This has become one of my favorite slow cooker recipes.
And I use my slow cooker a lot. Umm, a lot a lot. Like I’m posting 2 back-to-back slow cooker recipes.
But once you make something that is so good it’s hard to shake. It’s just that the layers of flavor on the pork tenderloin is so dang good. The combination of the spicy, savory, sweet, and salty flavors just work so well. Well,find it. I’ve tweaked it enough to
This pork tenderloin recipe is the 2nd to last post missing from my Sprint Cup Snacks series. When I was trying to think of yet another recipe to signify Virginia for the last race held there I was starting to get stumped. Seriously NASCAR, 4 races in Virgina?!?! Trying to kill me?!?! ha! Well, the Ham and Cheese Sliders I shared for the first race held at Martinsville Speedway were a HUGE hit. One of the most popular posts from last year. So I was thinking along those lines and ended up with another pork recipe to share.
I hope that you’ll try this recipe and fall in love with it as much as I have.
Slow Cooker Brown Sugar Balsamic Pork Tenderloin
Makes 12 servings
- 6 cloves of garlic, minced
- 1/4 cup spicy brown mustard
- 1 cup brown sugar
- 3 Tablespoons Worcestershire Sauce
- 3/4 cup balsamic vinegar
- 1/2 cup chicken broth or water
- 1/2 teaspoon white pepper
- 2 1/2- 3 lbs of pork tenderloins
- Combine the garlic, mustard, brown sugar, Worcestershire Sauce, balsamic vinegar, water, and pepper together.
- Place the pork tenderloins into a 5-6 quart slow cooker. Then pour the mixture over the pork tenderloins.
- Cook on high for 4 hours. Flip the pork half way through the cooking process (but if you’re not around it’s not a big deal). Remove from slow cooker and enjoy!