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Servings: 6

Mouthwatering, melt-in-your-mouth tenderloin glazed with the most luscious brown sugar balsamic glazed. This crockpot genius never fails to impress even the pickiest eaters! Crazy good, you’ll be making this again and again!

Super simple, requires only pantry ingredients, this set and forget crockpot recipe is my family’s most look forward Sunday dinner. Enjoy this with your favourite side, such as veggies, salad, mashed potatoes, or rice for a filling meal to remember! And the perfectly tangy glaze is what makes this dish stands out. Try this out soon, and I am pretty sure you’ll fall head over heels!


2 lbs Pork tenderloin

1 tsp ground sage

½ tsp Salt

¼ tsp Pepper

1 clove Garlic; crushed

½ c. Water

½ c. Brown sugar

1 tbsp Cornstarch

¼ c. Balsamic Vinegar

½ c. Water

2 tbsp Soy sauce

How to make Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin


Step 1: Combine the sage, salt, pepper, and garlic until well mixed. Over the tenderloin, rub the seasoning.

Step 2: In a slow cooker, pour half a cup of water. Add the tenderloin. Set on low and cook for 6 to 8 hours.

Step 3: In a small saucepan, whisk the glaze ingredients (brown sugar, cornstarch, balsamic vinegar, water, and soy sauce) an hour before the roast is finished cooking. Heat the glaze ingredients over medium heat for approximately 4 minutes until the mixture has thickened.

Step 4: In the last hour of cooking, brush the roast 2 to 3 times with the glaze. Take the roast from the crockpot, place it on an aluminium-lined sheet pan, and glaze. Place in the broiler for about a minute or two until bubbly and caramelized. Do this about 2 to 3 times until you achieved your desired crust.

Step 5: When done, serve the roast with the rest of the glaze on the side. Enjoy!

Nutrition Facts:

Yield: 6, Serving Size: 1
Amount Per Serving: Calories 299 | Total Fat 6g | Saturated Fat 2g | Trans Fat 0g | Unsaturated Fat 3g | Cholesterol 110mg | Sodium 563mg | Carbohydrates 19g | Fiber 0g | Sugar 16g | Protein 40g


PIN THIS RECIPE to any of your relevant boards if you want to make it later...