Crockpot Pork Tenderloin with Balsamic Brown Sugar Glaze

We made this for dinner tonight. The sauce was SOOOO delicious. It is actually very similar to the sauce on some glazed pork chops I made with my boyfriend a few months ago. Anywho, the recipe called for the pork tenderloin to be cooked for about 6-8 hours, which was a bit much for me… we eat meat a little more rare at our house. So my only addendum to this delicious meal is if you’re looking for a more juicy cut of meat you should cook it about 4 or 5 hours not 6-8 hours. On another note, this meal is super easy, you do a quick dry rub on the meat before you drop it in the pot for a few hours then whip up the sauce and brush it on for the final hour of cooking. Its great because it tastes like you slaved in the kitchen for hours (the way we did when we made the pork chops) but you just drop it in the pot and flip it on then go watch a movie or something. We served it with edamame an angel hair pasta, it was delicious!


1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

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