Jodie's Glazed Crock Pot Pork Tenderloin
I found this recipe and copied it to my recipes. It was an instant hit.
I found this recipe and copied it to my recipes. It was an instant hit.
- Carbohydrate 25.2387115052966 g
- Cholesterol 58.9670081 mg
- Fat 3.26542878881369 g
- Fiber 0.455064800437315 g
- Protein 24.1007875110887 g
- Saturated Fat 1.08263102798228 g
- Serving Size 1 1 Serving (223g)
- Sodium 2870.57871223288 mg
- Sugar 24.7836467048593 g
- Trans Fat 0.408273810913758 g
- Calories 227 calories
Step-by-step
- Mix together sage, salt, pepper and garlic. Mixture will be coarse. Rub over tenderloins.
- Place 1/2 cup water in crock pot. Put tenderloin in crock pot. Cook on low about 5 hours.
- Mix glaze ingredients in a small saucepan. Cook over medium heat about 4 minutes, until thickens. Brush tenderloin with glaze and continue cooking in crock pot another hour, bruising 3-4 more times.
- Remove tenderloin to a foil lined baking pan. Brush again with glaze. Broil 2-3 minutes until crust forms. Turn tenderloin over and brush with glaze again Broil additional 2-3 minutes until crust forms.
- Remove and flake with fork.
Treating lean pork tenderloin like a tough shoulder roast by cooking it too long ruins the meat. Lean cuts dry out rapidly, meaning the five-hour slow-cooker window specified here must not be exceeded. Searing or finishing the exterior under high heat creates the necessary contrast to tender interior fibers. Broiling the meat for two to three minutes per side caramelizes the sugars without overcooking the center. Keeping moisture trapped during the initial slow-cooker phase ensures the meat remains juicy enough to shred cleanly with a fork.
Maximizing Second-Day Leftovers
Shredded slow-cooked pork adapts exceptionally well to subsequent meals within a three-day refrigerator storage window. Cold pork can be crisped quickly in a hot skillet with a splash of neutral oil to render new textures. Tossing the cold meat into broths or folding it into warm tacos requires only gentle warming to prevent toughening. Storing the meat submerged in its leftover glaze prevents surface drying and preserves the aromatic punch of ground sage and garlic.Balancing the Glaze
Acidity cuts through the dense sweetness of brown sugar when reducing balsamic vinegar and soy sauce over medium heat. Simmering the mixture for four minutes reduces the liquid until it coats the back of a spoon. Cornstarch acts as the thickening agent, requiring complete dispersion in cold liquid before heating to prevent lumps. Brushing this reduction repeatedly during the final hour of cooking builds a glossy lacquer.
