Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is a perfect mix of sweet and tangy flavors slowly cooked to tender perfection. The brown sugar adds a lovely caramelized sweetness, while the balsamic vinegar brings a rich, slightly tart touch that makes the pork shine. Cooking it in the crockpot means the meat stays juicy and pulls apart easily when it’s ready.
I love making this recipe on busy days because it’s so hands-off and smells amazing as it cooks. I usually start it in the morning and by dinner time, the house is filled with that mouthwatering smell that gets everyone excited to eat. Plus, the glaze thickens nicely right in the crockpot, so you get this beautiful sauce that’s perfect for spooning over the pork.
My favorite way to serve this tenderloin is with some creamy mashed potatoes or a simple side of roasted veggies. The sweetness of the brown sugar and the tanginess of the balsamic pair so well with those sides. If I have extra glaze, I like to drizzle it over the potatoes or even use it to brighten up a salad. It’s an easy dish that feels a little special but doesn’t require much fuss, which I appreciate!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for slow cooking. If you want a fattier option, try pork shoulder, but it will need longer cooking time.
Brown Sugar: Adds sweetness and helps create a sticky glaze. You can swap with coconut sugar or maple syrup for a different flavor profile.
Balsamic Vinegar: Gives the dish its tangy richness. If unavailable, try red wine vinegar mixed with a little honey to mimic balsamic’s sweetness.
Soy Sauce: Adds umami and depth. For a gluten-free option, use tamari or coconut aminos instead.
Garlic and Thyme: Fresh garlic brightens the sauce, while thyme adds an earthy note. Dried herbs work fine if fresh isn’t on hand.
How Do You Get a Thick, Glossy Glaze Without Extra Sugar?
The glaze forms from reducing the cooking liquid, which concentrates the flavors and thickens naturally. Here’s how to get it just right:
- After cooking, remove the pork and pour the juice into a saucepan.
- Simmer it over medium heat, stirring occasionally, until it thickens to a syrupy consistency.
- Watch closely—don’t let it burn. It usually takes about 5-10 minutes.
- If you want it thicker, mix a small amount of cornstarch with water and stir it in during simmering.
This step makes the sauce cling beautifully to the pork when you drizzle it on before serving.
Equipment You’ll Need
- Skillet – I like using a skillet to sear the pork for extra flavor and a nice crust.
- Crockpot – The main tool that makes cooking hands-off and easy.
- Bowl and whisk – To mix the sauce ingredients smoothly.
- Saucepan – For thickening the glaze after cooking.
- Platter or cutting board – To rest and slice the pork before serving.
Flavor Variations & Add-Ins
- Use apple cider vinegar instead of balsamic for a milder tang.
- Add a splash of orange juice or zest to brighten the sauce.
- Stir in red pepper flakes or a dash of hot sauce if you like some heat.
- Mix in chopped herbs like rosemary or parsley for fresh flavor.
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients You’ll Need:
For the Pork and Glaze:
- 2 pork tenderloins (about 1.5 to 2 pounds total)
- 1/2 cup brown sugar, packed
- 1/3 cup balsamic vinegar
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil (for searing)
- Optional garnish: fresh thyme sprigs
How Much Time Will You Need?
This delicious pork tenderloin takes about 10-15 minutes to prepare and sear, then 3-7 hours cooking in your crockpot depending on the heat setting. After cooking, plan 5-10 minutes to reduce the glaze if you want a thick, shiny sauce to drizzle over. Overall, it’s a mostly hands-off meal that you can start in the morning and enjoy by dinner time.
Step-by-Step Instructions:
1. Prepare and Season the Pork:
First, pat your pork tenderloins dry with paper towels. This helps get a nice sear. Season evenly with salt and black pepper on all sides.
2. Sear the Pork:
Heat olive oil in a skillet over medium-high heat. Carefully sear the pork for 2-3 minutes on each side until it’s nicely browned. Don’t worry if you skip this step; the slow cooker will still do all the work!
3. Make the Glaze:
In a bowl, whisk together the brown sugar, balsamic vinegar, soy sauce, minced garlic, and thyme. This sweet and tangy mix will become your flavorful glaze.
4. Cook in the Crockpot:
Place the seared pork tenderloins in the crockpot. Pour the glaze over the pork, making sure it’s well coated. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the pork is tender and reaches an internal temperature of 145°F (63°C).
5. Finish and Serve:
Once cooked, remove the pork and set it on a cutting board to rest, tented with foil to keep warm. Pour the cooking juices into a saucepan and simmer over medium heat about 5-10 minutes until the glaze thickens to your liking. Slice the pork tenderloin and drizzle with the reduced glaze. Garnish with fresh thyme if you like, and serve hot with your favorite sides like mashed potatoes or roasted veggies.
Can I Use Frozen Pork Tenderloin?
It’s best to use thawed pork tenderloin for even cooking. Thaw frozen tenderloins in the fridge overnight before starting the recipe to ensure it cooks through properly and stays juicy.
Can I Skip Searing the Pork?
Yes! Searing adds extra flavor and a nice crust, but you can skip it if short on time. The pork will still be tender and delicious when cooked in the crockpot.
How Do I Store Leftovers?
Store leftover pork and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water if needed to loosen the glaze.
What Can I Serve with This Pork Tenderloin?
This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, steamed rice, or a fresh salad to balance the rich glaze flavors.
