Crock Pot Pork Tenderloin with Balsamic Sauce is a mouthwatering easy recipe. With just a little more than a handful of ingredients and a few hours, you can have a tender pork roast cooked in a tasty balsamic sauce.
Pork tenderloin is always a delicious meal but it is even better when it is basted with a scrumptious balsamic butter sauce for several hours. The tenderloin is then removed from the crock pot just long enough for you to thicken the remaining juices into a taste tantalizing sauce. We love to serve this delicious pork tenderloin with Garlic Mashed Potatoes with Bacon and Chives and Bourbon Glazed Carrots.
How do you make Crock Pot Pork Tenderloin with Balsamic Sauce?
First season the tenderloin with a little salt and pepper. Then heat up some canola or vegetable oil in a cast iron skillet over medium heat. Brown the tenderloin on all sides and then place it in the slow cooker. Meanwhile, in the same skillet melt butter over low heat. Add the minced garlic and cook for one minute. Whisk in the balsamic vinegar and brown sugar and cook until the sugar has melted. Pour over the pork tenderloin.
Cook on low for about 3.5-4 hours basting every hour or so. Check to see if done after 3 hours by inserting a meat thermometer into the center. Pork is done when it reaches 145 degrees and yes it may still have a little pink in the middle. That is perfectly okay. Turn the crock pot up to high for the last fifteen minutes of cooking
Remove the pork tenderloin, plate and cover it. Blend the cornstarch and water. Whisk the cornstarch mixture into the juices in the crock pot, cover the crock pot and cook for about ten to fifteen minutes to thicken the sauce. Slice the pork tenderloin and serve with the warm balsamic sauce
What is the difference between pork tenderloin and pork loin?
The main difference is they are not cut from the same part of the pig. The tenderloin is the muscle that runs alongside the backbone. This cut is usually around one pound, boneless, and is a lean cut of meat. It is great in stir-fries, grilled, or seared. However, it is also delicious slow-cooked if basted and not overcooked.
The pork loin is cut from the pig’s back and can be bone-in or boneless. It is usually around two to five pounds and is best slow-roasted.
Helpful tips for making Crock Pot Pork Tenderloin with Balsamic Sauce
- If it is still intact remove the silver skin from the tenderloin. It is a thin membrane that usually covers a section of the tenderloin. It can easily be removed by sliding a sharp knife just under the silver skin. Try not to remove too much of the tenderloin.
- You do not have to brown the tenderloin before placing it in the crock pot however I think it is worth the effort. The caramelized surface of the meat adds great flavor to the finished recipe.
- Do not overcook the tenderloin. Use a meat thermometer to check the internal temperature after three hours. Once it reaches 145 degrees it is done.
- It takes a few minutes to thicken the sauce so plan accordingly. Turn the crock pot to high for the last fifteen minutes of cooking, cover the pork tenderloin to keep warm, and keep the crock covered except for the time it takes to whisk in the cornstarch mixture and just one short fifteen-second whisk halfway through.
Other pork recipes to try!
Crock Pot Pork Tenderloin with Balsamic Sauce
Ingredients
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons canola oil
- 1 1/4 lb pork tenderloin
- 1/2 cup unsalted butter
- 2 cloves garlic minced
- 1/2 cup balsamic vinegar
- 1/4 cup light brown sugar
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Season tenderloin with salt and pepper. Heat canola oil in a large skillet over medium heat. Brown the tenderloin on all sides and then place it in the slow cooker. In the same skillet melt butter over low heat. Add the minced garlic; cook for 1 minute. Whisk in balsamic vinegar and brown sugar; cook until sugar is dissolved. Pour over pork tenderloin.
- Cook on low for about 3.5-4 hours basting every hour with the balsamic sauce Test to see if done after 3 hours by inserting a meat thermometer into the center. It is done when it reaches 145 degrees. Turn the crock pot to high for the last 15 minutes of cooking.
- Remove pork tenderloin, plate it and cover it. Blend cornstarch and water. Whisk the cornstarch mixture into the juices left in the crock pot. Cover crock pot and cook for 10-15 fifteen minutes to thicken. Slice the pork tenderloin and serve with the warm balsamic sauce.
Notes
- If it is still intact remove the silver skin from the tenderloin. It is a thin membrane that usually covers a section of the tenderloin. It can easily be removed by sliding a sharp knife just under the silver skin. Try not to remove too much of the tenderloin.
- You do not have to brown the tenderloin before placing it in the crock pot however I think it is worth the effort. The caramelized surface of the meat adds great flavor to the finished recipe.
- Do not overcook the tenderloin. Use a meat thermometer to check the internal temperature after three hours. Once it reaches 145 degrees it is done.
- It takes a few minutes to thicken the sauce so plan accordingly. Turn the crock pot to high for the last fifteen minutes of cooking, cover the pork tenderloin to keep warm, and keep the crock covered except for the time it takes to whisk in the cornstarch mixture and just one short fifteen-second whisk halfway through.
Nutrition
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Elizabeth O
Dishes made in crock pots always look so delicious and marinated in seasonings. Yummy
Heather
I used to make something similar all the time. My family would definitely love this dish.
Megha
What a beautiful presentation. I am a vegetarian but will definitely show it to my friend.
Stephen
OMG. I’ve never wanted pork tenderloin for breakfast before (It’s morning) But I might have to go to the store and make this for the morning.
Estelle
What a fabulous recipe for pork tenderloin! My husband likes to cook pork so I’m goimg to ask him to make it!
Beth Pierce
Thank you! Great idea Estelle!
Porsha Carr
I think this is my favorite meal you have made since I’ve followed your page 🙂
Beth Pierce
Thanks so much Porsha! I hope you enjoy it!
kristin
Oh my gosh this looks so great! My hubby would love this!
Elizabeth
Mouthwarering goodness! Yum! I LOVE my slowcooker.
Jacque Hooper
This meal is pure perfection! I am excited to try this for dinner one night this week; looks perfect!
Paula Schuck
I actually make pork tenderloin many times a month – at least 2-3 because pork is so affordable and easy to cook. I have done a balsamic glaze before but I can definitely say that mine never ever looks as good as this one. YUM. Pinning it for later. Looks amazing. I have finally discovered the importance of not overcooking pork tenderloin. I used to cook for too long and then it gets tough.
Beth Pierce
Thanks so much Paula! I hope you enjoy it. Yes overcooking pork is not a good thing.
Funke Olotu
this meal looks so beautiful, should try this soon
Colleen
Oh yum! This looks tasty and sounds super easy. That’s the best combo for me.
Annemarie LeBlanc
This looks delicious! I need to get the ingredients together to make this for my family soon. Another winning pork dinner dish! Thanks for the recipe!
Snehal
Pork with balsamic sauce sounds tasty ? The photos already got me drooling! I’ll cook it this Sunday. ?
Subhashish Roy
Looks great & a nice easy to make recipe. We cook pork only once in a while & next time we would try this particular one.
Stacie
That looks delicious! I make pork for our family a lot. I think this is a great recipe for switching things up.