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 am a chef on a yacht and made this for the crew yesterday. Followed the recipe exactly but added just a tiny bit of diced onion. Cooked on low for 6 hours then left on warm for 3 more. The guys fell all over themselves for this! It turned out so dark and gorgeous just like in your photos. Didn’t look or taste boiled either. Absolutely fell apart…no knives necessary! I added a little flour/water to the sauce toward the end, and put the extra in a bowl with a ladle. The boys asked for bread so they could soak up all the juice! You were so right Robyn, I am most grateful to you for an absolutely fabulous recipe!
YUM!!! Found it this morning; made it tonight – FABULOUS!!!!!!!!!!!
Okay so I was sold on the reviews. But WOW this was incredibly delicious! I felt like a rotten person for not wanting to share it with my room mates but once my boyfriend and I tasted the first bite we were in heaven. Definitely going into our regular routine and it was SO EASY! THANK YOU!
Only let down was I had no worcestershire sauce anywhere and I could have sworn I had a bottle and so I had to think fast so I pulled up the recipe for worcestershire sauce realized I was missing half of 20 ingredients but got the gist of it so I made a large tablespoon with dashes of mixed honey, brown sugar, (no molasses) soy, apple cider vinegar, cumin, cinnamon, nutmeg, salt, pepper, maybe a thing or two more but yeah it came out spectacular. Cooked on high for about 3 and a half hours. Thanks again!
I made this tonight…added chopped onions and took another reviewer’s suggestion about adding the brown sugar as my honey was kinda gloppy and I didn’t think it would be enough…cooked it for 2 hours on high and 2 on low…reduced the sauce as well on the stovetop…it was FAB. First time making tenderloin, and first time making pork that didn’t dry out..yaaay! Great recipe, thanks for posting.
This sounds so delicious. I’m going to try to make this tonight. I have a couple of questions….does it matter what size crock pot I use? Also, I already have some white balsamic vinegar on hand. Can this be used in this recipe? Thanks for any feedback.
Just finished dinner (eating it that is!) and it was fantastic! One of the few times there have been NO left overs…which is great but I also wish I had some for tomorrow’s lunch!
I had followed a similar recipe (from your friend Gina) but didn’t have Worcestershire sauce, so I substituted soy sauce instead. After the fact, I came to see your recipe and was happy to see that my substitution was part of your recipe! It was delicious and oh, so tender! Both my kids loved it, and that’s a plus for my picky eaters! I served it with roasted red potatoes and garlic green beans made separately about 40 minutes before pulling the pork from the slow cooker. I also cooked it on high for 1.5 hours and then 4 hours on low to save a little time and not have it on slow all day. Wish I’d come upon this years ago, but better late than never! Thanks!!
This is amazing. I added a few twists… Nothing major, but cooked with carrots in the crockpot, added more broth and water to cover the pork completely. I found this made it even more tender. Also, I served it over pita bread which was AMAZING and then a side of gratin potatoes. BOOM!
Hi Robyn,
I just got a new crockpot and have a few questions about this recipe. One: can you put in carrots or pootatoes in the crockpot? I’ve cooked a balsamic pork roast before with carrots and the carrots became overpoweringly sweet. I wonder if this is because I cooked it incorrectly or if balsamic doesn’t mix well with carrots and potatoes.
Another thing is that I am cooking for two people…. therefore I would have to cut this recipe down which may dry it out or lead to burning. Do you think this would happen? Alternatively, I could make double the gravy and use it for a different purpose later… but what would this gravy go well with? Any suggestions?
Thanks a lot, I’m eager to try this recipe. 🙂
Hi Louise! Congratulations on your new slow cooker! It is by far one of my favorite small kitchen appliances.
I wouldn’t add my carrots and potatoes at the beginning as I think the absorb so much of the balsamic flavor it comes across very strong in the vegetables. I would add them closer to the end or cook them separately, but that’s just my personal preference. Others have mentioned in earlier comments how they’ve added their vegetables so you may want to review those as well.
I would go ahead and prepare the entire recipe and either freeze the leftovers for later. I absolutely love to serve it the next day as french dip sandwiches or even stuffed mushrooms. It is amazing! As to the gravy, it is delicious drizzled over mashed potatoes or even another kind of meat that you’ve roasted or cooked another way. The possibilities are just endless!
Hope you enjoy it! xo
O.H. M.Y. G.O.D. … I just made this recipe today and it is DELICIOUS!! At first I thought it was too simple to be true, but let me tell you, its as delicious & simple as the recipe says it is!! Thank you for sharing. This is a keeper…already printed and filed under favorites!! 😉
Fabulous! I made it just like the recipe & cooked it on low 7 hours. It was moist, tender, the best we have had with an added kick from the red pepper flakes~the next time I will add onion, like many have done. Thanks for the recipe as it is a keeper!