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74 Comments
Allison
November 7, 2018
HI,
I am not sure I will try this recipe. However, there is an amazing recipe for a Balsamic and Rosemary Pork Tenderloin on one of my favorite blogs called Feasting at Home. I've made it several times and it gets rave reviews from everyone. You marinate the meat and then cook it on the grill, turning it and watching it ever so carefully so as to not overcook it. I highly recommend it!
I am not sure I will try this recipe. However, there is an amazing recipe for a Balsamic and Rosemary Pork Tenderloin on one of my favorite blogs called Feasting at Home. I've made it several times and it gets rave reviews from everyone. You marinate the meat and then cook it on the grill, turning it and watching it ever so carefully so as to not overcook it. I highly recommend it!
Steven W.
November 7, 2017
Could it be that the meat itself had changed that much since the original recipe? Some stores sell pork loins/tenderloins thst are "enhanced" with saline/brine. Some still sell old style pork. I agree nothing but pork butt or shoulder needs 6 to 8 hours of cooking.
Arlene
April 25, 2016
I made this last weekend with a 3 lb. pork tenderloin and it was DRY DRY DRY! 6 to 8 hours in the crock pot, even on low, was much too long.
aw
April 25, 2016
it is kinda crazy right? A pork tenderloin takes about 15 minutes to reach 140 degrees on a medium grill. I would say that is around 300-350 degrees. In what world could that ever translate into 6 to 8 hours in some liquid and crock pot which is probably in the temp range of 180 -200 degrees. Ok I will be generous and say 2-3 hours. But 6-8. Never.
KansasKate
April 15, 2016
We make a version of this with roast (beef, not pork). Wonder if the pork recipe inspired the beef recipe, or vice versa?
Karen
April 15, 2016
Brine the tenderloin overnight. I do that and cook it in a slow oven for several hours on a cookie sheet.
thirschfeld
April 13, 2016
Taste and likability is in direct correlation to the foods we have eaten. If the best thing you ever ate was McDonalds and you didn't know dry pork from moist then you quite possibly would find this to be the best damn thing you've ever eaten. I am never shocked at what foods people find good.
Anne
April 13, 2016
I too, find your research admirable. I made this after finding the recipe on Pinterest (it looked delicious). I read many comments and went ahead and made it with a pork tenderloin, cooking it only about 5 hours then glazing and broiling a few times to get the look shown in the picture. I am a big fan of the salty-sweet flavor profiles but was not wowed by this recipe at all. I think the FLAVOR needs some work and I hope that Food 52 can help out here. Thanks for all your great articles and recipes!
mary L.
April 13, 2016
Is there any agreement on what is the best way to make this so that it's
actually chewable and enjoyable? I can't believe that I've spend soooooo much time scrolling through all of this and still don't think I have a usable recipe! May the force be with whoever comes up with something!
actually chewable and enjoyable? I can't believe that I've spend soooooo much time scrolling through all of this and still don't think I have a usable recipe! May the force be with whoever comes up with something!
cookinalong
April 13, 2016
Having passed on that recipe many times for the very reasons stated in the article, I was hoping Food52 had cracked the code, so to speak. But no. It only confirms my conviction that Pinterest is a time-wasting rabbit hole. Like others, at minimum, I was hoping for a good pork loin recipe.
duonyte
April 13, 2016
This is reminiscent of a recipe by Caprial on a PBS cooking show. I wrote it up for myself in 2001. Tenderloin, total of 30minutes in oven, to 1r5 set internal. People misuse the slow cooker. Balsamic, brown sugar, garlic, rosemary.
Nancy T.
