This crockpot pork tenderloin cooks low and slow in a rich balsamic glaze, giving you the kind of tender, flavorful meat that tastes like you spent all day in the kitchen — even though your slow cooker did the work.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork tenderloin | 2 pounds |
| Balsamic vinegar | 1 cup |
| Brown sugar | 1/2 cup |
| Soy sauce | 1/4 cup |
| Dijon mustard | 2 tbsp |
| Garlic, minced | 4 cloves |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Dried thyme | 1 tsp |
| Dried rosemary | 1 tsp |
| Olive oil | 1 tbsp |
Instructions
In a mixing bowl, whisk balsamic vinegar, brown sugar, soy sauce, Dijon mustard, garlic, salt, pepper, thyme, and rosemary until everything blends into a smooth glaze.
Warm olive oil in a skillet over medium-high heat. Add the pork tenderloin and sear each side for 3–4 minutes until nicely browned.
Place the seared pork into your crockpot. Pour the prepared balsamic glaze over the top, making sure the meat is fully coated.
Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, until the pork becomes fall-apart tender.
Remove the pork when done and let it rest for 5–10 minutes before slicing.
Serve with the warm balsamic glaze spooned over the top for extra flavor.
Notes
If you enjoy a bit of heat, stir 1/4 teaspoon of red pepper flakes into the glaze.
Pair this dish with mashed potatoes or roasted veggies to complement the sweet and savory flavors.
Nutrition (per serving)
Calories: 320 | Protein: 30g | Fat: 12g | Carbs: 10g | Sugar: 10g | Sodium: 800mg
