Slow Cooker Pork Tenderloin with Brown Sugar Balsamic Glaze
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Yield: 6 servings
Slow Cooker Pork Tenderloin is one of those meals that you can set and forget. In eight hours, you'll have super tender meat that falls apart as you cut it. This pork tenderloin recipe is perfect for weeknight dinners as well as folks on a budget.
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Ingredients
For the Pork:
- 3 lbs pork tenderloin or pork butt
- 1 tablespoon sage or rosemary (or ½ tablespoon each) fresh is best
- 1 tablespoon light brown sugar
- 1 teaspoon minced garlic
- ¼ cup apple cider vinegar
- ¼ cup water
- salt & pepper to taste
Brown Sugar Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tbsp soy sauce
- 2 tablespoon brown sugar
- 1-2 tablespoon minced garlic
- (optional) 1 tbsp. cornstarch + 1 tbsp. water to make a slurry to turn the balsamic sauce into a thick glaze
Instructions
- Add the apple cider vinegar and water to the bottom of a slow cooker.
- For the dry rub: Combine brown sugar, sage, rosemary, and S&P. Rub the mixture on all sides of the pork tenderloin and place it in the slow cooker. Then, rub the minced garlic over top. Place the pork tenderloin in the slow cooker. Set to Low and cook for 8 hours, or set to High and cook for 4 hours.
- About half an hour before you're ready to serve the pork, prepare the Brown Sugar Balsamic Glaze. Add all of the glaze ingredients to a sauce pot on the stove and bring to a simmer, stirring until all of the sugar is dissolved. Reduce heat to low and continue to simmer until the glaze is reduced by half and coats the back of a spoon, about 5-10 minutes. Quicker option: Instead, add a corn starch slurry while simmering to thicken the sauce into a glaze. Set aside to cool slightly.
- Remove the pork tenderloin from the slow cooker & slice about ½" thick, or shred. Set slow cooker to Warm and place the tenderloin back inside. Pour the glaze over top, and let sit for 10 minutes to absorb the flavors.
- Enjoy!
Notes
- Be sure to check throughout the day to make sure there is still some liquid left in the bottom of the slow cooker. For a pork tenderloin, add ½-1 cup of water. It will not produce much of its own juice. For a pork butt, only add ¼ cup of water and keep an eye on it. Pork butts tend to produce a lot of broth.
- Optional step: For a roast, brown pork fat-side down on the stove top first in a cast iron skillet. This helps to render the fat and give it a golden brown color. Tenderloin can just be placed right in the slow cooker - it will brown up some on its own.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!