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Sliced brown sugar balsamic pork tenderloin crock pot recipe on a white serving platter with sticky caramelized glaze

Brown Sugar Balsamic Pork Tenderloin (Crockpot Recipe)

Slow-cooked pork tenderloin rubbed with simple spices and finished with a rich, sticky brown sugar balsamic glaze. An easy and impressive weeknight dinner the whole family loves.
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Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork tenderloin
  • 1 tsp rubbed sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 clove garlic minced
  • 1/2 cup water for slow cooker
  • 1/2 cup brown sugar for glaze, dark brown sugar preferred
  • 1 tbsp cornstarch for glaze
  • 1/4 cup balsamic vinegar for glaze
  • 1/2 cup cold water for glaze
  • 2 tbsp soy sauce for glaze, low-sodium works well

Equipment

  • Slow cooker
  • Small saucepan
  • Baking sheet
  • Pastry brush
  • Meat thermometer
  • Aluminum foil or silicone baking mat

Method
 

  1. In a small bowl, mix together the sage, salt, pepper, and minced garlic until combined into a dry rub.
  2. Place the pork tenderloin in the slow cooker and rub the seasoning mixture all over the meat on all sides.
  3. Pour 1/2 cup water along the inside edge of the slow cooker to avoid washing off the spice rub.
  4. Cook on low for 6 to 8 hours. Check the internal temperature at the 6-hour mark. Once the pork reaches 145 degrees F, it is done. Switch to warm setting if not ready to serve.
  5. About 10 minutes before serving, preheat the broiler to high.
  6. In a small saucepan over medium heat, combine the brown sugar, cornstarch, balsamic vinegar, cold water, and soy sauce. Stir constantly for about 4 minutes until the glaze thickens enough to coat the back of a spoon.
  7. Line a baking sheet with foil and spray lightly with oil. Transfer the pork to the baking sheet and brush a generous layer of glaze all over.
  8. Place the oven rack as high as it will go. Broil for 1 to 2 minutes until the glaze is bubbling and caramelized. Brush on another layer of glaze and repeat 2 to 3 more times for a sticky golden crust. Watch closely to avoid burning.
  9. Let the pork rest for 5 minutes before slicing. Serve with remaining glaze on the side.

Notes

Do not overcook the pork in the slow cooker as it is a very lean cut. Always check the temperature at 6 hours. Watch the broiler step closely and avoid going beyond 3 to 4 rounds of glazing to keep the meat juicy.