by / Friday, January 3, 2014

Slow Cooker Balsamic Brown Sugar-Glazed Pork Tenderloin

Balsamic Brown Sugar-Glazed Pork Tenderloin {slow cooker} at
Sticky glaze with crispy bits on the outside. Fork-tender on the inside. Pork doesn't get much better than that. Well, unless it's bacon. Upon presenting this dish, your family might think that you spent the entire day working on it - if they didn't know better.

In reality, the hands on time is 30 minutes or less.  It starts with a simple pork massage consisting of garlic paste, sage, and some simple salt and pepper.  Pop it into the crockpot. Swoon every time you walk back into the house from being gone for a while (the smell!).

After that, it's just a matter of preheating your broiler and brushing and turning the pork tenderloins a few times once you've lifted them from the slow cooker.  The hardest part is convincing them not to fall apart until they've been properly glazed.
Balsamic Brown Sugar-Glazed Pork Tenderloin {slow cooker} at
This week marks the one-year birthday of Weekday Supper (it kicked off on January 1st of 2013), and I'm happy to be contributing this scrumptious dish that is simple enough to make on even a busy weekday. We have great recipe ideas for simple dishes each and every week of the year; you're bound to find a few menu options for your busy life!

Slow Cooker Balsamic Brown Sugar-Glazed Pork Tenderloin
Pork tenderloin cooked in the slow cooker, then brushed with a sweet and tangy glaze and broiled until the outside is sticky with crispy bits.
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by Heather Schmitt-Gonzalez
Prep Time: 15-20 minutes
Cook Time: 6 hours
Keywords: slow-cooker entree dairy-free nut-free American

Ingredients (serves 6-8)
    for the pork:
    • ~3 pounds pork tenderloin
    • 1 tablespoon garlic paste
    • 2 teaspoons rubbed sage
    • 1 teaspoon sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup water
    for the glaze:
    • 1/2 cup cold water
    • 1 tablespoon cornstarch
    • 1/2 cup brown sugar
    • 1/4 cup Balsamic vinegar
    • 2 tablespoons soy sauce
    starting the pork:
    Pat your pork tenderloins dry and lay them out on a large sheet of wax paper. Sprinkle the side facing up with half of the sage, salt, and pepper. Place 1/4 of the garlic paste on; rub everything in. Flip over and repeat.

    Place water in the bottom of a slow cooker. Nestle the pork loins into the slow cooker; cover and cook on low for 6 hours.

    the glaze:
    When the 6 hours is almost up, combine the water and the cornstarch until the cornstarch is dissolved. Add to a small saucepan with remaining glaze ingredients and bring to a boil. Reduce heat to a simmer and cook until thick, whisking from time to time, 3-5 minutes. Set aside.

    to finish:
    Preheat the broiler. Line a broiler tray with foil. Lift the pork tenderloins from the slow cooker and set them on the lined tray. Brush with the glaze and broil for a couple of minutes until bubbling. Flip and repeat. Do this for at least 3 more times, per side, until you have a beautifully caramelized crust on the outside.

    Serve with remaining glaze on the side, if you wish.

    Pork tenderloins are usually sold 2 to a package. Just look for the package that is closest to 3 pounds. Also, please note that pork TENDERLOIN and pork LOIN are NOT the same thing.

    I used Garlic Paste because I pretty much always have it on hand in the fridge. However, if you don't have any, but you do have fresh garlic, simply peel and smash it with the side of a knife; smoosh it and scrape the side of your knife along until you have a paste.

    -adapted from Big Oven and Laura's Sweet Spot
    Balsamic Brown Sugar-Glazed Pork Tenderloin {slow cooker} at
    Looking for more quick and easy #WeekdaySupper options?  Check out what's on the menu for this week, and feel free to leave your own suggestions and favorite quick Weekday Supper recipes (and/or links) in the comment section!  Also, check out the #WeekdaySupper Pinterest board for more ideas.

    Monday:  Gluten free Cranberry Walnut Salad from No One Likes Crumbley
    Tuesday:  Lentil Soup from The Not So Cheesy Kitchen
    Wednesday: Black-Eyed Pea Quesadillas from Shockingly Delicious
    Thursday:  Chicken Barley Soup from Cindy's Recipes and Writings
    Friday:  Slow Cooker Balsamic Brown Sugar-Glazed Pork Tenderloin from girlichef

    Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.


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