Newsflash: I purchased my first crock pot a few weeks ago! I’ve been using it every chance I get cooking up all sorts of delicious stews, chilis, braises and soups at the beach house. My local market had a sale on pork tenderloin so I decided to pick one up and try it in my “magic” pot (this recipe is solid proof that a crock pot really is magic at its finest…and delicious)!
The pork is cooked in a mixture of balsamic, Worcestershire, garlic and cinnamon. The result is fork tender pork (yes, fork tender!) with the perfect balance of sweetness, saltiness and acidity.
The cooking liquid is so easy to prepare. Just whisk all the ingredients together in a large bowl, and then pour over the meat. Don’t worry if the liquid doesn’t cover the entire meat. It will cook just fine.
I served the pork with cauliflower puree (cauliflower, half and half, grated parmesan, salt and pepper) and some broccolini sautéed with garlic and olive oil. After working a long day at the bakery, this was the perfect meal to come home to!
Crock Pot Balsamic Pork Tenderloin
- Wash and pat dry the tenderloin. Place in your crock pot.
- In a large bowl, whisk together the remaining ingredients. Slowly pour over tenderloin. Set crock pot for 7 hours on low.
- Remove pork from crock pot and pour about 2 cups of the liquid into a large saucepan. Bring to a low rolling boil over medium heat. Reduce the liquid to 1 cup. If you want a thicker sauce, cook it longer. While reducing the sauce, break apart the pork with a fork and place on serving platter. Drizzle the sauce over pork. Enjoy!