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
So easy to make & tasted so good.I put it on at 8am this morning cooking on low before I left for work. The house smelt so good when I came home from work at 6pm. Everyone raved about how good it was. I only had just over a pound frozen pork fillet which I had defrosted & kept the rest of the ingredients the same quantity. I forgot to add the chilli flakes though. Plenty of sauce to spoon over the pork and no need to reduce it.
I am concerned about the pork getting dry if I leave it to cook on low from 8am to 6pm. Yours wasn’t dry?
Hi – this looks delicious! Can’t wait to try it. I’m new to my slow cooker and cooking for one…I will be scaling down the ingredients accordingly, but do you recommend scaling down the cooking time too? Any help is appreciated!
do you mean pork loin or tenderloin? most tenderloins are around 1 lb, not 2 or 3, but pork loins can run a 2 or 3lb weight. thanks! just want to buy the right cut of meat before I make it but I am a HUGE fan of balsamic. there is about a 2% chance I will not love this recipe, lol
I’ve made it with both a tenderloin and a loin. Both are delicious and usable for this recipe. I tend to use the loin because its a bit cheaper but still ends up quite tender.
OMG! Just had this tonight + hubby and me cannot stop raving about it. Definitely a winner. Thx so much for sharing??
Totally delish thank you for sharing 🙂
I just made this and it was fantastic!
I can’t use red pepper so I left that out, I suppose that would change the taste a little.
I added chopped potatoes and carrots, sprinkled oregano and thyme over everything.
My cooker runs a little hot so I set it for 5 hrs.
I made gravy with the cooking juices and had a wonderful dinner!
Thank-you for publishing this recipe, I’ve signed-up for future recipes and look forward
to trying them.
I’ve made this a bunch of times and love it. I use a thick balsalmic vinegar and it really makes a difference. The only downside is that it can be much more expensive.
I made this for my husband and he loved it, DELICIOUS!
I’m so glad he enjoyed it, Christine! xo
What would you serve this with please?
I reduced the sauce but it never turned into a glaze. I must have done something wrong. It was super yummy though!
This is one of the few dinners I make that both my kids love! I have one with multiple food allergies and another that is just a picky eater! I follow the recipe but do not use the Worcesteshire sauce (fish allergy)! I will even make sandwiches the next day with the leftovers!!
Thank you!?