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Tuesday, January 18, 2011

Brown Sugar and Balsamic Glazed Pork Loin

This was a cinch to make and seriously delicious. Casey and I both loved it and it will definitely be a regular on our menu. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts. It was one of those meals that left me completely satisfied and happy but without feeling like I overdid it. Recipe from Let's Dish.

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Servings: 6-8


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«Oldest ‹Older 201 – 286 of 286
OpenID 8aa01f1c-f5fc-11e1-ba12-000bcdca4d7a said...

Hi, thanks for the fabulous recipe! I made it today for my family. Everyone loved it! I had the same issue some others have commented on. The flavor, moistness, and tenderness were great, but I was unable to get the charred glazed look that your pok loin had. I will make this again, so would appreciate any suggestions. I did double the rub, water and glaze because my pork loin was 5.3 lbs. I had an excess of water when it came time to start the glazing process, so I emptied it out. The meat was falling apart by this point. I don't know if it was too much water? Or because the meat wasn't in one piece? Or maybe because the cut of meat was larger? Thank you for your suggestions!

September 3, 2012 at 3:21 PM  
Anonymous Anonymous said...

Can info this with chicken? Sounds amazing!

September 7, 2012 at 11:06 AM  
Anonymous Britt A said...

Thank God for Pinterest! Another epic, now staple, recipe! Thank you!

September 9, 2012 at 9:55 AM  
Anonymous Anonymous said...

I found a natural pork loin and had the butcher trim all of the visible fat off to make it more lean. It was falling apart by the time I took it out of the crockpot. My husband and kids enjoyed it. Thanks so much for the recipe!

Sherry in Union, KY

September 9, 2012 at 6:23 PM  
Anonymous Anonymous said...

How long would you recommend cooking this on high?

September 13, 2012 at 4:49 PM  
Anonymous Kate said...

I made this tonight for my boyfriend and me and there wasn't a drop left!!! This was delicious. The pork was so tender and the glaze... oh my. We decided to use this glaze on grilled salmon next. Mm mm mm. Thanks for the great recipe! We will surely use it again and again.

September 18, 2012 at 7:45 PM  
Anonymous Anonymous said...

I made this with dark maple syrup instead of the brown sugar...amazing. we produce maple syrup so we have it readily available and it definately adds a great flavor.

September 25, 2012 at 9:06 PM  
Blogger Susan White said...

Made this tonight and it was delicious! Thanks for a great recipe!

September 30, 2012 at 10:44 PM  
Blogger Lisa said...

Hello! We made this dish last night and it was fantastic. So easy and so delicious! We had it on the full 8 hours and it wasn't dried out at all, very tender. I added 3/4 cup water instead of the 1/2 cup, so maybe that would help those who had dried out pork? We made pulled pork sandwiches out of this; I can't wait to my lunch today :) Thanks!

October 4, 2012 at 11:18 AM  
Blogger Mama Meech said...

I think I just found my thanksgiving entree! I'll let you know how it turns out on Monday ;)

October 4, 2012 at 12:07 PM  
Anonymous Felia said...

This meat looks fabulous! Wow!

October 10, 2012 at 6:50 AM  
Anonymous Kim said...

Found this on Pinterest! It was hit with even the pickiest eaters in our family. I used a 4-lb. roast and doubled the seasoning rub, but I forgot to double the glaze. Big mistake--it was so yummy! I did drain off most of the liquid in the last hour, before brushing on the glaze.

This might help those who had trouble slicing their roats: Because one end of a regular pork loin is more "white" meat, it usually slices fine. The rest, as the meat gets darker, shreds more and doesn't slice well. At our house, no one seemed to care!

Thanks for sharing the recipe!

October 10, 2012 at 1:34 PM  
Blogger rachel said...

I stuck my frozen solid pork loin in the crock pot last night on "warm" mode, let cook overnight - turned out amazing! That sauce is incredible!
Thank you for this great recipe!

October 14, 2012 at 8:46 PM  
Blogger Cher said...

love this!

October 18, 2012 at 7:27 PM  
Blogger Rhiannon said...

Found this recipe a few weeks ago on Pinterest... I just got it in the slow cooler. Excited to see how it turns out tonight! Thanks for sharing your recipe.

October 20, 2012 at 12:48 PM  
Anonymous Anonymous said...

This is soooooooooo good!!!!!!!!!!!!!!!!!!!!!!! thats all i can say...

October 23, 2012 at 3:40 PM  
Blogger The Halbert Home said...

I've made this twice- both times it came out delicious. I used a regular pork loin roast and not a tenderloin. I've made it for company each time and everyone raves about how good it is. Thanks so much for the recipe.

