Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Tender, slow-cooked pork tenderloin with a sweet balsamic glaze that melts in your mouth — easy, cozy perfection.
Ingredients
- 1 1½–2 pound pork tenderloin
- ½ cup brown sugar light or dark
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce low sodium preferred
- 3 cloves garlic minced
- 1 tablespoon honey optional, for extra gloss
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the pork: Pat tenderloin dry and season generously with salt and pepper. Place in your crockpot.
- Make the glaze base: In a bowl, whisk together brown sugar, balsamic vinegar, soy sauce, garlic, and honey. Pour over the pork.
- Cook: Cover and cook on low for 4–5 hours, or until tender and easily shredded with a fork.
- Make the glaze: Transfer pork to a plate and cover with foil. Pour the liquid from the crockpot into a saucepan. Whisk cornstarch and water together, then stir into the sauce. Simmer until thick and glossy.
- Serve: Slice pork into medallions, drizzle glaze over top, and serve warm with your favorite sides.
Notes
Refrigerate leftovers up to 4 days or freeze up to 2 months. Reheat gently with a splash of water or broth to keep it juicy.