Crockpot Pork Tenderloin with Brown Sugar Balsamic Glaze
This awesome crockpot brown sugar balsamic pork tenderloin recipe will become an instant family favorite! Slow cooked for 6 hours brushed with a delicious sauce, you will make this easy crockpot pork recipe over and over!
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. This pork tenderloin in the crockpot is perfect for that.
Quick Things You Should Know About This Recipe:
- The sauce comes together in under five minutes — don’t rush it off the heat though, let it thicken fully or it won’t coat the meat properly.
- You will be using your broiler at the end, and this is not optional if you want that caramelized crust. The crockpot gets the pork tender; the broiler gets it gorgeous. Both steps matter.
- Do not substitute the balsamic vinegar with regular red wine vinegar or apple cider vinegar. I tried it. The dish came out completely flat — the balsamic’s sweetness and depth is what makes the glaze work. It’s worth buying a bottle specifically for this recipe.
- Short on time? You can cook this on the high setting for approximately 3.5 hours instead of low for 6-8. The low and slow method produces a more tender result, but the high setting absolutely works on a busy weeknight.
What Ingredients Do You Need?
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
How do you make this easy slow cooker pork tenderloin?
STEP ONE: Mix together the seasonings: sage, salt, pepper and garlic.
STEP TWO: Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. Cook on low for 6-8 hours.
STEP THREE: Once the meat is cooked, it will be easy to separate with a fork.
STEP FOUR: A hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes.
STEP FIVE — The Glaze: About an hour before the pork is done, mix together your glaze ingredients in a small saucepan over medium heat: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Stir continuously until the mixture thickens, about 4 minutes. Brush the glaze over the pork 2-3 times during that final hour of cooking, right there in the crockpot.
STEP SIX — The Broil (Don’t Skip This!): Once the pork has finished its full cook time in the crockpot and has been glazed, remove it from the crockpot completely. You will not be putting it back in. Place it on a foil-lined sheet pan. Brush a generous coat of glaze over the top and set it under the broiler for 1-2 minutes until the glaze is bubbly and starts to caramelize. Pull it out, brush on another coat of glaze, and return to the broiler for another 1-2 minutes. Repeat this 2-3 times total until you have a deep, caramelized, glossy crust.
Keep your oven light on and watch it closely — the glaze can go from caramelized to burned quickly. This step is what takes the pork from “really good crockpot dinner” to something that tastes like it came from a restaurant.
Turns out this is the best Pork tenderloin I’ve ever made! It really elevates a simple meat like the pork tenderloin. It is both sweet and savory and the sauce is made of simple ingredients but feels like restaurant quality!
Slow-cooked to perfection, this dish offers a sweet and tangy sauce that pairs beautifully with the meaty succulence of the pork. Ideal for busy weekdays or leisurely Sunday dinners, this is a dish that’s sure to impress without stressing you out.
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. 🙂
After you cook the tenderloin, You set your oven on broil and leave it there for a few minutes to watch the magic happen! This creates some yummy crispy parts that takes this pork over the top! My personal favorite.
The meat is fork tender after hours of slow cooking and it’s so good! I generally serve it as the main meat for dinner but I could easily see this being served on some Hawaiian rolls for a tasty lunch.
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What should I eat this pork tenderloin with?
Some delicious side dishes that go perfectly with brown sugar balsamic tenderloin are roasted potatoes, roasted veggies, or a cilantro white rice. To complete the meal, serve with a crisp green salad, crusty bread, and a glass of your favorite red wine.
Check out this –> full recipe list of What To Serve With Pork Tenderloin!
This slow cooker pork loin roast is an amazing pork tenderloin and one of those easy dinner recipes for busy weeknights. When it comes to slow cooker meals this crockpot pork tenderloin is one of those easy dinners for the whole family.
Be sure to grab your meat thermometer to check the internal temperature. This pork loin recipe is an easy recipe that you can cook all day on the low setting (8 hours). I have also cooked it in about 3.5 hours on the high setting when I didn’t start cooking early enough.
It produces a super tender meat and it’s one of those low fuss recipes.
The best part for me is the broiling at the end. It’s both crispy AND soft. The best of both worlds!
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What are some other great slow cooker recipes that you should try?
Slow Cooker Pork Tenderloin FAQs
Nope! Searing is optional. The post‐cooking broiling step gives you that caramelized lift without upfront searing. Skip searing to save time and dishes, then broil for crispness at the end.
