Slow Cooker Balsamic Pork Tenderloin with Roasted Veggies

This Slow Cooker Balsamic Pork Tenderloin with Roasted Veggies features tender pork with tangy balsamic glaze and hearty vegetables. Perfect for a hearty meal, it’s a simple recipe that blends rich flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This slow cooker balsamic pork tenderloin with roasted veggies is a nutritious, hearty dinner option that transforms tender pork with a tangy balsamic glaze and hearty vegetables into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein, fiber, and taste. Versatile—serve as is or with rice—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Tenderloin: Enhances flavor and texture.
• Cut Veggies Evenly: Ensures uniform cooking.
• Cook on Low: Ensures tender, juicy meat.
• Stir Occasionally: Ensures even sauce distribution.
• Check Doneness: Meat should reach 145°F internally.
• Avoid Overfilling: Leaves room for juices to blend.
• Serve Warm: Maximizes the tangy appeal.
• Thicken Sauce if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows juices to redistribute.
• Adjust Seasoning: Taste and tweak salt to preference.

Yield: 8 servings

Slow Cooker Balsamic Pork Tenderloin with Roasted Veggies

Print

Tender balsamic pork with veggies, slow cooked meal.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ½ cup balsamic vinegar
• ½ tsp black pepper
• 1 tsp rosemary
• 1 tsp salt
• 2 lbs pork tenderloin
• 2 tbsp honey
• 2 tbsp olive oil
• 3 large carrots
• 4 cloves garlic, minced
• 4 medium potatoes

Instructions

1. Prep the Tenderloin: Season pork tenderloin with salt and pepper.
2. Sear the Tenderloin: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear tenderloin for 2-3 minutes per side until browned. Transfer to slow cooker.
3. Chop the Veggies: Peel and cut carrots and potatoes into chunks; mince garlic.
4. Combine Ingredients: Place carrots, potatoes, and garlic around the tenderloin in the slow cooker.
5. Prepare the Sauce: In a bowl, mix balsamic vinegar, honey, remaining 1 tbsp olive oil, and rosemary; pour over the tenderloin and veggies.
6. Season the Dish: Stir to coat the ingredients evenly with the sauce.
7. Set the Slow Cooker: Cover and cook on low for 6 hours until meat reaches 145°F internally and veggies are tender.
8. Check Doneness: Ensure the tenderloin is tender and fully cooked with a meat thermometer.
9. Rest the Meat: Remove tenderloin, let rest for 10 minutes, then slice or shred as desired.
10. Serve and Enjoy: Serve warm with veggies and sauce spooned over, savoring this tangy, hearty delight!

Notes

• Sear tenderloin first for flavor; cut veggies evenly for uniform cooking.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 316Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 83mgSodium 378mgCarbohydrates 27gFiber 3gSugar 8gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Pork Tenderloin (2 lbs): For lean, tender meat.
• Balsamic Vinegar (½ cup): For tangy depth.
• Olive Oil (2 tbsp): For searing and roasting.
• Carrots (3 large): Peeled, for sweetness.
• Potatoes (4 medium): Yukon Gold, for heartiness.
• Garlic (4 cloves): Minced for depth.
• Honey (2 tbsp): For natural sweetness.
• Rosemary (1 tsp): Dried or fresh, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.

Variations and Substitutions

• Meat Swap: Use pork loin or shoulder.
• Vinegar Swap: Replace with apple cider vinegar.
• Veggie Swap: Add parsnips or sweet potatoes.
• Oil Swap: Use avocado oil or omit.
• Sweetener Swap: Use maple syrup instead of honey.
• Herb Swap: Add thyme instead of rosemary.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on taste.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

Dish Gallery

Please share this Slow Cooker Balsamic Pork Tenderloin with Roasted Veggies with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow Cooker Apple Cider Pork Tenderloin