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
Do you know calories per serving by chance? And other nutrition info?
Hi Kathy,
I don’t have that information, but you can use an online calorie tracker, such as My Fitness Pal to get the information on the serving size. I hope this helps. Thanks so much!
Planning on making this recipe. Any suggestions on sides. I see one person said mashed potatoes. Do you make sandwiches out of it?
Hi Leslie!
I make mashed potatoes or scalloped potatoes…vegetables such as green beans, okra, zucchini or squash or asparagus – depending on what I’m craving.
And yes! This makes great sandwiches! Save some of the gravy for a “dip” sandwich. I hope you enjoy this! It’s one of our family faves!
Thanks! xo
Great recipe! I used maple syrup instead of honey because kids under 1 can’t have honey and I wanted my daughter to be able to eat it too. Turned out great and my daughter loved it! Mine was fully cooked after 5 hours on low but I imagine that’s slow cooker dependent.
So glad you and your daughter liked it, Erika! Thanks so much for letting me know that you did! xo
Have you ever tried cooking veggies with the pork at the same time?
That makes it even easier. I bet some carrots and potatoes would taste great in there, but just curious if you have tried anything.
Can the pork tenderloin be put in the crock pot frozen?
Hi Tami,
I have not made this from frozen. I hope you enjoy it! Thanks!
Do you trim the fat off first?
Hi, I was wondering if balsamic vinegarette, could be used instead of the vinegar. I ask because it’s all i have on hand at the moment.
I don’t have the vinegar on hand, would using balsamic vinegarette salad drssing be just a good?
Hi Penny,
I’ve not tried using the salad dressing, so I can’t say how it would turn out. There are usually many more ingredients in a salad dressing rather than just the balsamic vinegar, and can’t be sure they will taste good with the other ingredients in this recipe…but don’t know.
I hope you enjoy this dish. Thanks!
This was absolutely amazing. I reduced the liquid as suggested until it was thick and dark and would highly recommend that. This is going onto my list of favourites. Thanks!
Glad it’s made your list of favorites, Jennifer! So happy you liked it so well! Thanks! xo
Hi!
My husband and I love this recipe; we have made it many times! I always end up wasting the extra gravy though and wish I didn’t. How long do you think that gravy should last for? And do you have any suggestions for use in other recipes/meals? Thanks!
Hi Jessica,
If I have leftovers, sometimes I like to make French Dip type sandwiches. Thanks – I’m so glad you enjoy the recipe!
Can the tenderloin be frozen before placing it in the slow cooker, or should it be thawed first? Looking forward to trying this recipe.
This was super easy and delicious. The pork fell apart and was both tender and moist. I served it with mashed potatoes so we could soak up all the tasty sauce. I am already looking forward to making this again.
Hi Heidi,
It’s a favorite of ours too – and I’m so happy you enjoyed it! I’m hungry just reading your comment! 😉
Thanks so much for letting me know how much you enjoyed it! xo