The secret to moist and tender meat is using your slow cooker. It’s a great way to prepare dinner and just forget about it too. There’s nothing better than a fork-tender pork tenderloin that doesn’t require much effort. When I want an impressive dinner on the table, without much work, I turn to this Balsamic Herb Slow Cooker Pork Tenderloin recipe. I’ve even made it during the holiday season when guests come over and everyone raves about it.

How much do I love my slow cooker? Let me count thy ways. Honestly, it’s a great tool if you’re busy all day. If you’re cooking for guests, you can spend time chatting instead of slaving away in the kitchen. You can also easily prep a meal before your work day and it’s ready when you return home. It’s an underrated kitchen tool and I’m going to keep using mine for years to come – no matter what everyone else is doing!

Looking for other slow cooker recipes? Slow cooker apple sausage stuffing is a great side dish recipe. Beef Enchilada Soup and Minestrone Soup are some of my favorite go-to one bowl dinner ideas too. You can’t go wrong with your slow cooker.

How To Make This Slow Cooker Pork Tenderloin

The brown sugar, soy and balsamic vinegar really add a depth of flavor to this pork tenderloin that can’t be beat. I stock up on pork tenderloins when they go on sale and keep them in our freezer. Then I just easily thaw them for a few days and pop them into the slow cooker for this recipe. Garnishing with a fresh spring of rosemary just make it look super fancy too. Nobody will know it’s EASY.

What To Serve Alongside Your Slow Cooker Pork Tenderloin

I’m all about meat and potatoes when I make this recipe. Garlic Mashed Potatoes are my absolute favorite. They’re creamy and pair nicely alongside the tenderloin. Then a bag of store-bought salad mix and my no knead yeast rolls round out the dinner. Of course, if you want to keep it easy, just buy your rolls store-bought as well. That’s the beauty of using your slow cooker, you have time to make sides if you want – or just ignore that entirely.

Tips For Using Your Slow Cooker

1. If you’re tight on time in the morning, and you’re setting your slow cooker to cook while you’re gone, you can prep everything the night before. Just place the inside of your slow cooker in the refrigerator and pop it into place in the morning.
2. Slow cooking is great for meat, and picking a cheaper cut of meat won’t make a difference. Pork tenderloin is an excellent option, also beef, lamb and chicken thighs.
3. Never overfill your slow cooker because you don’t want anything to leak out of the top.
4. Use the leftover juice, from the meat, to create your own sauce.
5. Don’t be afraid to use the low setting, it’s oftentimes best for locking in the flavors.
6. Do not peek inside of your slow cooker! Let it do its cooking. Every time you open the lid, the steam escapes and the cooking time is thrown off.

How To Store Leftover Slow Cooker Pork Tenderloin

If you have any leftovers remaining, store them in an air-tight container and place the pork in the refrigerator. Enjoy within 7 days. You can reheat using your microwave or slowly warm it up in the oven, on a low setting.

What You’ll Need From The Grocery Store:

• Olive Oil
• Pork Tenderloin
• Salt and Black Pepper
• Onion
• Garlic
• Brown Sugar
• Water
• Balsamic Vinegar
• Soy Sauce

Step-by-Step Slow Cooker Pork Tenderloin Directions

Place a large skillet over medium-high heat to get hot. Drizzle oil over the pork tenderloin and season well with salt and pepper. Carefully put the pork tenderloin in the skillet to sear until brown on all sides, about 3 minutes per side.

Place the sliced onions in the bottom of a slow cooker. Place seared pork loin on top of onions.

Sprinkle the garlic and brown sugar over the pork tenderloin.

Mix the water, balsamic vinegar, and soy sauce. Pour over the top of the pork loin.

Cover and cook on high for 2 to 3 hours or low for 6 hours or until it reaches an internal temperature of 145 degrees. 

Transfer the juices to a medium saucepan. Bring the mixture to a boil and simmer until syrupy, about 15 minutes.  Pour over the pork and serve.