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.
![Crock Pot Pork Tenderloin Crock Pot Pork Tenderloin](https://www.smalltownwoman.com/wp-content/uploads/2019/03/Slow-Cooker-Pork-Tenderloin-DSC_0405.webp)
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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Peggy
Very tasty and easy. I would cut back a bit on the brown sugar next time
Brian
Haven’t made this yet, but planning to do so tomorrow. Instead of slow cooker I’m thinking 2-3 hours sous vide @145°F. Serve with roasted asparagus and garlic mashed potatoes.
Thoughts?
Dixie Barr
If you double this recipe, cut back some on doubling balsamic vinegar. Fabulous recipe, but too strong doubled.
Beth Pierce
Thanks for the tip Dixie
Amy Elizabeth Rasmusson
Wondering if I could do this in my dutch oven instead. If so, what temp should I set the oven? Looking forward to trying this.
Beth Pierce
Sure you can. I love my Dutch Oven. Cook at 325 degrees for about 1-1/4 hours.
Carrie Q
Hi. I plan on making this tomorrow in my Dutch oven as well. My pork tenderloin is 2 1/4lbs. Should I cook it approximately 2 1/4 hours on 325 degrees? Looks amazing. Can wait to try it.
Beth Pierce
I would check it after 1.5 hours for tenderness and internal temperature. Pork is done when it reaches 145 degrees.
Carrie Q
Thank you so much for your quick reply. Can’t wait to make it later today
Beth Pierce
You are most welcome!
Kellie Hemmerly
We loved this recipe so much…..so easy, juicy and tender!
Suzy
We needed something easy to make this weekend and this was perfect! Pretty much hands off and so tasty too!
Sarah Skaggs
This recipe is a keeper! We loved it.
Liz
It’s SO hot here, I don’t want to turn on the oven! I’m definitely going to share this recipe with my mom!
Caitlyn Erhardt
Love that this is a crockpot meal! I am always looking for easy and delicious meals that I can make for the week!
Sandhya Hariharan
What a delightful recipe. I am loving the addition of balsamic sauce to the tenderloin.
Matt Ivan
I love slow cooking but I’ve yet to try pork tender line. I bet it’s super tender!
May
I love crockpot recipes because dinner will be waiting for me when I get home from work. Plus, everything turns out so tender. Can’t wait to try this.