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
This is our absolute favorite recipe for pork tenderloins!!! Has anyone tried this with boneless, skinless chicken thighs?
Thanks Jenn! I’m so thrilled that you enjoy it! xo
I was reading america’s test kitchen recipes to try and decide what to do with this pork roast my DH decided to bring home because it was on sale and I couldn’t find anything with balsamic! They did however have some similar recipes. I’ll definitely make yours but I’m going to cook the sauce ahead to get the bitterness out of the garlic which is always a problem with garlic in the slow cooker and the acidity out of the vinegar. Then 5 under the broiler at the end for a crust is a must.
Hi Ashton,
I hope you enjoy it! The recipe always turns out delicious for me as written without using the broiler and cooking the sauce ingredients with the tenderloin in the slow cooker. It turns out tender and flavorful every time. Thanks so much!
Hi! I want to try this recipe but I don’t have a croc pot/ slow cooker… how can I adapt this to roasting in the oven?
You can use a cast iron pot in the oven and bake it at 200 for the 8 hours, or cook it stove top on low heat in a covered pot.
So so.
My pork tenderloin didn’t come out roasted like the ones on your pictures did. And the sauce was too vinegary. It was probably due to the type of balsamic vinegar I used. I ended up cooking the pork in a pan at medium heat to give it a bit of color and then I removed it and used the sauce to deglaze the pan and let it reduce. The sauce was still too vinegary. I found some chutney in the fridge and added a generous dollop to up the sweetness and also a bit of cayenne pepper paste that I found. It wasn’t too bad after I made those changes.
Hi Martine,
I am sorry you didn’t turn out for you. I’m not sure why – it could be the brand of balsamic vinegar used.
Thanks so much!
Did you skip the honey? You can always balance out the vinegar with sweetness.
Great recipe, thanks!!
Just made thÃs for Sunday dinner. My picky daughter and equally picky boyfriend loved it. Definitely a keeper.
Oh that’s always a great feeling when picky eaters like what you’ve made for supper, isn’t it Tracy?!
I’m so glad you enjoyed it and glad you are adding it to your recipes to make again! Thanks so much! xo
Hi Robyn,
How does the pork recipe freeze? Any tips? Thank you! I’d like to make today!
Hi Jennifer,
It freezes well – just make sure to put in an airtight container before refrigerating or freezing. I hope you enjoy it! Thanks! xo
This looks like a great recipe! Can this be adapted to be slow cooked in the oven?
My family loves this recipe!! Tonight I’m fixing with roasted cauliflower/brussel sprouts/butternut squash and mashed potatoes.
Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
I have a question here! – Is the gravy you mean the leftover that I have of the balsamic sauce I’m pouring over the pork? The same stuff that’s cooked in the slow cooker? Thanks!
I have the same question.