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
Made this in my slow cooker last week… AWESOME.
Now, making it again, just realizing the house I am at may not have a slow cooker. Any instructions on how to cook in the oven?
It’s in the crockpot right now and it smells SOOOO good! Can’t wait to taste it! Thanks!
This was tremendous, my husband loved it and asked to have it again – even though I had to make a few substitutions to honey, red pepper flakes, and regular balsamic. Instead I had available real maple syrup, tabasco, and Vervacious blueberry balsamic. As you can imagine, the maple and blueberry both are great flavors with pork. I used center cut pork roast and on low 8 hrs was still perfect.
I am making this today. I have just over 4 lbs of pork loin (I butcher most of my meats from larger whole cuts). I cut 2 2lb ish pieces from the whole boneless loin after I took my boneless chops off to brine for other dinners. This includes the light meat, a little fat and some darker/tender loin meat as well. I then cut each piece in half to equal a more tender loin sized pieces so it can cook closer to the recipe times. I will be cooking this on high for 5-6 hours and will watch closely and check after 4-5.
I will let you know how it comes out. Vicki
Hi Vicki,
Love that you butcher your meats! Love that idea! I will say that the longer and lower temperature you cook the loin, the more tender it will become. Hope you enjoy it!
I am gonna take the suggestion u just emailed me and go with the lower temp. I smoke a lot and low and slow is the way to go there. I am not yet an aficionado with the slow cooker, so I will apply your advice as I have time in the schedule to do 6 hours on low.
I actually didn’t like it. neither did my family. I think it was the honey
thank you so much robyn im starting it soon slow and low can’t wait
hello robyn i have a pork loin filet already marinated with herb and garlic will that mess up the taste of your recipe on here and its only 1.77 lbs do i use less ingredients i would like to make it today before my son gets out of school thank you
Hi Brad,
I think you’ll be fine to proceed on with the recipe. Just make sure that the amount of garlic you’ve already used is about equal to the amount listed in the recipe ingredients. The additional herbs should be great. You won’t need to reduce the ingredients for a 1.77 lb pork loin. I can’t wait to hear how you like it. I would recommend cooking it on the low temperature for the first time. It makes it the most tender.
Enjoy!
Robyn xo
Don’t know what I did wrong but it is so overcooked (4.5 hours on low) that it ended up in the garbage.
Hi Robyn,
My grocery store packages 2 prok tenderloins together. If I cook them both in the crock pot at the same time will I have to increase the cook time or should it cook the same amount of time? Thanks, i can’t wait to try it!
I’ve cooked two using the same amount of ingredients and cooking time. You’ll just want to check it as it gets close or finished to make sure it easily pulls apart with two forks.
I have a Pork Loin. Is that the same as Tenderloin? If not can I use the Pork Loin and get the same or similar results.
Thanks in advance
Yes!