This Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is a wonderful mix of sweet and tangy flavors that slowly soak into tender, juicy pork. The brown sugar adds a mellow sweetness while the balsamic vinegar brings a little zing and depth. Cooking it in the crockpot makes the pork incredibly soft and easy to shred or slice—all with minimal effort on your part.
I love how this dish practically cooks itself, giving me more time to relax or focus on other things while it simmers away. The glaze thickens right in the crockpot, turning into a delicious sauce that clings perfectly to the juicy pork. I usually let it cook low and slow so the flavors really have time to come together. It’s simple but feels special enough for a nice family dinner or even when friends drop by.
One of my favorite ways to serve this pork tenderloin is over creamy mashed potatoes or alongside roasted veggies, so you can soak up every bit of that sticky glaze. Leftovers also make great sandwiches or wraps the next day. It’s a crowd-pleaser that always gets asked for again, and I find it’s a great go-to meal when I want something comforting without a lot of fuss.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for slow cooking. If you want more fat for flavor, try pork shoulder instead. Both work well in the crockpot.
Brown Sugar: It adds sweetness and helps the glaze caramelize. You can swap it for coconut sugar or maple syrup if you prefer a different kind of sweetness.
Balsamic Vinegar: It gives a tangy, rich flavor to balance the sugar. If you don’t have balsamic, red wine vinegar with a little honey can work as a substitute.
Soy Sauce: Brings saltiness and umami. For a gluten-free option, use tamari instead.
Dijon Mustard: Adds a subtle sharpness and helps thicken the glaze. Yellow mustard or spicy brown mustard can be used if Dijon isn’t on hand.
How Can I Get the Best Flavor and Texture in This Slow-Cooked Pork?
Searing the pork before adding it to the crockpot is a simple step that lifts the flavor to the next level. It locks in juices and creates a nice browned crust that deepens the dish’s taste.
- Heat oil in a pan over medium-high heat.
- Brown the pork evenly on all sides, about 2-3 minutes each.
- Don’t skip this if you want richer flavor, but it’s fine to save time by adding the pork straight to the crockpot.
- Cook on low temperature for 6-7 hours to keep the meat tender and juicy.
- Let the pork rest before slicing to keep it moist.
- Thickening the glaze on the stove intensifies its taste and gives a perfect coating consistency.
Equipment You’ll Need
- Crockpot (slow cooker) – I love this because it makes cooking hands-off and keeps the pork juicy.
- Skillet – used for searing the pork, which adds extra flavor and texture.
- Whisk – for mixing the glaze ingredients smoothly.
- Small saucepan – to reduce and thicken the glaze after cooking.
- Knife and cutting board – for prepping garlic and any herbs.
- Meat thermometer – to check when the pork reaches 145°F for perfect doneness.
Flavor Variations & Add-Ins
- Use apple cider vinegar or sherry vinegar instead of balsamic for a different tang.
- Add sliced onions or peppers in the crockpot for more veggies and flavor.
- Stir in a pinch of cinnamon or cloves for a warm, spiced twist.
- Toss in some chopped fresh herbs like rosemary or parsley before serving for extra freshness.
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients You’ll Need:
For the Pork:
- 1.5 to 2 pounds pork tenderloin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil (for searing)
For the Glaze:
- 1/4 cup brown sugar, packed
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
Plan for about 10-15 minutes of prep time, including searing the pork and mixing the glaze. Cooking in the crockpot takes 6-7 hours on low or 3-4 hours on high. You can also spend another 5-10 minutes thickening the glaze after cooking if you’d like a richer sauce. It’s a hands-off meal perfect for busy days!
Step-by-Step Instructions:
1. Prepare and Season the Pork:
Start by patting the pork tenderloin dry with paper towels — this helps it brown better. Sprinkle the salt and black pepper evenly all over the pork to add simple seasoning.
2. Make the Brown Sugar Balsamic Glaze:
In a small bowl, whisk together the brown sugar, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, and thyme until smooth and combined. This glaze will bring sweet and tangy flavor to the pork.
3. Sear the Pork (Optional but Recommended):
Heat the olive oil in a skillet over medium-high heat. Carefully place the pork tenderloin in the hot pan, and sear each side for 2-3 minutes until browned. This step adds flavor but you can skip it if short on time.
4. Slow Cook the Pork:
Transfer the pork tenderloin to your crockpot and pour the glaze mixture all over it. Cover with the lid 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. Thicken the Glaze (Optional):
Take the pork out and let it rest for 5-10 minutes. Pour the cooking juices into a small saucepan. Bring to a boil, then simmer until the sauce reduces and thickens slightly, about 5-10 minutes.
6. Serve and Enjoy:
Slice the tender pork and drizzle it with the thickened brown sugar balsamic glaze. Garnish with fresh thyme if you like. This juicy pork pairs wonderfully with mashed potatoes, roasted veggies, or a fresh green salad.
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Using frozen meat can affect the cooking time and result in unevenly cooked pork.
Is Searing the Pork Necessary?
Searing is optional but highly recommended. It locks in juices and adds rich flavor and texture. If you’re short on time, you can skip it and still get a tasty result.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove to keep the pork tender and moist.
Can I Make the Glaze Ahead of Time?
Absolutely! You can mix the glaze ingredients in advance and refrigerate for up to 2 days. Just give it a good stir before pouring it over the pork in the crockpot.
