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
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.
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!
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!
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!
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.
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..
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!
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!
Thank you so much! I’m so glad you are enjoying everything!!! xo
Michelle, How did it come out cooking frozen?
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! 🙂
If I double the size of the pork loin to 6 lbs., do I double the liquid recipe? What about the cook time?