Description
A heartwarming and flavorful pork tenderloin slow-cooked with brown sugar and balsamic vinegar, perfect for weeknights or gatherings.
Ingredients
Scale
- 1.5 to 2 pounds of pork tenderloin
- 1 cup of balsamic vinegar
- 1/2 cup of brown sugar
- 1/4 cup of soy sauce
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- Salt and pepper, to taste
- Fresh rosemary or thyme, for garnish (optional)
Instructions
- Prep the tenderloin: Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
- Create the marinade: In a bowl, whisk together the balsamic vinegar, brown sugar, soy sauce, olive oil, and minced garlic until well combined.
- Sear the meat (optional): For extra flavor, heat a skillet over medium-high heat. Add a bit of olive oil, then sear the tenderloin for 2-3 minutes on each side until it’s golden brown.
- Place in the crockpot: Transfer the browned pork tenderloin to the crockpot. Pour the balsamic mixture over the meat, ensuring it is well covered.
- Cook low and slow: Cover the crockpot and set it to low heat. Cook for 6-8 hours, or on high heat for 3-4 hours, until the pork is fork-tender.
- Prepare to serve: Once done, remove the pork from the crockpot and let it rest for 10 minutes. Slice it tenderly and drizzle with the rich balsamic glaze from the pot.
- Garnish & enjoy: Serve the slices warm, garnished with fresh rosemary or thyme if desired.
Notes
For a gluten-free option, use tamari sauce instead of soy sauce. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg