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Brown Sugar Balsamic Pork Tenderloin

Brown Sugar Balsamic Pork Tenderloin
Serves 6
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  1. 2 pounds pork tenderloin
  2. 1 teaspoon rubbed sage
  3. ½ teaspoon salt
  4. ¼ teaspoon pepper
  5. 1 clove garlic, minced
  6. ½ cup water
For the Glaze
  1. ½ cup Olivia's Smoked Brown Sugar
  2. 1 tablespoon cornstarch
  3. ¼ cup Olivia's 18 yr Traditional balsamic vinegar
  4. ½ cup cold water
  5. 2 tablespoons soy sauce
  1. In a small bowl, combine the sage, salt, pepper and garlic.
  2. Place the tenderloin in the slow cooker. Rub the seasonings over the pork.
  3. Pour ½ cup water in the slow cooker, on the edge so that you don't wash off all the spices you just rubbed on.
  4. Cook on low for 6-8 hours, the preheat your broiler.
  5. While the roast is finishing up in the slow cooker and your broiler heats up, combine the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  6. Heat over medium and stir until mixture thickens, about 4 minutes.
  7. Line a baking sheet with aluminum foil and spray with oil, or use a silpat. Remove the pork from the crock pot and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.
  8. Serve with remaining glaze on the side.
Adapted from The Food Charlatan
Adapted from The Food Charlatan
Olivia Olive Oil