Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Succulent pork tenderloin done in the slow cooker until ready to fall apart, glazed with brown sugar, balsamic vinegar, and soy sauce.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Adapted from food52.com
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food52.com

Ingredients

  • 1

    teaspoon ground sage

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    clove garlic, crushed

  • 1/2

    cup water

  • 2

    pounds pork tenderloin

  • 1/2

    cup brown sugar

  • 1

    tablespoon cornstarch

  • 1/4

    cup balsamic vinegar

  • 1/2

    cup water

  • 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 slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours. 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. Heat over medium and stir until mixture thickens, about 4 minutes. 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)

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