Crockpot balsamic pork tenderloin with spinach, strawberries, goat cheese & balsamic gravy is a low carb & healthy dinner recipe that’s full of flavor!
Poor pork never gets the credit it deserves (unless it’s in bacon form).
I promise you, this amazing pork tenderloin in the slow cooker will have you on team pork because it’s so easy, healthy and delicious.
It’s everything a pork tenderloin should be: flavorful, juicy, and fall-apart tender.
This easy pork tenderloin is stuffed with fresh spinach, strawberries and creamy goat cheese then rubbed in herbs, browned to perfection, and cooked in the crockpot with a honey balsamic gravy.
Trust me my fellow foodies cause this girl’s not eating pork unless it’s dripping in flavor ;).
Tips for making tasty slow cooker pork tenderloin:
- After butterflying the pork, you want to pound it thin. This will ensure it stays nice and tender.
- A good dry rub will give the pork extra flavor and a nice crust.
Browning the pork tenderloin before placing it in the crockpot, helps to lock in the moisture and keep it nice and tender.
What should the internal temperature of pork tenderloin be?
Pork tenderloin should be 145 degrees for medium rare and 160 degrees for medium.
The dry rub for this crockpot balsamic pork tenderloin with spinach is simple:
- Garlic powder
- Onion powder
- Dried rosemary
Since there’s so much moisture in the crockpot while cooking, the balsamic honey mixture becomes more thin and watery than thick like gravy. This is totally fine and exactly what it should look like.
It’s actually got all the flavor renderings from the pork so it’s like flavor town central 😉 and we want to use every last drop of it!
To make it into a delicious thick gravy we simply strain it into a medium saucepan, add a bit more balsamic and a tablespoon of cornstarch. It gets simmered just until thickened.
I have to be honest. It took a while for me to start cooking with pork. I always banned from my ingredients list for no good reason.
Now, it’s earned it’s spot in my dinner rotations but it’s got to be MOIST and it’s got to be full of flavor or it’s going straight in Dallas’ food bowl ;).
This easy crockpot pork tenderloin is just that. Plus it’s healthy and low carb (not that the kids need to know that)
What to serve with crockpot balsamic pork tenderloin with spinach & strawberries?
- Rice Pilaf (use brown or white rice)
- Baked Potatoes
- Green Beans
Looking for more easy pork dinner recipes?
- Stuffed Pork Chops with Spinach & Cheese
- Slow Cooker Italian Stuffed Pork Tenderloin
- Crockpot Apple Cider Pork Tenderloin
- ¼ cup+3 tbsp Olive Oil, divided
- 4 cups Fresh Spinach, see recipe notes
- 1 1-1.5 lb pork tenderloin
- 1 cup Strawberries, sliced thin
- 2 oz. Goat Cheese Crumbles
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 ½ tsp Dried Rosemary, divided
- 1/3 cup+ 2 tbsp Balsamic Vinegar
- ¼ cup Honey
- 1 tbsp Cornstarch
- Add 1 tbsp of Olive Oil in large sauté pan. Add spinach and cook until wilted, about 5 minutes. Set aside.
- Butterfly the pork tenderloin by cutting a deep slit all the way down the length of the pork, being careful not to go all the way through. Open the pork up like a book and pound to about ¾” thick.
- Evenly layer the sautéed spinach, sliced strawberries and goat cheese in the middle of the pork. Tightly roll up the pork lengthwise and secure with kitchen twine or tooth picks.
- Combine garlic & onion powder, salt, pepper and 1 tsp of the dried rosemary in a small bowl. Rub generously all over the pork.
- In the same pan you cooked the spinach, heat 2 tbsp olive oil over med-high heat. Add pork and brown on both sides, about 2-3 minutes per side. Place in the bottom of your slow cooker.
- In a small measuring cup combine remaining ¼ cup of olive oil, ½ tsp rosemary, 1/3 cup balsamic vinegar and honey. Pour over the pork. Cover and cook on low for 8 hours or high for 4 hours.
- Once the pork is done cooking, remove from crockpot and place on cutting board. Remove kitchen twine (or toothpicks).
- Strain out remaining liquid from the crockpot into a medium saucepan over medium heat. Whisk in 2 tbsp balsamic and 1 tbsp cornstarch. Bring mixture to a boil, lower and simmer 5-8 minutes or until slightly thickened.
- Slice pork and serve with balsamic gravy.
If you have leftover spinach and strawberries, you can place them in the bottom of your crockpot before adding the browned pork and serve with the sliced pork.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g