Pork Tenderloin slow cooked to perfection, then topped with the most delicious glaze. It's melt-in-your-mouth amazing and worth the extra step.
You probably know by now how much we love easy slow cooker recipes. This brown sugar and balsamic pork loin is one of our favorites.
The slow cooking makes the meat so tender, and the sweet but sour glaze is the perfect finishing touch.
This recipe is perfect for Sunday dinner or for when you really want to impress your mother-in-law. 😉
If you’re in the market for a new slow cooker, every single one of us ownthis one. It’s simple, but it never fails!
How to make this Balsamic Glazed Pork Tenderloin:
In a small bowl, combine sage, salt, pepper and garlic. Rub this mixture all over your pork loin. If you don’t have sage on hand, you could easily substitute it for oregano, poultry seasoning, or rosemary.
Place 1/2 cup of water in the bottom of yourslow cooker(we like using theseslow cooker linersfor a quick cleanup), then place the pork tenderloin in the slow cooker.
Cook on low for 5-6 hours. Usually we aim for 5-6 hours if we want to slice our pork. If you’re short on time, you could cook it on high for 2-3 (but your meat won’t be as tender).
About 1 hour before the pork is done, combine the glaze ingredients in asmall sauce pan. Heat over medium-high heat and stir continuously until the mixture thickens.
Brushthe pork with glaze 2 or 3 times during the last hour of cooking. (If there seems to be too much water in your slow cooker to glaze the entire pork loin without it rubbing off, just glaze the top).
Serve with remaining glaze on the side.
To cook this Pork Tenderloin in the oven:
Preheat oven to 350 degrees. Heat a Tablespoon of olive oil over medium-high heat and brown the pork on sides.
Place pork in ashallow roasting pan. Combine sage, salt, pepper, and garlic, and rub it over the roast.
Bake for 45 minutes – 1 hour (until the internal temperature reaches 145 degrees).During the last 10 minutes of cooking, make the glaze.
Remove the pork from the oven, then brush the glaze over the top. Turn the oven to broil, and return the glazed pork to the oven for 5 minutes.
Remove and serve with the extra glaze.
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Serve this Slow Cooker Brown Sugar and Balsamic Glazed Pork Loin with:
- Spinach Mushroom Orzo
- Oven-Roasted Vegetables
- Roasted Balsamic Carrots
- Instant Pot Lemon Rice Pilaf
- Brown Sugar and Bacon Green Beans
Serves: 6
Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe
5 from 2 votes
Pork Tenderloin slow cooked to perfection, then topped with the most delicious glaze. It's melt-in-your-mouth amazing and worth the extra step.
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
PrintPin
Ingredients
- 1 teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 garlic clove crushed
- 2 pounds boneless pork tenderloin
- ½ cup water
Glaze
- ½ cup brown sugar
- 1 Tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup water
- 2 Tablespoons soy sauce
Instructions
Combine sage, salt, pepper and garlic. Rub over roast.
Place in slow cooker with 1/2 cup water.
Cook on low for 6-8 hours.
About 1 hour before roast is done, combine all 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.
Notes
- You can substitute sage with a few things. Poultry seasoning has sage in it, so that will work. Also Marjoram or Rosemary would work. Sage is used sparingly, so you will probably be fine if you don’t have any of the spices listed. But these are a few options.
- You could also use a pork loin, but the cooking time will be longer because a pork loin is a lot bigger.
Nutrition
Calories: 288 kcal · Carbohydrates: 22 g · Protein: 35 g · Fat: 6 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 95 mg · Sodium: 613 mg · Potassium: 618 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 1 mg
Equipment
Slow Cooker
Small Saucepan
Recipe Details
Course: Main Course
Cuisine: American
(Recipe from C and C Marriage Factory)
Join The Discussion
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Sky @ Capital B says:
This looks and sounds fabulous! Anything with balsamic vinegar rocks in my world! :) Thanks for sharing!
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Lindsay says:
Another slow cooker meal--LOVE those! This sounds awesome. I love that my list of recipes are growing at a rapid speed--thanks to you gals. :)
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Steph says:
So glad you posted this! I'm doing some freezer "cooking" today and needed another pork recipe to use the rest of my pork. I made the rub by putting all the ingredients in a plastic bag and shaking it all together, then I added the pork to freeze that. I then made the glaze and sprayed a muffin pan and poured the glaze in the muffin tins to freeze so that I can just pop a couple in the microwave to use the night we're doing it. I'm hoping it works! :)
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Anonymous says:
I made this tonight and it was great! My husband and 2 and 4 year old boys had clean plates. I only cooked the tenderloin for 5 hours and that was more than enought time. Next time I would double the glaze recipe so I could use more after it is plated. It was soooo yummy! Thanks for a great and super easy recipe!
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Kari C says:
I made this tonight....so very good. I kind of suck at glazes, and the aroma from the crock pot was killing me so I think I was far too impatient to let it thicken all the way!!!
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Maria N says:
would this work with beef roast?
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Maria N says:
Would this work on a beef roast?
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Six Sisters says:
Hi Maria!