You can use maple syrup or honey as a substitute, but the unique molasses notes of brown sugar are ideal for this dish.
Yes! I had a dinner party and was able to put TWO 2lb tenderloins in the crockpot. I seasoned them the exact same way (so you will need double the ingredients), and they both cooked perfectly. I used a larger pan to broil the meat at the end.
Pork tenderloin works best. For larger, thicker cuts like pork loin or shoulder, increase cooking time and adjust glaze proportions. Always use a thermometer and target 145 °F internal temperature.
Yes! Root vegetables like potatoes, carrots, and even parsnips do well in the crockpot alongside the pork. Cut them into large chunks — about 1.5 to 2 inches — and place them around the tenderloin before cooking. They’ll absorb the cooking liquid and be perfectly tender by the time the pork is done. Just keep in mind that adding vegetables will mean you have less liquid in the pot, so add an extra splash of water or chicken broth if needed. Note that the broiling step at the end is for the pork only — the vegetables stay behind in the crockpot.
Absolutely. After the full cook time the pork will be tender enough to either shred with two forks or slice cleanly with a sharp knife. If you want neat, presentable slices for a dinner party or more formal meal, skip the shredding and slice it about half an inch thick after the broiling step. Serve with the remaining glaze drizzled over the top. If you’re doing a more casual weeknight dinner or want leftovers that work well in sandwiches or rice bowls, shredding and mixing with the extra glaze is the move.
Things To Look Out For And How To Fix Them
Overcooked and Dry Pork
Slow-cooking is designed to make meat tender, but there’s still a risk of overcooking. To avoid dry pork, check the internal temperature; it should read 145°F when it’s done. Remove the pork from the Crockpot as soon as it reaches this temperature.
Inconsistent Glaze
If the brown sugar and balsamic glaze comes out too thin or uneven, it could be due to inadequate stirring. Make sure to thoroughly mix the glaze ingredients before adding them to the Crockpot, and consider stirring a couple of times during cooking.
What are some helpful tips for making Crockpot Pork tenderloin?
- Trim extra fat from the pork tenderloin before cooking. This will help ensure that your pork will be tender and juicy.
- Use a quality cut of meat, such as center-cut or “select” grade pork tenderloin for best results.
- Marinate the pork tenderloin overnight for added flavor. This is optional but can help enhance the flavor of the pork.
- Brown the pork tenderloin in a skillet before adding it to the Crockpot. This will help seal in the juices and give you a better-tasting result.
- Add vegetables such as potatoes, carrots, celery, and onions to the Crockpot for a delicious meal.
- Don’t overfill the Crockpot; leave at least one inch of space between the pork and sides of the pot to allow for proper circulation.
- Cook on low heat for approximately 6-8 hours or until internal temperature reaches 145° and juices are clear. Be sure to check the internal temperature of the pork with a meat thermometer to ensure it is cooked thoroughly.
- Let the pork rest for 10-15 minutes before slicing and serving.
Reader-Tested Variations — Tried and Approved
This recipe has been made by thousands of readers over the years, and the comments have turned into their own little recipe development lab. Here are the variations that readers have confirmed actually work:
With chicken: Multiple readers have made this exact recipe using bone-in or boneless chicken thighs in place of pork — same cook time, same glaze, same broiling method at the end. Reader Betsy confirmed it’s equally delicious with chicken and noted you have a bit more control over portion size. A great option if your family doesn’t eat pork.
With turkey loins: Reader Madison swapped in turkey loins and reported the result was even more flavorful than the original. Same method applies.
With pork loin instead of pork tenderloin: If you’re working with a budget, reader Jeanette confirmed that a regular pork loin works. Just know it may need a bit more time to get fully tender — use a meat thermometer and target 145°F. Reader Lola actually cut a large pork loin in half and cooked both halves at the same time by doubling the rub and glaze, and it worked perfectly.
Doubled for a crowd: Reader Daryl doubled the recipe with two tenderloins and doubled the sauce — cooked at the same time in a larger crockpot with zero issues. Reader Ann confirmed the same. This is a great dinner party option that scales beautifully.
Thyme instead of sage: If you don’t have sage on hand, thyme works as a substitute. Reader Daryl confirmed the swap and said the result was still amazing.
Shredded instead of sliced: Once the pork is done, you can either slice it for a more formal presentation or shred it right in the crockpot and mix it with the remaining glaze. Reader Angela shredded hers and mixed it with the extra glaze — she said it’s now on their favorites list. The shredded version is also fantastic piled onto Hawaiian rolls for lunch the next day.
