I believe I have mentioned that I am a sucker for Balsamic reductions, glazes, dressings, etc. This recipe was one of my first attempts at a balsamic glaze and I love it, love it, love it! It’s a fairly easy meal since the bulk of the work is done in the slow cooker. I paired it with skillet rosemary potatoes and the boys were very happy with the results, as was I. I usually double the glaze recipe because we like to pour it over our pork servings and smother our plates in it as well.
I’m sitting here ready to continue telling you how much I love this recipe, but suddenly the featured image is distracting me. On one hand, I want to run and heat up the little bit I have left and eat it for lunch immediately because it was so yummy. On the other hand, when I look away, out of the corner of my eye the picture looks a little scary. Almost like…that is to say…I mean, I have 4 dogs and it’s generally time to run, not walk, to the vet when…Ok, trust me, the tenderloin tastes good. Moving on.
Nope, I can’t. The old 1974 Weight Watchers recipe cards keep coming to mind, Rosy Perfection in particular. Why did I choose this as the featured image? I can’t change it now since that would be cowardly. Right? I mean, half of the post is trying to decide if all of you might see vague images of…No! This is my favorite tenderloin recipe. It’s not just good, it’s fan-freaking-tastic! Fran Tarkington amazing and the picture stays!
So, yeah. Try to find one giant tenderloin, rather than two little guys, which will shrivel and look like…
Pork Tenderloin with Balsamic Glaze
Prep Time: 15-20 min Cook Time: about 6.5 hours (mostly, slow cooker) Serves: 4-6
- 3 pounds pork tenderloin
- 1 – 1 & 1/2 TBSP garlic powder or paste
- 1 tsp sea salt, or other
- 2 tsp sage
- 1/2 tsp black pepper
- 1/2 cup water
- 1/2 cup cold water
- 1 TBSP cornstarch
- 1/2 cup brown sugar
- 1/4 cup Balsamic vinegar
- 2 TBSP soy sauce
- Lay your dry tenderloin(s) out on a clean, dry surface (wax paper is a great idea) and sprinkle the side facing up with half of the garlic, salt, sage and pepper. Rub the spice into the meat, flip the loin over and repeat.
- Place 1/2 cup water in the bottom of your slow cooker, then place the tenderloins into it. Cover and cook on low for 6 hours (if you haven’t tried slow cooker liners, you need to).
- When the 6 hours is almost up, in a small saucepan, mix the cornstarch into the 1/2 cup of water until dissolved. Add the remaining glaze ingredients and bring to a boil. Reduce heat and simmer gently, cooking until thick and whisking often, about 3-5 minutes. Set aside.
- Preheat your broiler to high and line a broiler tray with foil or use a disposable tray. Remove the pork from the slow cooker, pat dry (without burning off your finger prints) and place into the broiler pan. Brush with the glaze and broil for 2-3 minutes until it starts to bubble. Remove and flip, brushing with glaze again, then return to broiler. Repeat until you have a nice, caramelized crust.
- Take a photo before applying extra glaze, then pour that saucy goodness over everything! Garnish with cilantro, if desired.