Honey Balsamic Pork Tenderloin

Honey Balsamic Pork Tenderloin
Honey Balsamic Pork Tenderloin

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Prep time


Total time

2h 15m




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La Cocina Goya

Slow Cooker

  • Ingredients
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pork tenderloins (about 12 oz./375 g each)

¼ cup

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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½ tsp.

hot pepper flakes






green onions, thinly sliced

2 tbsp.

chopped fresh parsley

2 tbsp.

balsamic glaze

2 tbsp.

chopped toasted hazelnuts


orange, sliced

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Sprinkle pork all over with Adobo. Heat 2 tbsp. extra virgin olive oil in large, non-stick skillet set over medium-high heat; brown pork for about 5 minutes or until browned on all sides. Transfer to slow cooker.

Step 2

Whisk together juice, vinegar, honey and hot pepper flakes; pour over pork. Cook on High for about 90 minutes or until thermometer reaches 160°F (71°C).

Step 3

Meanwhile, set oven to 425°F (220°C). Line baking sheet with parchment paper. Toss carrots and parsnips with remaining extra virgin olive oil; transfer to prepared baking sheet. Bake for 25 to 30 minutes or until tender.

Step 4

Carefully transfer pork and vegetables to separate serving platters. Sprinkle pork with green onions and parsley. Drizzle vegetables with balsamic glaze and sprinkle with hazelnuts. Garnish with orange slices.


Note: Serve over cooked long-grain white rice with cooking liquid spooned over top for a simple and flavourful sauce.

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