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Crock-Pot Brown Sugar & Balsamic–Glazed Pork Tenderloin


Katelyn Grier
Katelyn Grier

Really, really, really GOOD! I’ve already made it twice and will continue to add this to our rotation if meals in the future. So tender, moist and loads of flavor.


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

Mix together the seasonings: sage, salt, pepper and garlic, and rub over the tenderloin. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours. 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. Heat over medium and stir until mixture thickens, about 4 minutes. 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.) Serve with remaining glaze on the side.