Imagine a dinner so tender, so flavorful, that it practically melts in your mouth – that's exactly what you'll achieve with this incredible Crock Pot Pork Tenderloin with Balsamic Sauce! This foolproof recipe transforms an ordinary cut of meat into a restaurant-quality meal that will have everyone at your table asking for the recipe. With just a few simple ingredients and minimal prep time, you'll create a show-stopping dish that looks like you've been cooking all day.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 pounds pork tenderloin
- 1 cup balsamic vinegar
- 1/2 cup honey
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by preparing your ingredients. Gather
- 5 pounds of pork tenderloin, 1 cup of balsamic vinegar, 1/2 cup of honey, 4 cloves of garlic (minced), salt, pepper, and 1 tablespoon of olive oil.
- Rinse the pork tenderloin under cold water and pat it dry with paper towels. This helps to remove any excess moisture and ensures a better sear.
- Season the pork tenderloin generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned pork tenderloin in the skillet.
- Sear the pork tenderloin for about 3-4 minutes on each side, or until it develops a golden-brown crust. This step adds depth of flavor to the dish.
- While the pork is searing, in a separate bowl, combine 1 cup of balsamic vinegar, 1/2 cup of honey, and 4 cloves of minced garlic. Whisk the ingredients together until well combined.
- Once the pork tenderloin is seared, transfer it to the crock pot. Pour the balsamic sauce mixture over the pork, ensuring it is well coated.
- Cover the crock pot with the lid and set it to low heat. Allow the pork to cook for 6 hours. This slow cooking method will make the meat tender and flavorful.
- After 6 hours, check the pork tenderloin for doneness. It should reach an internal temperature of at least 145°F (63°C). If it is not yet done, continue cooking for an additional 30 minutes.
- Once the pork is cooked, remove it from the crock pot and let it rest for about 10 minutes before slicing. This helps retain the juices in the meat.
- While the pork is resting, you can optionally thicken the balsamic sauce in the crock pot by turning the heat to high and letting it simmer for 10-15 minutes.
- Slice the pork tenderloin into medallions and serve it drizzled with the balsamic sauce. Enjoy your delicious crock pot pork tenderloin with your choice of sides.
Tips
- Always pat the pork tenderloin dry before seasoning to ensure a perfect sear and help the seasonings stick.
- Don't skip the searing step – it locks in flavor and creates a beautiful golden-brown exterior.
- Use a meat thermometer to ensure your pork reaches the safe internal temperature of 145°F (63°C).
- Let the meat rest after cooking to help redistribute the juices, keeping the tenderloin moist and tender.
- If you want a thicker sauce, use cornstarch or reduce the balsamic mixture on the stovetop after cooking.
- For extra flavor, consider adding fresh herbs like rosemary or thyme to the balsamic sauce.
- Leftover pork can be stored in the refrigerator for up to 3-4 days and makes excellent sandwiches or salad toppings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 35g
Fat: 8g
Saturated Fat: g
Cholesterol: 105mg
