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 tonight but could tell by the strong balsamic smell while it was cooking that it might be too overpowering in taste as well. Although it came out extremely tender and strong in the balsamic department I had meant to add onions like other reviewers had and am wondering if that would have made a difference. But now I think that halving all the fluid, plus adding onions would probably have made the difference because it tasted like the meat was boiled. I think I will stick to a dry rub like I do with my ribs because they come out very tender and don’t taste boiled… Unless anyone has any other suggestions for cooking pork in the slow cooker?
I just pulled out a taste to see if it was done and you are right. ..i love you.
Does the pork tenderloin need to be thawed? Mine is frozen. Thank you!!
Generally, frozen meats just need to stay in the crockpot a little longer. How much longer exactly for pork loin I couldn’t tell you (will vary with the thickness) but somewhere in the 30-45 minute range sounds about right
Made this tonight, just added onion but otherwise followed recipe. It had a strange sweet and sour kind of flavor….don’t think I’ll make it again. We normally love balsamic anything but this was just odd.
Do you think you could use beef broth? That’s all I have at my house and prob won’t have time to pick up chix or veg broth?
I think it should work just fine. It will give it a slightly different flavor, but will still be delicious.
Hi! Making this today and had to sub pork loin roast bc store was out of tenderloin…I’m hoping it will still turn out ok – thoughts??? Have used tenderloin before but it tends to dry out as my crock pot runs hot. Anyway, hoping the extra weight of the whole loin will even things out…Fingers crossed….
any tips on how to cut this? When I try to cut it into solid pieces it is so tender it shreds apart……
Delicious! I didn’t have balsamic vinegar so I used what I had on hand: the same measurement of a balsamic & basil dipping oil. So good!!!
Wonderful beyond words! My husband fell in love with me all over again after 30 years together. So easy. So simple. So tasty!
Could you add potatoes, parsnips and carrots to the crock pot and cook it all day with good results? Evenings are crazy here and I need something that has the whole meal in one pot.
I was thinking the same thing…Did you try it?
I’ve made this twice now and am in LOVE with this recipe! I’ve added big chunks of sweet potato with delicious results. The first time I added them in the morning when I started the crock pot and the results were very good, but they turned into sweet *mashed* potatoes by the end of the day. The next time I was home during the day so added them about 3 hours in and they kept their shape a little better. Either way, absolutely yummy! I’ve cooked lentils as a side dish and used some of the leftover gravy to cook them (1/2 gravy, 1/2 chicken broth), also with delicious results.