What to Do With Leftovers
Leftover brown sugar balsamic pork might actually be better the next day — the glaze deepens as it sits and the flavors continue to develop overnight. Here’s how to use it:
Store any leftover pork in an airtight container in the fridge with a spoonful of the remaining glaze poured over the top to keep it from drying out. It keeps well for up to 3 days.
To reheat, warm it gently in a skillet over medium-low heat with a splash of water to loosen the glaze, or microwave in 30-second bursts covered with a damp paper towel. Avoid high heat — it’s already cooked through and will dry out quickly if overheated.
The shredded version is incredible piled onto Hawaiian rolls for next-day lunch sandwiches. It also works beautifully served over white rice with extra glaze drizzled on top, or tucked into a grain bowl with roasted vegetables.
Here are some more delicious slow cooker recipes to try
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!
Ingredients
- 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
Instructions
- Mix together sage, salt, pepper, and crushed garlic.
- Rub the seasoning mixture all over the pork tenderloin.
- Pour ½ cup water (for slow cooker) into the crockpot. Place the seasoned tenderloin in the crockpot.
- Cook on LOW for 6–8 hours, or on HIGH for approximately 3.5 hours. Pork is done when internal temperature reaches 145°F on a meat thermometer.
- About an hour before the pork is done, make the glaze: combine brown sugar, cornstarch, balsamic vinegar, ½ cup water (for glaze), and soy sauce in a small saucepan. Heat over medium, stirring continuously, until the mixture thickens — about 4 minutes. Brush the glaze over the pork 2–3 times during that final hour right in the crockpot.
- When the pork has finished its full cook time, remove it from the crockpot and place it on a foil-lined baking sheet. Do not put it back in the crockpot.
- Brush a generous coat of glaze over the top of the pork. Set under the broiler for 1–2 minutes until the glaze is bubbly and starts to caramelize. Remove, brush on another coat of glaze, and return to the broiler for another 1–2 minutes. Repeat 2–3 times total until you have a deep, glossy, caramelized crust. Watch it closely — the glaze can go from perfect to burned quickly.
- Rest the pork for 5–10 minutes before slicing or shredding. Serve with remaining glaze on the side.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 299Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 110mgSodium 563mgCarbohydrates 19gFiber 0gSugar 16gProtein 40g
What Readers Are Saying
This recipe has been in rotation in kitchens across the country since 2014 — and the comments never get old. Here are a few of our favorites:
Ann Marie made it for the first time and came back to report: “My husband said, ‘I love pork again!’ I am deleting all my pork recipes and just using this one. I think we’re even going to have it again next week.”
Cathi had a husband who famously wouldn’t eat pork tenderloin. Past tense: “My husband, who won’t eat tenderloin for some reason, actually ate it and liked it. Definitely adding this to my favorites as a rotation.”
Emme went all in for a dinner party and reported back with the full menu: “The meat literally fell apart as I cut into it! Served it with a broccoli and apple gratin, roasted potatoes, and a chopped salad. Apple crisp for dessert. Nice meal!”
Megan made it once and immediately came back: “Absolutely delicious! Making it for the second time tonight and the hubby and I are both very excited. A little more work than a normal crockpot recipe, but totally worth it for that not-mushy-awesomely-crispy skin!”
Angela took the shredded route and found her new favorite: “Made it per instructions then shredded it in the crockpot and mixed in the extra glaze. On our favorite list now for dinner ideas.”
Sarah made it on a whim and couldn’t believe the result: “Oh. My. Goodness. I made this today for the first time and it was delicious. So so easy and the glaze — YUM. So glad I have leftovers. It will be re-used again and again.”
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How do you cook your pork tenderloin? Do you love your slow cooker as much as I do?
Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
Get comfortable and be sure to come hang out with me on social. Don’t forget to grab your free fitness journal before you go!
This looks delicious! Thanks for sharing!
You are very welcome Kris! 🙂
I made this with chicken as well. Delicious
Now I need to try!
I’ll have to try it with chicken too! My husband thought the pork would be great in a stir-fry.
@Nellie, Just found this recipe and LOVE IT. Is your website still active? Tried to follow you and couldn’t make it work
This looks great! I’m always looking for easy recipes for Sundays in the crock pot! I have so many Pinterest recipes pinned it’s a shame! Yes, do tasty Thursdays!