October 27, 2012 at 8:49 AM  
Anonymous Anonymous said...

Made this today using a rack of pork ribs instead of pork loin, and doubling the rub and glaze ingredients...I was nervous but it came out amazingly delicious! Thanks for the inspiration. :)

October 29, 2012 at 4:15 AM  
Blogger Janicke Borges Moreno said...

I have made this delicious dish about 3 times already. Everyone at my house loves it! I make it as a slider though with some cheddar cheese. YUM! Thanks for sharing this recipe :)

November 3, 2012 at 10:21 PM  
Blogger Janicke Borges Moreno said...


Are you cooking it on low? Are you adding the recommended amount of water?

At about 6 hours into cooking I pull mine out and shred it. Then i pour it back into the crock for the last hour. This is when I begin pouring the glaze. This way the meat soaks in some of the juices it's been cooking in.

Hope this helps!

November 3, 2012 at 10:24 PM  
Anonymous Anonymous said...

THEE best i've ever had. Super easy and never any leftovers. I could drink the sauce! Fantastic job, thank you! Look forward to trying more of your recipes!

November 8, 2012 at 9:41 AM  
Anonymous Anonymous said...

Really curious how long you cooked it. Any suggestions?

November 8, 2012 at 9:49 PM  
Blogger Lady B said...

I found you on pinterest and made this amazing pork recipe. Thank you so much for sharing. I posted on my blog tonight. Now, I need to make your Brussel Sprouts with Bacon and Walnuts... what a delicious looking meal :)


November 13, 2012 at 8:57 PM  
Anonymous JJ Blandford said...

This is one of the best tenderloin recipes I have ever had. So amazing! Thanks for sharing this fantastic recipe!

November 15, 2012 at 11:19 PM  
Blogger Kara72290 said...

I made this tonight and it was very tasty, but my pork did not pull apart the way yours did and my glaze didn't take on the charred texture/appearance either. Do you have any suggestions?

November 22, 2012 at 9:02 PM  
Blogger Jeanne said...

Made this tonight and was impressed. My husband could not get enough of that yummy glaze! Finally, an impressive recipe found via Pinterest.

November 28, 2012 at 10:39 PM  
Blogger Tara @ Tales of a Trophy Wife said...

This was yummy. I just featured it on my blog today:

November 30, 2012 at 9:30 AM  
Anonymous Danielle said...

Somehow I grabbed a turkey tenderloin at the grocery store instead of pork. Can I cook it the same way?

December 7, 2012 at 9:41 AM  
Anonymous Anonymous said...

My roast is frozen...I have 2 options has anyone tried either? Or have suggestions....1) Cook Frozen or 2) wait till it defrosts and cook on high for a shorter time.

December 15, 2012 at 8:24 AM  
Anonymous Anonymous said...

My husband made this for our family Christmas dinner. It was wonderful and was gone immediately! He used a 7 1/2 lb. pork loin, we adjusted the recipe accordingly and he cooked it in the oven at 350 degrees F for 4 hours, instead of the slow cooker. The only thing he did different, was that he didn't use quite as much balsamic vinegar as the recipe called for (half as much). It was fabulous! We are going to try the sauce with chicken also. Great recipe!

December 16, 2012 at 1:52 PM  
Anonymous Diana said...

I have this in the slowcooker right now, and the smell so far is divine. I had to make sure when I bought the ground sage that it was actually ground sage and not rubbed sage. My grocery store had more rubbed sage options.

December 31, 2012 at 1:21 PM  
Anonymous Anonymous said...

I found this on Pinterest months ago and decided to cook it as our New Years pork. I had two small pork tenderloins so I added a little extra of the seasonings and added a little extra water to my crockpot. After 6 hours on low I removed most of the extra water and began to make the glaze. I think adding the extra water made it a little too "soupy" but the tenderloin was fall apart tender. To get the glaze similar to your picture I took the tenderloins out of the crockpot and put them in my big nonstick pan with the glaze and let it go to town. The pork was OUTSTANDING!
I plan to use this glaze in the summer on chicken and on a rotisserie tenderloin. I loved the sage (which is something I never season with). It went great with our traditional collards, black-eyed peas and corn bread.

January 1, 2013 at 8:09 PM  
Anonymous Kris said...

This was delicious!! Loved it. Thanks for the recipe!

January 3, 2013 at 11:19 AM  
Anonymous Anonymous said...

Is the pork supposed to be shredded? I will likely have to eave this in crock pot 8-10 hours. Is that ok?

January 27, 2013 at 7:03 PM  
Blogger Christina said...


