If you’ve been reading Let’s Dish for long, you know we eat a lot of pork tenderloin around here. There are just so many easy ways to prepare it, and my boys all love it, so I really can’t go wrong–especially when I top off a pork tenderloin with a delicious glaze.
This Balsamic Plum Glazed Pork Tenderloin was inspired by a family favorite, Brown Sugar & Balsamic Pork Loin. I started my glaze off with some prepared Asian plum sauce for a different twist, then added some brown sugar, soy sauce and balsamic vinegar. My family loved it!
The amount of brown sugar you’ll use will vary depending on how sweet your plum sauce is to begin with, so start with less and add more to your liking.
With a side of roasted potatoes and some grilled veggies or salad, this meal is easy enough for a busy weeknight but fancy enough to serve to company.
Balsamic Plum Glazed Pork Tenderloin
For the Pork
- 1 (2 pound) pork tenderloin
- Salt and pepper
- 2 cloves garlic, minced
- 1/4 cup chicken or beef broth
For the Plum Glaze
- 3/4 cup prepared Asian Plum Sauce
- 1 cup water
- 2-3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- Season pork tenderloin with salt and pepper. Stir garlic into broth and pour over roast.
- Cover and cook on low for 4-5 hours.
- During the last hour of cooking, make glaze by whisking together ingredients in a small saucepan over medium heat.
- Bring to a boil until sauce thickens, stirring frequently. Simmer for an additional 5 minutes.
- During the last 30-40 minutes of cooking, brush some of the plum glaze over the pork, repeating once or twice every 10-15 minutes.
- Remove pork from slow cooker and slice into 1-inch pieces. Serve the remaining glaze on the side.
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Who Dished It Up First: This is an original recipe.