This particular recipe is a completely new one for me and one that I found quite delicious. If you look around the internet you’ll find plenty of variations on how to make pork tenderloin using a lot of the same ingredients as I did. Some people make a glaze to put on it; others don’t, so I’m not sure which is best. I’ve only tried it this way so far.
I was initially worried about adding the soy sauce and balsamic vinegar as these aren’t my favorite flavors, but in the goal of trying new things, it had to be done. Finding new foods isn’t always easy and risks must be taken. What I found was that worries were unfounded. Neither the soy sauce nor the balsamic vinegar overpowered the taste of the pork. In fact, they added to it.
If you’ve been looking for a new twist on a pork dinner, I suggest that you give this one a try. It is super juicy and packed full of flavor.
Crock pot pork tenderloin
- 2 pound pork tenderloin
- 1 tsp ground sage
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp. garlic powder
- ½ cup brown sugar
- 1 tbsp cornstarch
- ¼ cup balsamic vinegar
- 2 tbsp soy sauce
- ½ cup of water
Mix sage, salt, pepper, garlic powder, brown sugar, cornstarch, balsamic vinegar and soy sauce together in a small bowl.
Place 1/2 cup water in slow cooker. Put the tenderloin in the water and pour the sauce over the tenderloin. Cook on low for 8 hours.
Place in oven and broil for about 10 minutes or until crust forms on tenderloin.