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

Sweet and Tangy Crock Pot Pork

When my husband went shopping he purchased a pork tenderloin instead of piork chops.  He threw it in the freezer, so since it had already been frozen and now thawed we had to use all the chops we cut.  So I found this recipe and thought it would be a good idea to use it since we could use all the chops in this dinner and then use what is left the next day for pulled pork sandwiches.  This recipe had my house smelling amazing and was a huge hit with my husband and son!
In the recipe it calls for 1 pkg of french onion soup, I did not have that on hand sine this was a last minute meal idea.  So I decided to make my own.  If you have the french onion soup package it will be so much easier for you, but if not I have the ingredients I used listed below.
Original recipe can be found Here
In the crock pot and ready to start cooking
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Ready to eat
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INGREDIENTS
8 – 4 or 6 oz. boneless pork chops
1 cup ketchup
 1/4 cup dried onion flakes
2 beef boullion cubes
1/8 tsp paprika
1/4 tsp parsley
1/4 tsp onion powder
1/8 tsp black ground pepper
(the original recipe called for 1 pkg. dry onion soup mix, I did not have this so I substituted made my own)
1/2 tsp. minced garlic
1/4 tsp. pepper
1/2 cup soy sauce  (We use low sodium)
1/4 cup brown sugar
DIRECTIONS
Place pork chops in crock pot sprayed with nonstick cooking spray.  Mix up remaining ingredients and pour over pork chops. Since there were 8 I had layers, so I lifted the meat to make sure each piece had some sauce on it.  Cook for 6-8 hours on Low or 4-6 hours on High.