Crock pot Brown Sugar Balsamic Glazed Pork Tenderloin

This recipe is absolutely AMAZING!!!!  I had no idea when I was making this, that it would taste as amazing as it does.  The glaze is delicious.  My husband and I both agree that this is the best pork we have ever tasted.  My picky eater 7 year old son loved it as well.  My husband requested to have it once a week!  I will definitely be making this over and over again but I do believe next time I will try making it as pulled pork sandwiches!

You will not be disappointed with this recipe.  The pork is extremely tender and the glaze has so much wonderful flavor!

Serves 6

  • teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1clove garlic, crushed
  • 1/2 cup water
  • pounds pork tenderloin
  • 1/2 cup brown sugar
  • tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • tablespoons soy sauce
  1. Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  2. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
  3. 1 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.
  4. Heat over medium and stir until mixture thickens, about 4 minutes.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  6. Serve with remaining glaze on the side

I glazed the pork 2x the last hour it was cooking, then removed it from the crock pot after it had cooked for an hour.  I placed the pork in a baking dish, glazed the tenderloin and broiled until the glaze started bubbling.  I removed and glazed again, repeating the process until I achieved the beautiful caramelized pork I was looking for.

Original recipe posted here


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