Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Instructions

Step 1 Season the pork tenderloin with salt, black pepper, and dried rosemary.
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Step 2 Heat a skillet over medium-high heat and sear the pork on all sides until browned.
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Step 3 Place the seared pork into the crockpot.
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Step 4 In a bowl, whisk together balsamic vinegar, brown sugar, chicken broth, garlic, Worcestershire sauce, and Dijon mustard.
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Step 5 Pour the mixture over the pork in the crockpot.
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Step 6 Cover and cook on low for 6–8 hours or on high for 3–4 hours until the pork is tender.
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Step 7 Remove the pork and set aside. Pour the cooking liquid into a saucepan.
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Step 8 Mix cornstarch and water to form a slurry, then add it to the saucepan and simmer until the glaze thickens.
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Step 9 Slice the pork and drizzle with the thickened glaze.
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Step 10 Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze the pork for up to 3 months; thaw overnight before reheating.