Tuesday, November 8, 2011

Deep South Eats: Brown Sugar and Balsamic Glazed Pork Tenderloin

I am always on the hunt for delicious crock pot recipes. I came across this recipe for Brown Sugar and Balsamic Glazed Pork Tenderloin on Pinterest awhile back (I know...I know...I am attending a regular Pinterest support group). This recipe was so appealing to me because it didn't look like your typical crock pot recipe. This pork did not disappoint at all. It was amazingly delicious and so tender I could barely retrieve it from my crock pot because it was just falling apart. I love the simplicity of the recipe without having the typical "crock pot taste" (you totally know what I am talking about).

I made a few changes to this recipe by adding a little more salt to the rub portion, changing the preparation of the garlic in the rub, and giving a little more specific glaze instructions. We served it with corn casserole and green beans and it was very filling. I could even see this making a wonderful meal during the holidays for company.

  • 2 pounds of pork tenderloin or pork loin (this came to two whole tenderloins for me - watch for them to go on sale and then freeze until ready to use)
  • 1/2 cup water
  • Rub
    • 1 teaspoon ground sage
    • 1 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 1 clove of garlic, minced finely
  • Glaze
    • 1/2 cup brown sugar
    • 1 Tablespoon cornstarch
    • 1/4 cup balsamic vinegar
    • 1/2 cup water
    • 2 Tablespoons of soy sauce
  • Place 1/2 cup water in crock pot.
  • Mix together sage, kosher salt, pepper and garlic in a small bowl until well combined. It might be a little clumpy due to the garlic and that is ok!
  • Use the sage mixture and rub it all over your pork to get even and equal coverage.
  • Place the pork in the crock pot, put your crock pot lid on a cook on low for 6-8 hours.
  • One hour before the cooking time is complete, combine brown sugar, cornstarch, balsamic vinegar, water and soy sauce in a small sauce pan. 
  • Heat over medium low heat and stir often until thickened to a honey/syrup consistency. Don't let it come to a boil as vinegar mixtures will not thicken at a boil.
  • Brush roast with glaze 2 or 3 times during the remaining cooking time (I just spooned it over the meat and used the back of the spoon to distribute evenly).
  • Once done cooking, remove pork from crock pot and serve with remaining glaze.
Original recipe found at C and C Marriage Factory.

Ever have cooking questions or want to request a recipe email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!
blog signature - 4/2011


  1. I am so making this recipe this week! Thanks for sharing Rachel :)

  2. Rachel, I made this for dinner tonight and can I just say it was absolutely delicious!! The husband loved it too :). Thanks for posting the recipe :)

  3. Kyla, I am so glad you enjoyed it! It is so nice to have easy recipes on hand that taste like hardwork!