This is one of the earlier recipes I posted here at Let’s Dish, and it’s definitely been one of the most popular. I thought I’d share it again, with an updated photo, for anyone who may have missed it the first time. If you don’t want to take my word for what a great recipe it is, read some of the comments and I think you’ll be convinced to try it.
We eat a lot of pork tenderloin at our house. It’s just so easy to prepare, and there are so many ways to prepare it. But this is hands-down, without a doubt, my family’s favorite way to enjoy pork tenderloin.
Besides the great taste, I love it because it’s so easy. I also love the glaze. A lot. You could just skip the pork and eat the glaze with a spoon!
I make this often on Sundays. It’s a snap to throw the roast into a slow cooker before we head to church. When we get home, all I have to do is whip up the glaze and dinner is served.
Brown Sugar & Balsamic Glazed Pork Loin (Slow Cooker)
- 1 (2 pound) boneless pork tenderloin
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1/2 cup water
For the glaze
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
- Combine sage, salt, pepper and garlic. Rub over roast.
- Place in slow cooker with 1/2 cup water. Cook on low for 5-6 hours.
- About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
- Heat and stir until mixture thickens.
- Brush roast with glaze 2 or 3 times during the last hour of cooking.
- Serve with remaining glaze on the side.
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Who Dished It Up First: Adapted from allrecipes.com