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Monday, May 18, 2015

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Spotted this recipe on Pinterest, I love Pinterest, and since we have not had a pork roast in a while I decided to make this one. I think using a crock pot has to be the easiest way to make a tender roast. Hours of cooking in a slow heat makes for a fall apart piece of meat that is moist and tender. I did change the recipe a bit in that I did not have any balsamic vinegar so I used red wine vinegar instead!

Did you know?

The Naxon Utilities Corporation of Chicago, under the leadership of Irving Naxon, developed the Naxon Beanery All-Purpose Cooker. Naxon was inspired by a story his Jewish grandmother told about how back in her native Lithuanian shtetl, her mother made a stew called cholent, which took several hours to cook in an oven.The Rival Company bought Naxon in 1970 and reintroduced it under the Crock-Pot name in 1971. Slow cookers achieved popularity in the US during the 1970s when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. In 1974, Rival introduced removable stoneware inserts making the appliance easier to clean. The brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. Other brands of this appliance include Hamilton Beach, West Bend Housewares, GE, Magic Chef, KitchenAid, Cuisinart, and former American Electric Corporation.


1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

How To

Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.

Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours. 

1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. 

Heat over medium and stir until mixture thickens, about 4 minutes. 

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized.

Repeat 2 to 3 more times until desired crust is achieved.) Serve with remaining glaze on the side.

Nutritional Info

Calories 270                                          Sodium 410 mg
Total Fat 6 g                                          Potassium 730 mg
Saturated 2 g                                          Total Carbs 16 g
Polyunsaturated 0 g                          Dietary Fiber 1 g
Monounsaturated 0 g                          Sugars 11 g
Trans 0 g                                          Protein 38 g
Cholesterol 115 mg  
Vitamin A 2%                                          Calcium 4%
Vitamin C 4%                                          Iron 6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Author Notes: This recipe is from:

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