In reality, the hands on time is 30 minutes or less. It starts with a simple pork massage consisting of garlic paste, sage, and some simple salt and pepper. Pop it into the crockpot. Swoon every time you walk back into the house from being gone for a while (the smell!).
After that, it's just a matter of preheating your broiler and brushing and turning the pork tenderloins a few times once you've lifted them from the slow cooker. The hardest part is convincing them not to fall apart until they've been properly glazed.
Slow Cooker Balsamic Brown Sugar-Glazed Pork Tenderloin
Pork tenderloin cooked in the slow cooker, then brushed with a sweet and tangy glaze and broiled until the outside is sticky with crispy bits.
by
Prep Time: 15-20 minutes
Cook Time: 6 hours
Keywords: slow-cooker entree dairy-free nut-free American
Ingredients (serves 6-8)
- ~3 pounds pork tenderloin
- 1 tablespoon garlic paste
- 2 teaspoons rubbed sage
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup water
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 1/2 cup brown sugar
- 1/4 cup Balsamic vinegar
- 2 tablespoons soy sauce
Instructions
starting the pork:
Pat your pork tenderloins dry and lay them out on a large sheet of wax paper. Sprinkle the side facing up with half of the sage, salt, and pepper. Place 1/4 of the garlic paste on; rub everything in. Flip over and repeat.
Place water in the bottom of a slow cooker. Nestle the pork loins into the slow cooker; cover and cook on low for 6 hours.
When the 6 hours is almost up, combine the water and the cornstarch until the cornstarch is dissolved. Add to a small saucepan with remaining glaze ingredients and bring to a boil. Reduce heat to a simmer and cook until thick, whisking from time to time, 3-5 minutes. Set aside.
Preheat the broiler. Line a broiler tray with foil. Lift the pork tenderloins from the slow cooker and set them on the lined tray. Brush with the glaze and broil for a couple of minutes until bubbling. Flip and repeat. Do this for at least 3 more times, per side, until you have a beautifully caramelized crust on the outside.
Serve with remaining glaze on the side, if you wish.
Pork tenderloins are usually sold 2 to a package. Just look for the package that is closest to 3 pounds. Also, please note that pork TENDERLOIN and pork LOIN are NOT the same thing.
I used Garlic Paste because I pretty much always have it on hand in the fridge. However, if you don't have any, but you do have fresh garlic, simply peel and smash it with the side of a knife; smoosh it and scrape the side of your knife along until you have a paste.
-adapted from Big Oven and Laura's Sweet Spot
