Slow Cooker Brown Sugar Balsamic Pork Tenderloin


For this month’s Secret Recipe Club I got fellow Nicole from i am a honey bee. Nicole lives in Boston and has a cute daughter, boston terrier, and bunny. She also likes scrapbooking when not making delicious meals.

I recently got a slow cooker and have been trying to think what to make with it. Honestly, I leave the slow-cooking to my husband since he works from home and will be the one preparing it. He took a look at Nicole’s blog and decided right away on this barbeque-style pork tenderloin.


We served this pork drizzled with the liquid remaining in the pot along with some spinach and curried quinoa. This pork was a tiny bit dry but adding sauce cured it immediately. The tenderloin pulled apart effortlessly and we quickly ate the leftovers on sandwiches later in the week.

It also held up great when packed for a bento lunch. Like I do with pasta and sometimes rice, I sprinkled a little water on the pork when re-heating so that it wouldn’t dry out. And of course I was sure to drizzle some extra ‘juice’ in when I was packing it up the night before.


Check out Nicole’s blog for other great posts, including homemade cheez-its, slow cooker roast chicken, biscoff muddy buddies, s’mores chex mix, and everything bagel pretzel bites.

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Slow Cooker Brown Sugar Balsamic Pork Tenderloin Recipe

By nicole Published: April 27, 2015

  • Yield: 12 Servings
  • Cook: 4 hrs 0 min

From i am a honey bee



  1. Combine the garlic, mustard, brown sugar, Worcestershire Sauce, balsamic vinegar, water, and pepper together.
  2. Place the pork tenderloins into a 5-6 quart slow cooker. Then pour the mixture over the pork tenderloins.
  3. Cook on high for 4 hours. Flip the pork half way through the cooking process (but if you’re not around it’s not a big deal).
  4. Remove from slow cooker and enjoy!

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  1. Mmmm, that looks crazy good. I’ve found that pork tenderloin is really just too lean to go in the slow cooker (unless you only do it a few hours and stay right on top of it, like with a chicken breast). But most of the time you can substitute a loin and just add some extra sauce. Yum! I am a big slow-cooker fan, especially during the summer when it’s too hot to turn on the oven.

    I am visiting from Group B, and I got to step in and have your site this month!
    Jessie Weaver recently posted..Pistachio, Cashew, and Chocolate Toffee {Secret Recipe Club}My Profile

  2. What a great pick! I’ve been making a lot of pork in the crockpot lately. I, however, am now wondering about the whole tenderloin vs. loin because I swear I’ve picked up tenderloins and put them in the crockpot low and slow with excellent results. I had a reader leave me a comment about how I must be mistaken, that it is pork loin that I used. I’m gonna have to pay attention at the store next time LOL. Happy reveal day!
    Sarah E. recently posted..Mexican Pizza #SecretRecipeClubMy Profile

  3. Oh I’m so glad you gave this recipe a try. It’s one the most popular on my blog. It’s very yummy. You’re so right, the juices def need to be mixed back in to make it super juicy and moist.

    A pork butt works well too, I just prefer a leaner cut of meat, so it can be a bit drier.

    Awesome pictures!!