Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

By • July 3, 2013 28 Comments

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Author Notes: This recipe is from: http://laurassweetspot.com/2013/06/12/crockpot-brown-sugar-balsamic-glazed-pork-tenderloin/
Melissa Bossler

Serves 6

  • 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
  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.
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Comments (28) Questions (0)

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8 days ago Emily

Sorry I meant cook for 6 to 8 hours, not cool. (See comment below)

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8 days ago Emily

If I'm cutting the recipe in half, do I still cool for 6 to 8 hours? This might be a no brainer, but this is my first time cooking with a crockpot.

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15 days ago Linda

My boyfriend doesn't eat pork. Did anyone tried it with chicken? If so, how'd it went?

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15 days ago Pat

Can I use chicken breast? We don't eat pork.
Can I use chicken? We don't eat pork.

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about 1 month ago Lisa Avery

OH MY GOODNESS! This recipe is a little bit of heaven! Thank you! Even the picky eaters loved it!!! I put it in the broiler and the crust was awesome! On a side note my store had pork roasts on sale for 1.49 a pound so i used that instead of a tenderloin and just doubled the sauce recipe due to the size and it is still awesome! Thank you so much for sharing!

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3 months ago Jennifer Walk

This looks delicious...what size crock pot would you recommend using? I end up burning half the crock pot recipes I try because they don't have a size listed.

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about 1 month ago Jill Rodis

The crockpot should be about 2/3-3/4 full otherwise things cook too fast and dry out. Hope that helps.

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3 months ago lalawils

One of the best things to ever come out of my crock pot. Thank you for this recipe. It will become a regular feature at our house! :D

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4 months ago Elizabeth Drake

used this to make a pulled pork and it is my family's favorite recipie by far. i just shredded the pork after the initial cook time and then add the sauce (which I doubled) and then cooked for another 2 hours! Best pulled pork

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5 months ago Wendy Ciaccia

Fantastic! he best slow cooker recipe that
I have done!! And it actually glazed in the crock pot! I will do 51/2 hours in the pot next time..

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5 months ago diane jarvi

I made this for the Super bowl. Be careful if you put under the broiler! I glazed one side and broiled for 5 minutes, then glazed the other side and broiled 5 minutes. Nice crust, but the meat totally dried out. What a disappointment after waiting for 5 hours!

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6 months ago Ashley Parrish

Any idea on what the serving size would be for just the sauce (delicious by the way) ?

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6 months ago anne

How do I know when it is ready??

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7 months ago Emma K

First I have to tell you that I have never commented on a recipe before, I just never seem to get around to it. But I had to tell you that I made this a few days ago and my family, which includes twin 2 year olds (with fussy 2 year old eating habits!) all loved it! I had a nice piece of leftover tenderloin so I decided to try it on a pizza. I layers the pizza dough with fontina cheese, the pulled pork, scallions, and cheddar cheese. After it was finished baking I drizzled the pizza with the glaze. Mmmm leftover heaven! Thank you for this recipe and for inspiring a new one!

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8 months ago Shannon H.

Made this last night, used cherry balsalmic vinegar because I didn't have plain. It was super delicious, even the kids liked it. My daughter hates vinegar, this did not have a vinegar taste to the sauce like you'd expect. Will for sure be making it again!

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8 months ago Katie

Made this with 2" thick pork chops. Cut cooking time to 4 hours on low. Delicious!

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8 months ago ann hill

Wow. This is so good it is now in my monthly rotation.

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9 months ago Brooke Jones

I cooked it on low for about 4 and a half hours and then broiled for about 30 mins glazing it every 4 mins it was perfect meat was unbelievably tender and glaze was just the right thick crunch. I nade with rice but next time im going to make my artichoke mashed potatoes with it. Yummmm.

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10 months ago Breanna

Can I make this with a pork roast instead of tenderloin I thought I had a tenderloin went to pull it out of the freezer realized it was a roast lol

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about 1 year ago Lori Eades Gilbert

OMG, soooo freakin good...with ham fried rice. AWESOMENESS!!!

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over 1 year ago jennifer

The pork was SOOO tender! Loved this recipe!