Balsamic Glazed Pork Tenderloins with Cherry Tomato Salad
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.
Please. Make this. Then thank me. Otherwise I seem all conceited and stuff saying you’re welcome when nobody is thanking me.
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
- 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
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. Or, reserve about 1/4 cup of glaze to use in the Cherry Tomato Salad (see below), and brush remaining on tenderloins before serving.
- **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!
- 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!
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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!
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.
You had me at balsamic. Can I thank you before I cook this too? 😉
Love the double duty sauce — never thought to serve it on veggies like that — sounds good! Sage rubbed pork reminds me of autumn… 🙂
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!
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
THANK YOU!!! These sound delicious.
Happy new follower from Tasty Tuesday.
Laura
what a delicious sounding salad come see me at http://shopannies.blogspot.com
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!
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!
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
The balsamic vinaigarette made this recipe. Only thing I did different was omit the sage and added onion. There were no leftovers!
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!
Thanks for the recipe! I made it today and everyone loved it!
So glad you enjoyed the recipe Jodie! thanks for letting me know 🙂
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 🙂
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,
Looks incredible! Its just my husband and myself, can I just cut all the ingredients in half for only 1 tenderloin?
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!!!
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.
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!
Thank you for the recipe! It is cooking in the crockpot right now and smells wonderful. I love anything with balsamic. I will be making roasted Parmesan and garlic red potatoes for the side dish.
I am loving this recipe. We love pork. However I really dislike sage. Could another spice be used in place of sage
You can leave the sage out, or use Italian Seasoning. Even rosemary would be delicious. You could also use poultry seasoning…
Pork tenderloin
Have you ever put this together in advance to freeze? this sounds delicious, but I am trying to put together make-ahead meals
I have only frozen this into portions AFTER cooking.
i made this and it’s delishhhhhhhhhhhhhh….. i will make it again and again. i’m glad i made it.
This recipe is amazing! My entire family loved it, and that says a lot.
I’m so glad to hear it Ana! It’s a family favorite here too!
This is amazing!!!! I have made it a handful of times already, and it comes out wonderful every time! I do have a question though. If you were to do it on high, instead of low, how long would you cook it?
You can do 4hours. By cooking it on high though, it won’t get as tender and shreddable (is that a word??)
I made this tonight for my fiancé (I’m a vegetarian, so any meat I can just throw in a crockpot is great for me, and I must admit the house smelled wonderful all day!). He is very even-keeled, doesn’t excite easily. He took one bite and…. “oh my, God…” and “wow” and “…I might need a moment….” and “this is the best thing ever…” followed repeatedly :). I made it with roasted carrots since he doesn’t like raw tomatoes; I mixed them with some of the glaze when they came out of the oven. I halved the recipe since it was only him eating…and he nearly ate all of it! Thank you thank you thank you!! Will be making this often (plan to travel with my crockpot and a hunk of tenderloin when I visit my parents this weekend, haha!)
I made this tonight and it was delicious! I used a small pork roast and halfed the recipe but next time I’ll defintely make the recipe as is. We didn’t have enough left over! We all kept going back for more it was so good. Definitely a keeper! I look forward to trying the beef roast version next.
I am going to try this Saturday – do you brown the meat before putting in the crockpot? A cooking magazine said that sealing the the meat was the key, I am a newbie crockpotter (word??)
Thanks
Hi Susie, I’ve done it both ways. It becomes so tender it really isn’t necessary to sear it first. One extra step, one extra dirty dish 🙂
Thank you for this recipe. Made it today, we just finished and it was a definite hit. Just my husband and I, so lots of leftovers, but I’m not complaining. Can’t wait to have it again.
made this tonight except put the glaze over some potatoes and roasted them. My husband says it is a hit. He can’t wait to eat leftovers tomorrow!
I’m not a fan of pork loin, but this recipe was DELICIOUS! I followed recipe exactly. I didn’t make the cherry salad, but the pork pulled apart and the extra sauce added on my plate made it great! Hubby really enjoyed it also. Couldn’t get much easier either! Definitely a keeper and I will make it again! Thanks for sharing!
Tried this tonight and oh my goodness! My mom is going back for thirds! We used a pork shoulder instead of loin because it was on sale. Used an electric fry pan instead of the crock pot so we could eat sooner. Even with those changes, it was still incredible! We did make the tomato salad also. What a great way to change it up a bit! Thank you, thank you, thank you for sharing this recipe! 🙂
Hi
This sounds amazing !!! I was wondering could I start with frozen tenderloins? Mine haven’t defrosted overnight and I am dying to try this tonight 🙂
Thanks for sharing
Hi
This sounds amazing !!! I was wondering could I start with frozen tenderloins? Mine haven’t defrosted overnight and I am dying to try this tonight 🙂
Thanks for sharing
Yes, get them in there now!
How many hours do you think I should cook them for? Maybe 8? Thanks so much for responding so soon! You rock!!!
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Could you put small red potatoes and carrots in crockpot at same time as meat and cook together?
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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!
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. ????
So glad you enjoyed the pork! Definitely give the tomato salad a try in summer 🙂
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?
The balsamic vinaigarette made this recipe. Only thing I did different was omit the sage and added onion. There were no leftovers!
Thanks Aimee!
So glad you enjoyed it!!!