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 made this tonight. Not only was it delicious but it looked just like the pictures. I served it with roasted sweet potatoes tossed with maple syrup, roasted broccoli, and homemade cranberry sauce. Yum!!
Hi Robyn,
I only have a 500g piece of pork tenderloin, would it still be as juicy if cooked for 6 hours in the slow cooker, or being too small will it go tough? and would the measurements still be the same for everything else?
Thanks Emma.
Cooked this tonight but used lamb instead of pork and also doubled the quantity as my family like lots of gravy – it was absolutely AMAZING!! Will definitely be cooking this again, the meat just fell apart and the ‘juice’ was fabulous.
I live in the UK but found a measuring jug that actually had CUPS on it as we don’t use them here.
Thank you so much for sharing this and I’ll be checking out your other recipes.
Turned out dry ..what did I do wrong
I just made (and devoured) this! This recipe is so delicious. I will definitely be making this again. I followed the recipe exactly and it looked just like your picture when it came out of the crock pot. Thanks!
This is in the crockpot as I type. I halved the amount of meat, therefore halving the amount of liquid.
About where did your liquid hit the meat? Covering? Half-way?
Did you open the lid and flip or bast at all during the four hours?
Yum! The liquid came about halfway up side of the meat, Dana. I didn’t touch it after I added it to the slow cooker, of course, you can if you prefer to turn it. Hope you love it!
How do you reduce the liquid after done in slow cooker
This sounds so good and super easy. I make a similar pork chop recipe on the stove but I added sliced onions and sliced apples in it. I bet they would be good in this too.
I have made this recipe several times. It’s yummy but nothing to write home about. I have continued to make it because it is very easy and very fast to put together (always a winner for my family!) Warning though, if you are wanting your pork to come out of the crock pot looking like the pictures…it won’t happen the pork pictured did not come straight out of the crock pot (sorry after making this several times, I just don’t believe you!)
Hi Kandra,
Thanks for your comment. So glad the ease of this recipe works for your family. Yep, it comes straight out of my slow cooker looking like that. I use a few different slow cookers, but this Hamilton Beach primarily.
Thanks!
Yeah, I just can’t imagine this wasn’t seared first. I use slow cookers a lot and the meat just doesn’t brown this way. So I will probably sear it first.
Do you think I could throw baby carrots and potatoes in this thing as well?