Crockpot Balsamic Pork Tenderloin is your answer to a no-stress dinner that still feels special. With just 10 minutes of prep, the slow cooker takes over and transforms simple ingredients into juicy, flavorful pork coated in a rich balsamic glaze. It’s the kind of set-it-and-forget-it meal that makes weeknights easier, while still bringing big comfort to the table.
Why This Crockpot Balsamic Pork Tenderloin Is a Weeknight Win
- Fast prep: Get it ready in just 10 minutes.
- Easy cleanup: One pot means less mess to deal with.
- Big flavor: The balsamic sauce gives it a tasty punch.
How to Make Crockpot Balsamic Pork Tenderloin (3 Steps & Timing)
- Prepare the sauce: In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Set up the crockpot: Place a 1.5-2 pound trimmed pork tenderloin in the crockpot. Pour the balsamic mixture over the pork, making sure it’s well coated. Then, pour 1/2 cup chicken broth around the pork.
- Cook the pork: Cook on low for 6-8 hours or on high for 3-4 hours, until the pork reaches an internal temperature of 145°F (63°C). After cooking, let the pork rest for 10-15 minutes before slicing.
Ingredients You Will Needs
- 1 (1.5-2 pound) pork tenderloin, trimmed
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Quick Sides & Serving Ideas
- Steamed broccoli: Quick to make and adds color to your plate.
- Rice: White or brown rice pairs well with the juices.
- Mashed potatoes: Comfort food that soaks up the flavor.
- Green salad: Refreshing and adds a nice crunch.
Storage & Reheat (No Soggy Leftovers)
Store in the fridge for up to 4 days. For longer storage, freeze for 2-3 months. When reheating, use an air fryer or oven to keep the pork from getting soggy.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Buy pre-chopped vegetables to save time.
- Use a rotisserie chicken for an easy side.
- Choose bagged salad mixes for a quick addition.
- Opt for instant rice that cooks in minutes.
Smart Swaps & Variations
- Pork chop: Use pork chops instead of tenderloin if that’s what you have.
- Honey instead of sugar: Swap brown sugar for honey for a healthier option.
- Gluten-free mustard: Look for gluten-free Dijon mustard if needed.
- Vegetable broth: Use vegetable broth instead of chicken for a vegetarian option.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Crockpot Balsamic Pork Tenderloin
Ingredients
- 1 pork tenderloin (1.5 to 2 pounds), trimmed
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, brown sugar, Dijon mustard, thyme, garlic powder, salt, and black pepper to make the sauce.
- Place the trimmed pork tenderloin in the crockpot. Pour the balsamic sauce over the pork to coat it evenly. Add chicken broth around the pork.
- Cook on low for 6-8 hours or on high for 3-4 hours, until pork reaches an internal temperature of 145°F (63°C). Let rest for 10-15 minutes before slicing.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs Crockpot Balsamic Pork Tenderloin Recipe
Can I use pork chops instead of tenderloin?
Absolutely. Pork chops work fine here just keep an eye on the cook time since chops are thinner and can dry out faster. Use a meat thermometer and pull them at 145°F to keep them juicy.
What if my balsamic pork turns out too tangy?
If the vinegar feels too strong, stir in an extra spoonful of brown sugar or even a drizzle of honey at the end. It balances the tang and makes the glaze richer without overpowering the pork.
How do I reheat leftovers without drying the pork?
Warm it in the oven at 325°F with a splash of broth in the pan and cover with foil. This keeps it moist while it heats through. The air fryer also works for smaller portions just brush with a little glaze first.
Can I make this recipe in advance?
Yes! Cook it earlier in the day, then let the pork rest in the crockpot on the “keep warm” setting until dinner. The flavors actually deepen a bit, and it’s ready whenever you are.
What sides go best with Crockpot Balsamic Pork Tenderloin?
Mashed potatoes are a classic perfect for soaking up that glaze. Rice or roasted veggies also pair well, and a simple green salad keeps it light and fresh on the side.
Wrapping It Up
Crockpot Balsamic Pork Tenderloin proves dinner doesn’t have to be complicated to taste like comfort. With just a handful of pantry staples and your slow cooker doing the work, you end up with tender pork in a savory-sweet glaze that feels like it took hours of effort. It’s hearty, family-friendly, and just plain easy. Try it this week you’ll be glad you did when dinner practically cooks itself.
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