★★★★★

Slow Cooker Balsamic Glazed Pork Tenderloins

Make Pork Tenderloins in the slow cooker with a tangy balsamic glaze for an easy dinner the whole family will enjoy. 

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 balsamic glazed 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.

Pork Tenderloins

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. 

One important note: Make sure you use pork tenderloin in this recipe, NOT 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 porn 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. 

Slow Cooker Pork Tenderloin

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 mixtures 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 Glazed Pork

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! 

 

Easy PORK Dinner Ideas

Balsamic Glazed Pork Tenderloins

Pork tenderloin cooked to perfection in the slow cooker is all you need for a dinner that’s as easy as it is delicious. 

Yield: 8 servings

Balsamic Glaze Pork Tenderloins

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

For the Pork:

  • 2 pork tenderloins (about 3lbs total)
  • 1/2 cup water
  • 2 tsp ground sage
  • 1 tsp salt
  • 3 cloves garlic, pressed
  • 1/2 tsp ground black pepper

For the glaze

  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1 Tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 2 Tbsp soy sauce

Instructions

  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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 90 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 16mg Sodium: 529mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on August 24, 2011

Comments & Reviews

  1. 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. 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. 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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