Sunday, 31 May 2015

Slow Cooker Balsamic Brown Sugar Pork Tenderloin

Slow Cooked Glazed Pork Tenderloin


Spice Rub

2 Garlic Cloves
1 Teaspoon Sage
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Olive Oil


1/2 Cup Brown Sugar
1 Tablespoon Corn Starch
1/4 Cup Balsamic Vinegar
1/2 Cup Water or Vegetable Stock
2 Tablespoons Soy Sauce


Tin Foil
Water or extra Stock
Bay Leaves


Pour enough water or stock to have about 1/2 inch of water in the slow cooker insert.

In a small bowl mash together the minced garlic and spices for the spice rub. Add the olive oil and stir to create a paste.

Rub the spice blend all over the pork tenderloin, leaving a little bit of the rub to press into the top. Place the prepared tenderloin in the slow cooker. Add a few bay leaves.

Cook on low for about 5 hours.

In a small sauce pan whisk together all the ingredients for the glaze. Bring to a boil over medium heat and reduce for about 5 minutes, until thickened and like a syrup.

Remove from slow cooker and transfer to a foil lined baking sheet and turn oven to broil setting.

Glaze the tenderloin generously with the prepared sauce. Place under broiler for about 3 minutes. Remove from oven, glaze again and broil for an additional 3 minutes. Remove from oven, glaze once more, and broil for 3 minutes.

Let stand 5 minutes before slicing.


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