Pork Tenderloin sorta makes me happy. Okay, I lied. This balsamic pork tenderloin really makes me happy.

 

Balsamic Pork Tenderloin Recipe | ©addapinch.com

 

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.

 

Balsamic Pork Tenderloin Recipe | ©addapinch.com

 

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.

Balsamic Pork Tenderloin Recipe | ©addapinch.com

 

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?

 

Balsamic Pork Tenderloin Recipe | ©addapinch.com

So, pull out that slow cooker and toss this in as soon as humanly possible. I promise you’ll thank me.

Balsamic Pork Tenderloin Recipe | ©addapinch.com

Here’s my Balsamic Pork Tenderloin Recipe. You are gonna LOVE it!

Balsamic Pork Tenderloin Recipe

Balsamic Pork Tenderloin that just melts in your mouth! This slow cooker balsamic pork tenderloin recipe is perfect for those busy weeknight supper or even special occasions!
4.51 from 116 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Servings: 6 -8
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable 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.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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433 Comments Leave a comment or review

  1. Just made this today, husband says I can make it again, high praise. I used a piece of pork fillet that had been in the freezer just a little too long. This was a great way to use it & not wasting it. Served it with mashed potatoes, steamed carrots & and string beans.

    Thanks for a great recipe

  2. I didnt have broth or honey but used pinapple juice in the broths place and brown sugar in place of the honey it was phenominal thanks for the great recipe

  3. I’ve made this twice now and have a third batch simmering in the crockpot this afternoon! Our local grocery store has been putting pork tenderloins on 50% sale quite often this winter. For some reason I don’t have a lot of luck with pork or beef in the slow cooker compared to poulty, but this is by far the best pork recipe I’ve tried since I bought my slow cooker five years ago. It’s got a great tangy flavor but not overwhelmingly so. Tonight I had no sweetener on hand other than stevia and white sugar, so I added a few spoonfuls of some homemade apple sauce. It’s still got a few more hours to go but smells great!

  4. I prepared this last night exactly as the recipe said. It turned out dry and kind of plain. Any suggestions on what went wrong?

    1. Cooked mine just 6 hrs and it turned out dry and chewy. (Unfortunately, I had taken half of it to a sick friend for dinner! ?)

    1. Check temp of pork for doneness, I think the internal temp should be 145degrees. The last pork loin I cooked in crock pot, I only cooked for four hours on low and it was done. Best bet is to check temp after three or four hours. Hope this helps!!

  5. I made this a few weeks ago and it was such a hit. My 6 year old is extremely picky (he won’t even eat mac n cheese or potatoes) and he wanted fourths…we had to reel him in a bit. I’m making it again for dinner tonight, and as soon as he could smell it he got crazy excited. Thanks so much for this amazing recipe.

  6. I just tried this and was very pleased with how it turned out. My crock pot runs hot. I cooked it for 4 hours and that was a little too long for me.
    I deglazed the broth and added a bit of red wine. Would do that again. Might actually try doing it in the oven next time. At any rate, it is a keeper.

  7. Making this now! Thinking of adding mushrooms and brussel sprouts for the last several hours. Do you think this would be good??

    1. Hi Gina,
      I think they will absorb too much of the balsamic vinegar flavor to my personal tastes. I hope that helps!

  8. Absolutely delicious! Since I can’t leave a recipe alone, and because we love the Asian sweet spicy taste, I substituted the pepper flakes and honey with Thai sweet chili sauce, 2T. My daughter had given me some blood orange infused oil, so I seared the tenderloin with that first. Just a minute per side, I wanted most of the cooking done in the crock pot. This is a real keeper! I hope that you don’t mind that I played with your recipe!

  9. Very easy. Seared tenderloin first. 4 lb tenderloin was WAY overdone at 6 hrs on low. We weren’t crazy about the flavor either.

  10. This is one of the few dinners I make that both my kids love! I have one with multiple food allergies and another that is just a picky eater! I follow the recipe but do not use the Worcesteshire sauce (fish allergy)! I will even make sandwiches the next day with the leftovers!!

    Thank you!?

  11. I reduced the sauce but it never turned into a glaze. I must have done something wrong. It was super yummy though!

  12. I’ve made this a bunch of times and love it. I use a thick balsalmic vinegar and it really makes a difference. The only downside is that it can be much more expensive.

  13. I just made this and it was fantastic!
    I can’t use red pepper so I left that out, I suppose that would change the taste a little.
    I added chopped potatoes and carrots, sprinkled oregano and thyme over everything.
    My cooker runs a little hot so I set it for 5 hrs.
    I made gravy with the cooking juices and had a wonderful dinner!
    Thank-you for publishing this recipe, I’ve signed-up for future recipes and look forward
    to trying them.

  14. OMG! Just had this tonight + hubby and me cannot stop raving about it. Definitely a winner. Thx so much for sharing??

  15. do you mean pork loin or tenderloin? most tenderloins are around 1 lb, not 2 or 3, but pork loins can run a 2 or 3lb weight. thanks! just want to buy the right cut of meat before I make it but I am a HUGE fan of balsamic. there is about a 2% chance I will not love this recipe, lol

    1. I’ve made it with both a tenderloin and a loin. Both are delicious and usable for this recipe. I tend to use the loin because its a bit cheaper but still ends up quite tender.

  16. Hi – this looks delicious! Can’t wait to try it. I’m new to my slow cooker and cooking for one…I will be scaling down the ingredients accordingly, but do you recommend scaling down the cooking time too? Any help is appreciated!

