I love lazy Saturday afternoons! Lounging around, watching Netflix, and working on my blog/new recipes. I should probably be cleaning, but oh well everyone needs to relax every now and then. 🙂 I've only made this Brown Sugar Balsamic Glazed Pork Tenderloin a few times, but after a couple minor tweaks I'm really happy with how the final recipe turned out! I will definitely be working it into the rotation more often. I love creating sauces and glazes with brown sugar and balsamic vinegar. If you liked the flavor from my Filet Mignon in a Red Wine Balsamic Reduction you'll love this one as well! I prepare this recipe in the crock-pot so that the meat falls apart when it's done. I simply throw it in the oven to broil right before serving to crisp it up.
Pork tenderloin is a great option if you're trying to stick to a healthy diet. It's low in fat, high in protein and vitamin B. But trust me, even though this recipe is lacking in calories it's definitely not lacking in flavor! Start by cutting any extra fat off the meat. Mix together sage, salt, pepper, savory, thyme, parsley, marjoram, and a minced garlic clove in a small bowl.
I cut the tenderloin into two pieces in order to cut off as much excess fat as possible. Brush all sides of the meat with olive oil and then the spice rub. Place a little water into the bottom of the slow cooker and then add the tenderloin. Cook on low 6 to 8 hours.
About an hour before the tenderloin is finished cooking, make your glaze. In a small saucepan over medium heat, mix together balsamic vinegar, soy sauce, brown sugar, water, and cornstarch. Stir until mixture thickens, about 5 minutes.
Remove pork from the crock-pot and brush with some of the glaze. Put back in the crock-pot and continue cooking for 30 minutes. Open the crock-pot lid and brush pork with more glaze. Cover and cook another 30 minutes. Remove the pork from the crock-pot and brush with glaze one last time. Place it on a baking sheet lined with aluminum foil. Broil for about 3 minutes or until it reaches desired crispness.
Your result will be a crispy outside with an extremely tender inside. You won't even need a knife for this dish! Just to warn you, this makes a lot of food! Since I'm usually only cooking for two, next time I might freeze half of the tenderloin. However, if you're making this for more people it's perfect! Enjoy!!
- 2-3 lb pork tenderloin
- 1 lb olive oil
- 1 tsp. sage
- 1 tsp. salt
- 1 tsp. pepper
- ½ tsp. savory
- ½ tsp. thyme
- ½ tsp. marjoram
- ½ tsp. parsley
- 1 garlic clove, minced
- ½ cup brown sugar
- ¼ cup balsamic vinegar
- 3 tbs. soy sauce
- ½ cup water
- 1 tbs. cornstarch
- Cut excess fat off pork tenderloin.
- Mix together all spices and garlic clove in a small bowl.
- Brush tenderloin with olive oil.
- Rub tenderloin with spice mixture on all sides.
- Add a little water to the bottom of your crock-pot.
- Cook in crock-pot on low for 6-8 hours.
- An hour before the pork is done create the glaze by mixing together brown sugar, balsamic vinegar, soy sauce, water, and cornstarch in a small saucepan over medium heat.
- Stir until thickens, about 5 minutes.
- Remove pork from crock-pot and brush with ⅓ of the glaze.
- Put pork back in the crock-pot for 30 minutes.
- Brush with ⅓ of glaze while still in the crock-pot.
- Cook for an additional 30 minutes.
- Line a baking sheet with aluminum foil. Place pork on baking sheet and brush with remaining glaze.
- Broil 2-3 minutes or until pork reaches desired crispness.
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