Me too, I need to try more out, hopefully I will become more inspired soon 🙂
I don’t think I’ve ever cooked pork tenderloin but this looks delicious. The best part? Set it and forget it! I love my crockpot just for recipes like this one. Thanks Nellie and I for one would love a “Tasty Thursdays” weekly post!
it’s pretty yummy and so easy too! I think I am going to try maybe a twice a month tasty thursdays 🙂
Not even a huge pork fan, but even I think this looks delicious and want to try. Thank you for sharing and I am hosting the Pin It Party today and would love you to link this up with us!! 🙂
I totally linked up! Thanks Janine!! 🙂
Im misfit enough to wonder what would happen with CHICKEN!!!!
I bet it would be just as good!
Tried it with chicken. It’s equally as delicious!! Plus, you have a little more control over how much food you want to make. Those pork loins can be huge!
Would love some healthy recipes that don’t taste eewwww. This looks so good. I normally put mines on the grill I tried it in the crockpot but it didn’t turn out nothing like this.
i think the main difference is broiling it for a few minutes to get a nice crispy skin. So good!
I’ve never tried pork tenderloin, but these do look good. I have a feeling my husband would love them. I love having a crockpot especially for those busy days when you are too tired to care. lol
exactly, somedays I have the cooking bug….other days? no so much! 🙂
I use the crockpot for pork a lot…I have a recipe from House of Yumm I am planning on trying this weekend for teriyaki pork sliders. I also tend to make chili verde with pork in the crockpot. This recipe looks delicious!
the crockpot is so my bestie 🙂
Oh – this looks awesome!! I love using my crock pot and am always looking for new recipes to try!!!
hope you enjoy!
I love my crockpot! Oh man, it is so easy to cook meat like pork tenderloin or pork shoulder. It comes out so good!
It does! I have tried it in the oven and it takes forever and sometimes it dries it out!
My husband is a huge pork fan. He’s never cooked it in the crockpot, though, and it’s never looked this good!
You must make him try! I am convinced it’s the best way! 🙂
This looks amazing!! Me and my crockpot are best friends! I will certainly be trying this 🙂
Awesome Sherri! Thanks for stopping by!
Mmmmmmm! We have some pork in the freezer and this looks like the perfect use for those extra busy days!
Hi Nellie – This looks fantastic! I love making pork tenderloin in the Crockpot, and this looks especially good. Thanks so much for sharing with the Let’s Get Real party. I’m pinning it to our group board and tweeting it.
Hi Gaye,
Thank you so much for hosting this pin it party! I had fun looking through and pinning all the pins. I surely appreciate your tweets and pins of this recipe! Can’t wait to join again soon 🙂
That looks gooood Nellie! I’m not a big fan of pork, but this really looks like something I would want to try. I would love to use my crock pot a bit more, but the man doesn’t really meals from the crock pot…BOO…BOOO…BOOOO! I don’t use it as often as I would like!
Once you broil the pork, it comes out so crispy that the man would never know! 🙂
This looks amazing. We normally marinate and grill tenderloin – this would be a great change. I’m pinning for later!
Yay! I hope you enjoy 🙂
I need to try this it looks tummy. I need to start meal planning.
I love a good pork tenderloin! And it’s in a crockpot too! Will be trying this recipe.
Oh. My. Goodness. I made this today for the first time, and it was delicious. So so easy and the glaze – YUM. So glad I have left overs.
Thanks for the yummy and easy recipe! It will be re-used again and again.
– Sarah
Thanks so much for the feedback! So glad you enjoyed 🙂
Thank you for the awesome recipe! My previous CrockPot attempt was so bad it was slightly embarrassing, but this pork tenderloin turned out to be delicious!! 🙂 Also, I used chicken stock instead of water in the crockpot and it turned out great!
could you cook it IN the glaze instead of in just water in the crock pot?
Trying this tonight! Looks so good! What do you serve it with?
I made this recipe last weekend, and it was delicious. I did do the broiler suggestion at the end of the recipe, removing the tenderloin from the crockpot, brushing the glaze on three of four times and putting it under the broiler for s minute or two each time. It made the glaze really shiny and crisp. The meat literally fell apart as I cut into it! Served it with a broccoli and apple gratin, roasted potatoes and a chopped salad. Apple crisp for dessert. Nice meal!
