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 get more compliments on this than anything else I make. The most consistent comment is “best ever” Pork Tenderloin. I’ve been using this recipe for years now and it’s still my favorite to eat. Great job on the recipe, I wouldn’t change a thing.
This has become one of my go to recipes since finding it several years ago. Everyone I’ve ever made it for just lives it. I was wondering if anyone had tried it from frozen pork loin in the instant pot?
I haven’t tried making this in an Instant Pot, Sherry.
This recipe is great! It’s very similar to a Slow Cooker Balsamic Pork on another website. Instead of combining the ingredients and pouring over the tenderloin I substitute garlic powder for the fresh; mix with the red pepper flakes and then sear the tenderloin before adding to the slow cooker. Then I mix the vinegar, soy sauce, Worcestershire sauce and broth and pour on top. I like to spread the honey on top of the tenderloin and then cook as stated above. After pulling the tenderloin apart I thicken the juices; we like the tenderloin and gravy over egg noodles.
This recipe is the BEST! The flavor is amazing and it couldn’t be easier. I always use chicken broth as I don’t care for the flavor of vegetable broth. The amount of red pepper flakes was a bit much for us, so I use half the stated amount. I have cooked it and served it over mashed potatoes, but when I’m feeling lazy, I throw in some potatoes, carrots and onions and voila! dinner is served. I would give this recipe 10 Stars if possible!
Thanks so much, Linda! xo
OMG ! –
Did a google search of what to do with a pork fillet (UK) and liked the sound of this –
Absolutely loved the end result though –
I did not want that dinner to end –
11 1/2 out of 10 👍
Thanks so much, Paul. So glad this recipe worked so well for you.
Can I use a Boston butt cut with this recipe?
Yes, you can, Brandi. Hope you enjoy!
My family loves this recipe! We’ve made it many times. Today I’m trying in the oven as I got too busy to get into the crockpot early. Fingers crossed. I normally double the sauce in the crock & reduce it for those saying theirs was dry. Guess it depends on how big your crock is. The reduction is phenomenal!
I’m so glad you love this recipe, Brandi. Thanks!
Can you do this in the pressure cooker?
Hi J,
I haven’t made this in the Instant Pot yet. Thanks!
This is one of my family’s favorite recipes! I usually double the sauce because they love to douse their mashed potatoes with it. It’s a very forgiving recipe, I’ve made adjustments when I’m out of something and it still tastes amazing. It works with chicken too! I usually use tenderloin or some thick-cut boneless chops though. Thank you for the recipe!
Thank you so much, Meghan. I’m so glad your family loves this. xo
Pefect! I worried about it being “dry” or over-done as some other users stated. I put in the crock pot at 10:00 PM and cooked at 150 until 9:00 AM. Low and slow. My crock-pot gets hot fast so I do this with a lot of the meats. It was about a 4.5 lb pork tenderloin. I used Mikes Chiles Honey and after about 4 hours it was falling apart. A little dry in some spots but the soppings took care of that issue. Kids loves on Kings Hawaiian bread – it was great and will make again.
Thanks, Jerry! So glad you and the kids, too love this!
Thank you for sharing this recipe. I’m trying it tonight. Already in the crockpot. Can’t wait to taste it!
Oh by the way, my husband does the shopping and comes home with these roasts and we try new recipes because he doesn’t feel like BBQing. Haha!
Great, Cece! I hope you enjoy it and can’t wait until you taste it! Thanks so much! xo
The sauce was flavorful but the meat was over done. We will use our themometer next time as my husband used it after 5 hours and the thermometer said DONE. We all need to factor in the altitude we are at. We are at 2600 ft. . Good recipe. I will try again but thermometer is the key. Thank you for the recipe.
This has been a go-to recipe for me since I first found it a few years ago.
I’ve made it, as directed, at least 20 times now (and I’m making it again today!)
Thanks sincerely for sharing it. 🙂
Thanks so much, Jennifer. I’m so happy you love this recipe!