the last several hours. Do you think this would be good??

    1. Hi Gina,
      I think they will absorb too much of the balsamic vinegar flavor to my personal tastes. I hope that helps!

  155. 5 stars
    Absolutely delicious! Since I can’t leave a recipe alone, and because we love the Asian sweet spicy taste, I substituted the pepper flakes and honey with Thai sweet chili sauce, 2T. My daughter had given me some blood orange infused oil, so I seared the tenderloin with that first. Just a minute per side, I wanted most of the cooking done in the crock pot. This is a real keeper! I hope that you don’t mind that I played with your recipe!

  156. 1 star
    Very easy. Seared tenderloin first. 4 lb tenderloin was WAY overdone at 6 hrs on low. We weren’t crazy about the flavor either.

  157. 5 stars
    This is one of the few dinners I make that both my kids love! I have one with multiple food allergies and another that is just a picky eater! I follow the recipe but do not use the Worcesteshire sauce (fish allergy)! I will even make sandwiches the next day with the leftovers!!

    Thank you!?

  158. I reduced the sauce but it never turned into a glaze. I must have done something wrong. It was super yummy though!

  159. 5 stars
    I’ve made this a bunch of times and love it. I use a thick balsalmic vinegar and it really makes a difference. The only downside is that it can be much more expensive.

  160. 5 stars
    I just made this and it was fantastic!
    I can’t use red pepper so I left that out, I suppose that would change the taste a little.
    I added chopped potatoes and carrots, sprinkled oregano and thyme over everything.
    My cooker runs a little hot so I set it for 5 hrs.
    I made gravy with the cooking juices and had a wonderful dinner!
    Thank-you for publishing this recipe, I’ve signed-up for future recipes and look forward
    to trying them.

  161. OMG! Just had this tonight + hubby and me cannot stop raving about it. Definitely a winner. Thx so much for sharing??

  162. do you mean pork loin or tenderloin? most tenderloins are around 1 lb, not 2 or 3, but pork loins can run a 2 or 3lb weight. thanks! just want to buy the right cut of meat before I make it but I am a HUGE fan of balsamic. there is about a 2% chance I will not love this recipe, lol

    1. 5 stars
      I’ve made it with both a tenderloin and a loin. Both are delicious and usable for this recipe. I tend to use the loin because its a bit cheaper but still ends up quite tender.

  163. 5 stars
    Hi – this looks delicious! Can’t wait to try it. I’m new to my slow cooker and cooking for one…I will be scaling down the ingredients accordingly, but do you recommend scaling down the cooking time too? Any help is appreciated!

  164. 5 stars
    So easy to make & tasted so good.I put it on at 8am this morning cooking on low before I left for work. The house smelt so good when I came home from work at 6pm. Everyone raved about how good it was. I only had just over a pound frozen pork fillet which I had defrosted & kept the rest of the ingredients the same quantity. I forgot to add the chilli flakes though. Plenty of sauce to spoon over the pork and no need to reduce it.

    1. I am concerned about the pork getting dry if I leave it to cook on low from 8am to 6pm. Yours wasn’t dry?

  165. Have you tried this in the pressure cooker, like the balsamic beef recipe? I’d like to try it that way but wasn’t sure about cooking times. Thanks!

  166. Hi! This looks really good and I would like to make it for company soon. If I want to reduce the sauce to make it thicker, how do I do that? Do I take the meat out and then just pour the sauce from the crockpot into a pan on the stove? What do I do with the meat to keep it from getting cold in the meantime? Also do you recommend a starch to go with it?

  167. IDK, from the photos the pork looks awfully DRY! I’d say 6 hours, then see if it’s done. If not, one more at the most!

  168. 5 stars
    I have made this several times now, and it turns out tender and delicious. I make gravy with the drippings. You can even toss in a few red potatoes and sliced onions. It’s a great recipe, and one you can tweak to your tastes. Thanks for sharing!

  169. 5 stars
    Made this yesterday. OMG! House smelt yummy all day. Cooked a 3.5lb Pork Loin – in a 7 qrt Crock Pot. Cooked for 6 hrs on low, the only change to the recipe – used brown sugar instead of honey and low sodium soy sauce 🙂 This was so delicious, moist and fell apart. Lot’s of left overs for today’s supper – pulled pork sandwiches 🙂 Thank you for sharing this great recipe.

  170. 5 stars
    Do you use tinned soup, and if so is it a chicken & vegetable soup or just chicken on its own ? I look forward to trying this recipe this week ??

  171. I absolutely LOVE this recipe! I’ve made it several times over the last year! The reduction I make from the gravy is absolute HEAVEN! I do have a question, though. Do you happen to have the nutrition facts per serving??

    1. Hi Kelly – I am so happy you enjoy it! We love it in my family as well.
      I don’t have the nutrition information, but you can use Calorie Count to get that information. Thanks so much!

  172. Just made this tonight. Followed the recipe exactly. Used two pounds of pork tenderloin. After 5 hours on low I checked the temperature…perfectly done. Smelled great. All was well..until I tasted it….sooooo dry. I know pork tenderloin is low fat and was concerned with that. Ended up tossing it out.

