Crockpot brown surger balsamic pork tenderloin

Name: Crockpot brown surger balsamic pork tenderloin
Cuisine: American
Ingredients: 2 pounds Pork tenderloin; 1 teaspoon Ground sage; ½ teaspoon Salt; ¼ teaspoon Pepper; 1 clove Garlic; crushed; ½ cup Water; ½ cup Brown sugar; 1 tablespoon Cornstarch; ¼ cup Balsamic Vinegar; 2 tablespoons Soy sauce

8 steps

This popular recipe is a hit even with the pickiest of eaters!

Updated at: Wed, 10 Jul 2024 01:27:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1519.6 kcal (76%)

Total Fat32.2 g (46%)

Carbs103.7 g (40%)

Sugars91.6 g (102%)

Protein191.4 g (383%)

Sodium3450.4 mg (173%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 poundspork tenderloin

1 teaspoonground sage

½ teaspoonsalt

¼ teaspoonpepper

1 clovegarlic

crushed

½ cupwater

½ cupbrown sugar

1 tablespooncornstarch

¼ cupbalsamic vinegar

2 tablespoonssoy sauce

Instructions

Step 1

Mix together the seasonings: sage, salt, pepper and garlic.

Step 2

Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.

Step 3

Cook on low for 6-8 hours.

Step 4

A hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Step 5

Heat over medium and stir until mixture thickens, about 4 minutes.

Step 6

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 aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Step 7

Serve with remaining glaze on the side.

Step 8

Enjoy!