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Crockpot Brown Sugar Balsamic Pork Tenderloin on a plate
Andrew Fowler

Crockpot Brown Sugar Balsamic Pork Tenderloin

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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.