Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

Pinit

As a teacher and volleyball coach, I work 16-hour days on game days.  On practice days, it’s about a 12-hour day, so the last thing I feel like doing when I come home is cook a meal for Mr. Spice and me.  Thank the Lord above, then, for slow cookers, especially slow cookers that can be programmed to cook for a certain amount of time before automatically switching to the “Warm” setting.  This delicious pork tenderloin cooked in its own juices all day long in the slow cooker, and all I had to do when I got home was whip up the yummiest glaze on the face of the planet to drizzle over the fork-tender pork!

Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

Adapted from “Christina” from C&C Marriage Factory

Recipe Ingredients

For the tenderloin:

  • 1 (2lb) boneless pork tenderloin, well-marbled
  • 2 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water

(please note that the cat is optional)

For brown sugar and balsamic glaze:

  • 1/2 cup packed brown sugar
  • 1 tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp soy sauce

 Recipe Directions:

Sprinkle salt as evenly as possible over tenderloin.

Sorry the pictures are so dark; it’s due to the fact that they were taken long before the sun rose because I have to leave for work at a ridiculously early hour 🙂

Also, don’t let the glittery purple nail polish fool you.  I am, in fact, not in junior high.

 

Next, rub pepper and garlic all over tenderloin.

Pour water into bottom of slow cooker.  I highly recommend the amazing liner to help with clean-up later! Place tenderloin in slow cooker for 6-8 hours on low, during which time, magic happens, producing THIS!

Just look at that beautiful pork tenderloin!

About an hour before you’re ready to eat, prepare the glaze.

Mix the brown sugar and cornstarch in small mixing bowl.   Pour water and vinegar into small saucepan.

Heat saucepan ver low-medium heat, adding brown sugar/cornstarch mixture, as well as soy sauce.

Stir frequently until sauce begins to thicken (about 10 minutes).

Brush tenderloin with a generous amount of glaze and save remaining glaze to drizzle over tenderloin before eating.

Place lid back on slow cooker and allow tenderloin to stay warm until you’re ready to eat. Then, remove from slow cooker and slice or shred on a plate, pouring remaining glaze over tenderloin. This tenderloin was so juicy, moist, and tender, I simply shredded it with a fork.

I served this with green beans and mashed sweet potatoes.

Pinit

I definitely give this sweet and savory pork tenderloin 5 out of 5 herbs.  HEAVENLY!

Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin
Author: 
 
Ingredients
  • 1 (2lb) boneless pork tenderloin, well-marbled
  • 2 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water
  • For brown sugar and balsamic glaze:
  • 1/2 cup packed brown sugar
  • 1 tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp soy sauce
Instructions
  1. Sprinkle salt as evenly as possible over tenderloin.
  2. Next, rub pepper and garlic all over tenderloin.
  3. Pour water into bottom of slow cooker.
  4. Place tenderloin in slow cooker for 6-8 hours on low.
  5. About an hour before you're ready to eat, prepare the glaze.
  6. Mix the brown sugar and cornstarch in small mixing bowl.
  7. Pour water and vinegar into small saucepan and heat over low-medium heat.
  8. Add the brown sugar/cornstarch mixture and soy sauce to the saucepan.
  9. Stir frequently until sauce begins to thicken (about 10 minutes).
  10. Brush tenderloin with a generous amount of glaze and save remaining glaze to drizzle over tenderloin before eating.
  11. Place lid back on slow cooker and allow tenderloin to stay warm until you're ready to eat.
  12. Then, remove from slow cooker and slice or shred on a plate, pouring remaining glaze over tenderloin.

 


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