Slow Cooker Cherry Balsamic Pork Tenderloin with Herb Glaze
Tender pork tenderloin slow-cooked with aromatic herbs and basted with a glossy cherry-balsamic glaze that balances sweet preserves with tangy vinegar and warm spices. The meat becomes fork-tender after hours of gentle cooking while the glaze reduces to a rich sauce perfect for drizzling. This elegant yet effortless dish works beautifully for Sunday dinners or special occasions when you want impressive results with minimal hands-on time.
Ingredients
- 2 teaspoons olive oil
- 1 ½ pound pork tenderloin
- ½ cup water
- 3 tablespoons water
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 cup cherry preservesapricot preserves1:1fruit
similar sweetness
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Heat oil in large skillet over medium-high heat
- 2
Brown pork tenderloin on all sides
- 3
Place browned roast in lightly greased slow cooker
- 4
Add water, sage, thyme and rosemary to slow cooker
- 5
Cover and cook on low for 3-5 hours until tender and cooked through
- 6
Combine cherry preserves, balsamic vinegar, remaining water, brown sugar, cinnamon, nutmeg and cloves in small saucepan
- 7
Bring glaze mixture to simmer and season with salt and pepper
- 8
Simmer until sauce thickens slightly
- 9
Reserve portion of glaze for serving
- 10
Baste pork roast with remaining glaze several times during cooking
- 11
Slice roast and serve with reserved cherry balsamic glaze
Tips
Brown the pork thoroughly on all sides to develop deep flavor before slow cooking for best results.
Reserve extra glaze before basting to avoid contamination and ensure a clean sauce for serving.
Check internal temperature reaches 145F for safe consumption while maintaining tenderness.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently to avoid drying out meat.
Can prepare glaze 1 day ahead. Brown pork morning of serving for best results.
Slice against grain and drizzle with reserved glaze. Pairs well with roasted vegetables or mashed potatoes.
Common Mistakes
Don't skip browning step to avoid bland flavor
Don't overcook past 5 hours to avoid dry meat
Reserve clean glaze before basting to avoid contamination
Substitutions
FAQ
Can I use frozen pork tenderloin?
Thaw completely first. Frozen meat won't brown properly and may cook unevenly in the slow cooker.
What if I don't have cherry preserves?
Apricot, plum, or grape preserves work well. Adjust balsamic vinegar slightly to balance sweetness.
How long will leftovers keep?
Properly stored leftovers keep 3-4 days refrigerated. Reheat gently with splash of broth to maintain moisture.