 |  pork tenderloin & Brussels sprouts |  carrots & potatoes |
 |  at the beginning |  to thicken the sauce later |  cornstarch whisked in |  Brussels with X cut in bottom |
 Brussels added to crockpot |  after an hour |  tenderloin w sauce, sliced |  |  |
I used an inexpensive, unseasoned pork tenderloin for this (between 1-1/2 to 2 lbs) and let it cook on low (although I increased to high for the last hour). I like to add carrots & potatoes with the pork at the beginning, and then fresh Brussels sprouts for the last hour.
Crockpot HONEY Glazed PORK TENDERLOIN
1-1/2 to 2 lbs pork tenderloin
1/2 cup balsamic vinegar………1/2 cup honey
1/2 cup strong brewed coffee
1/2 cup white wine………………4 tsp garlic, minced or crushed
1 tsp dried tarragon…………….1 tsp dried sage leaves
about 1-2 tsp Kosher Salt……...about 1-2 tsp. ground pepper
Fresh parsley, chopped (for garnish)
Optional: carrots ~ fingerling potatoes ~ Brussels sprouts
1-2 TB cornstarch, if needed later for thickening
***
In a medium bowl, whisk together the balsamic vinegar, honey, white wine, minced garlic, thyme, sage, salt, and pepper.
Spray inside of your crockpot with olive oil non-stick spray and put the pork tenderloin in. If you’re using carrots & potatoes, put them in around the pork.
Pour the marinade over the pork (and vegetables), making sure it’s covered all over (use a spoon to get it over everything, if necessary. As it cooks, the marinade will fully cover the pork & veggies later.)
Cover and cook on low for 6-8 hours or on high for 3-4 hours—you’re looking for that tender perfection (internal temperature should reach 145°F).
I like it thicker, so about an hour before I think it will be done ~ I take about 3/4 cup of the hot liquid ~ whisk 1 heaping TB of cornstarch into that hot cup of liquid until smooth. Then slowly pour and whisk that back into the crockpot to thicken up the sauce. ** I also add Brussels sprouts at that time. Big ones are best, so just a thin slice off the bottom & an “X” cut into the core so it will cook evenly & put them into the liquid. ** I will usually turn the crockpot to HIGH for the last hour too.
Once cooked, remove the pork from the slow cooker and let it rest for 5-10 minutes before slicing. Serve with the gravy/sauce and garnish with parsley
Serves 3-4 (but can be doubled easily)
Crockpot HONEY Glazed PORK TENDERLOIN
1-1/2 to 2 lbs pork tenderloin
1/2 cup balsamic vinegar………1/2 cup honey
1/2 cup strong brewed coffee
1/2 cup white wine………………4 tsp garlic, minced or crushed
1 tsp dried tarragon…………….1 tsp dried sage leaves
about 1-2 tsp Kosher Salt……...about 1-2 tsp. ground pepper
Fresh parsley, chopped (for garnish)
Optional: carrots ~ fingerling potatoes ~ Brussels sprouts
1-2 TB cornstarch, if needed later for thickening
***
In a medium bowl, whisk together the balsamic vinegar, honey, white wine, minced garlic, thyme, sage, salt, and pepper.
Spray inside of your crockpot with olive oil non-stick spray and put the pork tenderloin in. If you’re using carrots & potatoes, put them in around the pork.
Pour the marinade over the pork (and vegetables), making sure it’s covered all over (use a spoon to get it over everything, if necessary. As it cooks, the marinade will fully cover the pork & veggies later.)
Cover and cook on low for 6-8 hours or on high for 3-4 hours—you’re looking for that tender perfection (internal temperature should reach 145°F).
I like it thicker, so about an hour before I think it will be done ~ I take about 3/4 cup of the hot liquid ~ whisk 1 heaping TB of cornstarch into that hot cup of liquid until smooth. Then slowly pour and whisk that back into the crockpot to thicken up the sauce. ** I also add Brussels sprouts at that time. Big ones are best, so just a thin slice off the bottom & an “X” cut into the core so it will cook evenly & put them into the liquid. ** I will usually turn the crockpot to HIGH for the last hour too.
Once cooked, remove the pork from the slow cooker and let it rest for 5-10 minutes before slicing. Serve with the gravy/sauce and garnish with parsley
Serves 3-4 (but can be doubled easily)
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