Crockpot Brown Sugar Balsamic Pork Tenderloin This popular recipe is a hit even with the pickiest of eaters!
Ingredients:
- 2 pounds Pork tenderloin
- 1 teaspoon Ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Garlic, crushed
- ½ cup Water (for slow cooker)
- ½ cup Brown sugar
- 1 tablespoon Cornstarch
- ¼ cup Balsamic Vinegar
- ½ cup Water (for glaze)
- 2 tablespoons Soy sauce
Instructions:
- Prepare the Pork Tenderloin:
- Mix together the seasonings: ground sage, salt, pepper, and crushed garlic.
- Rub the seasoning mixture over the pork tenderloin.
- Cook in the Slow Cooker:
- Place ½ cup of water in the slow cooker.
- Place the seasoned pork tenderloin in the slow cooker.
- Cook on low for 6-8 hours.
- Prepare the Glaze:
- About an hour before the pork is finished cooking, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, ½ cup water, and soy sauce.
- Heat over medium heat and stir until the mixture thickens, about 4 minutes.
- Glaze the Pork Tenderloin:
- Brush the pork tenderloin with the glaze 2 or 3 times during the last hour of cooking.
- For a more caramelized crust, remove the tenderloin from the crockpot and place it on an aluminum-lined sheet pan. Brush with glaze and set under the broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until the desired crust is achieved.
- Serve:
- Serve the pork tenderloin with the remaining glaze on the side.
- Enjoy!
Notes:
- The cooking time may vary based on the size and thickness of the pork tenderloin, so adjust as needed.
- The broiler step is optional but recommended for a caramelized finish.
This recipe is perfect for a hassle-free, flavorful meal that will please even the pickiest of eaters!
Achieving the Perfect Crockpot Brown Sugar Balsamic Pork Tenderloin: 30 Secrets to Master the Recipe
Crockpot Brown Sugar Balsamic Pork Tenderloin This popular recipe is a hit even with the pickiest of eaters!
Ingredients:
- 2 pounds pork tenderloin
- 1 teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic, crushed
- ½ cup water (for the slow cooker)
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup water (for the glaze)
- 2 tablespoons soy sauce
Directions:
- Season the Pork:
- Mix together the seasonings: sage, salt, pepper, and garlic.
- Rub this mixture over the tenderloin.
- Prepare the Crockpot:
- Place ½ cup water in the slow cooker.
- Place the seasoned tenderloin in the slow cooker.
- Cook:
- Cook on low for 6-8 hours.
- Prepare the Glaze:
- An hour before the roast is finished, mix together the glaze ingredients in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
- Heat over medium and stir until the mixture thickens, about 4 minutes.
- Glaze the Pork:
- Brush the roast with the glaze 2 or 3 times during the last hour of cooking.
- For a more caramelized crust: remove the pork from the crockpot, place it on an aluminum-lined sheet pan, glaze, and set under the broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until the desired crust is achieved.
- Serve:
- Serve the pork with the remaining glaze on the side.
- Enjoy!
Secrets to Master the Recipe:
Ingredient Selection and Preparation:
- Quality Pork: Choose high-quality pork tenderloin for the best texture and flavor.
- Fresh Spices: Use fresh ground sage and freshly crushed garlic for a more vibrant taste.
- Brown Sugar: Opt for dark brown sugar for a deeper molasses flavor in the glaze.
- Balsamic Vinegar: Use aged balsamic vinegar for a richer, more complex flavor.
Preparation Tips:
5. Even Seasoning: Ensure the seasoning mix is evenly rubbed over the entire surface of the tenderloin. 6. Marinate Overnight: For deeper flavor, rub the seasoning on the pork and let it marinate in the fridge overnight.
7. Trim Fat: Trim excess fat from the tenderloin to prevent a greasy texture.
Cooking Tips:
8. Low and Slow: Cook on low heat for tender, juicy pork.
9. Add Liquid: Always add liquid (water or broth) to the slow cooker to prevent drying out.
10. Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 145°F.
11. Uniform Thickness: Ensure the tenderloin is of uniform thickness for even cooking.
Glaze Tips:
12. Thick Glaze: Cook the glaze until it’s thick enough to coat the back of a spoon.
13. Layered Glazing: Brush the glaze multiple times during the last hour for a rich, caramelized crust.
14. Broiling: Broil for a few minutes to achieve a bubbly, caramelized crust.
Flavor Enhancements:
