Sheet Pan
Crockpot Brown Sugar & Balsamic–Glazed Pork Tenderloin
Popular on Food52
168 Reviews
This I.
March 8, 2024
I'm writing a review for Food 52. If I'm forced to take the time to create an account simply in order to print the recipe, the least you guys could do is provide an actual print formatted recipe. Thanks so much.
DelilahMoon
September 17, 2023
This is a badly written recipe. Namely, it's the wrong cut for this long (and type) of cooking, resulting in a dried out piece of pork. Either use a different cut with more fat/marbling, or cook the tenderloin in the oven for 25 minutes.
petergroninger
July 16, 2023
The glaze is quite good, but cooking the pork in a crock pot for 6-8 hours (even on low heat) will result is a dried out, stringy, mess. You will have a much better result by pan roasting the pork until the internal temperature is 140 degrees or so, and then caramelizing the glaze under the broiler. Several of the reviewers suggest the cut of meat should be a pork butt rather than a tenderloin, and I would heartily concur.
cindy M.
May 29, 2023
This dish was average at best. Seasoning for the pork was average. Did not like the cornstarch in the sauce; tasted like something from a cafeteria. My husband really enjoyed it so 4 stars from him.
[email protected]
September 7, 2022
Mostly I rated it average because of the name of the recipe. It was my mistake for just jumping to the recipe, because in the article, it said this should be a loin not a tenderloin. If I were to have read it , I would have cut back on the cook time for a juicer outcome.
Ean T.
February 8, 2022
I wish I had read the reviews before cooking this. It's ok but overcooked after 6hrs in the slow cooker.
jo
December 16, 2021
For those intuitive enough to read these reviews Before cooking, take these reviewers advise and do not cook 6 hours in the slow cooker! Turned out dry and stringy. The sweet candy glaze is nice but not great enough to try again.
Julia M.
January 3, 2021
About 2 hours into this recipe, the pork looked like a dead, grey fish. So I ditched the crock pot, put the pork in my Instapot with the glaze ingredients (doubled) and pressure cooked on high for 45 minutes. PERFECTION and turned it into pulled pork which is really what we wanted in the first place. AHHHHmazing! Highly recommend doing this in the Instapot from the beginning. Probably the best pulled pork I have ever made and because it's done with a tenderloin, it is lean lean, lean!
Vermicmpstr
January 1, 2021
I saw a revised/updated recipe from Food52 using a pork butt roast. That makes much more sense than using a tenderloin. I don't know why you'd ever use a slow cooker for a tenderloin, cooking for hours when it's a tender cut of meat. A pork butt works perfectly.
Seaview1
January 1, 2021
I haven’t seen the revised recipe, but have made it for years with pork tenderloins. The original I have from Laura’s Sweetspot does not have it cooking for 6-8 hours. A hour and half - two hours it comes out tender. I usually have tenderloins around as a staple the only difference is the vessel you cook it in.In the introduction to the recipe listed above they said they shortened the cooking time to 2-3. Which unless you have a weak slow cooker is still too long.
Seaview1
July 29, 2020
To add to the history. I have made this for years, pinned from Laura’s blog spot. At some point, when I clicked on the pin the recipe was still there but she became vegan and invited you over to her new blog. Now when I click on my original pin the recipe comes up but it’s says moveable feast? Though it shows her picture and name below. She did credit where the original recipe came from but her difference was removing the tenderloin and glazing under the broiler. She specifically said it makes a huge difference. It does and that’s how it will come out, crusty on the outside doing it that way. The cook time was always too long and I learned to adjust that after the first time. It is excellent, tasty. We usually go the route of using it as pulled pork. It’s 5 star whoever is getting credit. The glaze can take longer to thicken, but I find as in most recipes the timeline is a guide, not a exact science.
Karl R.
March 10, 2020
Such a shame that readers have to interpret the notes to create a useable recipe. I followed the recipe as written, using pork tenderloin and setting my slowcooker on low for 6 hrs (the low end of what is in the recipe). Checking at 4 1/2 hrs the meat was ruined at 176F!
Food52 should either change the cook time to 2-3 hrs (as buried in the 6th paragraph of the notes!), or change the meat to a pork loin.
I'm very disappointed!
Food52 should either change the cook time to 2-3 hrs (as buried in the 6th paragraph of the notes!), or change the meat to a pork loin.
