★★★★★

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. 

White plate with white rice and shredded balsamic pork tenderloin topped with green onions.

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.

Wooden cutting board with shredded pork tenderloin. Metal spoon drizzle balsamic glaze over the top with crockpot in background.

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. 

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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

Step by step photos for cooking pork tenderloin in crockpot.

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

White plate with white rice and shredded pork with green onions.

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

Yield: 8 servings

Balsamic Glaze Pork Tenderloins

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

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

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.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 90Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 529mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published August 24, 2011. Photos update 2019.

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

Aimee

About Aimee

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

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 16, 2020

Comments & Reviews

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

  2. 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?

  3. 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. ????

  4. 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!

  5. 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

  6. 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

  7. 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! 🙂

  8. 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!

    1. Hello! I have pork tenderloin in the freezer and wanted to try to make this tomorrow, but do not have ground sage. Is it a necessity for the recipe/taste or can I go without? Or maybe use something else? Thank you so much! 🙂

  9. 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!

  10. 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.

  11. 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

    1. 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 🙂

  12. 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.

  13. 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!)

  14. 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?

    1. You can leave the sage out, or use Italian Seasoning. Even rosemary would be delicious. You could also use poultry seasoning…

  15. 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.

  16. 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!

  17. 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!

    1. 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.

  18. 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!!!

  19. Hi,
    Looks incredible! Its just my husband and myself, can I just cut all the ingredients in half for only 1 tenderloin?

  20. 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.

  21. 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.

  22. 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!” 🙂

    1. 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!

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

  24. 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

  25. 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!

    1. 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!

  26. 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!

  27. 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

  28. 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!

  29. Love the double duty sauce — never thought to serve it on veggies like that — sounds good! Sage rubbed pork reminds me of autumn… 🙂

  30. 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.

  31. 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!

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