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You are here: Home / Holidays / Easter / Slow Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

Slow Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

March 27, 2011 by Danelle 27 Comments


SLOW COOKER BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN — Slow cooked pork tenderloin, finished off with a balsamic, soy sauce and brown sugar glaze.


Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin

This slow cooker pork tenderloin is one of the earlier recipes I posted here at Let’s Dish, and it’s definitely been one of the most popular. 

Don’t just take my word for what a great recipe it is. Read  the comments and I think you’ll be convinced to try it.

This was absolutely delicious. Hands down, the best pork I’ve had. We’re making it again right now for the second time since last week because it was such a hit! Leftovers are just as good and reheats very well. ~ Amanda

We eat a lot of pork tenderloin at our house. It’s just so easy to prepare, and there are so many ways to prepare it. But this is hands-down, without a doubt, my family’s favorite way to enjoy pork tenderloin.

Besides the great taste, I love it because it’s so easy. I also love the glaze. A lot. In fact, you could just skip the pork and eat the glaze with a spoon!

I make this pork tenderloin often for Sunday dinner.  It’s a snap to throw the roast into a slow cooker before we head to church.

This is AWESOME!! It is by far the best pork tenderloin I have ever fixed!! The glaze is absolutely amazing! I will definitely be fixing it again and again. ~ Judy

When we get home, all I have to do is whip up the glaze and dinner is served. And I love that it’s nice enough to for company!

With a side of roasted or mashed potatoes and some steamed veggies, this Slow Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin is an easy, nutritious meal that the whole family will love.


Here’s what you’ll need to make Slow Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin


  • Pork tenderloin
  • Spices: sage, salt and pepper
  • Garlic
  • Brown sugar
  • Cornstarch
  • Balsamic vinegar
  • Soy sauce
Brown Sugar and Balsamic Glazed Pork Loin (Slow Cooker)

Brown Sugar and Balsamic Glazed Pork Loin (Slow Cooker)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

Slow cooked pork tenderloin, finished off with a balsamic, soy sauce and brown sugar glaze.

Ingredients

For the pork

  • 1 (2 pound) boneless pork tenderloin
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 1/2 cup water

For the glaze:

  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce

Instructions

  1. Combine sage, salt, pepper and garlic. Rub over roast.
  2. Place in slow cooker with 1/2 cup water. Cook on low for 5-6 hours.
  3. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
  4. Heat and stir until mixture thickens.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking.
  6. Serve with remaining glaze on the side.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 97 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 10mg Sodium: 485mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 0g Sugar: 16g Sugar Alcohols: 0g Protein: 4g
© Danelle
Cuisine: American / Category: Main Dishes

 

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Who Dished It Up First: Adapted from allrecipes.com

Filed Under: Easter, Main Dishes, Pork, Slow Cooker

Previous Post: « Queso Blanco Dip {White Queso}
Next Post: Slow Cooker Thai Peanut Pork »

Reader Interactions

Comments

  1. woodsman

    February 1, 2010 at 9:33 pm

    Looks deliscious. I’ll have to try it!

    Reply
  2. Nick

    August 21, 2010 at 3:35 pm

    This is delicious! I did not have any sage, so I used rosemary instead. The glaze is perfect. I cannot wait for leftovers later today!

    Reply
  3. RoxiPapi

    November 4, 2010 at 8:05 pm

    This was ah-mazing! I didn’t glaze the meat as instructed only because I wasn’t home to do it but rather I served the glaze on the side. The glaze is delicious but the pork on it’s own is PERFECT! My son didn’t like the glaze so he used BBQ sauce (I know sacrilege) but, hey, everyone was happy! Thank you for a great recipe.

    Reply
  4. Christina

    January 18, 2011 at 6:23 pm

    You weren’t kidding, this was so delicious! It will definitely be a staple at our house!

