This slow-cooker meal is so easy to throw together. The balsamic sauce is simple but oh so flavorful. Originally published October 27, 2013.
Table of Contents
- You will love this Crockpot Pork Tenderloin
- Crock Pot Pork Tenderloin ingredients
- Crockpot Pork Tenderloin substitutions and additions
- How to cook Pork Tenderloin in a Crock Pot
- How to serve Balsamic Pork Tenderloin
- How to store Crockpot Tenderloin
- Brown Sugar Pork Tenderloin in Crock Pot FAQs
- Brown Sugar Balsamic Pork Tenderloin (Crockpot Recipe) Recipe
Have you ever dumped dirty dishwater all over your kitchen floor because you forgot to empty out the cup that you were trying to place upside down in the dishwasher? Yeah. Me neither. I never do that at least once a week.
I have carpet in my kitchen. It’s blue. We just moved into this house a couple months ago, and when I would tell people about it I would say, “We love it! It’s awesome! Except there is carpet in the kitchen. Guess you can’t have everything.”
WRONG.
The 70s were onto something, people. Carpet in the kitchen is a lazy person’s dream. You can’t see anything. I’m not claiming that it is cleaner; quite the contrary. The splatter from the bacon you’re frying just seeps right into that carpet. But hey, you don’t have to clean it up, so it’s like it never happened right? I’m sure you are all just dying to come over and eat in my grease-splattered kitchen now.
Let me tell you the best part though: I can walk in my socks and they never get wet. Hugest winter pet peeve. Never again!
Of course, this is me talking before I’ve had an Incident. You know, when Charlotte spills an entire cup of milk someday. Or when I drop an entire casserole. Or when my freezer dies and an entire half gallon of melted chocolate ice cream spills onto the carpet. (That happened to my mom when she was a kid. Needless to say, she’s never had carpet in her kitchen as an adult.)
Lately though, I’m mourning my lack of linoleum because of potty training. (It’s happening. Soon. She is ready. I just don’t know if I’m ready.) There is literally no place in my house where an accident will not have carpet clean-up involved, which totally sucks.
You will love this Crockpot Pork Tenderloin
On that lovely note, let’s talk about today’s recipe. It’s a goodie. It’s been making the internet rounds, so you may have seen it, but there is a reason it’s everywhere. It’s freakishly good, and even freakishlier easy. Rub pork with some spices. Throw it in the crock pot. Make a 5 ingredient glaze, then broil a couple minutes. Make sure you don’t broil the meat for too long, otherwise it will dry out. This is a perfect weeknight meal. We ate this with a simple salad and some oven roasted potatoes, but I bet it would be good on some buns with coleslaw, or even in some tacos.
Crock Pot Pork Tenderloin ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Pork tenderloin (2 lbs.)
- Rubbed sage
- Garlic
- Brown sugar
- Cornstarch
- Balsamic vinegar
- Soy sauce
Crockpot Pork Tenderloin substitutions and additions
If you don’t have rubbed sage on hand, you can just leave it out. The crock pot pork is pretty basic and the balsamic glaze gives it all the flavor it needs. And if you’ve run out of soy sauce, you can use a little worcestershire sauce, fish sauce, or teriyaki sauce instead.
Looking for something a little different? The other version of this recipe is my Asian Pork Tenderloin with Ginger Glaze. It uses the same technique of cooking the pork in the crockpot before finishing it off in the oven. Just a few simple Asian pantry ingredients transform it into the perfect dish to serve with jasmine rice and some stir fried veggies.
How to cook Pork Tenderloin in a Crock Pot
Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!
- In a small bowl, combine the sage, salt, pepper and garlic. Place the tenderloin in the slow cooker and rub the seasonings over the pork.
- Pour ½ cup water in the slow cooker and cook on low for 6-8 hours,
- Preheat your broiler. While the roast is finishing up in the slow cooker and your broiler heats up, combine the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Line a baking sheet with aluminum foil and spray with oil, or use a silpat. Remove the pork from the crock pot and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it.
How long to cook Pork Tenderloin in Crock Pot
Pork tenderloin can dry out if you overcook it. It’s a little easier to dry out than other meats because it’s a very lean cut. I recommend temping the meat at 6 hours; if it has reached 145, then you’re good to go. If you’re not ready to eat yet, you can turn your crockpot to warm until you are ready to glaze and broil it.
How to serve Balsamic Pork Tenderloin
This balsamic pork tenderloin is the perfect main dish. I like to serve it with some cauliflower rice and a salad and call it done. Here are some more sides to pair it with!
Sauteed Carrots and Shallots with Thyme << busy day? You can make these ahead of time and reheat them when you’re ready to eat.
Easy Roasted Broccoli Recipe << this broccoli is my absolute favorite.
Marinated Asian Cucumber Salad with Rice Vinegar << light, fresh, and super easy.
How to Make Instant Pot Brown Rice << if you have an instant pot this is just too fast!
Slow Cooker Buttermilk Mashed Potatoes << a second slow cooker? You’ll basically feel like a superhero making your entire dinner ahead of time.
