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
Made this and the entire family loved it! This one’s a keeper. Followed directions exactly. Will be cooking this again! Thanks.
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.
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 ?
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
I put potatoes, carrots and celery in the crock pot with it from the beginning and it is delicious.
Hi,
I have a 2.5 pound pork tenderloin. How should I adjust the recipe/directions to accommodate the bigger size?
Thanks.
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?
Yes. Yes you are wrong.
20 minutes on a grill at 400 isn’t even correct.
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!
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!
What would you serve with it BESIDES rice? (for starch)
i’m making it with mashed cauliflower for a less-starchy starch 🙂
Can you use boneless pork chops? Or does it have to be a tenderloin?
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!