I'm very disappointed!
cass
December 9, 2019
Failure. Used pork tenderloin and cooked half the time in slow cooker. It was dry and tasteless!
juliunruly
November 18, 2019
This was fine, but it came out nothing like a plump, juicy piece of pork like every other tenderloin I've ever cooked—and like what the photo shows. It was falling apart and shredding. Still fine, but probably wouldn't make again. As one reviewer below said, it managed to be tender and dry at the same time.
adavis
September 25, 2019
Perfect as is! So tender with a glaze that is not too sweet! Takes a bit longer than 4 minutes to thicken glaze if you have an electric stovetop.
amanda L.
September 20, 2019
In the video they use oregano, and olive oil for the dry rub paste...not in the ingredient list though. Just a FYI. Trying this tonight.
Little P.
September 13, 2019
I finally made this last night and thought it was delicious! I chose to do the shorter method. Total cook time was less than 3 hours. At the last hour I prepared the glaze as suggested. I temped the pork and it was already way over 145 only 2 hours in. (so I was afraid it would be WAY dry but it was not) I just removed the pork at that time and let it sit for a few minutes while I preheated the broiler. I brushed the pork with glaze a few times while under the broiler. I never really got the crispy bits that I was hoping for because you can't really leave the pork under the broiler too long as the sugars in the glaze burn easily. I served it with smashed potatoes and sautéed spinach and my husband was in heaven. I will definitely make it again. OH.. and, even with the soy sauce I think the glaze lacked salt so I will add some next time.
Caitlin G.
September 12, 2019
Um, guys, I don't have a crockpot, but I tried this anyway in a normal (non-cast-iron) pot, with a lid, on low heat for like 4.5 hours, eyeballed all the ingredients, accidentally allowed the internal temp to go WAY past 145 degrees F, and it was STILL DELICIOUS. (Maybe the slightest bit dry inside, but I prefer pork that way anyway.) I turned up the heat at the very end so that the last bits of sauce would get thick and a little crispy/clingy around the meat. Everyone at dinner was asking — but what's in the sauce!?!? WILL do again.
Dawn
September 11, 2019
I was skeptical about this recipe as 6 hours seems like too much time to cook a cut of pork that is so lean but thought I’d try anyway. As suspected, I found it way over cooked and extremely dry; however, we all loved the glaze. Next time, I’ll seer the pork and then roast at 375 for about 7 min. And then broil/glaze for just a couple of minutes. Until done but still tender & juicy. Rest 5 min then carve.
caroline0ne
September 11, 2019
Thank you. I like your approach and will try it as you suggest. Seven minutes is a far cry from six hours.👍🏼
Fran M.
December 10, 2019
I have been cooking my pork tenderloin this way for many years. Delicious.
caroline0ne
September 8, 2019
I would like to try this in the oven as I no longer have a crock pot; but all I see in the comments is to roast it at 350* and remove it a half hour before it is done. Any idea how long to roast it. Am also wondering about trying it with the St. Louis style ribs I just bought. Does anyone use their oven?
Dawn
September 11, 2019
Hi Caroline! I just cooked this tonight and would not use a slow cooker next time. Just posted my thoughts. If you cook it in the oven, use a meat thermometer to guide your time. I like mine tenderloin a little pink but most people cook lol until 145 degrees.
leigh F.
September 3, 2019
I don't get the big deal about this recipe. It is easy. I cooked it less, but don't think I'll make again.
Ellen S.
September 1, 2019
My family loved this recipe. I served it with pappardelle and it was wonderful with the glaze. My husband said it is one of his favorite meals I have cooked.
bekah
August 27, 2019
This is too legit to miss. I had two 1ish-pound tenderloins from Costco that I threw in the crock pot this morning and let ride for 6 hours before I remembered the glaze. Did that whole deal and it was magic. Just tender, shreddable, balsamicaramelized goodness with a sauce my husband couldn’t quit dipping bread in. My 1-yr-old, who shares most of what I give her with our dog, had thirds. So there.
Andrew M.
August 27, 2019
Okay, the pork is good. I make it as a group dinner, but one this year had a vegetarian to cook for.
I’m here to tell y’all you’re being duped.
The best thing for this glaze (sans the cornstarch) is eggplant. Dice it, pan fry in a tablespoon or two of oil until crispy (red pepper flakes in the oil for a little heat is never remiss). Don’t salt the eggplant prior, let the heat take care of the moisture — think mushrooms. Salt after they’ve been in the pan for a bit and absorbed all the oil. Once they’re good and charred, couple spoons of glaze. Remove from heat, stir until sticky thick.
Pile on toasted ciabatta, slather of spicy mayo (sriracha and mayo forever), maybe a pickled onion if you have them.
I’m here to tell y’all you’re being duped.
