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
Very easy. Seared tenderloin first. 4 lb tenderloin was WAY overdone at 6 hrs on low. We weren’t crazy about the flavor either.
Hi Maureen,
I’m Sorry it wasn’t a favorite for your family. xo
Absolutely delicious! Since I can’t leave a recipe alone, and because we love the Asian sweet spicy taste, I substituted the pepper flakes and honey with Thai sweet chili sauce, 2T. My daughter had given me some blood orange infused oil, so I seared the tenderloin with that first. Just a minute per side, I wanted most of the cooking done in the crock pot. This is a real keeper! I hope that you don’t mind that I played with your recipe!
Making this now! Thinking of adding mushrooms and brussel sprouts for the last several hours. Do you think this would be good??
Hi Gina,
I think they will absorb too much of the balsamic vinegar flavor to my personal tastes. I hope that helps!
I just tried this and was very pleased with how it turned out. My crock pot runs hot. I cooked it for 4 hours and that was a little too long for me.
Would do that again. Might actually try doing it in the oven next time. At any rate, it is a keeper.
I made this a few weeks ago and it was such a hit. My 6 year old is extremely picky (he won’t even eat mac n cheese or potatoes) and he wanted fourths…we had to reel him in a bit. I’m making it again for dinner tonight, and as soon as he could smell it he got crazy excited. Thanks so much for this amazing recipe.
I have a center cut boneless pork roast. You think that would work as well as a tenderloin?
Does anybody know if this recipe would still work if I only cooked it for four hours in the crock pot?
Check temp of pork for doneness, I think the internal temp should be 145degrees. The last pork loin I cooked in crock pot, I only cooked for four hours on low and it was done. Best bet is to check temp after three or four hours. Hope this helps!!
I prepared this last night exactly as the recipe said. It turned out dry and kind of plain. Any suggestions on what went wrong?
what sides do you suggest?
I love it with roasted vegetables and mashed potatoes!
I’ve made this twice now and have a third batch simmering in the crockpot this afternoon! Our local grocery store has been putting pork tenderloins on 50% sale quite often this winter. For some reason I don’t have a lot of luck with pork or beef in the slow cooker compared to poulty, but this is by far the best pork recipe I’ve tried since I bought my slow cooker five years ago. It’s got a great tangy flavor but not overwhelmingly so. Tonight I had no sweetener on hand other than stevia and white sugar, so I added a few spoonfuls of some homemade apple sauce. It’s still got a few more hours to go but smells great!