Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Experience the delightful flavors of our Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin, a perfect blend of sweet and tangy. This simple recipe uses pork tenderloin, brown sugar, balsamic vinegar, and a hint of garlic to create a mouth-watering dish that’s ideal for any dinner table. Cooked slowly to perfection, it’s a dish you won’t want to miss!
Ingredients
- 1 teaspoon of ground sage
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 clove of garlic crushed
- 1/2 cup of water
- 2 pounds of pork tenderloin
- 1/2 cup of brown sugar
- 1 tablespoon of cornstarch
- 1/4 cup of balsamic vinegar
- 1/2 cup of water
- 2 tablespoons of soy sauce
Instructions
- Prepare the Pork Tenderloin: In a small bowl, combine the sage, salt, pepper, and crushed garlic. Thoroughly rub this mixture over the entire surface of the pork tenderloin to season it.
- Set Up the Slow Cooker: Pour 1/2 cup of water into the base of the slow cooker. Place the seasoned tenderloin into the slow cooker. Cover and set to cook on low heat for approximately 6 to 8 hours, until the pork is tender and fully cooked.
- Prepare the Glaze: Approximately one hour before the cooking time is complete, prepare the glaze. In a small saucepan, whisk together the brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Place over medium heat and stir continuously until the mixture thickens, which should take about 4 minutes.
- Glaze the Pork: During the last hour of cooking, brush the pork tenderloin with the glaze multiple times. If a more caramelized crust is desired, remove the pork from the slow cooker and place it on an aluminum-lined baking sheet. Apply the glaze, then broil in the oven for 1 to 2 minutes, or until the glaze bubbles and caramelizes. Repeat this glazing and broiling process 2 to 3 times to achieve the desired crust.
- Serve: Allow the pork tenderloin to rest for a few minutes after cooking. Slice and serve, offering additional glaze on the side for those who prefer extra sauce.