  17. So easy to make & tasted so good.I put it on at 8am this morning cooking on low before I left for work. The house smelt so good when I came home from work at 6pm. Everyone raved about how good it was. I only had just over a pound frozen pork fillet which I had defrosted & kept the rest of the ingredients the same quantity. I forgot to add the chilli flakes though. Plenty of sauce to spoon over the pork and no need to reduce it.

  18. Have you tried this in the pressure cooker, like the balsamic beef recipe? I’d like to try it that way but wasn’t sure about cooking times. Thanks!

  19. Hi! This looks really good and I would like to make it for company soon. If I want to reduce the sauce to make it thicker, how do I do that? Do I take the meat out and then just pour the sauce from the crockpot into a pan on the stove? What do I do with the meat to keep it from getting cold in the meantime? Also do you recommend a starch to go with it?

  20. IDK, from the photos the pork looks awfully DRY! I’d say 6 hours, then see if it’s done. If not, one more at the most!

  21. I have made this several times now, and it turns out tender and delicious. I make gravy with the drippings. You can even toss in a few red potatoes and sliced onions. It’s a great recipe, and one you can tweak to your tastes. Thanks for sharing!

  22. Made this yesterday. OMG! House smelt yummy all day. Cooked a 3.5lb Pork Loin – in a 7 qrt Crock Pot. Cooked for 6 hrs on low, the only change to the recipe – used brown sugar instead of honey and low sodium soy sauce 🙂 This was so delicious, moist and fell apart. Lot’s of left overs for today’s supper – pulled pork sandwiches 🙂 Thank you for sharing this great recipe.

  23. Do you use tinned soup, and if so is it a chicken & vegetable soup or just chicken on its own ? I look forward to trying this recipe this week ??

  24. I absolutely LOVE this recipe! I’ve made it several times over the last year! The reduction I make from the gravy is absolute HEAVEN! I do have a question, though. Do you happen to have the nutrition facts per serving??

  25. Just made this tonight. Followed the recipe exactly. Used two pounds of pork tenderloin. After 5 hours on low I checked the temperature…perfectly done. Smelled great. All was well..until I tasted it….sooooo dry. I know pork tenderloin is low fat and was concerned with that. Ended up tossing it out.

    1. Hello MC – I’m sorry your tenderloin turned out dry. It should be very tender. My recipe calls for cooking it on Low for 6 to 8 hours, which makes it even more tender the longer it cooks in the gravy in this recipe. Even though it was to a temperature where it was technically done at the 5 hours you mentioned, it should have continued to get even more tender cooking it the 6 to 8 hours in the recipe.
      Thanks so much!

  26. I have made this recipe multiple times and everyone loves it! I wanted to make it for tonight, but I don’t have honey. Can I omit or do you recommend a substitute?

  27. Loved it. So easy. Cooked on low for 41/2 hours in slow cooker . Then transferred to oven, in an uncovered casserole dish. Basted meat for about 20 minutes or so. Served it with mashed sweet potatoes and whatever greens I had. * I had a pork loin roast with some good fat on top. I also added a chopped onion.

  28. I bought all the ingredients to make this tomorrow, and looking forward to it! I couldn’t find a 2-3 pound pork loin so I bought two that are 1.5 pounds each, do I keep the recipe the same?

  29. Hi! I made this before and it was delicious! A big hit! If anyone says it’s dry or tough, they aren’t cooking it long enough in the slow cooker. I do have a question. I can’t remember if I seared my tenderloin first. It’s been a while since I made this dish.Generally, with my crock pot meals, I do…to seal in the juices and for texture. Has anyone else done this?

  30. Loved this recipe! My husband has asked – more like demanded – me to ONLY make this recipe from now on! Making it again this weekend! The leftovers are great, and you can reduce the sauce to a perfect bbq sauce! Thank you for sharing. Is there a way to Pin it?

    1. So glad you enjoy it, Erin! Yes, you can pin it directly from the web page of the recipe – there are photos with a pin button that appears in the lower right corner of them. You can also visit my Pinterest page if you’d like.
      Thanks so much! xo

  31. OMG…..I fixed this for dinner tonight…..omg, I could eat the entire pork tenderloin. Fabulous, just fabulous. Definitely on my meal rotation from now on. Okay, off to stuff my face some more..

  32. I just popped this into the croc pot! Now the hard part – waiting!! My croc pot has 4 & 6 hours HIGH setting and 8 & 10 hours low…. I put it on 6 hours high…. is that ok??

    1. I am concerned that it may dry out the pork tenderloin at that temperature for that length of time. You could set it for low and then just have a timer on your phone or some other type of alert to remove it at the appropriate time. I hope that helps! If you have already started it on high, I would check the internal temperature and as soon as it is done (145ºF – 160ºF), I would remove it. xo

  33. What do you serve with this!?? Mine came out more like a shredded pork. Was delicious!! Loved it. Just not sure what else I could serve this with. Any suggestions??

  34. I made this yesterday and it turned out great! I did a dry rub of salt & pepper first and seared the outside of the pork loin in a pan with olive oil. The flavor is both sweet and tart. I put a few baby carrots in with it too and I served it with scalloped potatoes and additional carrots. I will use this recipe again! Thanks ?

  35. 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!

  36. My family loves this recipe!! Tonight I’m fixing with roasted cauliflower/brussel sprouts/butternut squash and mashed potatoes.

  37. Just made thís for Sunday dinner. My picky daughter and equally picky boyfriend loved it. Definitely a keeper.

    1. 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

  38. 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.

  39. 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?

    1. 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.

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