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
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!
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!
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.
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!
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!
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! :-).
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.
I have a smaller crockpot. Is it okay if the meat is completely submerged?
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.
Many thanks for the quick response, Robyn.
Hi. I did this but mine looks nothing like your pics. No Carmelized edges 🙁 what am I missing?
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!
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!