Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 2 garlic, cloves, minced
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon fresh thyme, chopped
Instructions
- 1
Pat the pork tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
⏱️ 2 min
- 2
Heat olive oil in a large skillet or oven-safe pot over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until browned all over. This step helps to lock in juices and develop flavor.
⏱️ 10 min
- 3
Transfer the seared pork tenderloin to the slow cooker.
⏱️ 1 min
- 4
In a small bowl, whisk together the balsamic vinegar, brown sugar, Dijon mustard, minced garlic, and dried thyme until well combined. Pour this glaze mixture over the pork tenderloin in the slow cooker.
⏱️ 3 min
- 5
Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, until the pork reaches an internal temperature of 145°F (63°C). The cooking time may vary slightly depending on your slow cooker.
⏱️ 240 min
- 6
Once cooked, carefully remove the pork tenderloin from the slow cooker and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and moist result.
- 7
While the pork rests, prepare the thickened glaze. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat.
⏱️ 3 min
- 8
Gradually whisk in the cornstarch slurry into the simmering liquid in the saucepan. Continue to whisk and simmer for 1-2 minutes, until the glaze thickens to your desired consistency.
⏱️ 2 min
- 9
Slice the rested pork tenderloin into medallions. Arrange on a serving platter and generously spoon the thickened brown sugar balsamic glaze over the top. Garnish with fresh chopped thyme before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 2 garlic, cloves, minced
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon fresh thyme, chopped
Instructions
- 1
Pat the pork tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
⏱️ 2 min - 2
Heat olive oil in a large skillet or oven-safe pot over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until browned all over. This step helps to lock in juices and develop flavor.
⏱️ 10 min - 3
Transfer the seared pork tenderloin to the slow cooker.
⏱️ 1 min - 4
In a small bowl, whisk together the balsamic vinegar, brown sugar, Dijon mustard, minced garlic, and dried thyme until well combined. Pour this glaze mixture over the pork tenderloin in the slow cooker.
⏱️ 3 min - 5
Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, until the pork reaches an internal temperature of 145°F (63°C). The cooking time may vary slightly depending on your slow cooker.
⏱️ 240 min - 6
Once cooked, carefully remove the pork tenderloin from the slow cooker and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and moist result.
- 7
While the pork rests, prepare the thickened glaze. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat.
⏱️ 3 min - 8
Gradually whisk in the cornstarch slurry into the simmering liquid in the saucepan. Continue to whisk and simmer for 1-2 minutes, until the glaze thickens to your desired consistency.
⏱️ 2 min - 9
Slice the rested pork tenderloin into medallions. Arrange on a serving platter and generously spoon the thickened brown sugar balsamic glaze over the top. Garnish with fresh chopped thyme before serving.
⏱️ 4 min