How to store Crockpot Tenderloin
This pork tenderloin can be stored in the fridge for 3-5 days. The crust won’t stay crispy but it’s still got tons of flavor. It is a good one for meal prepping with some rice and frozen veggies (like in the big bag in the freezer section at Costco).
I don’t recommend freezing this pork, though you technically can and it will be safe to eat. It’s just that you won’t get to experience that amazing crispy crust and the pork won’t maintain the ideal texture.
Brown Sugar Pork Tenderloin in Crock Pot FAQs
When you’re cooking pork tenderloin in the crockpot, you want to avoid overcooking it. Pork tenderloin is a very lean cut of meat. After you’ve cooked it for 6 hours, you may want to temp it to make sure you’re not going way overboard. Once the pork hits 145 degrees, you’re done! Cooking it for a longer time is not going to benefit it.
No, you don’t need to flip a pork tenderloin when you’re cooking it in the crockpot. The crock pot will cook the pork evenly. The purpose of flipping meat is generally to make sure that all sides are properly browned. In this recipe, we’re simply adding a glaze to the cooked pork and broiling it for a crispy top.
Yes, but just a little. Meat never needs to be covered in liquid in the slow cooker. The heat is low enough that the juices from the meat you’re cooking will keep it from burning. We’re adding a small amount of liquid here (½ cup) because the pork tenderloin is very, very lean and doesn’t release as much fat or liquid as other meats.
More pork recipes to love!
Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) << this is a very similar recipe but with Asian flavors!
Cuban Mojo Marinated Pork (Lechon Asado) << one of the most popular recipes on my blog!
Grilled Pork Tenderloin with Peanut-Lime Sauce << another Asian inspired pork tenderloin!
BBQ Pork Tenderloin Wraps << ready so fast, perfect for a weeknight meal.
Easy Pork Ramen Recipe (Slow Cooker) << a takeout favorite without leaving home.
Pulled Pork Recipe (Slow Cooker or Oven Roasted) << the best pulled pork ever!
Shredded Pork Pan Fried Noodles from The Woks of Life
Filipino Pork Barbecue from Kawaling Pinoy
Air Fryer Pork Chops from Savory Nothings
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Brown Sugar Balsamic Pork Tenderloin (Crockpot Recipe)
Ingredients
- 2 pounds pork tenderloin
- 1 teaspoon rubbed sage
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic, minced
- ½ cup water
For the Glaze:
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup cold water
- 2 tablespoons soy sauce
Instructions
- In a small bowl, combine the sage, salt, pepper and garlic.
- Place the tenderloin in the slow cooker. Rub the seasonings over the pork.
- Pour ½ cup water in the slow cooker, on the edge so that you don’t wash off all the spices you just rubbed on.
- Cook on low for 6-8 hours, the preheat your broiler.
- While the roast is finishing up in the slow cooker and your broiler heats up, combine the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Line a baking sheet with aluminum foil and spray with oil, or use a silpat. Remove the pork from the crock pot and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn’t go many more times than this though, or your pork will dry out.
- Serve with remaining glaze on the side.
I browned the pork tenderloin real quick then rubbed the sage and 3 cloves of garlic….. it was fabulous!!!!! Thank you for this recipe. Next time I make this we’ll do soft tacos or sliders🙂
Hi! I have not tried this recipe yet, but being a gourmet cook since I was a teenager, it looks absolutely divine! Your other recipes look incredibly delicious, too!!! I have a question, though. I do not have a Crock Pot. I only have an Instant Pot. I am now a disabled senior and don’t cook as often as I used to do. What would the directions be for using an Instant Pot, which should cook the pork more quickly. Any suggestions?
I also signed up for your emails about a week or so ago, but have yet to receive any emails from you.
Many, many thanks! Best wishes to you and your beautiful family!
Hi Pat! Just added you as a subscriber on our end; you should see a confirmation email soon to start receiving recipes on a regular basis :-) As to the pork tenderloin, great question! We haven’t tried this one in the Instant Pot, but if you do, it should only need about 3 minutes before you let it release naturally (and it shouldn’t go above 145° F – I know that they used to say you should cook pork to a higher temperature, but I promise this is enough!). Thanks so much for your review and comment, it means a lot!
So excited! My first crock pot try, and what an amazing success. So easy and new fav meal!!! Made 3 times this week and gave some to my parents who LOVED it!!
OMG! Make this tonight. The glaze is sooooooooo good….i am eating it by the spoonful. Yum!!
I don’t have a crock pot so how would this be done in the oven?
Hi Susan! You can make pork tenderloin in the oven,it’s usually baked at about 400 degrees for about 20-25 minutes. However, it will not be as fall-apart tender as this recipe. You need to slow cook to make it like that. You could try putting it in a dutch oven with a lid and cooking it for several hours at 250, though I haven’t tried it. Good luck!
This recipe is delicious! And so easy. I use several of your recipes and always look forward to your emails to see what’s next.
Thank you for your great taste!
I’m so happy to hear you are enjoying the recipes Karen! Thanks so much for your review, you are awesome!
Hi Karen! Have tried many of your recipes…they never disappoint! I have a couple of pork loin roasts in the freezer. Want to try this recipe. But the roasts have a thick cap of fat on them. Should I cut it off? If not, do I put it fat side down in the crock pot?
