Brown Sugar Balsamic Pork Tenderloin (Crock Pot)

Have you ever dumped dirty dishwater all over your kitchen floor because you forgot to empty out the cup that you were trying to place upside down in the dishwasher? Yeah. Me neither. I never do that at least once a week.

I have carpet in my kitchen. It’s blue. We just moved into this house a couple months ago, and when I would tell people about it I would say, “We love it! It’s awesome! Except there is carpet in the kitchen. Guess you can’t have everything.”

WRONG.

The 70s were onto something, people. Carpet in the kitchen is a lazy person’s dream. You can’t see anything. I’m not claiming that it is cleaner; quite the contrary. The splatter from the bacon you’re frying just seeps right into that carpet. But hey, you don’t have to clean it up, so it’s like it never happened right? I’m sure you are all just dying to come over and eat in my grease-splattered kitchen now.

Let me tell you the best part though: I can walk in my socks and they never get wet. Hugest winter pet peeve. Never again!

Of course, this is me talking before I’ve had an Incident. You know, when Charlotte spills an entire cup of milk someday. Or when I drop an entire casserole. Or when my freezer dies and an entire half gallon of melted chocolate ice cream spills onto the carpet. (That happened to my mom when she was a kid. Needless to say, she’s never had carpet in her kitchen as an adult.)

Lately though, I’m mourning my lack of linoleum because of potty training. (It’s happening. Soon. She is ready. I just don’t know if I’m ready.) There is literally no place in my house where an accident will not have carpet clean-up involved, which totally sucks.

You will love this Crockpot Pork Tenderloin

On that lovely note, let’s talk about today’s recipe. It’s a goodie. It’s been making the internet rounds, so you may have seen it, but there is a reason it’s everywhere. It’s freakishly good, and even freakishlier easy. Rub pork with some spices. Throw it in the crock pot. Make a 5 ingredient glaze, then broil a couple minutes. Make sure you don’t broil the meat for too long, otherwise it will dry out. This is a perfect weeknight meal. We ate this with a simple salad and some oven roasted potatoes, but I bet it would be good on some buns with coleslaw, or even in some tacos.

Crock Pot Pork Tenderloin ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

Crockpot Pork Tenderloin substitutions and additions

If you don’t have rubbed sage on hand, you can just leave it out. The crock pot pork is pretty basic and the balsamic glaze gives it all the flavor it needs. And if you’ve run out of soy sauce, you can use a little worcestershire sauce, fish sauce, or teriyaki sauce instead. 

Looking for something a little different? The other version of this recipe is my Asian Pork Tenderloin with Ginger Glaze. It uses the same technique of cooking the pork in the crockpot before finishing it off in the oven. Just a few simple Asian pantry ingredients transform it into the perfect dish to serve with jasmine rice and some stir fried veggies. 

How to cook Pork Tenderloin in a Crock Pot 

Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!

1. In a small bowl, combine the sage, salt, pepper and garlic. Place the tenderloin in the slow cooker and rub the seasonings over the pork.
2. Pour ½ cup water in the slow cooker and cook on low for 6-8 hours, 
3. Preheat your broiler. While the roast is finishing up in the slow cooker and your broiler heats up, combine the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
4. Heat over medium and stir until mixture thickens, about 4 minutes.
5. Line a baking sheet with aluminum foil and spray with oil, or use a silpat. Remove the pork from the crock pot and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it.

How long to cook Pork Tenderloin in Crock Pot

Pork tenderloin can dry out if you overcook it. It’s a little easier to dry out than other meats because it’s a very lean cut. I recommend temping the meat at 6 hours; if it has reached 145, then you’re good to go. If you’re not ready to eat yet, you can turn your crockpot to warm until you are ready to glaze and broil it. 

How to serve Balsamic Pork Tenderloin

This balsamic pork tenderloin is the perfect main dish. I like to serve it with some cauliflower rice and a salad and call it done. Here are some more sides to pair it with!

Sauteed Carrots and Shallots with Thyme << busy day? You can make these ahead of time and reheat them when you’re ready to eat.

Easy Roasted Broccoli Recipe << this broccoli is my absolute favorite.

Marinated Asian Cucumber Salad with Rice Vinegar << light, fresh, and super easy.

How to Make Instant Pot Brown Rice << if you have an instant pot this is just too fast!

Slow Cooker Buttermilk Mashed Potatoes << a second slow cooker? You’ll basically feel like a superhero making your entire dinner ahead of time.  

How to store Crockpot Tenderloin

This pork tenderloin can be stored in the fridge for 3-5 days. The crust won’t stay crispy but it’s still got tons of flavor. It is a good one for meal prepping with some rice and frozen veggies (like in the big bag in the freezer section at Costco). 

I don’t recommend freezing this pork, though you technically can and it will be safe to eat. It’s just that you won’t get to experience that amazing crispy crust and the pork won’t maintain the ideal texture. 

Brown Sugar Pork Tenderloin in Crock Pot FAQs