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Slow Cooker Balsamic Glazed Pork Tenderloins Recipe

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Balsamic Pork tenderloin

OK I’m just going to warn you know. Apparently my family was so hungry from smelling what I cooked tonight that they forgot I needed to take a picture before they dove into the pork so you are getting a picture of a half eaten Balsamic Glazed Pork Tenderloins recipe. LOL.

Slow Cooker Balsamic Glazed Pork Tenderloins

Ingredients

  • 2 pork tenderloins (I used the Hormel Always Tender tenderloins)
  • 3 cloves of garlic (pressed)
  • 1/2 cup of water
  • 2 tsps of sage
  • 1/2 cup of brown sugar
  • 1 tsp of salt
  • 1/2 tsp of ground black pepper
  • 1/4 cup of balsalmic vinegar
  • 2 tbsp of soy sauce
  • 1 tbsp of corn starch
  • 1 Reynolds slow cooker liner

Instructions

  1. Place slow cooker liner in bag
  2. Add both tenderloins to bottom of slow cooker side by side (rinse of tenderloins first)
  3. Rub salt, pepper and sage over the top of both tenderloins.
  4. Pour 1/2 cup of water in to the bottom of the slow cooker.
  5. Add the pressed garlic to the bottom as well.
  6. Cover slow cooker and cook on low for 6 hours.
  7. Now mix cornstarch,balsamic vinegar, brown sugar and soy sauce in a microwave safe bowl and microwave for at least 1 minute. Whisk and place in microwave for an additional minute to thicken sauce. Pour 1/2 of glaze over tenderloins and cook for an additional 1 to 2 hours.
  8. I use the remaining glaze to pour over the top once the tenderloin is plated.

Did you make this recipe?

Please leave a comment if you love this recipe!

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10 Comments

  1. I made this tender loin in the crock pot like it said and I was wonderful had to make it again the next day cause my family went crazy over it it melts right in ur mouth and the taste is so good !!!!! Thanks for the recipe I will definitely give it a 5 stars would give it more if I could lol. Thanks again keep sending more recipes I make a lot that u post !!!!

  2. This looks so delicious I can smell it. I was wondering if it has a strong garlic taste or smell once it’s cooked? My husband is not a garlic fan ( I know it’s just crazy) so I have to be careful how much I use. Thanks for your wonderful recipes

  3. Can I use just one tenderloin? it is just my husband an I. Do I need to cut cooking time? Do I need to cut ingredients in halve? What do you suggest?

    1. It’s hard for me to answer this for you, because it depends on the size of the meat etc. The pork tenderloins that I used are very small , that is why I used 2 of them. You could use the same amount and it will provide more glaze.

  4. The recipe calls for 1 cup of water, half of which is added along with the garlic to the seasoned pork at the beginning of the cook time. Should the remaining 1/2 cup of water be added to the glaze ingredients?

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