Why Make This Recipe
Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin is a fantastic dish for anyone looking for a simple and delicious meal. The slow cooking method ensures that the pork becomes tender and flavorful, while the sweet and tangy glaze adds a delightful finish. This recipe is perfect for busy days when you want to come home to a warm and satisfying dinner ready to enjoy.
How to Make Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin
Ingredients
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, crushed
- 1/2 cup water (for slow cooker)
- 2 pounds pork tenderloin
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water (for glaze)
- 2 tablespoons soy sauce
Directions
- Mix together the seasonings: sage, salt, pepper, and garlic, and rub over the tenderloin.
- Place 1/2 cup water in the slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
- One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
- Heat over medium and stir until the mixture thickens, about 4 minutes.
- Brush the roast with glaze 2 or 3 times during the last hour of cooking.
- To create a more caramelized crust, remove from the Crockpot and place on an aluminum-lined sheet pan, glaze, and set under the broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until the desired crust is achieved.
- Serve with remaining glaze on the side.
How to Serve Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin
Serve the pork tenderloin sliced with a generous drizzle of the glaze on each plate. This dish pairs well with mashed potatoes, rice, or your favorite vegetables. Add a side salad for a balanced meal.
How to Store Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin
Allow any leftovers to cool completely before placing them in an airtight container. Store in the refrigerator for up to three days. You can also freeze the pork for up to three months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin
- Make sure to pat the pork tenderloin dry before applying the seasonings for better adhesion.
- Adjust the sweetness of the glaze to your liking by adding more or less brown sugar.
- If you prefer a thicker glaze, cook it a bit longer until it reaches your desired consistency.
Variation
Feel free to add your favorite herbs and spices to the seasoning mix, such as thyme or rosemary, for additional flavor. You can also experiment by adding vegetables like carrots and potatoes in the slow cooker for a complete meal.
FAQs
Can I use a different cut of meat?
Yes, you can use pork loin or pork shoulder, but the cooking times may vary slightly.
Is this recipe suitable for meal prep?
Absolutely! You can cook a large batch and portion it out for easy meals during the week.
Can I make the glaze in advance?
Yes, you can prepare the glaze a day ahead and store it in the refrigerator. Just reheat it when you’re ready to use it.
Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin
Ingredients
For the seasoning
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
For the slow cooking
- 1/2 cup water (for slow cooker)
- 2 pounds pork tenderloin
For the glaze
- 1/2 cup brown sugar Adjust sweetness to taste.
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water (for glaze)
- 2 tablespoons soy sauce
Instructions
Preparation
- Mix together the seasonings: sage, salt, pepper, and garlic, and rub over the tenderloin.
Cooking
- Place 1/2 cup water in the slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
- One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
- Heat over medium and stir until the mixture thickens, about 4 minutes.
- Brush the roast with glaze 2 or 3 times during the last hour of cooking.
- To create a more caramelized crust, remove from the Crockpot and place on an aluminum-lined sheet pan, glaze, and set under the broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until the desired crust is achieved.
Serving
- Serve the pork tenderloin sliced with a generous drizzle of the glaze on each plate.
- This dish pairs well with mashed potatoes, rice, or your favorite vegetables. Add a side salad for a balanced meal.