It should be fine. Be sure to put it on low. I usually set it to cook low for 8 hours and then my crock pot automatically switches it to warm after the 8 hours is up.

You can always put in some extra water if you need it to cook for longer so it doesn't get dry. Drain any excess water before you add the glaze.

January 28, 2013 at 11:15 AM  
Blogger Christina said...


I have cooked a frozen loin before, just put it on high for several hours until it is thawed out, then switch to low.

January 28, 2013 at 11:16 AM  
Blogger Christina said...


Rule of thumb for crock pot cooking: 1 hour on high = 2 hours on low. So if the recipe calls for 8 hours on low you can cook it instead for 4 hours on high.

January 28, 2013 at 11:18 AM  
Blogger Christina said...

@8aa01f1c-f5fc-11e1-ba12-000bcdca4d7a If you prefer a more charred meat, try searing the loin in a pan before putting it in the crockpot. Depending on the loin I use, sometimes I do end up with extra water so it needs to be emptied before glazing. Add lots of glaze, and constantly turn the loin each time you add glaze in the last hour for a more browned look.

January 28, 2013 at 11:20 AM  
Blogger Christina said...

@Anonymous If you notice the meat drying out during the cooking process, add more water. As much as you need to keep it moist. I have found that some crock pots cook at a higher temp than others so sometimes you have to adjust the liquid to meet the needs of your crock pot.

January 28, 2013 at 11:22 AM  
Blogger Christina said...

@Anonymous Try adding more water. You can add more during the cooking process if it looks like it is drying out. If there is excess water at the end, drain it out before adding the glaze.

January 28, 2013 at 11:23 AM  
Blogger Christina said...

@Anonymous It should thicken if you let it simmer awhile on low. If it still isn't cooperating, add more cornstarch, a tiny bit at a time to help it thicken.

January 28, 2013 at 11:24 AM  
Blogger Christina said...

@Anne Seebaldt Absolutely! We use leftovers for pulled pork sandwiches.

January 28, 2013 at 11:27 AM  
Blogger Christina said...

@Anne Seebaldt Absolutely! We use leftovers for pulled pork sandwiches.

January 28, 2013 at 11:27 AM  
Blogger According to Me said...

This comment has been removed by the author.

January 28, 2013 at 8:13 PM  
Blogger According to Me said...

I made this today and it was delicious! The pork loin was super moist and full of flavor. I'm not sure what everyone is doing to make it come out dry, but mine melted in my mouth and fell apart so easily. And the glaze - so good! My hubby said it's one of the best meals I've ever made and my picky two year old daughter even ate it, so that says something. Hah! I'll definitely be making this again. Thanks for the great recipe!

January 28, 2013 at 8:20 PM  
Anonymous Shelby said...

Can I just say that you are the greatest!? I have made this recipe so many times since I found it here and everyone loves it! Thanks for sharing :)

February 1, 2013 at 12:22 PM  
Anonymous Anonymous said...

Ohhhh Emmmm Geeee!! Christina this recipe rocks. Made it tonight for Superbowl Sunday (tomorrow) and its already half gone, haha yes it's that good! Looks like I'll be picking up another pork loin in the morning so I can have this on the table (again) by 4. Excellent dish, my new go-to recipe for pork. Thanks so much for pinning this.

February 2, 2013 at 11:46 PM  
Anonymous Anonymous said...

Always sear meat before cooking in a crockpot. That's the trick to a nice, roasted finish"

February 2, 2013 at 11:50 PM  
Anonymous Anonymous said...

This is just amazing, so simple but sooo so delicious! Trying it with turkey tenderloin next

February 3, 2013 at 12:12 PM  
Blogger Jessica said...

This recipe is delicious! I'm not a fan of pork, but this recipe changed my take on it. Are you on Pinterest and have a recipe board?

February 5, 2013 at 5:18 PM  
Blogger Stephanie Skinner said...

I have made this twice now and it is definitely a keeper! Goes great with broccoli and gnocchi with a brown butter/balsamic sauce. YUM!

February 11, 2013 at 7:10 PM  
Blogger Kristina said...

My family came up for Sunday dinner yesterday afternoon and I made was incredible! I served it with mashed potatoes, your brussels sprouts with bacon & walnuts recipe, oven roasted carrots and no knead bread made in a cast iron pan. Everyone raved about it! We ended up making double the glaze, just in case anyone wanted to drizzle it over their taters, ended up with a bunch of leftover...looking forward to maybe using it on some chicken later this week! Next time I make it, I'm going to try it with some of that flavored balsamic vinegar that you get at those fancy oil and vinegar stores! :) THANKS!!

