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Crock-Pot Brown Sugar & Balsamic–Glazed Pork Tenderloin

I made this for thanksgiving. Tenderloin was so tender and moist you could cut with a fork. Sauce added to taste. It was a huge hit. I will definitely make again.
This was delicious! I cooked the pork on high for 4 hrs then 3 hrs on low and doubled the glaze recipe so we could have extra to put on after. I would definitely make it again, it’s really easy and super tasty!
I tried this in my instant pot and it was awesome! High for 60 mins on trivet with 1 cup of chicken broth, then under broiler with glaze, added 3 coats and kept the rest of the glaze for dipping. DELISH!
This is really good if you use more brown sugar in the glaze. I didn’t like the balsamic vinegar taste so I added more brown sugar and it was way better 😄 My fiancé is a picky eater and even he liked it!
Very good!! Made a double amount of sauce. Cooked the tenderloin in the oven instead of the crockpot, it took less time and was very tender.
I read the recipe and opted to remove it from crock pot after almost six hours on low. Put it on foil lined cookie sheet and glazed it thickly twice under the broiler. The meat was so tender and the glaze was fantastic. Awesome recipe!!! I highly suggest it.
Too spicy with so much sage. I will tone that down next time. Also, mine came out dry. But the sauce was super yummy!

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