The best thing for this glaze (sans the cornstarch) is eggplant. Dice it, pan fry in a tablespoon or two of oil until crispy (red pepper flakes in the oil for a little heat is never remiss). Don’t salt the eggplant prior, let the heat take care of the moisture — think mushrooms. Salt after they’ve been in the pan for a bit and absorbed all the oil. Once they’re good and charred, couple spoons of glaze. Remove from heat, stir until sticky thick.
Pile on toasted ciabatta, slather of spicy mayo (sriracha and mayo forever), maybe a pickled onion if you have them.
Tallulah13
October 8, 2019
I made this eggplant variation tonight & it was amazing. Thanks for the recommendation!
John
December 29, 2019
Made once I'll it make again. I first seasoned the meat seared it before adding to the crock pot .sliced up 2 granny smiths and hand full of dried cranberries threw that in then topped with half the glaze .cooked on low 3 hours . Then i put in the oven on low broil brushed with remaining glaze .came out tender and moist . ( hint I peeled the apples )
Debbie R.
August 26, 2019
Liked the idea and flavor profile as good, but overall method failed in my book. I really didn't like the texture the glaze with the cornstarch - yes it clings to meat better, but as a sauce it's just odd. Meat was very tender but at same time very dry. Might be better too sear the tenderloin first then slow cook directly in the sauce w/o the cornstarch. Not sure that will help the dryness, but will help the sauce, overall presentation, and flavor penetration.
Selma M.
August 27, 2019
The last paragraph stated, "In 2019, Test Kitchen Director Josh Cohen and Senior Editor Eric Kim decided to test a version of this recipe with half the cook time (2 to 3 hours), or until the pork reached exactly 145°F, and loved how tender it tasted once carved and slathered with the sticky glaze. "
Eric K.
September 3, 2019
Thanks Selma! Yup, I highly recommend the 2-3 hour method. But people do seem to love the slow-cooked flavor and shredded texture as well. Also, there's something to be said for truly being able to set it and forget it. To each their own, I think.
m2hunter
September 3, 2019
if you cut the cook time by that much, did you up the temp of the slow cooker to high - or is that still on low? Thanks!
Little P.
September 3, 2019
Cool. I would try it that way next time. Still cook on low in the slow cooker just shorten the time to 3 hours? Thanks!
Eric K.
September 3, 2019
Yup, low! All Crockpots are different though so check the pork’s internal temperature.
Little P.
August 26, 2019
It doesn't specify whether to use light or dark brown sugar????? I want to make this today can someone let me know asap?? Thank you!
Stevie
June 25, 2019
I was concerned that the pork would be dry because it cooked on low for over 8 hours, but it was moist and flavorful (although shredding). Agree that it would be best glazed in the oven, but my pork was too delicate to get it from the slow cooker to a sheet pan.
Henry S.
May 21, 2019
5 out of 5. Everything about this was awesome, when it came time to glaze the meat i drained some of the juice out of the crockpot in order to get more on. Glazing in the oven is the way to go. TIP: double the recipe for the glaze, you won't regret it.
ChefMommie
May 7, 2019
This crock pot tenderloin is a winner. I've made it at least 6 times, it has definitely found it's way into our regular dinner rotation! I've made it as the recipe instructs with the exception of the ground sage. I don't have it on hand, and it's delicious without it. I also only make one tenderloin as we are a small family. It cooks in the slow cooker on low for about 5 hours (until the meat pulls apart easily). The balsamic reduction sauce is wonderful and I highly recommend popping it under the broiler to caramelize the sauce. It doesn't take much time or effort to do this step. Any leftover sauce I combine with olive oil to make a nice salad dressing. A+, my family highly recommends!
ingrid C.
December 15, 2018
Ahh, I'm so happy to find this recipe on here! I made this for our Christmas dinner last year.. it was a huge hit and my family has requested it again this year! Except my pin link wasn't working and the original website is no longer functioning... que panic! Printed it out this time, no more chances!
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.
Lydia D.
December 1, 2018
Thank you, Yvette. I did it just as you recommended, and it was fantastic!
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
Georgeann
December 13, 2018
I am not sure how you cook your pork for 6 to 8 hours but the way the recipe calls for the pork is phenomenal it is not dry it is not overcooked it is perfect
Pam
April 18, 2019
What size was your tenderloin. I bought 2 Hormel tenderloins that will be just a little bit more than the 2 pounds but not 2 pounds in 1 piece. Trying to decide how long to cook tomorrow for my Easter.
Kelly M.
May 3, 2019
See Eric Kim's update on this recipe using pork shoulder - no fear of drying out!
