Last week I shared a go-to list of crock pot recipes that I hope you’ve been enjoying! This recipe was one that was recommended to me by a friend (also included on that list) and was one I was excited to try out. Guys, I have a renewed love for pork tenderloin! Holy cow was this fantastic. Or as Jack put it, ‘restaurant level’ food. And I promise you, I’m no restaurant level chef, but I can follow of recipe ;) Broiling the glaze at the end is optional, but I’d highly recommend it. It has a way of locking it the delicious glaze. You could serve it any number of ways, we chose brown rice and shaved brussel sprouts this time around. Make sure you move this one to the top of your list and let me know what you think!
Crock Pot Brown Sugar & Balsamic Glazed Pork Tenderloin via Food52
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, 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
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.)
Serve with remaining glaze on the side.