April 13, 2016
Am I glad I haven't tried this recipe yet. It is sitting right on my counter and ingredients are on my grocery list. I am going to do it in the oven with a pork shoulder. Thanks for your comment, Sweetcakes...I am so guilty of printing out and cooking Pinterest recipes based on the picture, then ending up with something that is a disaster
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goodcook
April 13, 2016
In the end why did you not just give the readers your version of how to cook this. I found the article interesting but very confusing! Should I use a tenderloin, a pork loin, crockpot or oven? Can't you just give credit and publish the best version based on all of your testing?
juliunruly
April 13, 2016
Promoting the recipe in this way (writing an article about it, and including it in the newsletter) will result in lots of new people trying this recipe without reading this (lengthy) article.
But if you DO read the article, one of the big takeaways is that the recipe doesn't actually work; you need a loin, not a tenderloin. And even so, the oven would be better than the slow cooker. The lede here is completely buried.
Seems like a better way to have gone about this—from the perspective of your audience's experience—would have been to call these things out a little more clearly in the article's title, as well as the email. It's also weird that there's no editor's note about this issue on the recipe page itself.
But if you DO read the article, one of the big takeaways is that the recipe doesn't actually work; you need a loin, not a tenderloin. And even so, the oven would be better than the slow cooker. The lede here is completely buried.
Seems like a better way to have gone about this—from the perspective of your audience's experience—would have been to call these things out a little more clearly in the article's title, as well as the email. It's also weird that there's no editor's note about this issue on the recipe page itself.
Beth B.
April 13, 2016
Why not try marinating it in the balsamic/brown sugar glaze and then roasting it as usual in the oven? Pork tenderloin cooks in such a short length of time that I don't really think a crock pot is a big advantage.
cynthia
April 13, 2016
Agree. Combo of flavors sounds lovely and monitoring it with a thermometer avoids overcooking.
Vermicmpstr
April 13, 2016
I keep unchecking the box that says to send me emails about new comments. I'm still getting them. I don't want to receive comments. If this persists, I'll unsubscribe completely from Food52.
Caroline L.
April 13, 2016
Hi Vermicmpstr, we're looking into this for you Thanks for your patience while we get this sorted out—and apologies for all the emails!
Victoria C.
April 13, 2016
I haven't made this particular pork tenderloin (or loin) recipe. I only use balsamic vinegar for two things - a Marcella Hazan sauce with tomatoes, rosemary, and balsamic vinegar and a tomato salad sort-of recipe by Alfred Portale, one of the few chefs who has some recipes that translate well to a home kitchen. I do, however, often make the Pork Tenderloin Teriyaki from the Twelfth Edition (my favorite) Fannie Farmer edited by the incomparable Marion Cunningham. It broils (or grills) for a total of 12 to 15 minutes (and less if it's a really skinny one) so it doesn't dry out. A highly recommended recipe.
cynthia
April 13, 2016
Only 2 things? The Teriyaki is something I'll have to research. But I recommend that you expand your usage of balsamic. When it became the "darling" of vinegars awhile ago, I have nearly eliminated all other vinegars (well that's a slight exaggeration!). The really good syrupy stuff is mega expensive but goes a long way. Great on strawberries and even ice cream!
Victoria C.
April 13, 2016
Yes, I was lucky enough that a friend gave me an insanely expensive bottle of the real deal for a big birthday. If I remember correctly, Alfred Portale recommends getting some good (not the real deal) and cooking it down to make it more syrupy. I find it too sweet otherwise. What are your recommendations for it. For my salads I like Katz's Zinfandel Vinegar - high quality and delicious.
cynthia
April 13, 2016
O yikes, the possibilities are nearly endless, from salads with balsamic vinaigrette (I love it on arugula salads with in season tomatoes) and use it for sauces. You can do well with a good quality balsamic reduced to a glaze for salmon, chicken, and pork, and veggies. I agree with the Portale rec. that you mentioned. I have done the same but have never used it on beef but only because I don't eat a whole lot of beef, except when I get a craving for a nice steak on the grill. I would suggest that you simply search the Web for recipes using balsamic vinaigrette and/or balsamic glaze. You'll find plenty!!!
Barbara R.