February 18, 2013 at 3:12 PM  
Blogger Carrie McMillan said...

Just a quick question not sure if anyone asked does it matter on the size of crock pot? Would you have to increase the amount of water if ur crock pot is larger I believe mine is a 6 quart but not 100%

February 21, 2013 at 12:06 AM  
Anonymous Anonymous said...

Made it this evening and everyone loved it!

February 24, 2013 at 9:50 PM  
Anonymous Anonymous said...

Have you tried just throwing everything in the crockpot instead of doing the glaze later? Always looking for things that take care of themselves while I am at work. :-)

February 26, 2013 at 5:01 PM  
Blogger Adrienne Allen said...

I prepared this tonight for my family, along with collard greens and mashed potatoes. DELICIOUS!! Thanks for sharing. This one is a keeper.

February 26, 2013 at 8:49 PM  
Blogger foodie_mizstrobe said...

I have made this two times and haven't modified it a bit, because it is just fabulous!!! I am very experimental with recipes and use my family as guinea pigs often, but when my 7 and 9 year old boys and my husband scarfed it down and said please make this again...I now have it added to the favorites category! Thanks again for sharing!

February 28, 2013 at 9:57 AM  
Anonymous Anonymous said...

@Roger Pence

It looks chared to me too. Everytime I try a crockpot recipe I see on pinterest is comes out blah. I recently tried a bourbon crack chicken recipe that looked wonderful in the picture....but looked like sad chicken peices drowning in a nasty gravy instead. I followed the recipe exactly. I'm so leary about trying new recipes in my crockpot.

March 17, 2013 at 9:34 AM  
Anonymous Anonymous said...

I want to try this but everytime I make something in my crockpot it doesn't turn out right. I followed a recipe for bourbon crack chicken which looked so good in the picture but it turned out to just be chunks of dried out chicken in a horrible gravy....nothing like the picture. I don't understand how it can get that carmalized glaze look to it when it's in a never works for me.

March 17, 2013 at 9:46 AM  
Blogger MLM said...

I read all the comments on this recipe. I have had this pinned forever and have never pulled the trigger on making it. I finally did that yesterday.

I used frozen tenderloin. I always put frozen roast in the crock pot and never have a problem with them drying out but they do produce water. When it got time for the glaze I removed almost all of the water. Next time I will remove all of it and I will get more of a bark on the roast like you did. Also, You need to lid ajar otherwise the crock continues to produce water and your glaze gets runny. I also only glazed the one side of the tenderloin because I still had a little water in the pot. Next time I will do both.

April 15, 2013 at 9:07 AM  
Blogger N Garner said...

Found this on Pinterest a couple of days ago and I made it for dinner tonight. I used a 4.5 lb. pork loin. Doubled the rub ingredients and cooked on high for 4 hours and then turned in down to low for the rest of the time about 4.5 hours, brushing on the glaze the last hour. My family absolutely loved this and it will be added to my daily meal plans! Thank you for sharing thus recipe!

April 26, 2013 at 2:07 AM  
Blogger Sharmon924 said...

Tried this last night.....It was delicious! My family LOVED it!

June 4, 2013 at 9:23 AM  
Blogger Vanessa Merritt said...

I made this today for my family and it was fabulous. My son loved the glaze. We have fresh pork that we raised and that makes it even better. I think this glaze would be amazing on chicken cooked the same way. I am looking forward to trying it.

July 21, 2013 at 12:14 AM  
Anonymous Katelyn said...

I found this on pinterest and my family fell in love with it! I have now made it quite a few times! Thanks for such a great recipe!

August 22, 2013 at 9:54 AM  
Anonymous Anonymous said...

@CynthiaThis is wonderful , I have used this on pizza and on nachos . You will love it. I do make extra sauce. Thanks so much for sharing this.

October 1, 2013 at 9:29 AM  
Blogger Chantel Mangat said...

This was fantastic! Loved the balsamic glaze!

October 30, 2013 at 7:24 PM  
Blogger Manda Knight said...

This has become one of my go to recipes when I have some pork that needs using!

November 1, 2013 at 11:51 AM  
Anonymous Madison F. said...

WOW! This dish is absolutely amazing!! I highly recommend and I have made it several times already. I pull apart the pork at the very end to make it more like "pulled pork" so that the glaze covers all of the meat and doesn't leave any dry pieces. Also, this recipe will be featured in this year's Eat Smart Move More Maintain don't gain Holiday Challenge!

November 12, 2013 at 10:37 AM  
Anonymous Anonymous said...

This is a staple in our house! Delicious and easy - thank you!

