So I’ve had a love/hate relationship with pork tenderloin in the slow-cooker. The very first time I cooked it in the slow cooker it was amazing…the next time, it was a dry and powdery mess. I’ve come to the conclusion that what it cooks in determines the outcome…and this recipe is a definite keeper!!
Balsamic and Brown Sugar Glazed Pork Tenderloin
-Adapted from C+C Marriage Factory
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 cup apple juice
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup apple juice
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1 cup juice. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side. Don’t overcook…I usually put it on the lowest setting on my slow-cooker (which is 10 hours) and it’s easily done in 6-7 hours.
I prefer to serve this with polenta and roasted brussel sprouts. I cook the polenta in chicken stock and top with a good quality parmesan cheese. I halve the brussel sprouts and toss with a little olive oil, salt, pepper, and garlic powder. Roast at 450 for 20-30 minutes until brown and caramelized on the outside. When I cook them with this particular meal I take them out after 25 minutes, brush with the leftover pork glaze, and roast for an additional 5 minutes. It is a PERFECT fall meal!