April 14, 2016
Lynn Rosetto Kasper/"The Splendid Table" recommends adding a small amount of brown sugar to inexpensive) balsamic vinegars to simulate more expensive ones. I'd start out with a teaspoon. She also has pages and pages of information, uses, notes, and recipes.
Barbara R.
April 14, 2016
Go to a bookstore and find Lynn Roseeto Kasper's "The Splendid Table" and look up balsamic vinegar.
SandyToes
April 22, 2016
Looking at EYB, that Teriyaki tenderloin recipe appears to be the same one I've been making for years, with soy sauce, not with balsamic vinegar. It is delicious, and so easy. We grill it about once a month.
Kristen M.
April 13, 2016
Thank you for doing this mystery justice, Caroline. The tale is fascinating, and I'm loving hearing from commenters who've noticed it for years, too (and many who've even tried it and figured out their own tweaks!).
Carolyn
April 13, 2016
I made a similar recipe even while my brain was screaming at me that you can't do a tenderloin in the crockpot because it's too lean. But it was tempting because I was going to be away and wanted something for dinner that I could dish up immediately. Well, my brain was right. Thank heavens for the plentiful sauce because it was hard to choke down because it was so dry. I could have seared that same tenderloin, had it in the oven for a 20 minute finish while I put together a salad, and had a lovely piece of pork. Why would anyone ever use a crockpot for a piece of meat that cooks in 25 minutes and is delicious and juicy? I will never make that mistake again. With a pork shoulder, okay. Never a tenderloin and maybe not even a loin.
Suzanne H.
April 13, 2016
Made the crockpot brown sugar balsamic glazed pork loin for dinner last night-----------muy delicioso. It was wonderful.
Laura D.
April 13, 2016
As a food writer and blogger, I found your culinary detective work fascinating, and admirable. It always amazes me what journeys recipes take. I recently traced what I thought was an obscure recipe for snickerdoodles, which a colleague from Florida shared with me in 1982, to the Betty Crocker Cooky cookbook of 1962, and to 18th and 19th century Amish and German recipes. Such research seems even more convoluted for internet-based recipes, so thank you for sharing the story!
I too suspect that it was the power of the imagery that helped this pork tenderloin recipe take off like it did. I think of Pinterest as a visual media and often pin photos because they've inspired me as photos, even if I have no intention of making the recipe. I don't know if that puts me in the minority, but I would look to several other sources for actual recipes before thinking of Pinterest for that purpose. I'm interested to discover that so many people do cook from Pinterest -- so thanks for that insight, too.
I too suspect that it was the power of the imagery that helped this pork tenderloin recipe take off like it did. I think of Pinterest as a visual media and often pin photos because they've inspired me as photos, even if I have no intention of making the recipe. I don't know if that puts me in the minority, but I would look to several other sources for actual recipes before thinking of Pinterest for that purpose. I'm interested to discover that so many people do cook from Pinterest -- so thanks for that insight, too.
aw
April 13, 2016
After ALL that I can't believe Food52 didn't develop a new version of recipe that actually tastes good.
jebstone
April 13, 2016
My theory: In many parts of America - especially conservative ones - steak and particularly pork are typically prepared well-done. That's just the way they do it and most won't have it any other way. Many people still believe pork that's not cooked grey all the way through is dangerous to eat. That fear is reflected in food preferences.
All this overcooked meat is then pretty dry. It's often served with a sauce like ketchup, A1, etc.
So that's my theory: this recipe appeals to a large swath of America because it's overcooked, not in spite of it. The addition of a sweet sauce fits the typical serving pattern; the crock pot makes things easy and eliminates guesswork for home cooks; and it's got a slightly upscale element (balsamic) that's palatable. It's a perfect storm.
All this overcooked meat is then pretty dry. It's often served with a sauce like ketchup, A1, etc.