December 6, 2013 at 4:59 PM  
Blogger lianx3 said...

Made this and it was way too sweet and my husband told me he never wants this again.

December 13, 2013 at 7:55 AM  
Anonymous Anonymous said...

Made this tonight with a pork loin in the crockpot. Put it in on high for 2 hours, then low for another hour or so and viola! It was done. Then I put it on warm to glaze since it was done earlier than expected. Still, the glaze is AMAZING!!!!! Loved this! Definitely a keeper. Thank you! :-)

January 8, 2014 at 7:07 PM  
Blogger Mickey said...

what is that you served with it on the side.. it looks really yummy too

February 16, 2014 at 1:38 AM  
Anonymous Anonymous said...

I made this the first time for a wine party. I rubbed some garlic infused olive oil on it before rubbing on the spices. Instead of just plain balsamic I used part plain dark balsamic and part pineapple white balsamic vinegar. I also added just a little Pampered Chef pineapple rum sauce. It was fantastic and a huge hit. I cooked 2 pork loins total weight between 5-6 lbs for about 12 hours....doubling ingredients.

February 23, 2014 at 3:55 PM  
Blogger Leslie said...

I made this for dinner last night...very tasty! I love when a new recipe turns out to be one that goes into rotation!

March 13, 2014 at 7:14 AM  
Anonymous Slow-Cooker Chicken Tortilla Soup said...

I was searching this recipe in the internet. I just find in this blog. Thanks to you admin.

April 15, 2014 at 3:55 PM  
Blogger Healinglove said...

I made this recipe today, in the slow cooker, and it was awesome! My son loved it! I'm adding it to my regulars. Thank you for sharing this delicious entree with us.

May 16, 2014 at 8:50 PM  
Anonymous Anonymous said...

I thought this recipe was absolutely delicious! Thank you for sharing! (Monique O.--Canada)

June 18, 2014 at 11:29 AM  
Blogger Emily said...

The best success I had with this recipe is actually when I kinda of messed it up. I had cooked my loin for 6 hours on low and my boyfriends parents had arrived early as I was still cooking the sauce. Everyone was hungry and it was so awkward waiting around that I just poured the sauce over instead of basting it and then shredded the pork. It was amazing. Not at all dry, though the sauce wasn't very strong.

I tried this method again at a friends house and it worked even better. What I ended up doing was waiting until the loin had cooked the 6-8 hours and then draining most of the juice around the roast leaving about a quarter to half of the remaining juices/water. Then I shredded the loin into the juice which soaked up pretty much all of it and then added the sauce over the top and stirred. Turned out excellent. Just a suggestion for those stating the meat was too dry as I had that problem when I first made it myself.

This recipe is excellent and is a huge hit with everyone. We get pork loin really cheap were I live because agriculture is the main resource of the state. Trying this recipe again tonight as we speak :)

September 15, 2014 at 10:26 PM  
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November 20, 2014 at 12:35 AM  
Blogger Metka said...

I made this recipe exactly like it calls, but I added a few thin sliced apples an onions to the bottom of the crockpot and yummmmm! The glaze is amazing! I will use it on chicken next time

January 12, 2015 at 8:58 AM  
Anonymous Anonymous said...

Can you make this with already cut up pork lion? There is not much fat on them and they are boneless. This recipe looks amazing but I am wondering what changes I need to make so I don't dry out the pieces?

February 8, 2015 at 7:28 PM  
Blogger Lindsay Corbin said...

Did you drain out the water/drippings before you glazed the loin? The recipe doesn't say whether or not you should, but I have quite a bit of liquid in the crockpot at this point, I feel like the glaze is going to wash right off...?

February 27, 2015 at 4:18 PM  
Anonymous Anonymous said...

I made this last night and my family and I loved it! I didnt get the char but the favor was awesome!Thanks!

January 11, 2016 at 9:32 AM  
Blogger Justine Stuckenschneider said...

Hi, I know this is an old post but I'm hoping I'm able to get an answer so I can get my pork cooking....I have a center cut pork loin - is this a correct cut of meat to use for this recipe? While I cook a lot, all the cuts still confuse me! Do I trim off the fat? Thanks!

February 23, 2016 at 9:53 AM  
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C + C Marriage Factory: Brown Sugar and Balsamic Glazed Pork Loin

Brown Sugar and Balsamic Glazed Pork Loin

This was a cinch to make and seriously delicious. Casey and I both loved it and it will definitely be a regular on our menu. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts. It was one of those meals that left me completely satisfied and happy but without feeling like I overdid it. Recipe from Let's Dish.

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Servings: 6-8


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