Thanks, Teri
I made the Brown Sugar Balsamic Pork Tenderloin today. We all loved it, and there was very little left over! I’m not an instagram user, so no picture posted. But, it was absolutely yummy, and very easy to make.
I have made this and it is AMAZING! And so easy. Thank you! I love your recipes. I have a question – have you ever considered including nutrition information? I for one would really appreciate knowing the calories, carbs and protein in each serving of all of your recipes.
I like you even more now that I know we are blue kitchen carpet sisters.
When we bought our house nine years ago I said that carpets going to go immediately but three months later I lost my corporate job with big fat Benefits and all of our plans went on ice for eight years until we were able to redo the kitchen. And we did it on a shoestring budget I wrote about it on my blog.
You’re right every cloud has a silver lining and what went on the floor wasn’t visible with that old style carpet and now that I have my wonderful new floor I find myself sweeping and sweeping and sweeping so every dog has his day right?
Keep up the good work Karen you are my favorite food blogger by a country mile thanks for your charming posts and great recipes.
When we got married 39 years ago I sold my house and we moved to my wife’s house (bigger, better neighborhood). My wife wanted to redo the kitchen. The cabinets were original and about 14 years old and the kitchen carpet was the same age and had a seam held together with Duct Tape. Life happened and we never got around to redoing the kitchen. A bout 35 years later we were both retired and decided to sell the house and move to the country (My wife had 4 horses and we knew we couldn’t afford to keep boarding them on a retirement income), Se found a place on a 12 acre lot with a newer 2300 sq foot house, an oversized double car garage, and a 2800 sq foot metal outbuilding. We sold our home to a flipper after negotiating the price we needed and basically swapped our old home for the new one. There was a lot to do there.(floors, carpet, concrete floor for the metal building, a new metal roof on the house, entry decks for the front, sliding glass doors replacing a double window in back and another deck there, backyard fence, etc.), it took years but we eventually got around to the kitchen. We extended the wood laminate flooring into the kitchen, new cabinets, new appliances, etc, before we were finally tapped out on that year’s budget. It’s nice not tp have to trip over the carpet seam that kept coming loose from the Duct Tape.
BTW, I have made more than a few of your recipes and my family loves them. I will be making this one next week after I stop by my local store for the ingredients.
Wow! That could possibly have been the best pork I’ve ever made! Thanks for the recipe. I may try that glaze on something else too. So, so good.
I’m so glad you enjoyed it Cat! It’s true, you could really put this glaze on anything! Chicken would be good. Thanks so much for reviewing!
I tried this over the weekend, and it was FANTASTIC. Very easy recipe and simply delicious. I did not have balsamic vinegar, but substituted apple cider vinegar plus 2 tsp of molasses (since balsamic vinegar is a bit sweeter vinegar). The flavor was wonderful. It took about 6 minutes on the stove simmering to get the glaze to thicken up – so worth the time stirring. I used a 1.5 lb pork tenderloin, and kept everything else the same. All the ratios for the spices seemed perfect. Thank you
I am really glad to have found your website.
Love your version with the apple cider vinegar and molasses! I bet that was so tasty. Glad you are enjoying the recipes Bridget, thank you for commenting!
Delicious!!!!! I followed the recipe exactly as written, cooked on low for about 6-1/2 hours (our tenderloin was on the small side). It was raining so no grill, and too hot to turn on the broiler, so I covered the bottom of a non-stick fry pan with the glaze, sliced the tenderloin in half lengthwise, and gave it maybe 45 seconds on high heat on each side to get the crusty glaze – perfection! Thanks, Karen, for another great tenderloin recipe!
That’s a great idea to do the finishing touch on the stovetop Kris! I wouldn’t have thought of that! So glad it was a hit. Thanks for sharing your method!
This was really good. Will make it again. Thank you
So happy to hear that Robin! That’s great. Thanks for reviewing!
Sounds wonderful! Unfortunately my broiler element isn’t working. Any ideas for faking it? Thx
Hey Sara! That’s a bummer it’s not working. There isn’t really a way to recreate it in the oven unfortunately. You could brush it on and bake in the oven at a very high temp for a couple minutes, but you don’t want to do it too long or it will just get dried out. And I’m not sure that it would have the same effect. Let me know how it goes!
Thanks. I may try my little blow torch for caramelizing sugar on creme brulees!
How about using aa torch? It seems like that should work.
Oh Lordy, we were in hoggy heaven!!!
What a great recipe!!! Easy and super delicious!!!
We just loved this!!!! Such a great combination of flavors. LOL, I don’t do a lot of pork because it tastes too piggy. My husband loved it!!! Don’t need to go out when you can make such a wonderful tenderloin. We live in a small area and are burnt out on the food around here. With a great chef like you posting these great recipes, who needs to go out. For the money we save by cooking in, we can buy a good wine to serve with this pork. Thank you so much!!!!
Hoggy heaven sounds perfect Rita, haha! Love that you were able to buy a nice wine to go with the meal, that’s so fun. Thank you so much for commenting!