Balsamic is one of my favorite flavors. It is way more versatile that most give it credit for, as it can be used on poultry, pork or red meat. It goes great in pastas, salads, veggies – really just about anything. It can have a sharp tang but it is such a lovely flavor. I most recently used it to make a delightful glaze for a slow cooked pork. Balsamic Brown Sugar Pork Tenderloin has just the right combination of brown sugar sweetness and balsamic vinegar tang – so very tasty.
I know I say this every time I share a recipe with Balsamic in it – make sure that you are using Balsamic Vinegar and NOT Balsamic Vinaigrette! You will not get the same flavor or even sauce. The vinaigrette adds oil in addition to other seasonings that will change the whole sauce flavor profile. If you are having trouble finding the balsamic vinegar – look by the oils, specifically by the olive oils or artisan oils. I have also seen it near the artisan meats and cheese section of the deli.
This slow cooked pork would make an excellent sandwich – as pointed out by my middle son, while we were eating it. I had opted to serve it with Bourbon Butter Pasta – a simple yet flavorful pasta dish that meshed so well with the pork and glaze. You might want to double down on the glaze though, because my husband decided to also drown his pasta in the sauce and stir it all together! I think the pork and glaze would also be good over some rice or roasted potatoes!
Now Let’s Get Cookin’!
Balsamic Brown Sugar Pork Tenderloin
- 1 Slow Cooker at least 6 quarts
For the Pork
- 3 lb Pork Tenderloin
- 6 Garlic Cloves minced
- ½ cup Chicken Broth
- 1 tbsp Tarragon
- 1 tbsp Onion Powder
- 1 tsp Salt
For the Glaze
- 1 cup Brown Sugar
- ½ cup Balsamic Vinegar
- ½ cup Soy Sauce
- ½ cup Chicken Broth
- 1 tbsp Corn Starch
- Add pork ingredients to slow cooker. Secure lid and cook on low for 8 hours (high for 4 hours).
- In last 30 minutes, shred pork and secure lid again for remainder of cook time.
- In a sauce pan over medium heat, add glaze ingredients. Bring just to a boil, then reduce heat to medium low and let simmer until ready to serve.
- Serve a portion of the pork with a ladle of glaze over the top.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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