For this month’s Secret Recipe Club I got fellow Nicole from i am a honey bee. Nicole lives in Boston and has a cute daughter, boston terrier, and bunny. She also likes scrapbooking when not making delicious meals.
I recently got a slow cooker and have been trying to think what to make with it. Honestly, I leave the slow-cooking to my husband since he works from home and will be the one preparing it. He took a look at Nicole’s blog and decided right away on this barbeque-style pork tenderloin.
We served this pork drizzled with the liquid remaining in the pot along with some spinach and curried quinoa. This pork was a tiny bit dry but adding sauce cured it immediately. The tenderloin pulled apart effortlessly and we quickly ate the leftovers on sandwiches later in the week.
It also held up great when packed for a bento lunch. Like I do with pasta and sometimes rice, I sprinkled a little water on the pork when re-heating so that it wouldn’t dry out. And of course I was sure to drizzle some extra ‘juice’ in when I was packing it up the night before.
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Slow Cooker Brown Sugar Balsamic Pork Tenderloin Recipe
By April 27, 2015Published:
- Yield: 12 Servings
- Cook: 4 hrs 0 min
From i am a honey bee
- 6 cloves garlic minced
- ¼ cup spicy brown mustard
- 1 cup brown sugar
- 3 tablespoons Worcestershire Sauce can replace with steak sauce
- ¾ cup balsamic vinegar
- ½ cup chicken broth or water
- ½ teaspoon white pepper
- 2½ pounds pork tenderloin
- 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!
- Cuisine: American