March 27th, 2011

Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin

This post may contain affiliate links. See my full disclosure for further details.

This Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin 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.

Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin

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)

Slow cooked pork tenderloin, finished off with a balsamic, soy sauce and brown sugar glaze.

Ingredients

  • 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

Instructions

  1. Combine sage, salt, pepper and garlic. Rub over roast.
  2. Place in slow cooker with 1/2 cup water. Cook on low for 5-6 hours.
  3. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
  4. Heat and stir until mixture thickens.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking.
  6. Serve with remaining glaze on the side.
1 review

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter | Google+

If you love this recipe, you might also like:

Thai Peanut Pork Tenderloin

Thai Peanut Pork Tenderloin

Balsamic Plum Glazed Pork Tenderloin

Balsamic Plum Glazed Pork Tenderloin

Who Dished It Up First: Adapted from allrecipes.com

signature

Comments

  1. Looks deliscious. I’ll have to try it!

  2. This is delicious! I did not have any sage, so I used rosemary instead. The glaze is perfect. I cannot wait for leftovers later today!

  3. This was ah-mazing! I didn’t glaze the meat as instructed only because I wasn’t home to do it but rather I served the glaze on the side. The glaze is delicious but the pork on it’s own is PERFECT! My son didn’t like the glaze so he used BBQ sauce (I know sacrilege) but, hey, everyone was happy! Thank you for a great recipe.

  4. You weren’t kidding, this was so delicious! It will definitely be a staple at our house!

  5. Made this today and it was delicious! Next time we will do a bigger roast for sure. My almost 2 year old used his fingers to dip and eat the sauce. lol My husband, who is French and a great cook, was blown away. He plans to use the sauce next time we BBQ 🙂

  6. Looks so good. Pork tenderloin is one of my favorites and I have my own recipe for that, but I will definitely give this one a try. You’ve twisted my arm!

  7. Looking forward to giving this one a try! You’re right, I think the glaze alone sounds amazing.

  8. My family is in love with this recipe, it’s now a staple on my menu.

  9. This comment has been removed by the author.

  10. We tried this & everyone in my family absolutely LOVED it! We posted our review on our blog and linked to your post. Take a look here if you’re interested: http://www.ratetheplateutah.com/2011/09/eat-in-brown-sugar-balsamic-glazed-pork.html.

  11. I would like to try this recipe, but was wondering if you can make the roast from frozen or if it needs to go in the slow cooker already defrosted?

  12. I’ve always used a thawed roast, but I suppose you could start with frozen and add a few hours to the cooking time.

  13. This was *AMAZING*!!! It was on my menu plan last week, but we didn’t get to it until tonight. Definitely a keeper!

  14. I made this for dinner tonight and it was wonderful! Everyone loved it. Definitely a new family favorite!

  15. If I am using a 4lb pork loin do I need to double everything?

  16. The sauce in this recipe is actually already doubled from the original recipe, because I like it so much. So you may be okay there. But you might want to add more of the seasonings that go on the roast.

  17. This was absolutely delicious. Hands down, the best pork I’ve had. We’re making it again right now for the second time since last week because it was such a hit! Leftovers are just as good and reheats very well.

  18. My whole family loved this recipe. I took it out and finished it in the oven the last 1/2 hr, basting it in sauce there instead… YUM!!!

  19. This is AWESOME!! It is by far the best pork tenderloin I have ever fixed!! The glaze is absolutely amazing! I will definitely be fixing it again and again.

  20. Martie Goss says:

    What is the nutritional information for this dish?

  21. Very great post. I simply stumbled upon your blog and wanted to say that I have really enjoyed browsing your weblog posts. After all I’ll be subscribing on your feed and I am hoping you write again very soon!

  22. Does this use pork tenderloin or a regular pork roast?

  23. Michelle says:

    Your recipe calls for loin, but your description says tenderloin. Would it taste just as good if I used loin?

Trackbacks

  1. […] she posted) from another blog. Luckily, she’d made a note of that blog in her recipe book: Let’s Dish Recipes. (Jennifer has since updated the headnote of her recipe with a link to Let’s […]

 

Speak Your Mind

*