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Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, crockpot brown sugar balsamic glazed pork tenderloin. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

I made this crockpot pork for Dave last week. I am always looking for new things to make for him, to keep things interesting. I didn't both glazing it in the crockpot and instead glazed in on a sheet pan and put it under the broil.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook crockpot brown sugar balsamic glazed pork tenderloin using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin:

1. Get 2 lb pork tenderloin
2. Make ready 1/2 tsp sage
3. Take 1/2 tsp salt
4. Make ready 1/4 tsp ground black pepper
5. Make ready 1 clove garlic clove (crushed)
6. Take 1/2 cup water
7. Prepare 1/2 cup brown sugar
8. Prepare 1 tbsp cornstarch
9. Make ready 1/4 cup Balsamic vinegar
10. Prepare 1/2 cup water
11. Get 2 tbsp soy sauce

I'm sorry that your pork came out dry. Perhaps it cooked a little too long. So when the glaze is done do I take the pork. This Crockpot Brown Sugar Balsamic Pork Tenderloin Recipe is especially good with white rice or a side of vegetables!

Instructions to make Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin:

1. Mix together the sage, salt, pepper, and garlic. Rub over tenderloin. Place 1/2 cup of water in slow cooker, place tenderloin in slow cooker. Cook on low for 6 hours
2. In a small saucepan combine brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Heat over medium heat stirring constantly until thickened, approximately 5 minutes.
3. Brush tenderloin with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust: remove from crockpot and place on aluminum foil lined baking sheet, glaze and set under broiler for 1 to 2 minutes until caramelized. Repeat two or three more times until desired crust is achieved.
4. Serve with remaining glaze on side.

I love pork tenderloin because of the high protein/low fat content. You can pretty much make this with everything, rice, salad, mashed potatoes or even vegetables-it's versatile like that! The glaze really made up for it though. Today we had the left overs in the form of cuban sandwiches! Sourdough, leftover pork, swiss cheese, mustard, thinly sliced ham and sandwich pickles.

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