This crockpot balsamic glazed pork tenderloins is easy to prepare. Serve with potatoes or a rice dish, along with steamed broccoli or a salad.
MACKENZIE MARTIN, BYLINE: Before the Crock-Pot was the Crock-Pot, it was called the Naxon Beanery, and its purpose was a little more specific. Patented by prolific inventor Irving Naxon, it was originally inspired by a Jewish stew that was slowly cooked on Fridays in preparation for the Sabbath.
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Crockpot Balsamic Glazed Pork
This balsamic glazed pork tenderloins is easy to prepare. Serve with potatoes or a rice dish, along with steamed broccoli or a salad.
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Servings: 6
Calories: 270kcal
Ingredients
- 2 lb pork tenderloin
- 1 tsp ground sage
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 clove garlic crushed
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tbsp cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tbsp soy sauce
Instructions
- Mix together the seasonings: sage, salt, pepper and garlic.
- Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
- Cook on low for 6-8 hours.
- Hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, 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 crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side
Nutrition
Calories: 270kcal | Carbohydrates: 22g | Protein: 32g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 617mg | Potassium: 643mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
