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
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 🙂
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?
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!
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?
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!
Are there nutritional values for Balsomic Pork Linderloin?
I don’t have any chicken broth but I do have beef! Do you think that would taste alright with it?
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.
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!!
making it now for Easter dinner but thought it was 4 hrs. Going to cook on low first then high. Hope it works!
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?
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!