Slow Cooker Balsamic Pork
This Slow Cooker Balsamic Pork will be a hit with your family, I promise. It takes a little bit of extra effort at the end to brown it in the oven but those crispy, sweet bits on top are worth it.
Prep Time 10 minutes
Total Time 30 minutes
- 1 1/2 - 2 pounds pork tenderloin
- 1/2 cup water
- maple spice mixture or salt, pepper, garlic, basil, marjoram, ground mustard, brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1/4 cup packed brown sugar
Rub pork with spice mixture. (I was lucky to find a spice mix called Harvest Maple at Harris Teeter. I've listed the spices included above in the recipe but you could also just use salt and pepper.)
Put seasoned pork into the slow cooker and add 1/2 cup water.
Turn on low and cook for 6-8 hours.
Right before it's done add the vinegar, water and brown sugar to a small saucepan and bring to a boil. Turn down to low and simmer until it thickens about 5 minutes.
Turn broiler on low. Place rack in top third of the oven.
Remove pork from slow cooker, place on a foil lined cookie sheet and gently shred with a fork into big pieces. Brush pieces with some of the balsamic glaze.
Place under the low broiler and watch carefully. Broil it until it starts to brown to your liking. I left mine in for about 8 minutes but this will depend on your oven. Remove at least once to baste with more of the glaze.
Serve with any remaining glaze on the side.
Notes: I found the maple spice mixture in the spices section at Harris Teeter. You can also make your own by using a combination of salt, pepper, garlic, basil, marjoram, ground mustard and brown sugar. Or you can just use salt, pepper and garlic powder. The balsamic vinegar gives this pork plenty of flavor.
Calories: 362kcal | Carbohydrates: 11g | Protein: 55g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 144mg | Potassium: 1064mg | Sugar: 10g | Calcium: 26mg | Iron: 3mg