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–+ servings

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Tender pork tenderloin slow-cooked in a sweet and tangy brown sugar-balsamic glaze. Simple prep, hands-off cooking, and a sticky glossy sauce make this an easy weeknight favorite or dinner for guests.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6

Ingredients
  

Main Ingredients

  • 2 pound pork tenderloin trim excess fat
  • 0.5 cup packed brown sugar
  • 0.5 cup balsamic vinegar
  • 2 tablespoon soy sauce use low-sodium if preferred
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 3 clove garlic minced
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon cornstarch for thickening glaze (optional)
  • 2 tablespoon water to make cornstarch slurry if using
  • 2 sprig fresh rosemary optional, for aroma

Instructions
 

Preparation Steps

  • Season the pork tenderloin evenly with kosher salt and black pepper on all sides.
  • In a medium bowl, whisk together brown sugar, balsamic vinegar, soy sauce, Dijon mustard, olive oil, and minced garlic until the sugar begins to dissolve.
  • Place the seasoned pork tenderloin into the crockpot and pour the brown sugar-balsamic mixture over the top, turning the tenderloin to coat it in the sauce. Add rosemary sprigs if using.
  • Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the internal temperature reaches 145°F (63°C) and the pork is tender.
  • When the pork is done, remove it from the crockpot and transfer to a cutting board to rest for 5 to 10 minutes.
  • For a thicker glaze, pour the cooking liquid into a small saucepan, bring to a simmer, whisk together cornstarch and water, then stir slurry into the simmering liquid and cook until glossy and slightly thickened, about 1 to 2 minutes.
  • Slice the pork tenderloin across the grain, spoon the warm balsamic glaze over the slices, and serve.

Notes

Leftovers keep well refrigerated for up to 3 days. Reheat gently and spoon extra glaze over before serving. Serve with mashed potatoes or roasted vegetables.
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