Step-by-Step Guide to Prepare Quick Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crockpot brown sugar balsamic glazed pork tenderloin. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have crockpot brown sugar balsamic glazed pork tenderloin using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin:

1. Take 2 lb pork tenderloin
2. Get 1/2 tsp sage
3. Make ready 1/2 tsp salt
4. Prepare 1/4 tsp ground black pepper
5. Take 1 clove garlic clove (crushed)
6. Take 1/2 cup water
7. Take 1/2 cup brown sugar
8. Get 1 tbsp cornstarch
9. Make ready 1/4 cup Balsamic vinegar
10. Prepare 1/2 cup water
11. Make ready 2 tbsp soy sauce

Steps to make Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin:

1. Mix together the sage, salt, pepper, and garlic. Rub over tenderloin. Place 1/2 cup of water in slow cooker, place tenderloin in slow cooker. Cook on low for 6 hours
2. In a small saucepan combine brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Heat over medium heat stirring constantly until thickened, approximately 5 minutes.
3. Brush tenderloin with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust: remove from crockpot and place on aluminum foil lined baking sheet, glaze and set under broiler for 1 to 2 minutes until caramelized. Repeat two or three more times until desired crust is achieved.
4. Serve with remaining glaze on side.

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