Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients
- 1 1/2 pounds pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons cold 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.
⏱️ 2 min
- 2
Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. This step helps to lock in juices and add flavor.
⏱️ 10 min - 3
While the pork is searing, prepare the glaze. In a medium bowl, whisk together the balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and dried thyme until well combined.
⏱️ 3 min
- 4
Carefully transfer the seared pork tenderloin to the slow cooker. Pour the prepared glaze evenly over the pork.
⏱️ 1 min
- 5
Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
⏱️ 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.
⏱️ 10 min
- 7
While the pork is resting, prepare the thickened glaze. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat.
⏱️ 2 min
- 8
Gradually whisk the cornstarch slurry into the simmering liquid in the saucepan. Continue to whisk and simmer for 1-2 minutes, or until the glaze has thickened to your desired consistency. Remove from heat.
⏱️ 2 min
- 9
Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter.
⏱️ 2 min
- 10
Spoon the warm balsamic glaze generously over the sliced pork. Garnish with fresh chopped thyme before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients
- 1 1/2 pounds pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons cold 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.
⏱️ 2 min - 2
Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. This step helps to lock in juices and add flavor.
⏱️ 10 min - 3
While the pork is searing, prepare the glaze. In a medium bowl, whisk together the balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and dried thyme until well combined.
⏱️ 3 min - 4
Carefully transfer the seared pork tenderloin to the slow cooker. Pour the prepared glaze evenly over the pork.
⏱️ 1 min - 5
Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
⏱️ 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.
⏱️ 10 min - 7
While the pork is resting, prepare the thickened glaze. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat.
⏱️ 2 min - 8
Gradually whisk the cornstarch slurry into the simmering liquid in the saucepan. Continue to whisk and simmer for 1-2 minutes, or until the glaze has thickened to your desired consistency. Remove from heat.
⏱️ 2 min - 9
Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter.
⏱️ 2 min - 10
Spoon the warm balsamic glaze generously over the sliced pork. Garnish with fresh chopped thyme before serving.
⏱️ 1 min