I’ve never made pork. No pork chops. No pulled pork. Nothin. I’m kind of scared of meat, honestly. Is it the right temperature? Is it too dry? Do I trim the fat now or later? Is it bad? Do I have to touch that? So many factors go into it!
But I’m slowly getting over that. Since it’s been hot, I’ve been trying to avoid turning my oven on, so I figured a crockpot recipe was a good place to start. Luckily I ran across Laura’s Sweet Spot and her recipe for Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin.
It’s so good. And so easy! The only annoying part is taking the tenderloin from the crockpot to the broiler, but it’s absolutely worth it to get that nice caramelized skin (not really skin, but you know what I mean). Yes, I know I just said I was avoiding using the oven… but you only broil it for a few minutes so it doesn’t heat up the whole place anyway.
I imagine this is really good in the dead of winter with some Parmesan potatoes or mac and cheese (hello, winter weight), but I tried to keep it light with a salad and piece of toasted baguette. I made the leftovers into sliders the next day on Hawaiian Rolls; the sweetness of the rolls and the brown sugar glaze made a nice pairing.
Click here for the recipe. (FYI, I used two 1-lb. pork tenderloins instead of one 2-lbs. Worked just fine!)