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Crock Pot Brown Sugar/Balsamic Glazed Pork Tenderloin




2 pounds Pork tenderloin
½ cup Darhkorse Smoked Brown Sugar
1 tsp ground sage
½ tsp. salt
¼ cup Epicurean Maple Aged Balsamic Vinegar
¼ tsp pepper
1 clove garlic-crushed
1 cup water
2 tbs soy sauce
1 tbs cornstarch


Mix together the seasonings: sage, salt, pepper and garlic. Rub over tenderloin. Place ½ cup of water in slow cooker. Add the tenderloin in cooker. Cook on low for 6-8 hours. An hour before the roast is finished, mix together the ingredients for the glaze in small sauce pan: Darhkorse Smoked Brown Sugar, cornstarch, Epicurean Maple Aged Balsamic Vinegar, ½ cup water and soy sauce. Use a medium heat and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 time during the last hour of cooking. (For more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.) Serve with remaining glaze on side.

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