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 :)
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!
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.
We will have company over next weekend and this recipe will be on the menu again! Thanks again for this great idea :)
Ps: my sides were seperate made. Not in the slowcooker :)
We will have company over next weekend and this recipe will be on the menu again! Thanks again for this great idea :)
Ps: my sides were seperate made. Not in the slowcooker :)
Dawn
September 11, 2019
Petra! That whole dinner sounds amazing and like a perfect combo of sides with the pork. Yummy
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
...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!
...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!
C. H.
November 11, 2017
I'm going to try it in my new "Intstapot"- just got it on a great sale at Amazon.
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!
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!
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!!!
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.
Thanks!
Bonita
Thanks!
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
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.
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.
Hope R.
March 8, 2016
This recipe is wonderful it definitely does not take as long I use a tenderloin every time and it take usually around 5 hours I never put mine in the oven to broil because I read it dries it out sometimes I'm able to put the sauce on within the last hour sometimes I'm not it is delicious either way!!!
Toni
December 11, 2016
Well you need to keep it covered in the oven and then for the last 15 minutes take the cover off so that it Can Brown and pour some of the juice over it
kara S.
February 4, 2016
This was excellent. I followed directions as instructed down to basting the last hour and putting it under the broiler for approximately 5 minutes. I think there may be variations in some others crock pots where the recipe could have gone wrong? Otherwise, this is a keeper and I will be using it again. The final touch, apple sauce.
Jeaninne W.
January 24, 2016
Found this recipe on a gluten free board, however soy sauce is not gluten free. You must substitute with Tamari sauce.
Scott B.
January 23, 2016
This seems odd. there's no leaner cut of pork than a tenderloin. I would only slow cook tough cuts of meat like shoulder.
Carol D.
April 13, 2016
I agree. Maybe a center cut pork loin. They are just a little larger than tenderloins and it would make sense for this recipe. Not an actual pork tenderloin though. They are already so tender!
Toni
December 11, 2016
I used boneless country ribs and they were absolutely delicious I used to pack a Cajun seasoning and added a little extra garlic and onion flakes turned out wonderful
Ann
December 23, 2015
My tenderloin was overdone at 5 hours, so please check your meat before the times mentioned. as another reviewer noted, the picture does not appear to be of a tenderloin, but rather , a loin. BIG DIFFERENCE. I cannot image a tenderloin taking as long to cook as this recipe suggests, even in the slowest of slow cookers. The sauce was delicious, but since my meat was overcooked, I never really got to add it as a glaze. Sadly, all of mine had to be served on the side.
Toni
December 11, 2016
you should have cut it up made the sauce and just let it sit in the sauce for about an hour it woodHave sucked up the sauce and it wouldn't have been so dry
Tori
December 23, 2015
This was a great recipe! It was easy to follow. I had to put extra water in the crockpot because it dried up. Instead of 7 hours on low, I would cook it for 5-6. The glaze was fantastic. Yum.
C. H.
December 12, 2015
No one has answered but you! Do you have any suggestions? Anything would be a help.
C. H.
December 11, 2015
Can someone suggest how to cook this as we don't have a Crock-Pot?
We have both an Enamel or a Clay Dutch oven.
Thank you!
We have both an Enamel or a Clay Dutch oven.
Thank you!
Mary E.
December 12, 2015
Did anyone answer your question how to cook w/o crock pot. I have Dutch oven, and a clay cloche (don't think it will work but I'm checking mfg) and enamel pan.
ioanna
April 8, 2016
I cooked it in a Dutch oven covered the whole time. I put sage, salt, pepper, some water and a bit of olive oil and cooked it for around 2 hours in 190 C then I added the sauce, garlic and some chopped spring onions and cooked it for another 2 hours. It came out super tender!
Toni
December 11, 2016
Of course the Dutch oven would work put the oven on 350 and add a little water around the tenderloin and then about a half hour before it's finished Add your sauce without the lid so it will Brown
Kathleen
November 14, 2015
BTW, is the meat supposed to be a pork tenderloin or a pork loin? The recipe says tenderloin and the picture shows a pork loin. Pork loins can dry out very easily, whereas it's actually kinda difficult to dry out a tenderloin. The loin will be a larger cut of meat, usually 4-5 inches cut across the center. The length can vary depending upon the butcher/store. A tenderloin will normally be just a couple inches cut across and probably about a foot long. Pork tenderloins are usually used for things like Pork Medallions, etc. Pork loins are usually used for things like boneless pork chops.
