Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Introduction

As a food blogger, my mind is always swirling with culinary ideas. Whether it’s flipping through cooking magazines or dreaming up new dishes in the middle of the night, I’m constantly inspired. One such dream led me to this Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin. It’s a dish so delectable that you’ll find yourself thinking about it long after the last bite. This recipe is a testament to the magic of the crockpot, delivering tender, fall-apart pork with a glaze that’s simply irresistible.

Why You’ll Love This Recipe

You’re going to adore this recipe for its simplicity and incredible flavor. With minimal effort, you can create a dish that feels gourmet. The combination of brown sugar and balsamic vinegar creates a glaze that is both sweet and tangy, enveloping the pork in a luscious, caramelized crust. This recipe is versatile too—perfect for serving over rice, in sandwiches, or alongside potatoes with extra glaze as gravy. It’s a crowd-pleaser that’s bound to become a favorite in your home.

Kitchen Equipment You’ll Need

• Crockpot (slow cooker)
• Small saucepan
• Measuring cups and spoons
• Mixing bowl
• Broiler (optional)
• Aluminum foil
• Sheet pan

Ingredients

• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 clove Garlic, crushed
• ½ cup Water (for cooking)
• ½ cup Brown sugar
• 1 tablespoon Cornstarch
• ¼ cup Balsamic Vinegar
• ½ cup Water (for glaze)
• 2 tablespoons Soy sauce

Step-by-Step Instructions

1. Mix together the seasonings: sage, salt, pepper, and garlic.
2. Rub the seasoning mix over the pork tenderloin. Place ½ cup of water in the crockpot, and then add the seasoned pork.
3. Cook on low for 6-8 hours until the pork is tender.
4. An hour before the roast is finished, prepare the glaze. In a small saucepan, combine brown sugar, cornstarch, balsamic vinegar, ½ cup of water, and soy sauce.
5. Heat over medium, stirring until the mixture thickens, about 4 minutes.
6. Brush the roast with the glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust, remove the pork from the crockpot, place it on an aluminum-lined sheet pan, glaze, and broil for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 times until the desired crust is achieved.
7. Serve with the remaining glaze on the side.

Tips for Success

• Ensure the pork is well-seasoned before cooking to maximize flavor.
• Don’t skip the broiling step if you want a rich, caramelized crust.
• Keep an eye on the glaze as it simmers to prevent burning.

Additional Tips or Variations

• For a spicy kick, add a pinch of red pepper flakes to the glaze.
• Consider adding sliced onions to the crockpot for added flavor.
• Experiment with different herbs, such as rosemary or thyme, for a unique taste.

Nutritional Highlights (Per Serving)

This dish is not only delicious but also provides a good source of protein. However, the glaze adds sugar and sodium, so serve with fresh vegetables for a balanced meal.

Frequently Asked Questions (FAQ)

Can I use a different cut of pork? Yes, pork loin or shoulder can work, but adjust cooking time as needed.

Can I make this recipe in advance? Absolutely! The flavors develop even more after a day or two in the fridge.

Is there a substitute for balsamic vinegar? Red wine vinegar can be used, but the flavor will be slightly different.

Conclusion

I invite you to try this Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin and discover why it’s one of my all-time favorite recipes. Its ease, versatility, and unforgettable flavor make it a winner. Share your experiences in the comments—I’d love to hear how it turns out for you!