This slow cooker brown sugar pork tenderloin is the kind of dinner that feels impressive without any extra work. The pork cooks low and slow until tender and sliceable, then gets brushed with a sweet and savory brown sugar balsamic glaze that turns sticky and caramelized.
Why You'll Love This Recipe
- Hands-off cooking: The slow cooker does most of the work.
- Tender every time: Pork tenderloin stays juicy and sliceable, not dry.
- Simple pantry ingredients: Brown sugar, balsamic vinegar, soy sauce, and spices.
- Family approved: Sweet, savory, and mild enough for kids.
- Great for leftovers: Slices reheat beautifully for easy meals later.
Note From Andi:
This is one of those recipes I make when I want dinner to feel done before the day even gets started. Pork tenderloin is one of my favorite slow cooker proteins because it stays tender without falling apart, and the brown sugar glaze gives it that cozy, Sunday-dinner vibe.
The optional broil at the end is what really makes it shine. It only takes a minute or two, but it turns the glaze sticky and caramelized, like something you'd order at a restaurant. Totally worth it if you have the extra five minutes.
For another easy meal, try my popular juicy baked pork tenderloin recipe made with the most delicious spice rub.
Need more crockpot recipes? Try my slow cooker butter chicken, slow cooker beef and broccoli, barbecue ribs, shredded honey garlic chicken, and crockpot pineapple orange chicken.
Recipe Ingredients 👇👇
Pork & Seasoning:
- 2 lbs pork tenderloin
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the Slow Cooker:
- ½ cup apple juice - or chicken broth
- 2 Tbsp salted butter - cut into small pieces
- 4 garlic cloves - smashed
Brown Sugar Glaze:
- ½ cup water
- 1 Tbsp cornstarch
- ½ cup brown sugar
- ¼ cup balsamic vinegar
- 2 Tbsp soy sauce or tamari
- 1 Tbsp Dijon mustard
Watch How To Make It 👇👇
Step-By-Step Instructions 👇👇
STEP 1: Season the Pork
In a small bowl, mix 1 tsp dried thyme, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, and ½ tsp black pepper.
Pat 2 lbs pork tenderloin dry with paper towels. Rub the spice mixture evenly over all sides of the pork.
STEP 2: Slow Cook
Cover and cook on LOW for 6 to 8 hours, until the pork is very tender and reaches an internal temperature of 145°F.
STEP 3: Make the Brown Sugar Glaze
In a small saucepan, whisk together ½ cup water, 1 Tbsp cornstarch, ½ cup brown sugar, ¼ cup balsamic vinegar, 2 Tbsp soy sauce or tamari, 1 Tbsp Dijon mustard. Heat over medium, stirring often, for 3 to 4 minutes, until thickened and glossy.
STEP 4: Glaze the Pork
During the last hour of cooking, brush the glaze over the pork 2 to 3 times, letting it soak in between applying layers.
STEP 5: Broil for Caramelization (Optional)
For a sticky, caramelized finish, transfer the pork to a foil-lined baking sheet. Brush generously with glaze. Broil for 1 to 2 minutes, watching closely.
Brush with more glaze and broil again. Repeat 1 more time if desired. I usually do 2-3 layers.
STEP 4: Slice & Serve
Slice the pork tenderloin and spoon extra glaze over the top or serve it on the side.
Recipe Tips
- Use pork tenderloin, not pork loin. They cook very differently in the slow cooker.
- Pat the pork dry first so the seasoning sticks evenly.
- Low and slow works best. Avoid cooking on high or the pork can dry out.
- Broiling is optional but worth it. It adds texture and deepens the flavor.
- Let it rest for a few minutes before slicing to keep it juicy.
Variations and Substitutions
- Swap the liquid: Apple cider or chicken broth both work well.
- Make it garlic-forward: Add 1-2 extra smashed cloves.
- Dairy-free: Replace butter with olive oil or dairy-free butter.
- Gluten-free: Use tamari instead of soy sauce.
- Add heat: A pinch of red pepper flakes in the glaze adds a subtle kick.
Pork Tenderloin vs Pork Loin (Don't Skip This)
This recipe is designed specifically for pork tenderloin, not pork loin - and the difference matters.
Pork tenderloin is a long, narrow, very tender cut that stays juicy when cooked low and slow with moisture. Pork loin is thicker, denser, and much easier to dry out in a slow cooker using this method.
If you substitute pork loin here, the texture will be firmer and the cooking time will need to be adjusted significantly. For best results, always use pork tenderloin that's about 1 to 1½ inches thick.
Why Brown Sugar + Balsamic Works So Well
The glaze is what makes this recipe special.
