Make this delicious Balsamic Pork Tenderloin recipe in the slow cooker with a tangy for an easy dinner the whole family will enjoy.
If you love balsamic, try this delicious Balsamic Glazed Chicken recipe!! Or add some balsamic to our favorite Bruschetta recipe.
Why this Recipe Works
This pork tenderloin recipe is simply an awesome dinner. I could wax poetic about it but at the end of the day, what we’re all looking for is a tasty meal that satisfies body and soul. Balsamic Glazed Pork Tenderloin is that meal.
Best of all, this pork cooks all day in the Crock-pot. So if you are like me and enjoy mealtime to be less stressful, but fulfilling; this is YOUR recipe. You’re very welcome. I know I’m getting ahead of myself, but I know you will thank me.
This is my new “go-to” pork tenderloin recipe. Well, except for carnitas, because those don’t count.
Please. Make this. Then thank me. Otherwise I seem all conceited and stuff saying you’re welcome when nobody is thanking me.
What kind of pork to use
Tenderloin cooks beautifully in the slow cooker and can be dressed up with just about any kind of sauce or glaze you can think of, from barbecue sauce to Pineapple Salsa.
It’s one of my go-to cuts of pork because it tastes equally delicious when cooked quickly in an Instant Pot or stove top OR made in the slow cooker.
(This Instant Pot Pork Tenderloin is amazing)!
One important note: You can use pork tenderloin in this recipe or pork loin.
What’s the difference between pork tenderloin and pork loin?
While the names are similar, these two cuts come from different parts of the pig.
Pork loin comes from the animal’s backside and is also known as center cut roast. It’s cut as one large piece of meat that usually weighs several pounds. Because of its size and density, it’s usually slow roasted.
Pork tenderloin on the other hand, comes from a muscle near the pig’s backbone. It’s always boneless and sometimes sold under the name pork tenders or pork filet. Pork tenderloins are thin strips of meat and extremely tender whether cooked quickly at a higher heat or slow cooked.
When you make pork tenderloin in the crock pot it becomes so tender it can fall apart with the touch of your fork. When you add this tangy-sweet balsamic glaze? It becomes absolute heaven.
Pork Shoulder or Pork Butt can also be used in today’s recipe!
Cooking Instructions
A hands-off pork recipe that cooks all day long while you get other things done. Is there anything better?
STEP 1. Slow Cook the Pork
Lay 2 pork tenderloins (about 3 lbs total) across the bottom of a large slow cooker. Rub the top of the pork tenderloins with sage, salt and pepper.
Pour 1/2 cup of water in the bottom of the pot and add pressed garlic. Cover and cook on low for about 6 hours.
STEP 2. Make the Balsamic Glaze
In small microwave safe bowl, mix 1/2 cup water with brown sugar, cornstarch, balsamic vinegar and soy sauce. Heat for 1 minute, whisk and heat an additional minute.
The mixture should be thickened. Pour half of mixture over pork tenderloins and continue cooking an additional hour (or up to two).
STEP 3. Shred and Serve
When ready to serve the tenderloin, pour the remaining glaze over top. Use a serving fork to shred the pork and serve!
I most often serve this pork over simple white rice. It’s also so good served on sandwich rolls or with a side of Baked Potatoes and Roasted Broccoli.
Balsamic Glaze
The glaze on this pork is, in my opinion, the perfect balance of savory, sweet and tangy.
The brown sugar counterbalances the sourness of the balsamic so well and gives the pork that sweet”glazed” look and texture.
Leftovers of this pork keep well in the fridge for a few days, too. We love to add the meat to salads, wraps and sandwiches for easy lunches throughout the week!
More Easy Dinner Ideas
Pin this now to find it later
Pin ItBalsamic Pork Tenderloin Recipe
Ingredients
For the Pork:
- 2 pork tenderloins about 3 pounds total
- ½ cup water
- 2 teaspoon ground sage
- 1 teaspoon kosher salt
- 3 cloves garlic pressed
- ½ teaspoon ground black pepper
For the glaze
- ½ cup water
- ½ cup light brown sugar packed
- 1 Tablespoon cornstarch
- ¼ cup balsamic vinegar
- 2 Tablespoons soy sauce
Instructions
- In a large crockpot, lay tenderloins on bottom. Rub sage, salt and pepper on top. Pour 1/2 cup water in bottom of pot and add the pressed garlic. Cover and cook on low for about 6 hours.
- In small microwave safe bowl, mix 1/2 cup water with brown sugar, cornstarch, balsamic vinegar and soy sauce. Heat for 1 minute, whisk and heat an additional minute. Mixture should be thickened. Pour half of mixture over pork tenderloins and continue cooking an additional hour (or two).
- With remaining glaze, you can keep it until ready to serve then pour warmed glaze over tenderloins, shred and enjoy.
Notes
- Pork- can also use pork shoulder, loin, or pork butt in place of the tenderloins.
- Leftovers of this pork keep well in the fridge for a few days, too. We love to add the meat to salads, wraps and sandwiches for easy lunches throughout the week!
Nutrition
Pork tenderloin cooked to perfection in the slow cooker is all you need for a dinner that’s as easy as it is delicious.
There aren’t words to describe how delcious this pork is. My whole family couldnt stop eating it. Mashed potatoes were the perfect side to catch all the yummy sauce!
I’m so glad you all loved the recipe. It’s seriously one of my favorites too!
This look like this Sunday’s Dinner!!!!…..Question…I am, alas, SANS crockpot…could I possible do this in a dutch oven/Le Creuset cast iron enameled pot doing a stovetop/oven technique?…SOMEDAY I hope to get a crockpot!
P.S. My family is balsamic-anything crazy!
You could definitely make this in the oven (although I haven’t tried it). I would probably plan on cooking it at 300 degrees for 3-4 hours.
Thanks for the recipe. It’s currently in my crock pot. Since we’re only a family of three, I decided to 1/2 the recipe and make one tenderloin. I find that the sauce is just not thickening as you described so I had to add a bit more corn starch to get it thickened. They just got done and it tastes amazing!!!
Hi,
Looks incredible! Its just my husband and myself, can I just cut all the ingredients in half for only 1 tenderloin?
I plan on making this for a church ‘pot luck’ on Sunday. Can’t wait! the seasonings sound wonderful for the pork as well as the tomato salad. I think it will be beautiful presented on a platter together.
FUN mary! ENJOY the recipe 🙂
Hi Aimee! Read this post yesterday and realized I had everything to make on hand. Winning! My boys LOVED this pork and it was just too easy. Thanks so much for a new family favorite.
Whoohoo so glad you all enjoyed the recipe Julie!! Thanks for letting me know 🙂
Thanks for the recipe! I made it today and everyone loved it!
So glad you enjoyed the recipe Jodie! thanks for letting me know 🙂
I love the crock pot – best invention ever. And balsamic – sign me up! I love that the ingredients are things I already have in the pantry. I might be making it this week – then I will come back and give you that “thank you!” 🙂
You HAVE to try it! I don’t always make the tomato salad, usually just in the summer when I have an abundance of tomatoes. But the pork…delish!
The balsamic vinaigarette made this recipe. Only thing I did different was omit the sage and added onion. There were no leftovers!
Funny how I find myself going back to the Gooseberry Patch Recipe Round Up: Crock Pot edition…I found your Balsamic Tenderloins recipe and I gotta say….”MMMmm this sounds and looks gr8!” I am adding it to my menu soon.
When you get a chance check out my blog: http://leesyslife.blogspot.com
Ashley- after the tenderloins have cooked (about 4-6 hours), pour half of the warmed glaze over them. Save the other half (and keep warm) to pour on right before serving. Or to use in the cherry tomato salad. Enjoy!
Hi Aimee, Im trying this recipe tonight for some friends, looks delicious! I’ve had my crockpot for years but this will be the first time using it, and I had the same question that Ashleyb had. I just want to be sure, that the pork tenderloin should only cook for the 6 hours tops, so I will do the glaze once its been cooking for 4 ?.. I want to time it right for my dinner party. Thank you, Cant wait to try this!
Question….do you wait to pour half the sauce over the tenderloin once it’s already cooked for 4 hours? Bc you said to pour half then letbit cook for two more hours! Thank you!
what a delicious sounding salad come see me at http://shopannies.blogspot.com
THANK YOU!!! These sound delicious.
Happy new follower from Tasty Tuesday.
Laura
This looks so pretty
This is a perfect recipe for this week’s Sharing Sundays because our theme is RED!!! We would love if you would drop by and link up this recipe and any other recipes that have RED ingredients such as, Strawberries, Marinara Sauce, Red Peppers, Tomatoes etc.
http://everydaysisters.blogspot.com
Ellen
This recipe looks really good! I am not a fan of pork, but I might have to try it sometime. I will definitely pass this on to my sister. She loves pork!!!! Congrats on you win!
Love the double duty sauce — never thought to serve it on veggies like that — sounds good! Sage rubbed pork reminds me of autumn… 🙂
You had me at balsamic. Can I thank you before I cook this too? 😉
We are huge balsamic lovers, and I LOVE me some crock pot recipes. This sounds like a winner, Aimee! I’m saving it to try.
This looks so good! I am not even a huge fan of pork, but wow, I really want to make these. I am going to add to Pinterest right now so I do not forget to try it!