So that's my theory: this recipe appeals to a large swath of America because it's overcooked, not in spite of it. The addition of a sweet sauce fits the typical serving pattern; the crock pot makes things easy and eliminates guesswork for home cooks; and it's got a slightly upscale element (balsamic) that's palatable. It's a perfect storm.
Carrie
April 13, 2016
I make this all of the time. What's interesting is that after reading the article, I realized that D used the same process as myself to make changes. Oddly enough, I use the base of the crock pot recipe from the Pinterest post, but cook the loin according to the allrecipies post for herbed pork loin. I've been making it for a few years now and would have to say that it's so easy and simple, it get repeated often. Taste is pretty good too. I would never have found it if it weren't so popular already. Another factor may be it's competition. After searching for a go to pork loin recipe for years, I've cooked many bland and dried out pieces of pork. This one is so different and flavorful from the other boring herb combo recipies, that you just have to try it. It's versatile too, use it in tacos, burrito bowls, on its own. I love it.
Peggy B.
April 13, 2016
I have made this recipe many, many times and it's a family favorite and have made it with the tenderloin. It has turned out perfect every time. Different kinds of slow cookers cook differently, which is a factor in how each of our recipes turn out--moist or dry. This article peaked my interest. I loved it!! I do want to try the loin though!! I am always up for improving a recipe :). Thank for all of the research you've done for us as readers! Food52 is awesome!!
pbf
April 13, 2016
One thing that strikes me about using a "crock pot" or slow cooker is that the old ones seemed to have a much lower temperature setting than the newer ones. I am currently braising short ribs for the upcoming Passover Seder and using two slow cookers. One is my very old one and the other is my daughter's new one with an aluminum pot. It cooked the short ribs about 3 hours more quickly! So it is entirely possible that cooking recipes that have circulated for years may be passing on directions that were developed on older models of slow cookers but are now being followed on newer ones with sad results. Maybe.
JAH
April 13, 2016
It is so reaffirming to find another writer who enjoys digging into something as inconsequential as the “true source” of a recipe and its many permutations as I did with Momma's Favorite Monster Cookie. My research was exhausting but I was into it. My computer had difficulty handling the count of the comments to Paula Dean’s recipe and kept crashing as I would approach the end forcing me to start over and over and over. How many more have been added? I wonder, but have moved on to different challenges! Kudos to you Caroline! I could tell how much fun you had and you opened and answered a lot of questions about this Glazed Pork.
https://spoonbeams.wordpress.com/2014/08/11/love-in-the-cookie-jar/
https://spoonbeams.wordpress.com/2014/08/11/love-in-the-cookie-jar/
Kate @.
April 13, 2016
Loved this article SO much....it's fascinating to see how these recipes develop. I too had issues with the dryness when I made it...and then I shredded the pork to get the maximum effect of the sauce. A million times better and now a family favorite. Here's the shredded version, which has a few less ingredients than your version: http://www.framedcooks.com/2014/10/slow-cooker-brown-sugar-pulled-pork.html
Mary T.
April 13, 2016
Loved this article! Can't wait to hear how it turns out, and I too hope a Food52 recipe emerges from all this. Love, love Food52!!
Carlo6836
April 13, 2016
I plan to do this using a mash-up of the 7/6/5 method on the grill. I brine the tenderloin in sugar and salt water overnight, then I intend to cover it in the glaze and throw it on the bbq grill on a high heat. 7 min one side (dont open the grill) 6min on the other side (dont open the grill), then switch off the grill for five minutes before letting it rest on a plate and slicing it. Because this works very well with tenderloin (I just cover it in salt and pepper and garlic powder and I sometimes add Stubbs Sweet Pepper sauce) I have a feeling that it wont be dry at all - its usually very juicy indeed. I'll let you know ;-)
CFrance
April 13, 2016
Oh, please do let us know. Your method sounds so easy. What heat on the grill (hot, medium, etc.), and do you think the sugar in the glaze would cause it to burn?
