Balsamic Pork Tenderloin Recipe
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Pork Tenderloin sorta makes me happy. Okay, I lied. This balsamic pork tenderloin really makes me happy.
Let me tell ya why. It just couldn’t get any easier. Seriously.
Probably because it takes all of five minutes of my time to make, leaving my slow cooker to work its magic and make me look like the best cook ever.
Gosh, I love it when that happens.
You just open up a package of pork tenderloins from the grocery store, whisk up some simple ingredients that you have on hand in your pantry, toss it all into the slow cooker, set the timer, and then at supper time your family thinks you hung the moon – or something of grand proportions.
It’s awesome, I think.
Totally 100% awesome.
Or lazy. Or something.
But, whatever it is, I’m totally in love with the result it gives me with this fabulously tender, flavorful, and delicious balsamic pork tenderloin.
If you’ve happened to try my Balsamic Beef recipe that I shared many, many, many months ago, then you’ll realize that this uses the same balsamic mixture that I use with the beef recipe.
Let me tell you something. If you’ve not tried that recipe, you really, really should take care of that right about now! (I’m kidding. Sorta)
Once you’ve cooked your balsamic pork tenderloins, they will literally being falling apart tender. I have to use tongs and a huge slotted spoon to get mine out of my slow cooker!
Once you remove your pork tenderloins, you can spoon over more of the balsamic gravy that has cooked with the pork or you can pour it into a saucepan and cook it until it has reduced by half for a thick, sweet, delicious glaze. Your call.
For these photos, I couldn’t wait on cooking it to reduce. We were starving and I had to get supper on the table immediately!
I’m sure you all have experienced that a time or two in your lives.
Right?
So, pull out that slow cooker and toss this in as soon as humanly possible. I promise you’ll thank me.
Here’s my Balsamic Pork Tenderloin Recipe. You are gonna LOVE it!
Balsamic Pork Tenderloin Recipe
Ingredients
- 1 2-3 pound boneless pork tenderloin
- 1 cup chicken stock or broth, or broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce, or coconut aminos
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 2 cloves garlic, chopped
Instructions
- Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)
- Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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?
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.
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!
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?
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!
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?
How did that work…am wanting to try the same thing!
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!
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.
This is OK I would try it again but only use half the balsamic vinegar & add some more brown suger.
Hi, thanks for sharing this recipe I am going to try this one out as it sounds so delicious 🙂
I have no soy sauce or red flakes, but I have everything else. Still ok to try??