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 than 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 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 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 pigs 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 easy 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 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 a 145 degrees it is done.
- It takes a few minutes to thicken the sauce so plan accordingly. Turn the crock pot to high the last fifteen minutes of cooking, cover the pork tenderloin to keep warm and keep the crock covered expect for the time it takes to whisk in the cornstarch mixture and just one short fifteen second whisk halfway through.
Other pork tenderloin recipes you will love!
- Dry Rub Sweet Barbecue Pork Tenderloin
- Roasted Pork Tenderloin and Vegetables
- Spicy Barbecue Pork Pepper Shish Kabobs
- BBQ Pork Tenderloin
Crock Pot Pork Tenderloin with Balsamic Sauce
With just a little more than a handful of ingredients and a few hours you can make this mouthwatering Crock Pot Pork Tenderloin with Balsamic Sauce.
- Prep Time: 5
- Cook Time: 240
- Total Time: 4 hours 5 minutes
- Yield: 4 servings 1x
- Category: pork
- Method: crock pot
- Cuisine: American
- 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
- Season tenderloin with salt and pepper. Heat canola oil in large skillet over medium heat. Brown the tenderloin on all sides and then place in slow cooker. In same skillet melt butter over low heat. Add 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 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
Keywords: crock pot pork tenderloin, pork tenderloin, pork tenderloin with balsamic glaze, pork tenderloin with balsamic sauce, crock pot pork