Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin
A simple and delicious slow-cooked pork tenderloin with a sweet and tangy glaze, perfect for busy days.
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.
Notes
Make sure to pat the pork tenderloin dry before applying the seasonings for better adhesion. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. 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.