Joan S.
April 13, 2016
Good story - well worth the time it took to read. I've never been tempted by the recipe, but I don't have a crock pot (I'm told the up to date title is slow cooker) and have much too much respect for pork tenderloin to overcook one so completely. The glaze should work on an oven roasted loin, perhaps cooked mostly at a very low temperature and quickly finished at 450 to set the glaze.
Gretchen S.
April 13, 2016
On a quest for a pork tenderloin recipe, to use one that just had to get out of the freezer, and wanting it to not be dry, since that is my most typical pork tenderloin experience, I decided it try it. This is after listening to a number of podcasts which, more and more often suggest a slow/low cook. Net is, it cooked after 4 hours. Shoot, company was not coming for another 4 hours. Upon serving dinner to company, I described it as "Ridiculously Dry Pork", but no. It was actually tender and good. I ended up slicing it and putting it under the broiler with the sauce to reheat the meat. It wasn't glazed, but was a very tasty sauce on an okay and really simple way to cook it. Not sure I'd make it the same way again, but all in all a tasty dinner.
Ellen
April 13, 2016
Great article! Enjoyed the culinary detective work. I have to admit, I have seen this recipe repeatedly, and have always wondered why eight hours in a crockpot, for a tenderloin? I would rather try it in the oven as a recipe for my personal chef clients (less time consuming). Good explanation on the difference between pork loin/pork tenderloin. It's all in the name: TENDERloin. It doesn't need the extra time to "tenderize" like a brisket or pot roast, or pork loin for that matter. Love FOOD52!
Nicole
April 13, 2016
Dear Food 52, after reading this tangled trail of pork, I am now decidedly hungry for some balsamic glazed loin / tenderloin/ what have you. I really thought the article would end in a recipe that yields a delicious dish. I don't mean to sound entitled, but am I alone in thinking that you owe us that, at least? Surely making a proper batch of this would take less time than all the research to trace the origins? Love ya!
Kristen M.
April 13, 2016
Nicole and Cynthia, my favorites from our testing were the version made with pork shoulder (super juicy) and the not-so-lean rib end of the loin, which you can request from your butcher, but otherwise following the recipe. I suspect that all loin and tenderloin will benefit from being taken out much earlier, as soon as it gets to 145F internally. Lots of great tips in this thread, too!
cynthia
April 13, 2016
Kristen, instead of backtracking to find the original recipe, would Food52 simply post the version that is its favorite among its revisions? Surely would make things easier and followers would appreciate it.
aw
April 13, 2016
Ha. I asked the same thing above. I suspect NOT cooking it in the crock pot is the answer. 4+ hours is ridiculous. I guess grilling it up real quick and then applying the glaze at the end to let it crust up is prob the best method. Have to give it a try :-)
Antoniabalonia
April 13, 2016
I suspect the crockpot part of the recipe has a lot to do with the popularity/pinning.
cynthia
April 13, 2016
I have not made this, notably because I have never seen the recipe but would definitely question a slow cooker for pork tenderloin. I do have a pork tenderloin recipe which is marinated in maple syrup and hoisin sauce, among other things and I cook two, tied together as a small roast, at 475 degrees for 10 minutes and then reduce the oven temp to 375 and cook til internal temp reaches almost 140 and take it out and let it rest for carry over cooking. It turns out perfectly pink in the middle. It usually takes about 25-30 minutes total cooking time....in the oven. I serve it with a slightly sour plum coulis sauce which provides a nice sweet/sour combo.
sweetcakes
April 13, 2016
I suspect that there's a whole LOT of pinning going on based solely on looks than actually trying a recipe.
Teresa V.
April 13, 2016
Nonono Sweetcakes; it is first looks, but then it is also ease... I mean everyone seems to be learning that when the crockpot is in play then ANYONE can do it; even the most ardent bachelor/bachelorette... Personally the three top ingredients make it even better than a ketchup based bbq sauce...
