I found this balsamic glazed pork tenderloin recipe on Pinterest. Dinners in the crockpot are great, especially on busy days. I put the pork in at 1pm and it was ready by 6pm. I glazed the pork both in the crockpot and then removed it and put it under the broiler to give it a crust. Just be sure to watch it under the broiler it goes quickly! The glaze goes on the last hour.
I love the combination of cashews and pineapple so I put those over the rice with some chopped scallions. The extra glaze was drizzled over the rice to finish it off. There wasn’t a piece of pork left! Loved by 5 out of five family members.
- For Pork:
- 2 pounds Pork tenderloin
- 1 teaspoon Ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Chopped Garlic
- ½ cup Water
- For Glaze:
- ½ cup packed Brown sugar
- 1 tablespoon plus 1/2 tsp Cornstarch
- ¼ cup good Balsamic Vinegar
- ½ cup Water
- 2 tablespoons low sodium Soy sauce
- Mix together the seasonings: sage, salt, pepper and garlic.
- Rub on the tenderloin.
- Add ½ cup water in slow cooker; place tenderloin in slow cooker.
- Cook on low for 6 hours total (includes the last hour of glazing)
- Mix together the ingredients for the glaze in a small sauce pan.
- 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 sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat until desired crust is achieved.)
- Serve remaining glaze over rice.