    1. Hello MC – I’m sorry your tenderloin turned out dry. It should be very tender. My recipe calls for cooking it on Low for 6 to 8 hours, which makes it even more tender the longer it cooks in the gravy in this recipe. Even though it was to a temperature where it was technically done at the 5 hours you mentioned, it should have continued to get even more tender cooking it the 6 to 8 hours in the recipe.
      Thanks so much!

  173. I have made this recipe multiple times and everyone loves it! I wanted to make it for tonight, but I don’t have honey. Can I omit or do you recommend a substitute?

  174. Loved it. So easy. Cooked on low for 41/2 hours in slow cooker . Then transferred to oven, in an uncovered casserole dish. Basted meat for about 20 minutes or so. Served it with mashed sweet potatoes and whatever greens I had. * I had a pork loin roast with some good fat on top. I also added a chopped onion.

  175. I bought all the ingredients to make this tomorrow, and looking forward to it! I couldn’t find a 2-3 pound pork loin so I bought two that are 1.5 pounds each, do I keep the recipe the same?

  176. 5 stars
    Hi! I made this before and it was delicious! A big hit! If anyone says it’s dry or tough, they aren’t cooking it long enough in the slow cooker. I do have a question. I can’t remember if I seared my tenderloin first. It’s been a while since I made this dish.Generally, with my crock pot meals, I do…to seal in the juices and for texture. Has anyone else done this?

  177. Loved this recipe! My husband has asked – more like demanded – me to ONLY make this recipe from now on! Making it again this weekend! The leftovers are great, and you can reduce the sauce to a perfect bbq sauce! Thank you for sharing. Is there a way to Pin it?

    1. So glad you enjoy it, Erin! Yes, you can pin it directly from the web page of the recipe – there are photos with a pin button that appears in the lower right corner of them. You can also visit my Pinterest page if you’d like.
      Thanks so much! xo

  178. 5 stars
    OMG…..I fixed this for dinner tonight…..omg, I could eat the entire pork tenderloin. Fabulous, just fabulous. Definitely on my meal rotation from now on. Okay, off to stuff my face some more..

  179. I just popped this into the croc pot! Now the hard part – waiting!! My croc pot has 4 & 6 hours HIGH setting and 8 & 10 hours low…. I put it on 6 hours high…. is that ok??

    1. I am concerned that it may dry out the pork tenderloin at that temperature for that length of time. You could set it for low and then just have a timer on your phone or some other type of alert to remove it at the appropriate time. I hope that helps! If you have already started it on high, I would check the internal temperature and as soon as it is done (145ºF – 160ºF), I would remove it. xo

  180. What do you serve with this!?? Mine came out more like a shredded pork. Was delicious!! Loved it. Just not sure what else I could serve this with. Any suggestions??

  181. 5 stars
    I made this yesterday and it turned out great! I did a dry rub of salt & pepper first and seared the outside of the pork loin in a pan with olive oil. The flavor is both sweet and tart. I put a few baby carrots in with it too and I served it with scalloped potatoes and additional carrots. I will use this recipe again! Thanks ?

    1. That’s sounds like a delicious meal! So glad you enjoyed the recipe! Thanks so much, Cynthia!

  182. 5 stars
    Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

    I have a question here! – Is the gravy you mean the leftover that I have of the balsamic sauce I’m pouring over the pork? The same stuff that’s cooked in the slow cooker? Thanks!

  183. 4 stars
    My family loves this recipe!! Tonight I’m fixing with roasted cauliflower/brussel sprouts/butternut squash and mashed potatoes.

    1. Hi Jennifer,
      It freezes well – just make sure to put in an airtight container before refrigerating or freezing. I hope you enjoy it! Thanks! xo

  184. Just made thís for Sunday dinner. My picky daughter and equally picky boyfriend loved it. Definitely a keeper.

    1. Oh that’s always a great feeling when picky eaters like what you’ve made for supper, isn’t it Tracy?!
      I’m so glad you enjoyed it and glad you are adding it to your recipes to make again! Thanks so much! xo

  185. 3 stars
    So so.

    My pork tenderloin didn’t come out roasted like the ones on your pictures did. And the sauce was too vinegary. It was probably due to the type of balsamic vinegar I used. I ended up cooking the pork in a pan at medium heat to give it a bit of color and then I removed it and used the sauce to deglaze the pan and let it reduce. The sauce was still too vinegary. I found some chutney in the fridge and added a generous dollop to up the sweetness and also a bit of cayenne pepper paste that I found. It wasn’t too bad after I made those changes.

    1. Hi Martine,
      I am sorry you didn’t turn out for you. I’m not sure why – it could be the brand of balsamic vinegar used.
      Thanks so much!

  186. Hi! I want to try this recipe but I don’t have a croc pot/ slow cooker… how can I adapt this to roasting in the oven?

    1. 4 stars
      You can use a cast iron pot in the oven and bake it at 200 for the 8 hours, or cook it stove top on low heat in a covered pot.

  187. 4 stars
    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.

    1. 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!

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

  189. 5 stars
    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.