I think this would work fine with a beef roast. Let us know how it goes! -
Alicia @ littlesprinklesoffun says:
YUMMY!! I made this for dinner tonight and the fam loved it! This will definitely be on the menu again!
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S. Crane says:
I really want to make this but I don't have any sage!! Is sage a must? Is there any other spice that would work?
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Six Sisters says:
You can substitute sage with a few things. Poultry seasoning has sage in it, so that will work. Also Marjoram or Rosemary would work. Sage is used sparingly, so you will probably be fine if you don't have any of the spices listed. But these are a few options. Hope this helps. -The Six Sisters
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S. Crane says:
I used Oregano (it was the only thing I had) and it turned out great. My hubby LOVED it and said it was one of the best things I've ever cooked! Little did he know how easy it was to make. :) Thanks for the recipe!
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Jen says:
I assume the pork loin is drained before the glaze as there is still water and pork grease in the cooker?? Also, do you rinse off any of the rub?? It looks very sage-y...or just slap the glaze on top?? thanks!
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Cyd says:
I didn't drain anything from my slow cooker or rinse off any of the rub. Just put the glaze on top!
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Gemma Fowler says:
Hello, can I cook this on High in my slow cooker for half the time? Thanks (big fan from Australia)
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Heather Cash says:
This is one of my favorite recipes from you guys. I am making it for my aunts tomorrow! But one thing - your print-friendly button doesn't work :(
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Tara says:
Yum. Turned out great and everyone loved it. I was expecting to be able to slice it, but mine turned out to shreds. Not as pretty, but just as tasty!
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Laura says:
Didn't have any sage so I made it without and it was great! A couple things I'll do differently next time - way too much water in the crockpot pre-glaze and I kept flipping the loin over to get it on all sides, but the water would clean it off. It resulted in having a sort of "broth" to spoon over the meat and rice I served it with, so not all bad, but next time I"ll use less water and double the glaze so we can use it for a sauce when serving
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Michelle says:
If I want to put this in the over, how long would I have to do that and what would I pre-heat it for?
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Cyd says:
The low temperature on a crock pot is about 200 degrees. Every crock pot varies. You would probably want to cook it around 275 to 300 degrees. You will want to watch it closely. The size of your roast will determine the cooking time. Probably around 2 hours for a 2 pound roast. Just be sure it's cooked through. Check often. We have only made this in the slow cooker, so I'm going off of cooking times for other pork loin recipes.
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Maria says:
I cooked this last night and we loved it!! I doubled the glaze and now have a bunch left.Will this keep? And if so for how long and would you store it in the frig or pantry? I would love to have this around to use on veggies or chicken or anything else I could think of.
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Cyd says:
Hi Maria! We have never hung on to the glaze for any length of time to use at a later date. It should be fine storing in the pantry. If it does't mix up well when ready to use, you could easily make some more and you aren't out much!
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donna says:
Do you know what the time conversion would be for an electric pressure cooker? I just purchased one and I am still a little nervous without specific instructions. It is so much faster than the crockpot and has really helped out with dinner time.
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Cyd says:
You should refer to the instruction booklet that comes with the pressure cooker.
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Elizabeth Oborn says:
I just tried this recipe tonight and loved it! The glaze was delicious and very balsamic-y. It's more of an adult taste though so my kids begged me to wipe the glaze off their portions. And cook it for 6 hours on low--any more than that and it dries out. And one other idea--i substituted the 1/2 cup of water in the glaze for 1/2 cup of drippings from the crock-pot juices and it was great. If you like balsamic flavor, you'll love this recipe.
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Stacy says:
This is one of new favorites. I shred the pork at the end and put on nice rolls for shredded pork sandwiches. We spoon the glaze over the top. I double the glaze recipe because my husband and son love it.
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Pamela Jones says:
This was beyond awesome. My family loved it. I hate sage so used rosemary. Doubled glaze. A real keeper
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Pamela Jones says:
Try the caramelized version. It was awesome
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Gina says:
Would this work with White Vinegar instead of Balsamic? Thanks!
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Cyd Adamson says:
The taste would be different because these 2 vinegars are totally different. Unlike balsamic, which has many different versions, white vinegar is white vinegar. The only difference would be in the strength of the acid, but that's not anything you would notice while cooking. ... Unlike balsamic or white wine vinegars, white vinegar is not the stuff for drizzling in large quantities over your food.
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Colleen says:
I made this today and it was great. It’s a cold snowy day here so a perfect crock pot day. Mine was completely cooked on low after 4 1/2 hours. I just left the crock pot on warm and it was perfect. Like others suggested I doubled the glaze. I served with sweet potatoes and asparagus. I love your recipes and your cook book. Thanks.
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Momma Cyd says:
Thanks for sharing. Sounds like the perfect meal for a cold snowy day!! Have a terrific week!
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Susan V says:
Do I use pork loin or pork tenderloin?
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Momma Cyd says:
Pork Tenderloin. You can use a pork loin (they are bigger). The cooking time would be longer.
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Tracie kamprath says:
I wonder if this would be good with chicken breasts?
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.
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