Balsamic Glazed Pork Tenderloins with Cherry Tomato Salad

Balsamic Glazed Pork Tenderloin made in the slow cooker #crockpot
 This is an awesome dinner. And, it cooks all day in the crockpot. 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. I served this pork with a marinated cherry tomato salad. Which, again, you are welcome. I know you have a million cherry tomatoes and you can only eat so many while standing there watering your garden. And your kids are probably going back to school so the whole “you want a snack? go outside an eat some cherry tomatoes” days are over! I hear ya.

Slow Cooker Balsamic Glazed Pork recipe...this is so fantastic and juicy!

Please. Make this. Then thank me. Otherwise I seem all conceited and stuff saying you’re welcome when nobody is thanking me.

Yep, enough said.

Balsamic Glaze Pork Tenderloins with Cherry Tomato Salad

Ingredients:

For the Pork:

  • 2 pork tenderloins (about 3lbs total)
  • 2 tsp ground sage
  • 1 tsp salt
  • 3 cloves garlic, pressed
  • 1/2 tsp ground black pepper
  • 1 cup water, divided
  • 1/2 cup brown sugar
  • 1 Tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 2 Tbsp soy sauce

For the Tomato Salad

  • 2 pints cherry tomatoes, halved
  • 1/2 red onion, sliced in strips
  • 2 Tbsp fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup brown sugar
  • 2 teaspoon corn starch
  • 2 Tbsp balsamic vinegar
  • 1/4 cup water
  • 1 Tbsp soy sauce
  • 1/2 cup olive oil

Directions:

  1. 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.
  2. 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).
  3. With remaining glaze, you can keep it until ready to serve then pour warmed glaze over tenderloins, shred and enjoy. Or, reserve about 1/4 cup of glaze to use in the Cherry Tomato Salad (see below), and brush remaining on tenderloins before serving.
  4. **NOTE** If using glaze from crockpot pork tenderloin recipe, whisk olive oil into prepared glaze, pour over veggies and herbs. Refrigerate for 15 minutes or more until ready to eat!
  5. For the salad, in a microwave safe bowl, mix brown sugar with corn starch, balsamic vinegar, water and soy sauce. Heat one minute, stir and heat another minute. Whisk in olive oil. Pour over sliced veggies and herbs (use only as much as your family enjoys; mine prefers to not use all that the recipe calls for). Refrigerate for 15 minutes or more until ready to eat!
(Pork Tenderloin adapted from C+C Marriage Factory)

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 Balsamic Glazed Pork Tenderloin made in the slow cooker #crockpot and Cherry Tomato Salad

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60 comments on “Balsamic Glazed Pork Tenderloins with Cherry Tomato Salad”

  1. Teena

    I found this recipe and had to use it immediately, but only had about 4 hours, so I put it in my crockpot on high and prayed. It was so delish! With the leftovers I made a dinner roll recipe and cut up about 3 cups of leftover pork, mixed it with about 1 cup of broccoli and 1 cup of mozzarella and stuffed this meat mixture into the dinner rolls to make a sort of meat pie. I made another batch of that great Balsamic glaze and used it as a dipping sauce for the meat pies. Delish again!

  2. Maria

    Made this today and had it for dinner tonight. I really enjoyed it as did  the very fussy eaters in my house. I didn’t make the tomato salad, would rather do that with summer tomatoes. I will definitely be making this again. Thanks. ????

  3. Victoria

    I have made this recipe many times and it is always a hit! This time I am going to make it for a large crowd (around 60 people!) How many servings does this recipe make?

  4. The balsamic vinaigarette made this recipe. Only thing I did different was omit the sage and added onion. There were no leftovers!
    Thanks Aimee!

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