Cottage Foodie Diet Recipes

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

November 3, 2014

Happy Monday Everyone!

The start of the week turns our attention to the “to-do” list, and at the top of that list is the never-ending question of “what’s for dinner?”  (Just ask the kiddos, husbands, pets, etc.  They all want to know.)

Today’s Must Have Monday is quite simply the easiest, yummiest crockpot recipe ever. The key is my secret sauce (soon to be exposed).  I use pork tenderloin in my recipe, but this sauce will work well with beef or chicken.  Feel free to add veggies to the pot. I steamed mine on the side – the glaze tastes fantastic on them as well.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin


2 pork tenderloins

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water


1/2 cup brown sugar

1 tablespoon cornstarch

1/4 balsamic vinegar

1/2 water

2 tablespoons soy sauce (I use low sodium Tamari)

*If you are using a larger cut of meat, double the glaze recipe.

For the Pork:

Season with salt and pepper (skip the salt for heart health) and garlic.  Place 1/2 cup water in your slow cooker and add the seasoned pork. Cook on low.  Go to work, gym, clean.  Come back in 8 hours. Pour glass of wine.

For the Glaze

Mix together in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water and soy sauce. Heat over medium heat and stir continuously until mixture thickens, about 4 minutes.  Remove from heat.

Remove tenderloin from the crockpot and cut into slices.  If yours comes out as tender as mine, it will simply fall apart.  Place on a baking sheet lined with aluminum foil. Spoon glaze over top and place under broiler on high until bubbly and caramelized.  Repeat 2-3 times until desired crust is achieved.

Serve with remaining glaze on the side.


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