It has been forever since I shared a recipe on the blog! This one was so good I had to share! I have been experimenting a lot in the kitchen so maybe this will become a series? Tasty Thursday? What do you think?
On Sunday morning I woke up knowing that I wanted to be hands off, some Sundays I love to nurse different pots and spend my entire day in the kitchen. Other Sundays, (like this one) I just want to set it and forget it. So I took a look at my crockpot board on Pinterest and decided I’d be making some Pork Tenderloin for dinner!
I love pork tenderloin because of the high protein/low fat content. You can pretty much make this with everything, rice, salad, mashed potatoes or even vegetables–it’s versatile like that! This tenderloin is glazed with a perfect tangy sweet glaze that is not too overpowering but so delicious!
I didn’t have all of the ingredients–the original recipe called for sage (so I put my favorite parsley instead) and a fresh garlic clove (I used 1/2 tsp minced garlic instead–I like garlic a lot).
The best part of the recipe for me was the actual browning of the pork…I love a crisp skin on meat, I would have browned it even more but my hubs might have objected a bit 🙂
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin Recipe
This amazing pork tenderloin recipe will impress even the most pickiest eater. The glaze is the star of the show!
- 2 pounds Pork tenderloin
- 1 teaspoon Ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Garlic; crushed
- ½ cup Water
- ½ cup Brown sugar
- 1 tablespoon Cornstarch
- ¼ cup Balsamic Vinegar
- ½ cup Water
- 2 tablespoons Soy sauce
- Mix together the seasonings: sage, salt, pepper and garlic.
- Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
- Cook on low for 6-8 hours.
- A hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side.
Amount Per Serving Calories 299 Total Fat 6g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 110mg Sodium 563mg Carbohydrates 19g Net Carbohydrates 0g Fiber 0g Sugar 16g Sugar Alcohols 0g Protein 40g