- Brown sugar adds sweetness and helps the glaze caramelize
- Balsamic vinegar balances that sweetness with acidity and depth
- Soy sauce adds savory umami
- Dijon mustard rounds it out with subtle sharpness
As the glaze thickens, it clings to the pork instead of soaking in. Brushing it on during the last hour of cooking allows the flavors to build without breaking down. This balance is why the pork tastes rich instead of overly sweet.
What To Serve With
Why the Optional Broil Is Worth It
You can absolutely serve this straight from the slow cooker. But if you have 2 extra minutes, broiling takes it to another level.
Broiling:
- Evaporates excess moisture
- Concentrates the glaze
- Creates a sticky, caramelized finish
- Gives the pork a restaurant-style look and texture
It's the difference between "slow cooker dinner" and "this tastes like it took way more effort."
How to Avoid Dry Pork in the Slow Cooker
If pork has turned dry for you in the past, here's why and how this recipe avoids it.
- Cooking on LOW, not HIGH
- Using added liquid and butter for moisture
- Adding the glaze late so sugar doesn't thin out
- Letting the pork rest before slicing
If your pork ever looks dry after cooking, spoon glaze over the slices and let it rest for a few minutes. Pork tenderloin reabsorbs moisture quickly.
For more brown sugar recipes, try my brown sugar soy sauce salmon, balsamic pork chops, brown sugar glazed ham, brown sugar garlic chicken and brown sugar baked carrots.
How To Store Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in the microwave or on the stovetop with extra glaze.
- Freezer: Freeze sliced pork with glaze for up to 2 months.
What To Do With Leftovers
If you're following my Dinner Rhythm Blueprint, this slow cooker pork tenderloin works beautifully as an Anchor Meal because it turns into multiple easy dinners.
- Option 1: Serve sliced pork with mashed potatoes or rice, and spoon the extra brown sugar glaze over everything. Add a simple veggie and dinner's done.
- Option 2: Pile leftover pork onto toasted buns or hoagie rolls with a little extra glaze for quick pork sandwiches the next day.
- Option 3: Chop the pork and toss it into fried rice, a grain bowl, or a simple stir fry using whatever veggies you have left in the fridge.
Because pork tenderloin stays sliceable, it reheats beautifully without falling apart.
FAQs
Low is best for tender pork. High heat can dry it out.
No. The slow cooker and glaze provide plenty of flavor.
Yes. Store it in the fridge for up to 3 days and reheat before using.
Add shredded mozzarella or Parmesan before baking for a melty, restaurant-style version.
Crockpot Brown Sugar Pork Tenderloin
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Ingredients
Pork Tenderloin
- 2 lbs pork tenderloin
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For Slow Cooker
- ½ cup apple juice or chicken broth
- 2 Tbsp salted butter - cut into pieces
- 4 garlic cloves - smashed
Brown Sugar Glaze
- ½ cup water
- 1 Tbsp cornstarch
- ½ cup brown sugar
- ¼ cup balsamic vinegar
- 2 Tbsp soy sauce or tamari
- 1 Tbsp Dijon mustard
Instructions
- In a small bowl, mix 1 tsp dried thyme, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, and ½ tsp black pepper.
- Pat 2 lbs pork tenderloin dry with paper towels and rub the seasoning evenly over all sides.
- Pour ½ cup apple juice or chicken broth into the slow cooker. Place the pork inside.
- Add 2 Tbsp butter and 4 smashed garlic cloves around the pork.
- Cover and cook on LOW for 6 to 8 hours, until the pork is very tender.
- In a saucepan, whisk together ½ cup water, 1 Tbsp cornstarch, ½ cup brown sugar, ¼ cup balsamic vinegar, 2 Tbsp soy sauce, and 1 Tbsp Dijon mustard.
- Cook over medium heat, stirring often, for 3 to 4 minutes until thickened.
- During the last hour of cooking, brush the glaze over the pork 2 to 3 times.
- Optional: Transfer pork to a foil-lined baking sheet, brush with glaze, and broil 1 to 2 minutes until bubbly. Repeat glazing and broiling up to 3 times if desired.
- Slice and serve with extra glaze spooned over the top.
Notes
- Use a meat thermometer. Pork is done at 145°F, then let it rest before slicing.
- Brush the glaze during the last hour only so it thickens and sticks properly.
- Broiling is optional but adds a sticky, caramelized finish.
- Leftovers stay juicy and reheat well with extra glaze spooned on top.
- Freeze sliced pork with glaze for easy heat-and-eat dinners later.
Nutrition info is auto-calculated and meant to be an approximation only.
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