Prep time: 20 mins | Cook time: 8 hrs | Additional time: 4 mins | Total time: 8 hrs 24 mins | Servings: 6
This crockpot tenderloin recipe guarantees the best melt-in-your-mouth pork that everyone will love! Another awesome crockpot recipe that you should not miss. Quickly prep this in under twenty minutes and let your crockpot do all the hard work! Broiling is an extra step that is worth every second for that extra caramelized crust that’s to die for!
The tenderloin is slowly cooked in the crockpot all day to warrant that fork-tender result. The simple yet luscious brown sugar balsamic glaze binds everything together. Make sure to brush the tenderloin with it several times for maximum results!
Ingredients
1 clove Garlic; crushed
2 lbs Pork tenderloin
1 tsp ground sage
½ c. Water
½ c. Brown sugar
1 tbsp Cornstarch
½ c. Water
2 tbsp Soy sauce
¼ c. Balsamic Vinegar
½ tsp Salt
¼ tsp Pepper
How to make Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Step 1: Combine the sage, salt, pepper, and garlic. Rub this on the tenderloin.
Step 2: In your slow cooker, pour in half a cup of water. Put the tenderloin inside. Cover and set to cook for 6 to 8 hours on low.
Step 3: In a small saucepan, place the glaze ingredients (brown sugar, cornstarch, balsamic vinegar, water, soy sauce) an hour before the roast is done baking. Cook the glaze over medium heat, stirring for about 4 minutes until thickened.
Step 4: In the last hour of cooking, brush the roast with the glaze about 2 to 3 times.
Step 5: For that extra caramelized crust, transfer the roast to an aluminium-lined sheet pan. Glaze the roast, then broil for about a minute or two or until bubbly and caramelized. I suggest doing this about 2 to 3 times until you have achieved your desired crust.
Step 6: When done, serve the pork tenderloin with the rest of the glaze on the side. Enjoy!
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories 299, Total Fat 6g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 3g, Cholesterol 110mg, Sodium 563mg, Carbohydrates 19g, Fiber 0g, Sugar 16g, Protein 40g
Ingredients
- 1 clove Garlic; crushed
- 2 lbs Pork tenderloin
- 1 tsp ground sage
- ½ c. Water
- ½ c. Brown sugar
- 1 tbsp Cornstarch
- ½ c. Water
- 2 tbsp Soy sauce
- ¼ c. Balsamic Vinegar
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
Step 1: Combine the sage, salt, pepper, and garlic. Rub this on the tenderloin.
Step 2: In your slow cooker, pour in half a cup of water. Put the tenderloin inside. Cover and set to cook for 6 to 8 hours on low.
Step 3: In a small saucepan, place the glaze ingredients (brown sugar, cornstarch, balsamic vinegar, water, soy sauce) an hour before the roast is done baking. Cook the glaze over medium heat, stirring for about 4 minutes until thickened.
Step 4: In the last hour of cooking, brush the roast with the glaze about 2 to 3 times.
Step 5: For that extra caramelized crust, transfer the roast to an aluminium-lined sheet pan. Glaze the roast, then broil for about a minute or two or until bubbly and caramelized. I suggest doing this about 2 to 3 times until you have achieved your desired crust.
Step 6: When done, serve the pork tenderloin with the rest of the glaze on the side. Enjoy!
