Name: Balsamic Pork Tenderloin in Crock Pot
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 tsp Ground sage; 1 tsp All Purpose Seasoning; 1 cup Water; 2 pounds Pork tenderloin; 0.5 cup Brown sugar; 0.25 cup Balsamic vinegar; 2 tablespoons Soy sauce; 2 cloves garlic; 1 tbsp Cornstarch

Balsamic Pork Tenderloin in Crock Pot cover

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Balsamic Pork Tenderloin in Crock Pot

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Ingredients

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Instructions

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Instructions

Sprinkle an even coating of All Purpose Seasoning and ground sage over pork; place in slow cooker.

Place ½ cup water in slow cooker and cook on low for 6 to 8 hours.

When the pork is just about done, make the glaze mixture.

In small saucepan, add the brown sugar, garlic, soy sauce and balsamic vinegar.

In a small bowl, whisk the other ½ cup of water and cornstarch together until combined; pour into sauce pan.

Heat over medium heat for about 4 minutes or until mixture thickens; stir periodically.

When fully cooked, remove pork from slow cooker and place on foil lined baking sheet.

Preheat the broiler in your oven.

Brush pork with a thick coating of glaze and place under the broiler until bubbly and caramelized. Repeat 2 to 3 more times until desired caramelization.

Slice pork and drizzle remaining glaze on top.

Video Tutorial

Nutrition

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Tips & Tricks (5)

Sear Before Slow Cooking 🔥
Quickly sear the pork tenderloin in a hot skillet for 2-3 minutes per side before adding to the crock pot to develop a golden crust that locks in juices and deepens flavor.
Balance Your Balsamic Glaze ⚖️
Taste the liquid halfway through cooking and adjust the ratio of balsamic vinegar to brown sugar—if too acidic, add more sugar; if too sweet, add vinegar for the perfect tangy-sweet balance.
Cornstarch Slurry for Silky Sauce 🥄
Mix cornstarch with cold water separately before adding it in the last 30 minutes of cooking to ensure a smooth, lump-free glaze without cloudy texture.
Use Whole Garlic Cloves 🧄
Leave garlic cloves whole rather than mincing to prevent them from becoming bitter during the long slow-cook, and they'll infuse the sauce while remaining intact and removable.
Rest and Reduce for Concentrated Flavor 🎯
After removing the pork, let it rest 5 minutes while you simmer the glaze uncovered on high for 10-15 minutes to concentrate flavors and achieve a luxurious coating consistency.