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
So I’ve had it in for about 3 hr 45 minutes so far, and it doesn’t remotely look like the picture — it doesn’t have that gorgeous dark outside (it’s a light brown, but I imagine not that darker than the inside) — should I sear the meat a little before I reduce the sauce or will that ruin it? (Unless someone’s checking this on a Saturday night, I’m guessing I’ll end up just letting you know how it went!)
Thanks!
I want to try this but only have pork chops. Has anyone tried it with chops? Should I reduce the ingredients or the cooking time? Thanks.
Marjorie,
How did the chops turn out? I was thinking of substituting them as well.
cheers
Hi Robyn! We had this for dinner tonight and it was AMAZING! The spiciness from the pepper flakes is dead on. I had a special balsamic I’ve been saving that I used for this and I’m so glad I did. I added some whole mushrooms and fresh thyme plus a handful of whole garlic cloves (we love garlic!). There is sadly no leftovers!! 🙁 Definitely going into our “rotation” of favorites! Thank you for another great recipe! -Dawn
Thanks so much, Dawn. Love your tweaks. Sounds perfect!
WOW! I added some diced onions..otherwise, followed the recipe. It was simple and wonderful. So glad to have come across this. Served with baked potatoes and fresh asparagus….the reduction served triple purpose. Will be sure to pass this keeper to my friends and family. Thank you for sharing.
So, I’m getting ready to make this tonight, and I’m so excited! Serving it over Gorgonzola grits with green beans!
Now, your recipe says to cook the tenderloin on low for 6-8 hours, however my slow cooker instructions says that pork tenderloin should be cooked for waaaayyy less than that on low. I’m concerned if I cook it for your recommended about of time it’ll dry the meat out. Anybody have any advice? I’m using a Hamilton Beach 6-Quart Programmable Slow Cooker.
(Oh, and I’m fairly new to cooking in general, so I’m learning)
Thanks!
I made this just like the recipe and did it on low for 7 hours, fabulous, moist which has never happened for me before cooking pork loin, and oh so tender, one could cut it with a fork!! Fabulous 5 star for me. I am making another one to give away tonight.
Made this recipe tonight and loved the flavors but the gravy was too thin . Any suggestions?
Pour the gravy into a saucepan over medium heat and cook until it reduces by about half. It makes the flavors more pronounced and the gravy is so delicious!
FIVE STARS! I made this for dinner last night. My bf and I agree, sooo freaking delicious! I served it on a ciabatta sandwich roll w a side of mashed potatoes. Wow! Thanks so much for such a wonderful recipe. I’ll definitely be making this again. 🙂
Ps I added some sliced red onions in the mix. Awesome for the sandwiches
Tried this today. Used a twin pack of pork tenderloin (about 2.5 lbs). Wasn’t sure about all the vinegar, as it smelled pretty strong while cooking. But I followed the recipe as written (added 1 diced onion) and it turned out fantastic. I added a bit of flour and water to the juice at the end to thicken it up. Served with mashed potatoes and carrots. Delicious!
Merry Christmas, Robyn! Please tell me the name of the balsamic vinegar you use. Have tried different brands with different descriptive labels and can’t find one that tastes like the one used in a salad dressing I had at TGIF. Thanks
Colavita Balsamic
I use a 25 year aged Balsamic that I get from the Olive Mill in Saugutuk, Michigan. Prior to this, I *hated* balsamic because it was so harsh. This stuff is gorgeous! Will come back to rate recipe later as it’s sitting in the crockpot now.
Ok, used this recipe for Christmas Eve dinner tonight… added a lil, and made a couple of changes, and it was amazing!!! I halved the balsamic vinegar with burgundy, added an onion, drizzled the top with double the honey, then sprinkled dark brown sugar on top. Cooked it on high for 2 hours, then low for 2 more. Simmered the juice on the stove with a lil more brown sugar and 2 tbsp of butter… ok, ok, I know I added a few more calories and fat grams, but it’s Christmas, only once a year, and everyone loved it!!!!
What did you serve it with?
That’s like a different recipe with all those changes…