I made this recipe for my family and it was so delicious. I put the glaze on during the last hour in the crock pot and finished it up under the broiler adding more glaze. My family all loved this recipe and want the recipe for themselves to make. The leftover glaze is delicious to put over the meat as well. Definitely recommend this and this will become one of my favourite ways to cook pork tenderloin.
I love how you are so dedicated to fitness AND put such yummy recipes on Pinterest! We’re going to have your Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin Recipe today! My husband picked it out! :>)
This according to my husband is delicious! I’m vegan but make him meals. I put under broiler twice and ur was perfect! Will be making again!
Nellie, thanks for a great recipe to add to my collection. This might be our family’s favorite way yet to make pork tenderloin. Definitely a keeper!!!
Just to be clear- the last hour do I move the tenderloin to the broiler for 3 min then back to the crock, and repeat every 15 min (move tenderloin to broiler then back to crock) until final hour is completed with last broiling?
No! When you are done with the crockpot altogether (glazed and etc) you can move to broiler for extra crispiness.
This sounds so good! Can’t wait to try it.
This was simple to do, but so delicious. My family loved it.
I made this today for the first time & we loved it. It was very easy
This recipe was fantastic! I needed to do something with a tenderloin I had, searched and found this recipe. A lot of times recipes don’t turn out right but THIS! This was amazing. My husband, who won’t eat tenderloin for some reason actually ate it and liked it. Definitely adding this to my favorites as a rotation.
This is absolutely delicious! Making it for the second time tonight and the hubby and I are both very excited! A little more work than a “normal” crock pot recipe, but totally worth it for that not-mushy-awesomely-crispy skin!! Made it with rice last time and the sauce was great! Might consider doubling sauce it was so good! Great leftovers too!
I love pork tenderloin and make it on regular basis. Sounds perfect for a summer dinner (no heat in the kitchen).thank you for your recipe. Will get back to you when the votes are in 🙂
This looks absolutely delicious. I’m definitely going to give it a try. I would like to know though, can you slice the tenderloin instead of shredding. I’d like it to look a little more formal for a special dinner.
My husband and I have stayed away from pork as recipes did not float our boat. Tonight I tried this recipe, it was AMAZING!!!! My husband said, “I love pork again!” I am deleting all my pork recipes, and just using this one! I think we’re even going to have it again next week. Thank you very much for sharing this recipe, we love it!
This sounds sooooo good!! Can I add my potatoes and carrots to this?? One pot meal!!!
OMG….Just made raised for the first time & it was amazing! I followed recipe exactly except substituted thyme for sage as I didn’t have sage. My adult son is a picky eager & he gobbled it down & wanted more. Good thing I had made 2 tenderloins & doubled the sauce. Definitely will be making again soon!
I was looking for something different to do with a pork loin I’d taken out of the freezer. With winter having set in hard up here in Alberta, Canada I wanted some warm comfort food. I buy large pork loins all the time as they often go on sale. I found your recipe on pinterest and thought I’ll just cut my prok loin in half and cooked both halves at the same time just doubling the rub and glaze amounts. THIS TURNED OUT AMAZING! I served it with warm buttery rice and steamed broccoli and the family devoured it and asked for seconds. Good thing I have two! Then I imediately wrote the recipe down in my recipe file to save for when we have company over. Thanks for the recipe.
Hi, Nellieu
I tried this for my family with a few differences. My pork tenderloin was frozen solid and I read your recipe for the first time about 2 1/2 hours before dinner is supposed to be done. I changed my thought process from the slow cooker, as I didn’t have time, to the InstaPot. I have tried several different things in the InstaPot when it wasn’t supposed to be the InstaPot, they turned out great. My tenderloin was way too long so I sawed it in half with my large serrated knife; I had to break the last 10% of it-this was really frozen! I did a little math in my head and came up with a plan using the brochure the InstaPot came with.
The instructions were for 1 pound of thawed meat. Mine was 2.25 pounds AND frozen! I played with the amount of/and the ingredients to try to get the results like yours. Guess what? It came out better than I anticipated! It (the sauce) was a little tart for my sister, so next time I will cut the balsamic back to 1/2 cup. I had doubled it which was WAY TOO MUCH! The sauce, I thought, was great and I soaked the rice with it. I will also use the sauce on chicken and salmon. I signed up for your newsletter; keep the new ideas coming.
Thank you from Apache Junction,AZ.
Clif Edwards
Can you cook in crock pot on high for 3-4 hours instead of on low for 6-8 hours?
