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.
Check out Nicole’s blog for other great posts, including homemade cheez-its, slow cooker roast chicken, biscoff muddy buddies, s’mores chex mix, and everything bagel pretzel bites.
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Slow Cooker Brown Sugar Balsamic Pork Tenderloin Recipe
By Published: April 27, 2015
- Yield: 12 Servings
- Cook: 4 hrs 0 min
From i am a honey bee
Ingredients
- 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
Instructions
- 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
Mmmm, that looks crazy good. I’ve found that pork tenderloin is really just too lean to go in the slow cooker (unless you only do it a few hours and stay right on top of it, like with a chicken breast). But most of the time you can substitute a loin and just add some extra sauce. Yum! I am a big slow-cooker fan, especially during the summer when it’s too hot to turn on the oven.
I am visiting from Group B, and I got to step in and have your site this month!
Jessie Weaver recently posted..Pistachio, Cashew, and Chocolate Toffee {Secret Recipe Club}
Slow cooking is my absolute favorite way to cook meat that is going to be shredded. Love the flavors in this.
Erin @ The Spiffy Cookie recently posted..Dill Potato Salad
What a great pick! I’ve been making a lot of pork in the crockpot lately. I, however, am now wondering about the whole tenderloin vs. loin because I swear I’ve picked up tenderloins and put them in the crockpot low and slow with excellent results. I had a reader leave me a comment about how I must be mistaken, that it is pork loin that I used. I’m gonna have to pay attention at the store next time LOL. Happy reveal day!
Sarah E. recently posted..Mexican Pizza #SecretRecipeClub
The slow cooker is my best friend in the kitchen! Brown sugar and balsamic are two of my favorite ingredients and I can only image just how good they are when combined with this pork! Great pick!
This is the perfect meat for the slow cooker! That first shot makes me want to make this ASAP!! Pinned!
Karen @ Karen’s Kitchen Stories recently posted..Chiliville Chili
Always on the lookout for crockpot dinners. Thanks for sharing.
Wendy, A Day in the Life on the Farm recently posted..A Wonderful Opportunity From Petoskey and Pine
This sounds like a delicious meal. Crock pots make everything so much easier. Great pick this month! PS…I love that bird plate in the first picture. So adorable!
Melissa recently posted..Pineapple Jam
Oh I’m so glad you gave this recipe a try. It’s one the most popular on my blog. It’s very yummy. You’re so right, the juices def need to be mixed back in to make it super juicy and moist.
A pork butt works well too, I just prefer a leaner cut of meat, so it can be a bit drier.
Awesome pictures!!
Wow, does that look good~ Pork tenderloin is a favorite in my house and this recipe will be an instant hit~ Lynn
Lynn @ Turnips 2 Tangerines recently posted..Week-end of Fun
A good crockpot meal is worth a million dollars. This looks delicious. And I love when you have leftovers for lunch the next day.
The first picture is simply a gastronomic dream!
love it!
SallyBR recently posted..SECRET RECIPE CLUB: GINGERSNAPS WITH WHITE CHOCOLATE CHIPS
Always a family favorite!
Lauren @ Sew You Think You Can Cook recently posted..#BrunchWeek: Vanilla Orange Scones
I’ve got to make this for the kids this summer when they come to visit. It’s perfect for a crowd!!!
susan @ the wimpy vegetarian recently posted..Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers