With just a few ingredients and a couple of hours, you can create this delicious Crock Pot Pork Tenderloin with Balsamic Sauce.


  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons canola oil
  • 1 1/4 lb pork tenderloin
  • 1/2 cup unsalted butter
  • 2 cloves garlic minced
  • 1/2 cup balsamic vinegar
  • 1/4 cup light brown sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water



  1. Season tenderloin with salt and pepper. Heat canola oil in a large skillet over medium heat.  Brown the tenderloin on all sides and then place it in the slow cooker.  In the same skillet melt butter over low heat.  Add the minced garlic; cook for 1 minute.  Whisk in balsamic vinegar and brown sugar; cook until sugar is dissolved.  Pour over pork tenderloin.
  2. Cook on low for about 3.5-4 hours basting every hour with the balsamic sauce  Test to see if done after 3 hours by inserting a meat thermometer into the center.  It is done when it reaches 145 degrees. Turn the crock pot to high for the last 15 minutes of cooking.
  3. Remove pork tenderloin, plate it and cover it.  Blend cornstarch and water.  Whisk the cornstarch mixture into the juices left in the crock pot. Cover crock pot and cook for 10-15 fifteen minutes to thicken.  Slice the pork tenderloin and serve with the warm balsamic sauce.


  • If it is still intact remove the silver skin from the tenderloin. It is a thin membrane that usually covers a section of the tenderloin.  It can easily be removed by sliding a sharp knife just under the silver skin.  Try not to remove too much of the tenderloin.
  • You do not have to brown the tenderloin before placing it in the crock pot however I think it is worth the effort.  The caramelized surface of the meat adds great flavor to the finished recipe.
  • Do not overcook the tenderloin.  Use a meat thermometer to check the internal temperature after three hours. Once it reaches 145 degrees it is done.
  • It takes a few minutes to thicken the sauce so plan accordingly.  Turn the crock pot to high for the last fifteen minutes of cooking, cover the pork tenderloin to keep warm, and keep the crock covered except for the time it takes to whisk in the cornstarch mixture and just one short fifteen-second whisk halfway through.

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