15. Add Herbs: Incorporate fresh rosemary or thyme for additional flavor.
16. Citrus Zest: Add orange or lemon zest to the glaze for a citrusy brightness.
17. Spicy Kick: Add a pinch of red pepper flakes to the glaze for a hint of spice.
Customizations:
18. Maple Syrup: Substitute brown sugar with maple syrup for a different sweetness profile.
19. Soy Sauce Alternative: Use tamari or coconut aminos for a gluten-free option.
20. Honey Glaze: Replace brown sugar with honey for a different flavor twist.
Troubleshooting:
21. Prevent Dryness: Don’t overcook the pork; keep an eye on the internal temperature.
22. Thicken Glaze: If the glaze is too thin, add more cornstarch dissolved in water.
Dietary Adjustments:
23. Low-Sodium: Use low-sodium soy sauce and reduce the added salt.
24. Sugar Substitutes: Use coconut sugar or a sugar substitute for a lower glycemic option.
Serving Tips:
25. Slice Thin: Slice the pork thinly for better flavor absorption and presentation.
26. Serve Hot: Serve immediately for the best texture and flavor.
Storage and Reheating:
27. Proper Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
28. Reheat Gently: Reheat in the oven at a low temperature to avoid drying out.
Enhancing Texture:
29. Rest Before Serving: Let the pork rest for a few minutes before slicing to retain juices.
30. Crispy Edges: Broil for a minute after glazing for crispy, caramelized edges.
By following these secrets and tips, you’ll master the art of making perfect Crockpot Brown Sugar Balsamic Pork Tenderloin, ensuring it’s both tender and delicious. Enjoy your meal!
Here are the 20 most popular questions and their answers for Crockpot Brown Sugar Balsamic Pork Tenderloin:
1. Can I use pork loin instead of pork tenderloin?
Answer: Yes, you can use pork loin, but it may require a longer cooking time as pork loin is typically larger and thicker than pork tenderloin.
2. Can I cook this recipe on high instead of low?
Answer: Yes, you can cook on high for 3-4 hours, but for the best results and tenderness, cooking on low for 6-8 hours is recommended.
3. How do I know when the pork is done?
Answer: Use a meat thermometer to check the internal temperature. It should reach 145°F (63°C).
4. Can I add vegetables to the slow cooker with the pork?
Answer: Yes, you can add vegetables such as potatoes, carrots, or onions. Place them at the bottom of the slow cooker under the pork.
5. Can I use frozen pork tenderloin?
Answer: It’s best to thaw the pork tenderloin before cooking for even cooking. However, you can use frozen pork if you increase the cooking time.
6. What can I use instead of balsamic vinegar?
Answer: You can use red wine vinegar or apple cider vinegar as a substitute, though the flavor will be slightly different.
7. How can I make the glaze thicker?
Answer: To thicken the glaze, add a bit more cornstarch dissolved in water and cook until it reaches the desired consistency.
8. Is there a way to make this recipe gluten-free?
Answer: Yes, use gluten-free soy sauce (tamari) and ensure all other ingredients are gluten-free.
9. Can I double the recipe?
Answer: Yes, you can double the recipe. Ensure your slow cooker is large enough to accommodate the extra meat and ingredients.
10. What sides go well with this dish?
Answer: Mashed potatoes, steamed vegetables, roasted Brussels sprouts, or a fresh salad pair well with this dish.
11. Can I use honey instead of brown sugar?
Answer: Yes, honey can be used instead of brown sugar. It will give a different flavor profile but still be delicious.
12. How do I store leftovers?
Answer: Store leftovers in an airtight container in the refrigerator for up to 3 days.
13. How do I reheat the leftovers?
Answer: Reheat in the oven at a low temperature (300°F or 150°C) until warmed through, or use a microwave on a lower power setting.
14. Can I use a different type of meat?
Answer: Yes, this recipe works well with pork loin, chicken breasts, or even beef roast, but cooking times will vary.
15. Can I add fresh herbs to the glaze?
Answer: Yes, adding fresh herbs like rosemary or thyme can enhance the flavor of the glaze.
16. How do I prevent the pork from drying out?
Answer: Ensure there is enough liquid in the slow cooker, cook on low heat, and avoid overcooking. Let the pork rest before slicing.
17. What can I use instead of cornstarch to thicken the glaze?
Answer: Arrowroot powder or flour can be used as a thickening agent instead of cornstarch.
18. Can I prepare the glaze in advance?
Answer: Yes, you can prepare the glaze a day in advance and store it in the refrigerator. Reheat it before using.
19. Can I use low-sodium soy sauce?
Answer: Yes, using low-sodium soy sauce is a good option to reduce the overall sodium content.
20. How do I make the pork more flavorful?
Answer: Let the pork marinate in the seasoning mix overnight in the refrigerator for deeper flavor penetration. Adding a splash of Worcestershire sauce can also enhance the umami flavor.
By addressing these common questions, you can ensure a successful and delicious experience making Crockpot Brown Sugar Balsamic Pork Tenderloin. Enjoy your meal!