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 didnt have broth or honey but used pinapple juice in the broths place and brown sugar in place of the honey it was phenominal thanks for the great recipe
Just made this today, husband says I can make it again, high praise. I used a piece of pork fillet that had been in the freezer just a little too long. This was a great way to use it & not wasting it. Served it with mashed potatoes, steamed carrots & and string beans.
Thanks for a great recipe
I just made this recipe with a 4.25 pound pork tenderloin that I cut in half. I doubled the liquid and added onion also. I’ve cooked it for 5.5 hours on high in the crockpot and have just taken a bite. It is super delicious. I’m sharing with neighbors who are making the sides. Thanks for the great recipe!!!
I’m so glad you like it and I love that you and your neighbors are sharing it!
I too would like to know how to double this recipe for a larger group of people (16)
How would I double this recipe? Would love to make this for Christmas dinner to serve 14 people? Thanks
WOW! This was fabulous! Dinner tonight and everyone (husband, myself, 5yo, 3yo and 9.5 month old) LOVED it! 🙂 We served it with rice and it was great! SOO much leftovers though! 🙂 K, so I followed the recipe exactly for the sauce ingredients. I used a 3.5 lb loin and did NOT double the recipe for the liquid and it was still more than enough liquid. I think that next time I will double the liquid though as I’d like to take some of it off to use it in a risotto for a side dish with this.
I can’t wait to make this tomorrow!!! Sounds so yummy and it is very cold and wintery out here in NM this week! Thanks!
Robyn Was this recipe changed? I was sure that I made this recipe last year (the pictures looked so good I couldn’t wait to try it!) But it was much simpler and there was definitely no sugar. It was just onion, the roast, balsamic vinegar and water or broth. I just don’t remember the proportions of the last two. Can you help? Thanks!
Hi Kacey,
This hasn’t been changed and uses the same balsamic mixture that I use with my balsamic beef. Do you think you just adjusted the recipe to your tastes? Or do you think it was this pork roast recipe (https://addapinch.com/cooking/pork-roast-recipe/) you may have tried?
hit ‘send’ prematurely…
my question is actually two part, if anyone can help:
– did you brown the tenderloin before placing in slow cooker to get that perfect ends?
– did the meat need to be completely covered in ingredients, as my slow cooker might be larger than others and the meat is only half covered.
Hi Renee,
I did not brown the pork before adding to the slow cooker. Of course you can if you prefer to, but I did not. The meat was not completely covered in the ingredients. Just dump it all in and let the slow cooker work magic. 🙂
This was excellent! Always looking for new and easy recipes. Very tender and completely fell apart so I took meat out and thickened to make gravy then served over mashed potatoes. Great during cold weather!