New Recipe: Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

This recipe is one I've had my sights on for a while but I was slightly intimidated by it. Now that I've made it, I'm not sure why because it was pretty easy...and REALLY good! I found this recipe for Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin on Pinterest. There seem to be a gazillion verstion of this but that link is for the one I used specifically.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Meat:

• 2 lbs pork tenderloin
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic; crushed
• 1/2 water

Glaze:

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

Instructions:

1. Mix together the seasonings: sage, salt, pepper and garlic. Rub the mixture over tenderloin(s). Pour 1/2 cup water in crockpot and put tenderloin(s) in crockpot.
2. Cook on low for 6-8 hours.
3. An hour before the meat is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
4. Heat over medium heat and stir until mixture thickens (she says about 4 minutes). Brush roast with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust: remove from crockpot and place on aluminum lined baking pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2-3 more times until desired crust is achieved.
5. Serve with remaining glaze on the side.

Recipe Source: Laura's Sweet Spot

Notes/Suggestions:

• I made this exactly as the recipe said but my pork tenderloins (it was a package of two) were about 2.5 lbs. It still turned out great.
• I glazed mine in the crockpot and caramelized it under the broiler. I was really afraid to burn it so I didn't leave it in there as long as I should have. Next time - I will be making this again - I'll be a little braver with the broiler.
• The glaze is awesome! Not too sweet. Husband wanted to stick a fork in each end of one of the tenderloins and just gnaw the outside off like corn on the cob.
• Reheated pretty well for lunch the next day :)
• Kid tested, kid approved!

ENJOY!