Brown Sugar Balsamic Pork Tenderloin

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I stole this recipe for Brown Sugar Balsamic Pork Tenderloin from thefoodcharlatan.com. This delicious recipe starts in the slow cooker and finishes in the oven. Pork tenderloin is rubbed with a dry spice mix. Then the pork is placed in a slow cooker with chicken broth. Next the pork cooks for several hours. Before the pork is done a glaze made with brown sugar, cornstarch, balsamic vinegar, cold water and soy sauce. The pork is placed on a foil lined baking sheet and brushed with the glaze before broiling in the oven. Just be careful not burn the glaze under the broiler!

The ingredients for this recipe are: 2 lbs pork tenderloin, 1 tsp rubbed sage, ½ tsp salt, ¼ tsp pepper, 1 clove garlic, ½ cup brown sugar, 1 tbsp cornstarch, ¼ cup balsamic vinegar, ½ cup cold water and 2 tbsp soy sauce

In a small bowl combine the sage, salt, pepper and garlic.

Place tenderloin in the slow cooker. Rub the seasonings over the pork.

Then pour ½ cup water in the slow cooker, on the edge so that you don’t wash off all the spices that were rubbed in the pork. Cook on LOW for 6-8 hours.

While the pork is finishing in the slow cooker, combine the brown sugar, cornstarch, balsamic vinegar, cold water and soy sauce in a small saucepan.

Heat the glaze ingredients over medium heat and stir until mixture thickens, about 4 minutes.

Line a baking sheet with aluminum foil and then spray with oil. Remove the pork from the slow cooker and place on the foil. Brush a generous amount of glaze on the pork.

Next put the oven rack as high as it will go and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Then slice the pork into pieces.

Serve with remaining glaze on side or drizzled on top.

If you liked the recipe for Brown Sugar Balsamic Pork Tenderloin you can try other pork tenderloin recipes like Grilled Pork Tenderloin, Slow Cooker Pork Tenderloin, Crumb Crusted Roast Pork Tenderloin or Balsamic Roasted Pork Loin.

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Brown Sugar Balsamic Pork Tenderloin

This delicious recipe starts in the slow cooker and finishes in the oven. Pork tenderloin is rubbed with a dry spice mix. Then the pork is placed in a slow cooker with chicken broth. Next the pork cooks for several hours. Before the pork is done a glaze made with brown sugar, cornstarch, balsamic vinegar, cold water and soy sauce. The pork is placed on a foil lined baking sheet and brushed with the glaze before broiling in the oven.
Course Entree
Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Servings 6 people

Ingredients

  • 2 lbs pork tenderloin
  • 1 tsp rubbed sage
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 clove garlic minced
  • ½ cup water

Glaze

  • ½ cup brown sugar
  • 1 tbsp cornstarch
  • ¼ cup balsamic vinegar
  • ½ cup cold water
  • 2 tbsp soy sauce

Instructions

  1. In a small bowl combine the sage, salt, pepper and garlic.
  2. Place tenderloin in the slow cooker. Rub the seasonings over the pork.
  3. Pour ½ cup water in the slow cooker, on the edge so that you don’t wash off all the spices that were rubbed in the pork.
  4. Cook on LOW for 6-8 hours, and then preheat the broiler.
  5. While the pork is finishing in the slow cooker, combine the ingredients for the glaze in a small saucepan.
  6. Heat the glaze ingredients over medium heat and stir until mixture thickens, about 4 minutes.
  7. Line a baking sheet with aluminum foil and spray with oil. Remove the pork from the slow cooker and place on the foil. Brush a generous amount of glaze on the pork. Put the oven rack as high as it will go and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away from the oven. Add an additional minute as needed.
  8. Serve with remaining glaze on side.

Recipe Notes

Chicken stock can be substituted for water. I use 2 pork tenderloins that are 1 lb each. I DOUBLE the glaze to enough for basting and serving.