Ingredients:

  • 2 – 1.5 lbs Pork Tenderloin, trimmed
  • 1 Tbsp Kosher Salt & Black Pepper
  • 1 Tbsp Olive Oil (High Heat)
  • 1 cup quality Balsamic Vinegar
  • 1/2 cup Beef or Chicken Stock (low sodium)
  • 1/4 cup Light Brown Sugar, packed
  • 1 Tbsp Dijon Mustard
  • 4 cloves Garlic, minced finely
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 2 tsp Cornflour (Corn Starch)
  • 2 Tbsp Water (cold)
  • 2 Tbsp Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Prep the Pork: Pat the pork tenderloin completely dry using kitchen paper. Trim any silverskin (the tough, shiny membrane). Season liberally all over with salt and pepper.
  2. Searing: Heat the olive oil in the skillet over medium-high heat until shimmering. Carefully place the tenderloin in the pan and sear for 2–3 minutes per side until a deep, golden-brown crust develops.
  3. Transfer: Immediately transfer the seared pork tenderloin to the basin of the slow cooker.
  4. Prepare the Glaze: In a medium bowl, whisk together the balsamic vinegar, beef stock, brown sugar, Dijon mustard, minced garlic, dried thyme, and dried rosemary until the sugar is mostly dissolved.
  5. Pour and Cook: Pour the entire glaze mixture over the pork in the slow cooker. Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 2.5 hours.
  6. Check Internal Temperature: After the minimum cooking time, check the internal temperature using a digital thermometer. The pork is done when it reaches 145°F (63°C).
  7. Rest the Meat: Once cooked, carefully remove the tenderloin from the slow cooker and place it on a cutting board. Tent loosely with foil and allow it to rest for a full 10 minutes.
  8. Thicken the Sauce: Pour the liquid remaining in the slow cooker into a small saucepan. Bring the liquid to a gentle simmer.
  9. Make the Slurry: In a small bowl, whisk together the cornflour (corn starch) and cold water until smooth.
  10. Whisk and Reduce: Slowly whisk the slurry into the simmering sauce. Continue to simmer and stir for 1–2 minutes until the sauce has thickened to a syrupy glaze consistency.
  11. Slice and Glaze: Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a platter and spoon the luscious balsamic glaze generously over the top. Garnish with fresh parsley.