    Reply
  5. FrancineC

    March 23, 2011 at 6:28 pm

    Made this today and it was delicious! Next time we will do a bigger roast for sure. My almost 2 year old used his fingers to dip and eat the sauce. lol My husband, who is French and a great cook, was blown away. He plans to use the sauce next time we BBQ 🙂

    Reply
  6. Monica H

    March 28, 2011 at 8:40 pm

    Looks so good. Pork tenderloin is one of my favorites and I have my own recipe for that, but I will definitely give this one a try. You’ve twisted my arm!

    Reply
  7. Julie

    March 30, 2011 at 1:42 am

    Looking forward to giving this one a try! You’re right, I think the glaze alone sounds amazing.

    Reply
  8. Natasha

    September 15, 2011 at 10:24 pm

    My family is in love with this recipe, it’s now a staple on my menu.

    Reply
  9. Jenny

    September 29, 2011 at 8:46 pm

    This comment has been removed by the author.

    Reply
  10. AB

    November 13, 2011 at 1:11 pm

    I would like to try this recipe, but was wondering if you can make the roast from frozen or if it needs to go in the slow cooker already defrosted?

    Reply
  11. Danelle

    November 14, 2011 at 3:37 am

    I’ve always used a thawed roast, but I suppose you could start with frozen and add a few hours to the cooking time.

    Reply
  12. Kelly

    December 13, 2011 at 11:39 pm

    This was *AMAZING*!!! It was on my menu plan last week, but we didn’t get to it until tonight. Definitely a keeper!

    Reply
  13. Mamie

    January 31, 2012 at 2:33 am

    I made this for dinner tonight and it was wonderful! Everyone loved it. Definitely a new family favorite!

    Reply
  14. Ryan and Kim

    February 20, 2012 at 11:53 pm

    If I am using a 4lb pork loin do I need to double everything?

    Reply
  15. Danelle

    February 21, 2012 at 2:03 am

    The sauce in this recipe is actually already doubled from the original recipe, because I like it so much. So you may be okay there. But you might want to add more of the seasonings that go on the roast.

    Reply
  16. amandab425

    April 29, 2012 at 8:36 pm

    This was absolutely delicious. Hands down, the best pork I’ve had. We’re making it again right now for the second time since last week because it was such a hit! Leftovers are just as good and reheats very well.

    Reply
  17. Leann Finlay

    April 29, 2013 at 12:22 am

    My whole family loved this recipe. I took it out and finished it in the oven the last 1/2 hr, basting it in sauce there instead… YUM!!!

    Reply
  18. JudyWVU

    October 2, 2013 at 7:51 pm

    This is AWESOME!! It is by far the best pork tenderloin I have ever fixed!! The glaze is absolutely amazing! I will definitely be fixing it again and again.

    Reply
  19. Martie Goss

    December 30, 2013 at 5:40 pm

    What is the nutritional information for this dish?

    Reply
    • Danelle

      December 30, 2013 at 6:39 pm

      I don’t have that information Martie, I apologize. You will find some nutritional information on the site I adapted the recipe from here: http://allrecipes.com/Recipe/Herb-Roasted-Pork/Detail.aspx

      Reply
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    January 7, 2015 at 11:52 pm

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    Reply
  21. Shelly

    January 23, 2016 at 10:53 am

    Does this use pork tenderloin or a regular pork roast?

    Reply
    • Danelle

      January 23, 2016 at 11:07 am

      Tenderloin

      Reply
  22. Michelle

    March 3, 2016 at 4:55 pm

    Your recipe calls for loin, but your description says tenderloin. Would it taste just as good if I used loin?

    Reply
    • Danelle

      March 3, 2016 at 5:08 pm

      Sorry, I was using those terms interchangeably. I use tenderloin, but this would work great with any cut of pork.

      Reply
  23. Sarah

    September 14, 2018 at 12:38 pm

    Have you ever done this recipe in the oven instead of the slow cooker. If so, what temperature and how long?

    Reply
    • Danelle

      September 15, 2018 at 11:13 am

      I have not, but I’m sure it would work. I would try finding a recipe for pork tenderloin in the oven and go with that cooking temp and time.

      Reply

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