Monday, February 25, 2013

Brown Sugar Balsamic Pork Tenderloin - Crockpot

This recipe is one I can make in the crockpot which is always nice to come home to a kitchen that smells delicious.  The tricky part to this recipe, is the tenderloin turns out best if cooked for 4-6 hours.  I'm able to come home for lunch, so this works out for me.  The recipe still works if you cook it longer, but the tenderloin dries out a bit.  I would recommend trying this in a oven bag to see if that helps retain the moisture better for longer periods of time.


2 pound pork tenderloin


1 teaspoon minced garlic
1 teaspoon ground sage
1 teaspoon basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon ground savory
1/2 teaspoon aleppo pepper
1 cup beef broth


1 cup brown sugar
2 Tablespoons corn starch
1/2 cup balsamic vinegar
1/4 cup soy sauce
1 cup water

Mix all rub ingredients, except beef broth,  together and rub over pork tenderloin
Put the cup of beef broth in the bottom of the crock pot, then place the tenderloin in
Cook in the crockpot for 4-6 hours

During the last hour of cooking, mix all the Glaze ingredients together and cook in a small saucepan until it gets slightly thick.

Brush over the tenderloin 2-3 times during the last hour of cooking, reserve the extra glaze for serving the tenderloin.

Ingredients for rub

Rub on the tenderloin

Ingredients for the glaze

Cooking up the glaze to thicken

Cooked Tenderloin

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