Ingredients:

  • 5 lbs Pork Tenderloin, trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1 Tablespoon Olive Oil (optional, for searing)
  • 1/2 cup packed Dark Brown Sugar
  • 1/3 cup Balsamic Vinegar
  • 2 Tablespoons Low-Sodium Soy Sauce (or Tamari)
  • 1 Tablespoon Dijon Mustard
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/4 cup Water or Chicken Broth

Instructions:

  1. Trim any visible silver skin or excess fat from the pork tenderloins. Pat them completely dry with paper towels and season generously all over with salt and pepper.
  2. Optional but recommended: In a hot skillet, briefly sear the pork on all sides (about 1 minute per side) until lightly golden brown to build flavour.
  3. In a small mixing bowl, whisk together the brown sugar, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, dried thyme, and water/broth until the sugar is mostly dissolved, creating the glaze.
  4. Place the seasoned pork tenderloins into the basin of a slow cooker. Pour the entire glaze mixture evenly over the top of the pork.
  5. Cover the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3.5-4 hours, until the internal temperature reaches 145°F (63°C).
  6. Carefully remove the pork from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes.
  7. Pour the cooking liquid from the slow cooker into a small saucepan. Bring to a boil over medium-high heat and simmer vigorously, stirring occasionally, until the liquid has reduced by about one-third and thickly coats the back of a spoon (about 8–12 minutes).
  8. Slice the rested pork against the grain into 1/2-inch thick medallions. Drizzle generously with the thickened balsamic reduction just before serving.