I am not able to add the glaze the last hour since I’ll be at church. When do you suggest I do that? Can I add it in the beginning? I look forward to trying this today! Thanks!
I made this today. It smells delicious and the sauce is really awesome! I’m wondering what’s your favorite thing to serve it with? Potatoes, rice, noodles, just by itself, or on a bun?
@Kim R., Hi! I always serve it with white rice and vegetables, if I am feeling fancy some macaroni and cheese goes well too! Enjoy!
Absolutely delicious! Made it per instructions then shredded it in the crockpot and mixed in the extra glaze. On our favorite list now for dinner ideas
Hi! This looks so yummy! Wanted to ask if you think it’d be ok to use regular pork loin instead of pork tenderloin? We are on a budget so wanted to ask:).
yes that should be fine!! I’d make sure it still came apart as desired if not cook it a bit longer
excellent flavour and very easy to make. My pork tenderloin was done after 5 hours on low. Took out of crockpot and put on foil lined sheet under the broiler for a few min to glaze. turned and added more glaze and back under broiler for another few min. Thanks for sharing this recipe!!
I made this with turkey loins and it’s so much more flavorful!
I made this in January 2023, and my family loved it. I bought a huge pork loin and cooked it all at once, separated and froze some just so I could make this again. But I realized you never made the sauce to use on precooked pork.
So I already have it shredded and frozen, can I put it in my crockpot and heat it on low, then add the sauce? Has anyone done this. I thought I was saving time! Oops.!
This recipe is awesome! Thank you so much for sharing, it turned out delicious!
This was an amazing recipe!!! Turn out so tender and delicious !! Thank you for tips marinating the meat definitely helped too !!
My husband’s comment the first time I made this receipe “Spectacular”!
I will definitely make this again! Because we are “sauce people” I will make 1 1/2 times the sauce.
Thanks! This is spectacular and will be my new “go to” receipe for when company’s coming!
Wow, made this for dinner with brown rice and three bean salad. Will keep this recipe.
Really Really Good. My Fav so far
Could I use an elk tenderloin instead of pork tenderloin? Would it cook the same?
I have never tried elk! so I am not familiar with the protein and how it cooks.
This was very delicious I love your recipe,I made yesterday ……thank you for sharing 😋😘
Hi, Nellie. Would the same measurements of spices and garlic work for a 3 lb Pork loin?
I would think so because there is always a lot of sauce. I’d add another clove or two of garlic to be safe. 🙂
I don’t see any measurements for ingredients.
How do I know how much of each to use????
the ingredients are in the recipe card at the bottom of the page
Just made this and Wow! So yummy!! I forgot to start the meat early in the day so I cooked it on high for 3 1/2-4 hours and it was perfect and juicy. I also broiled it for 2 minutes twice. The only thing I changed was using less brown sugar. Instead of 1 cup, I used 2/3 cup.
Did you drain pork before adding glaze?
Nope! I add the glaze right in the pot with the liquids.
I saw this recipe and saved it. I didn’t remember that you used a pork loin. I am feeding 5 hearty appetites and I bought a Boston Butt. I followed you recipe but doubled everything since it was over 8 pounds. I obviously had to cook it longer in the slow cooker. I left it whole although it was trying to fall apart and put it on a cookie sheet, glazed it and put it under the broiler until the edges were crispy. I didn’t pull it apart but let everyone tear apart what they wanted. I’ve never been one to talk about changing other people’s recipes but this was basically out of necessity. We just can’t afford better cuts of meat with our sad economy and I didn’t remember it calling for pork loin either. Anyway, I think it’s the best Boston butt I’ve ever cooked. It was delicious and everyone loved it. So a butt works great if anyone ever needs to know. Thank you for the great inspiration!
Absolutely delicious. Easy to assemble. I did sear the meat first and it did seem to seal in the juices. Will definitely make again.
The best recipe for pork I’ve ever tried! I don’t do it any other way any more! It’s my go to!!! Think I’ll try it with chicken!
Oh my goodness!!! Made this for dinner. It was beyond delicious!
Went to put the rest in the fridge and my husband and son ate it all!
Thank you so much for this recipe!!!!
I always heard that you can’t shred a pork tenderloin. NOT TRUE!!!!! I made this recipe exactly as written and it is amazing! The best part is putting it under the broiler with the sauce on it. It is the most amazing meat I have ever eaten. And I have a son in law who smokes pork butts to perfection. This is just as good. I say go for it. So good.