Slow Cooker Pork Tenderloin With Honey Balsamic Glaze Food

SLOW COOKER PORK TENDERLOIN WITH HONEY BALSAMIC GLAZE

Steps:

• If your pork tenderloin is longer than your slow cooker, cut it in half crosswise (so you have two shorter pieces that will fit inside). If it fits, you can leave it whole.
• In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
• In a small bowl, combine garlic, parsley, salt, pepper, onion powder and paprika. Rub over all sides of the pork tenderloin and place in the slow cooker (I use a 2.5 quart oval slow cooker).
• Cover and cook on high for 1.5-2 hours, or low for 2-3 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F.
• Move tenderloin from the slow cooker to a cutting board and let rest for 5 minutes before slicing.

SLOW COOKER HONEY MUSTARD PORK TENDERLOIN

Steps:

• Trim the pork and pat dry with paper towels. Sprinkle the pork tenderloins lightly with salt and pepper.
• Place the pork in the slow cooker.
• In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour the mixture pour over the pork. Turn the tenderloins to coat thoroughly.
• Cover the pot and cook on low for about 5 to 7 hours, or on high for about 2 1/2 to 3 1/2 hours.
• Remove the pork tenderloins to a plate; cover with foil and keep warm.
• Pour the liquids into a saucepan and bring them to a boil over high heat. Reduce the heat to medium and boil for about 3 to 5 minutes, or until reduced by about one-third.
• Combine the cornstarch and cold water; stir until smooth. Whisk the mixture into the reduced juices and cook for 1 minute longer, or until thickened.
• Serve pork sliced with the thickened sauce along with rice or potatoes and steamed vegetables.

BALSAMIC HONEY PORK TENDERLOIN

Steps:

• To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl.
• Add in the pork tenderloins, and turn to coat.
• Cover and place in the refrigerator for 24 hours.
• When ready to cook the pork, remove from the fridge and reserve the marinade liquid.
• Place the pork on the grill, and brush with reserved marinade.
• Close the grill lid and cook, turning and basting one or two times.
• Cook for about 18-20 minutes, or until inside has a hint of pink.
• Transfer pork to a cutting board, and let rest for 10 minutes.
• Slice into about 1/2-inch slices (or smaller).
• Serve on a platter with roasted potatoes.

CROCKPOT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Mix together the seasonings: sage, salt, pepper and garlic.
• Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.
• Cook on low for 6-8 hours.
• 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
• Heat over medium and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking.
• For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.
• Serve with remaining glaze on the side.