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
Do you think this will work with boneless country style pork ribs? They are not as lean as tenderloin and typically tender/moist enough for us without slow cooking. That’s why I buy them and why their in my fridge. But today I need a recipe I can leave cooking while I go to a short event with my kids.
I love the sound of this recipe, but I don’t have a slow cooker, any way to get the same tender result in the oven or stove-top or combo?
I’ve got this in the crockpot now, smells so so good! My pork loin was only 1.75 lbs but I didn’t change the measurements for the gravy. Do you think thats ok? Im serving it to company and am a little nervous that I used only half of the meat suggestion in your recipe.
I just put this in my crockpot but am worried about cooking something on high for 4 hours. Most of the comments I’m reading, people have cooked it for 6-8 hours. I just want to be sure I don’t ruin it!
Made this the other night and followed the recipe exactly. It turned out perfect and was absolutely delicious. I will definitely be making this again! Thank you!
I’m so glad you enjoyed it, Anne!
Any suggestion on crock pot size? Small so the liquid covers all or most of the meat, or larger so it’s only partially submerged?
1 1/2 hours into this recipe and it smells good but looks bad.
Colour is beige and looks like way too much liquid.
Thinking off throwing the whole thing in the oven with the lid off so the liquid can thicken and meat can brown?
Is it supposed to look like this?
I’d leave it alone and let it cook the full time.
I made this last night. Absolutely delicious. I just used thick loin chops from Costco. Wonderful! Will make again and again!
I made this tonight after stumbling across the recipe to slow cook a pork loin. It was delicious and produced a lovey ‘pulled pork’ texture. I omitted the honey but added some brown sugar instead. I served on a bed of cannelloni beans, bacon lardons and Savoy cabbage slowly braised in some stock. I added some corn flour to the liquid the pork cooked in which produced a lovely rich sauce. It was cooked for 4hrs on 140 In a clay pot not a slow cooker. Thank you from the UK!
My five star rating didn’t come up with my review so I wanted to be sure to give them to you. You earned em!!!!