Balsamic Garlic Pork Tenderloin

Balsamic Garlic Pork Tenderloin that just melts in your mouth! This slow cooker balsamic pork tenderloin recipe is perfect for those busy weeknights or even special occasions when you just don't have time to cook for hours!

Ingredients

  • boneless pork tenderloin  ·  3 pounds 
  • chicken or vegetable broth  ·  1 cup 
  • balsamic vinegar  ·  1/2 cup 
  • Worcestershire sauce  ·  1 tablespoon 
  • soy sauce  ·  1 tablespoon 
  • honey  ·  1 tablespoon 
  • Herbie's Korean Red Pepper Flakes  ·  1/2 teaspoon 
  • cloves garlic, chopped  ·  2  
  • Herbie's Garlic Flakes (or 2 cloves garlic, chopped)  ·  2 tablespoons 
  • Balsamic Garlic Herb Jam  ·  1 teaspoon 

Instructions

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)

Once you’ve cooked your balsamic pork tenderloins, they will literally being falling apart tender. Then remove the tenderloin from slow cooker into a serving dish using tongs and a slotted spoon.

Once you remove your pork tenderloins, you can spoon over some of the balsamic juice that has cooked with the pork or you can pour it into a saucepan and cook it until it has reduced by half for a thicker glaze.

Break the tenderloin apart lightly with two forks and then ladle the juice over the pork tenderloin.

Allow guests to serve themselves to make a lettuce wrap or corn tortillas or pita bread with whatever you like, perhaps chopped tomato, onion and avocado or pickled vegetables. For a white wine try our Frolic Viognier or for a red try Heritage Shiraz.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.

Harmony

Harmony

Harmony is a blend of our Rhone style grape varieties from our vineyards in Dry Creek Valley.

Heritage Shiraz

Heritage Shiraz

Heritage Shiraz is a single-varietal wine from our estate vineyard.

Erborin St. Ambrose

Erborin St. Ambrose

This is a raw goat's milk blue cheese from Lombardy, Italy coated with a blend of orange peel, cinnamon, ginger & clove.

Fiore di Capra

Fiore di Capra

A cheese produced in Sardinia, exclusively from goat’s milk and goat rennet, compact and white with no eyes.

Fiore Sardo

Fiore Sardo

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia.

Gorgonzola Piccante

Gorgonzola Piccante

Gorgonzola "Piccante" is a soft, sharp, aged blue cheese made with full fat, pasteurised, cow's milk from the Piedmonte and Lombardy regions of Italy north of Milan.

Lustenberger 1862

Lustenberger 1862

The aromatic-savory Lustenberger 1862 is lovingly aged in the cave where it fully develops its fine aromatic flavor and the creamy-savory texture, floral on the nose, full-bodied, fruity and tangy on the palate and delicate on the tongue.

Manchego

Manchego

Manchego is Spain’s best known cheese.

Testun Ciuc

Testun Ciuc

Hailing from the Piedmont region, home to many famous Italian Wines, Testun Ciuc belongs to a long tradition of aging large wheels of cheese in the sediment left over from wine making.