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several small round pork tenderloin slices on an ordinary plate with pale moist centers and a thin dark glossy brown balsamic glaze over their browned edges, with no berries, sesame seeds or garnish
Rachel Kim

Crockpot Brown Sugar Balsamic Pork Tenderloin

Brown sugar and balsamic belong in a reduced finishing glaze here, with the tenderloin cooking first in a lighter garlic broth. That keeps a sugary coating from spending hours against the crock. Start checking the meat early and remove each piece as it reaches its temperature, even if the second tenderloin needs longer. The dark glaze should sit in a thin layer over neat slices, not turn the pork into shredded barbecue. A quick broiler finish sets that layer, so keep the rested meat close enough to watch and stop as soon as the surface looks glossy and lightly caramelized.
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Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pork tenderloins about 1 lb each, silverskin removed
  • 1 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 garlic cloves smashed
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp reduced-sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 3 tbsp packed brown sugar
  • 1 tsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Pat tenderloins dry and season with salt and pepper. Heat oil in a skillet and brown pork for about 1 minute on each of 4 sides, then place in one layer in a 5- to 6-quart oval slow cooker.
  2. Add garlic, broth and soy sauce around the pork. Cover and cook on low for about 1 1/2 to 2 1/2 hours, beginning temperature checks after 1 hour and removing each tenderloin as its thickest center reaches 145°F.
  3. Transfer pork to a foil-lined broiler-safe pan and rest for at least 3 minutes. Pour the cooking juices into a saucepan, skim fat and add balsamic vinegar and brown sugar.
  4. Simmer for 5 to 8 minutes until reduced to about 3/4 cup. Stir cornstarch mixed with cold water into the sauce and simmer for 1 minute until it clings to a spoon.
  5. Brush pork with a thin layer of glaze and broil 6 inches from the heat for 1 to 2 minutes until lightly caramelized, watching constantly. Rest for 3 minutes, slice across the grain and spoon a little remaining glaze over the slices.