Toni
December 11, 2016
Then make the sauce for your pork chops and just let them cook in the sauce cover it and put it in a dutch oven or a baking pan in the oven on 350 for about an hour problem solved
Wendy C.
November 6, 2015
It probably got dry if you left it in the pot too long. I just basted it with the liquid in the crockpot. I thought it was the best recipe I have we done because it wasnt dry. I just did a pot roast in the crockpot last week..disgustingly dried out....too long in the pot I'm sure. Try it again and really shorten the time.
Nancy B.
November 6, 2015
OK, but I only cooked for 4 hours on low, but I think the glazing it in the broiler dried it out. Our family also likes fattier cuts of pork, so may try that. Thanks for response.
Wendy C.
November 6, 2015
51/2 hours in crockpot tops! I skipped the broiler and it glazed perfectly in the pot.
Nancy B.
November 6, 2015
So what happens to all the liquid when you glaze it in crockpot. Also, I'm the one who wrote concerned about dryness. Does glazing in crockpot keep it from drying out? Thanks!
Nancy B.
November 6, 2015
I made this last night and chose to glaze in the broiler. It tasted great, but as I suspect, it turned out dry. Tenderloin is such a lean cut, I don't know that this is avoidable. Maybe best to make w/ a pork shoulder (kind of like David Chang's Bo Saam (?)). Any ideas on how to make it not dry. Was tender but dry.
Alex
November 3, 2015
Could you recommend a time to cook it on the high setting for a crockpot? I can't start this recipe until about 6:30pm tonight and would like to finish the recipe before 11. I know it will take away some of the melt-in-your-mouth perfection to use the high setting but I do really want to try this recipe.
Cresta J.
November 1, 2015
Made this today and wow! Amazing. Followed the slow cooker instructions as described and used the oven broil option for the glazed. Just perfect. I reserved the liquid from the crock pot and made a nice gravy for our mashed potatoes. Also served with roasted asparagus. New favorite meal!
Dee
November 16, 2015
Strained the drippings from the crock pot and made gravy adding two beef cubes...you're right...delicious!
Geri E.
October 27, 2019
Crests and Dee, I’m a bit confused. When you strained the drippings, was the balsamic brown sugar sauce already in the pot or did you serve it separately? You didn’t mention the sauce. Did you mix the drippings with the sauce and serve it like a gravy?thank you
Penny L.
October 20, 2015
Ground sage substitute: 1t ground ginger, 1/2t dried thyme, 1/4 t marjoram, several grinds fresh black pepper. Mix together and fine-tune the proportions until it smells like sage.
Sharp yet earthy, just like sage, and it gets the job done.
Sharp yet earthy, just like sage, and it gets the job done.
Wendy C.
August 24, 2015
I found that 6-8 hours is a bit too long. As I stated before...this is the best crock pot recipe that I have ever done..and it did glaze in the pot without the broiler! But I would cook only 51/2 hours in the pot.
Xorinda M.
August 24, 2015
My husband and I ABSOLUTELY love this recipe. We are going to have this tonight with spaghetti squash with butter and garlic. <3
Emily
June 25, 2015
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.
Linda
June 18, 2015
My boyfriend doesn't eat pork. Did anyone tried it with chicken? If so, how'd it went?
Lisa A.
May 18, 2015
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!
Jennifer W.
April 11, 2015
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.
Jill R.
May 31, 2015
The crockpot should be about 2/3-3/4 full otherwise things cook too fast and dry out. Hope that helps.
lalawils
March 25, 2015
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
Elizabeth D.
February 23, 2015
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
Wendy C.
February 16, 2015
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..
I have done!! And it actually glazed in the crock pot! I will do 51/2 hours in the pot next time..
diane J.
February 2, 2015
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!
Ashley P.
January 12, 2015
Any idea on what the serving size would be for just the sauce (delicious by the way) ?
Emma K.
December 6, 2014
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!
Shannon H.
November 13, 2014
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!
Katie
November 9, 2014
Made this with 2" thick pork chops. Cut cooking time to 4 hours on low. Delicious!
Brooke J.
September 24, 2014
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.
Breanna
August 29, 2014
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
Nicole H.
February 27, 2014
I cooked it 6 hours in the slow cooker. Then put it in glass baking dish.. glazed it, transferred it to the oven for 10 minutes, then i turned the broiler on low for 15 minutes and glazed it ever 3 minutes.. DELISH!!!!!!
barr
November 6, 2013
I just did what Belina suggested. Seems to be ok. The tenderloin is a little gamey and I wonder if that's due to the speed? I haven't made it slow so can't confirm.
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