Balsamic Brown Sugar Pork Tenderloin Recipe Is Slow-Cooker Succulence (9 Ingredients) by Donna John
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Pork tenderloin is an inexpensive ingredient that is often overlooked for weeknight dinners. This succulent, juicy, slow-cooked pork tenderloin was my budget recipe of the week. Why? Because the two pork tenderloins cost me $3.89, and I already had all the other simple ingredients in the pantry. This is one slow-cooker recipe you will want to add to your dinner rotation.
The pork tenderloins are slow cooked before a sweet, tangy brown sugar balsamic sauce is poured over them for the final hour of cooking. Here is your short shopping list for this slow-cooker pork recipe: pork tenderloins (about 2 pounds), ground sage, garlic powder, onion powder, brown sugar, balsamic vinegar, soy sauce and cornstarch. For a gluten-free dinner, use tamari instead of soy sauce.
Balsamic vinegar is an ingredient you should consider using more often, if you don't already. The dark, rich vinegar – made from grape juice – has a delicious sweet and tangy taste. The syrupy vinegar brings richness, flavor and complexity to meats, sauces, salad dressings and so much more. Investing in a good-quality balsamic vinegar goes a long way in the kitchen. Plus, check out the health benefits of balsamic vinegar.
Pile the tasty, flavorful pork and sauce over rice, polenta, grits, potatoes, quinoa or whatever grain you enjoy. Add a fresh vegetable or salad and you have a complete high-protein dinner that everyone will devour. (Check out the health benefits of protein.)
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 to 8 hours
Total Time: 5 minutes plus 6 to 8 hours
Servings: 6
Ingredients
- 2 pounds pork tenderloin
- 1 teaspoon ground sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Sauce
- 1/2 cup brown sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce (I used low-sodium soy sauce)
- 1/2 cup water
- 1 tablespoon cornstarch
Here's how to make it:
- In a small bowl, combine the ground sage, garlic powder and onion powder.
- Put the pork tenderloins into a slow cooker. Season with salt and black pepper. Sprinkle the seasoning over both sides of the pork.
- Cover the slow cooker.
- Cook on low heat for 6 to 8 hours.
- One hour before the pork is finished cooking, combine the brown sugar, balsamic vinegar, soy sauce, water and cornstarch in a saucepot. Whisk well to combine and dissolve the cornstarch. Bring to a simmer and cook, stirring occasionally, for about 5 minutes or until it thickens up. (For a gluten-free sauce, use tamari instead of soy sauce.)
- Pour the sauce all over the pork tenderloins.
- Cover the slow cooker.
- Continue to cook until the pork is cooked through (145 degrees F on a food thermometer), about 30 minutes to 1 hour more.
- Slice or shred the pork and serve drizzled with the sauce. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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