    1. 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

  190. 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!

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

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

  191. 5 stars
    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!

    1. Glad it’s made your list of favorites, Jennifer! So happy you liked it so well! Thanks! xo

    1. 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!

  192. 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.

  193. 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.

    1. So glad you and your daughter liked it, Erika! Thanks so much for letting me know that you did! xo

    2. Have you ever tried cooking veggies with the pork at the same time?
      That makes it even easier. I bet some carrots and potatoes would taste great in there, but just curious if you have tried anything.

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

    1. 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!

    1. 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.

    1. 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!

  195. 5 stars
    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.

  196. 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.

    1. Hi Rachel,
      I hope you enjoy it! You will want to increase the ingredients if you add more meat. Thanks so much!

    1. Hi Andrew,
      Yes, you can use beef stock for the stock in this recipe. I hope you enjoy it!

    1. Hi Crystal,
      It is best to cook on low for the amount of time in the recipe for the most tender results. Hope you enjoy it! xo

  197. 4 stars
    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!

  198. 5 stars
    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 !

  199. 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.

  200. 5 stars
    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

    1. I’ve not made this particular recipe in the Instant Pot yet – but I’ll have to try it. Let me know if you give it a try, Sandy! Thanks!

  201. 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!

  202. 5 stars
    This is such an awesome recipe! I’ve made it a few times now and we love it, especially with mashed potatoes! Thanks much!

  203. 5 stars
    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!

    1. I have not tried this in the Instant Pot yet, Sarah. I’ll let you know as soon as I do. xo

  204. 5 stars
    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!

  205. 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?

    1. 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!

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

    1. 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!  

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

    3. 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.  

    4. 5 stars
      This has been a go-to recipe for me since I first found it a few years ago.

      I’ve made it, as directed, at least 20 times now (and I’m making it again today!)

      Thanks sincerely for sharing it. 🙂

  207. 5 stars
    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.

  208. 5 stars
    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!

    1. 5 stars
      My family loves this recipe! We’ve made it many times. Today I’m trying in the oven as I got too busy to get into the crockpot early. Fingers crossed. I normally double the sauce in the crock & reduce it for those saying theirs was dry. Guess it depends on how big your crock is. The reduction is phenomenal!

  209. 5 stars
    OMG ! –
    Did a google search of what to do with a pork fillet (UK) and liked the sound of this –
    Absolutely loved the end result though –
    I did not want that dinner to end –
    11 1/2 out of 10 👍

  210. 5 stars
    This recipe is the BEST! The flavor is amazing and it couldn’t be easier. I always use chicken broth as I don’t care for the flavor of vegetable broth. The amount of red pepper flakes was a bit much for us, so I use half the stated amount. I have cooked it and served it over mashed potatoes, but when I’m feeling lazy, I throw in some potatoes, carrots and onions and voila! dinner is served. I would give this recipe 10 Stars if possible!

  211. 5 stars
    This recipe is great! It’s very similar to a Slow Cooker Balsamic Pork on another website. Instead of combining the ingredients and pouring over the tenderloin I substitute garlic powder for the fresh; mix with the red pepper flakes and then sear the tenderloin before adding to the slow cooker. Then I mix the vinegar, soy sauce, Worcestershire sauce and broth and pour on top. I like to spread the honey on top of the tenderloin and then cook as stated above. After pulling the tenderloin apart I thicken the juices; we like the tenderloin and gravy over egg noodles.

  212. This has become one of my go to recipes since finding it several years ago. Everyone I’ve ever made it for just lives it. I was wondering if anyone had tried it from frozen pork loin in the instant pot?

  213. 5 stars
    I get more compliments on this than anything else I make. The most consistent comment is “best ever” Pork Tenderloin. I’ve been using this recipe for years now and it’s still my favorite to eat. Great job on the recipe, I wouldn’t change a thing.

  214. 5 stars
    I would highly recommend making the cooking liquids into a gravy before serving! I put the meat on a cutting board, poured the cooking liquid into a sauce pan, and returned the meat to slow cooker on warm. I whisked 1/4 cup cold water and 2 tablespoons of flour until all lumps were dissolved. Put the sauce pan on the stove over medium heat and whisk in slurry. Bring up to a boil and then reduce to a simmer and stir occasionally, until it coats the back of a spoon, about 10 mins. My family can’t wait until we make this one again! Thank you!

    1. Andrew, I haven’t made this recipe in the Romertopf clay baker but it should work well. Let me know if you try it and how it turns out.

  215. 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…

  216. 5 stars
    I made this for dinner tonight and we all loved it! I even omitted the garlic due to the fact that my wife is on the low FODMAP diet and can’t eat garlic. TI also used an equal amout of sugar in place of the honey because she can’t have honey either. Thank you!

  217. 5 stars
    I have been on the low FODMAP diet for a few years now. I just tried this recipe and it was great.
    I substituted maple syrup for the honey. I also omitted the garlic but used a small amount of garlic oil on the pork tenderloin. Both maple syrup and infused oils (garlic and onion) are low FODMAP. Being able to use garlic and onion oils have made a huge difference in my ability to make tasty meals.