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Glazed Pork Tenderloin

This dish adds warmth and flavor to the table with minimal effort, whether you're preparing it for a special occasion or a family dinner. I remember my mom used to make this recipe a lot when I was little. It's elegant enough for holiday tables but still quick enough for a weeknight supper.
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Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Pork:
  • 1 2 lb boneless pork tenderloin (or pork loin)
  • 1 tsp ground sage
  • 1/4 tsp ground black pepper
  • 1 clove garlic minced or crushed
  • 1/2 cup water
For the Glaze:
  • 1/2 cup brown sugar packed
  • 1 Tbsp cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 Tbsp soy sauce

Method
 

Prep the Pork:
  1. Pat the pork tenderloin dry with paper towels.
  2. Rub it all over with the sage, black pepper, and crushed garlic.
Slow Cook:
  1. Place the pork into a slow cooker.
  2. Add 1/2 cup of water around the meat (not directly on top).
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until tender and cooked through (internal temperature should reach 145°F).
Make the Glaze:
  1. About 30 minutes before the pork is done, whisk together the brown sugar, cornstarch, balsamic vinegar, 1/2 cup water, and soy sauce in a small saucepan.
  2. Cook over medium heat, stirring constantly, until the glaze thickens—about 5–7 minutes.
Finish the Dish:
  1. Once the pork is cooked, carefully remove it from the slow cooker and place it on a serving platter.
  2. Brush or drizzle the glaze generously over the pork.
  3. Let it rest for 5 minutes before slicing.
  4. Enjoy!