This Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is a simple and delicious way to get a tender and flavorful meal with very little fuss. The pork becomes juicy and soft after slow cooking, while the brown sugar and balsamic glaze add a nice sweet and tangy touch that really makes the dish special. It’s a great mix of savory and a little bit of sweetness that works perfectly with pork.
I love how easy this recipe is to throw together in the crockpot, especially on busy days when I don’t want to spend lots of time in the kitchen. The glaze thickens up while cooking, coating the tenderloin in a sticky, tasty sauce. I usually make extra glaze to pour over rice or veggies, because it’s just that good. Also, the smell while it’s cooking is enough to make anyone around the house hungry!
For serving, I like to pair this pork tenderloin with mashed potatoes or steamed green beans, but it also goes great with a simple salad or roasted vegetables. It’s one of those meals that feels a little fancy but is super easy to make, which makes it a regular in my dinner rotation. If you want a dinner that’s both comforting and impressive without a lot of work, this recipe is a winner.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for slow cooking. If you want a bit more fat and flavor, pork loin roast can be used but watch cooking time as it’s larger.
Brown Sugar: Adds sweetness and helps create a sticky glaze. If you need a healthier option, try coconut sugar or maple syrup, keeping in mind the flavor difference.
Balsamic Vinegar: Gives tang and depth. Use a good quality balsamic for best taste. For a milder option, red wine vinegar mixed with a little honey works well.
Soy Sauce: Brings umami and saltiness. Tamari or coconut aminos are great gluten-free substitutes.
Garlic & Italian Seasoning: Garlic adds sharpness and warmth; Italian seasoning blends herbs that bring earthiness. Fresh herbs like rosemary or thyme also work nicely.
How Do I Get a Thick, Glossy Glaze for the Pork?
The glaze is key to this dish’s flavor and look. Here’s how to get it just right:
- After cooking, remove the pork to rest.
- Pour the crockpot juices into a small saucepan.
- Simmer over medium heat, stirring often until the liquid reduces by about half and thickens.
- Be patient – this step concentrates flavors and creates that sticky, shiny glaze.
- If glaze isn’t thick enough, mix 1 teaspoon cornstarch with 1 teaspoon cold water and add it to the simmering sauce, stirring until thickened.
This glaze coats the pork perfectly and adds a beautiful finish to your plate.
Equipment You’ll Need
- Crockpot/Slow cooker – I love how hands-off it is and makes the pork super tender.
- Skillet or frying pan – used for optional searing to add extra flavor and color to the pork.
- Whisk or spoon – for mixing the glaze ingredients smoothly.
- Saucepan – helpful if you want to reduce the cooking liquid into a thick glaze.
- Cutting board and knife – for slicing the cooked pork and chopping herbs.
- Meat thermometer – to check that the pork reaches safe internal temperature.
Flavor Variations & Add-Ins
- Swap pork tenderloin for pork loin roast for a larger, more hearty meal.
- Add sliced onions and carrots in the slow cooker for extra vegetables.
- Use honey or maple syrup instead of brown sugar for a different sweetness.
- Incorporate fresh herbs like rosemary or thyme in the marinade for added aroma.
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients You’ll Need:
- 2 pounds pork tenderloin
- 1/2 cup brown sugar, packed
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil (optional, for searing)
- Fresh parsley or cilantro, chopped (for garnish)
Time Needed:
This recipe takes about 10 minutes to prep and either 6-7 hours on low or 3-4 hours on high in your crockpot. Plan extra time for resting the meat and optional glaze thickening, around 10-15 minutes.
Step-by-Step Instructions:
1. Optional Searing:
Heat olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until it’s nicely browned, about 2-3 minutes per side. This adds lovely flavor but you can skip this step to save time.
2. Prepare the Pork in the Crockpot:
Place the pork tenderloin in the bottom of the crockpot. In a bowl, whisk together the brown sugar, balsamic vinegar, soy sauce, minced garlic, Italian seasoning, black pepper, and salt until combined. Pour this glaze over the pork, making sure it’s well-coated.
3. Slow Cook the Pork:
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The pork is done when it’s tender and reaches an internal temperature of 145°F. Once cooked, remove the pork and tent it with foil to rest for 5-10 minutes.
4. Optional Glaze Thickening and Serving:
Pour the cooking liquid into a saucepan and simmer over medium heat. Stir occasionally until the sauce thickens and becomes glossy. Slice the pork, drizzle with the thickened glaze, and garnish with chopped parsley or cilantro. Serve warm with your favorite sides.
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking to ensure even cooking and safety.
Can I Skip Searing the Pork Tenderloin?
Absolutely! Searing adds flavor and color but isn’t necessary. The slow cooker will still make the pork tender and delicious without it.
How Can I Store Leftovers?
Store leftover pork and glaze in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Can I Make This Recipe Ahead of Time?
Yes! Cook the pork and glaze a day in advance. Store separately and reheat together to keep the meat tender and the glaze glossy.
