Making pork tenderloin in the slow cooker is so easy and delicious you will want to prepare it this way all of the time. The pork is rubbed with a spice mixture of ingredients such a sage, garlic, salt and pepper and then placed into the slow cooker with a little bit of water. While the pork is cooked it is brushed with a balsamic vinegar glaze. The glaze gets most of its flavor from balsamic vinegar and brown sugar. Once the pork has finished cooking in the crockpot you can brush it with the glaze again and put it under a broiler if you want a crust to be formed. The crust is totally optional. I like to serve this recipe with wild rice on the side. Enjoy.
- 2lbs pork tenderloin
- 1 teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 garlic clove (crushed)
- ½ cup of water
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup of water
- 2 tablespoons soy sauce
- In a small bowl combine sage, salt, pepper, and garlic. Mix well. Rub the mixture over the tenderloin.
- Add a ½ cup of water to the slow cooker. Place the tenderloin into the slow cooker. Cook on low for 6 to 8 hours.
- An hour before the tenderloin has finished cooking. In a small saucepan combine brown sugar, cornstarch, balsamic vinegar, ½ cup water, and soy sauce. Heat over medium heat while stirring until the mixture becomes thick.
- Brush the tenderloin in the slow cooker 2 to 3 times during the last hour of cooking.
- Optional step: To get a caramelized crust—remove the tenderloin from the crockpot and place onto a baking sheet lined with aluminum foil. Brush the tenderloin with the glaze and set under the broiler for 1-2 minutes or until bubbly and caramelized. Repeat 2 to 3 more times until the desired crust is achieved.