Crock-Pot Brown Sugar & Balsamic–Glazed Pork Tenderloin



Author Notes: This recipe is from: Laura's Sweet Spot.Melissa Bossler

Food52 Review: Featured in: 10 Slow-Cooker Recipes Made for Fall TV Binges.The Editors

Serves: 6
Prep time: 15 min
Cook time: 8 hrs

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
In This Recipe

Directions

  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.

More Great Recipes:
American|Sage|Pork|Soy Sauce|Vinegar|Pork Tenderloin|Slow Cook|Sheet Pan|Entree

Reviews (102) Questions (0)

102 Reviews

Yvette B. November 11, 2018
This was spectacular! To cut down on time and worry about dryness, I made this with the sous vide in about an hour. I made the rub as directed, put a splash of apple cider in the bag and it came out beautifully. I also subbed apple cider for water for the glaze. Perfect Sunday dinner with fried apples, steamed green beans, and wild rice. Definitely doing this again.
 
Cheryce S. October 27, 2018
I followed the recipe exactly and it turned out AMAZING. All of my picky eaters loved it. I slow cooked the tenderloin in the crockpot for 8 hours. The meat turned out juicy and easily pulled apart. When it was done I spooned the glaze on and broiled, repeated a few times until I had a nice thick crispy crust. The measurements to make the glaze made the perfect amount, I had just a little extra for sides or if anyone wanted to drizzle a little more. So happy with this. I will be making it again when I want to impress someone ;)
 
Kathryn L. October 8, 2018
The spices and seasoning sound wonderful. I don’t eat pork. Maybe I could substitute no skin no bone chicken breasts instead. I’ll make more broth. Sounds delicious!
 
Audrey E. October 8, 2018
If you cook a tenderloin for 6-8 hours, you will have nothing but a dried up piece of meat. Pork can be cooked with a little pink in it. It will not hurt you. People are going by way old days when pork carried trichenosis. Not any more. Audra Nichols
 
Petra L. September 16, 2018
I usually don't write comments on recipes but this one really deserves one. I followed exactly the recipe but combined it with our German sides of potato dumplings or spaetzle which are kind of homemade German noodles. The glaze we had left wasn't even enough to drench our sides in it :)<br />This is how good it was. Overall...we ate way too much for dinner tonight and will roll over to the couch now to relax. Thanks for this amazing recipe!
 
Cash2014 September 24, 2018
Hi Petra! Did you follow the recipe exactly? Use broiler? All of these varying comments ha me questioning everything...ha! Thanks in advance :)
 
Petra L. September 24, 2018
I did broil the meat towards the end. That was actually what everyone loved so much. My family was asking me how the meat comes out of the slowcooker that nice and brown and even lightly crispy. <br />We will have company over next weekend and this recipe will be on the menu again! Thanks again for this great idea :)<br />Ps: my sides were seperate made. Not in the slowcooker :)
 
Rhonda E. September 2, 2018
what temp should the PT be when done, no pink?
 
Ann August 5, 2018
The glaze in this recipe is everything. So delicious! I made it with boneless pork chops and coconut rice as a side dish. Had some breadfruit crisps on the side too. Lovely!
 
Robyn S. July 31, 2018
I used to make this.... http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html<br />...and it was awesome. Now the link is broken and I'm searching. I can't tell if this recipe is the same - or just similar. Anyone know? After reading this article I'm more curious than ever!
 
Mike May 28, 2018
How much water do I use for the glaze?
 
Donette B. February 14, 2018
What do you serve with this?
 
C. H. November 11, 2017
I'm going to try it in my new "Intstapot"- just got it on a great sale at Amazon.<br />All my nurse friends either have on or are getting one. They are great if you don't have a lot of time on your hands or if you just remembered to fix dinner!<br />
 
Renee November 10, 2017
I cooked my pork in the crockpot on high for 4 hours and like most of the other comments it came out dry. The flavor was really good though so next time I will probably just cook it in the oven on 350. On a side note, I also made a sweet potato, apple, and bacon hash to go with it and it was amazing.
 
Patty L. November 22, 2016
I cooked this tonight. Pork tenderloin was about 3.5lbs and cooked on high for 4 hours in the crockpot, then did the glaze on it in the oven @350 for about 30-45 minutes. It was a hit with the whole family!!!
 
Margaret Y. November 6, 2016
Says brown sugar glazed. No sugar in recipe
 
Paula P. November 22, 2016
It's between "pork" and "cornstarch"
 
pat January 22, 2017
brown Sugar is SUGAR.
 
Anne September 1, 2016
I followed the links back to the original recipe and it did state "pork loin", not pork tenderloin as some people have questioned.
 
Anne September 1, 2016
Ooops. Looks like the recipe links have both.
 
Paula P. August 11, 2016
did you answer if you could use a frozen tenderloin? I missed it.<br />
 
Toni December 11, 2016
Yes u can n it will turn out extremely tender
 
Crystal D. May 9, 2016
Yum!! just made this tonight and it was a hit with the whole family.
 
Naoma April 30, 2016
Hey why can`t your recipes be copyed, [email protected]
 
Sony S. July 19, 2016
Agree with you
 
Anita K. September 14, 2016
Copy and paste copy to email and send to yourself.....
 
frank April 13, 2016
Wouldn’t it be easier to just roast it in the oven at 350? Tenderloins don’t take very long and then you don’t have to wash the heavy crock pot. Or better yet the grill! Plus I do not care for the texture of pork loins (tender or otherwise) from the crock pot. Better for a cheaper shoulder or something with more fat. Tenderloin (to me) should have the texture a steak. After all it is tenderloin of the pig. Another great easy sauce is a 3 to 1 mixture of (real) maple syrup and Dijon mustard!
 
Bonita O. May 20, 2016
Yes! I agree with you, Frank. Great idea. I hate cleaning the crock pot. And I'm going to try your syrup and mustard.<br />Thanks!<br />Bonita
 
Karen July 12, 2016
There are bags for the crockpot so there is little to no cleaning. BEST thing ever invented!
 
Toni December 11, 2016
You can definitely do it in the oven I would cover it .N then for the last 15 mins take the cover off so it will brown
 
Lisa March 14, 2016
So glad I read the comments prior to making. I used pork tenderloins as recipe calls for. The package was 2.25 lbs and I made it the night before so all i had to do was heat under the broiler when I got home<br />From work. I cooked it for 5 hours in the crock pot. It did produce a lot of liquid so I spooned some out before glazing it. After 4 hours I glazed it maybe 3 times. I saved the rest for the next day when i heated it. For heating the next day i put it on high for about 1/2 hr then put it under the broiler on low and glazed it every 4 min for maybe 20 min. Just check with meat thermometer to be sure heated through. Was very tasty and family loved it. Will make again.