Elsa N.
April 13, 2016
Loved you research story. As an historian, I often followed similar trails about people, not food. After reading the article and comments, I suspect that most people pinned it or passed it on without trying it because it looked so good. Just goes to show appearances aren't everything. LOL
KThomas
April 12, 2016
Interesting story. However what is the final recipe. Maybe Food52 should use that version from pinterest but create their own Food52 verson. I don't want to buy a nice pork loin and have it end up dry. Should I use a crockpot, oven, should I add more water, come on Food52 deliver us your final version for what I expect will be an amazing pork dish.
2tattered
April 13, 2016
Want delicious, moist pork? Ditch the loin and slow-roast a butt, or pork shoulder. Now that's worth doing.
claudia
April 11, 2016
I tried the recipe this weekend and I'm terribly disappointed. The meat turned out completely dried. I have to admit I rarely make pork for this exact reason but I thought I'd give this recipe a go. The glaze is delicious but the meat completely dry. I ended up chopping it up in my food processor and made deviled ham spread. Which was pretty delicious but not what I wanted to make.
Angela P.
April 10, 2016
I did make this recipe, forgot where I found the recipe, but I put the tenderloin in the oven and then basted it with the balsamic/sugar glaze and roasted it til the temperature was appropriate. For that exact temperature I probably googled how to roast a pork tenderloin. It was most likely 350 degrees. My picky kid and husband loved it!
susielou
April 10, 2016
I want to make a balsamic/brown sugar tenderloin in the oven. What temperature (F) would work best, and how long should it roast? Should the roasting pan be covered? Would you brown the tenderloin before roasting, and baste a few times while roasting?
OldGrayMare
April 10, 2016
Have never tried this, and probably won't now because if there's one thing that makes me cry, its meat that's dried out...don't care HOW flavorful it is. However, I'm going to share a "pork loin in the crockpot" recipe with y'all that one of my daughters-in-law made and it is AH-mazing! Ready.....plop the loin into a dry crockpot. On top, add the following: 1 jar of Bruschetta mix (or sundried tomato pesto), 1 large jar pesto (the green kind), 1 or 2 cans fire-roasted diced tomatoes (I use 2 - like it slurpier) That's it! Cook on low for the day. Take meat out and shred. Return to pot. Slurp big spoonfuls onto a heap of baby spinach on your plate. Sprinkle with some crumbled feta cheese. yum, yum and yum!!
Helen S.
April 10, 2016
Has anyone tried it in the oven? I agree that pork tenderloin doesn't need a slow cooker and I don't have one. I'll let you know what happens in the oven when I try it.
Vermicmpstr
April 7, 2016
I would never, ever use a tenderloin in the crockpot. It`s too lean and it doesn`t require endless hours of cooking. Also, the picture looks far too pretty to be made in a crock-pot. That nice dark, glaze and crispy crust is impossible to achieve. Both of those things are why I`ve never made it. To me, it`s a falsehood of a recipe. I love my slow-cooker and make pork butt in it (molasses and honey and soy sauce, garlic, etc) and it`s never dried out.
Kyla K.
April 7, 2016
I made almost this exact recipe just yesterday in my crockpot! I used pork tenderloin and a few additional spices (cayenne pepper, smoked paprika, red chili pepper flakes). The balsamic vinegar and sugar mixture is truly divine after 8 hours of slow cooking. I ended up leaving out the soy sauce since I didn't have any, but added a tablespoon of honey and extra chicken broth instead of the water. Delectable!
Sarah J.
April 7, 2016
Thank you for untangling this—and for explaining the difference between pork loin and pork tenderloin—so elegantly. It's a fascinating, twisted tale of recipe attribution.
robin.amato
April 7, 2016
I too am guilty of pinning this very photo/recipe and never making it. I planned on it recently for Easter but changed my mind when I forgot to buy pork at the store. After reading this I may change my mind...
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