Slow Cooker Balsamic Brown Sugar Pork Tenderloin - Slender Kitchen

Slow Cooker Balsamic Brown Sugar Pork Tenderloin

By Kristen Mccaffrey
adapted from:
Freestyle™ SmartPoints™ New!
(4 Old SmartPoints™) (5 PointsPlus®)

Recipes Content

Rating: 5 - 5 comments

Slow Cooker Balsamic Brown Sugar Pork Tenderloin couldn't be easier to make and is a dish you will want to eat over and over again. It's sweet, savory, and good enough to serve to company on a special occasion.

In case you haven’t noticed, I am obsessed with balsamic glaze these days. I am putting it on everything. Salads, sandwiches, pizzas, and now pork. Usually I make my own by simply reducing some balsamic vinegar but you can also buy it on Amazon or Trader Joe’s has a great one. So predictably, I made this delicious slow cooker balsamic brown sugar pork tenderloin last week and had to trash it up with some glaze. With or without the added glaze, the pork comes out deliciously tender.

It is a bit sweet and tangy from the combination of vinegar and brown sugar. Honey would work great as well. I decided to hold back on the herbs this time around but thyme, rosemary, or sage would all be delicious. My family isn't always super into fresh herbs in dishes like this so I usually I add some to my dish after so I can get the flavors I love but everyone else is happy. We also love a touch of spice in everything, so I add just a hint of chili powder. You can leave it out or kick it up a notch depending on what your family likes.

Here are some things to keep in mind when preparing this Slow Cooker Balsamic Brown Sugar Pork Tenderloin:

  • Although I love the taste of pork in this recipe, if you don't eat pork it will definitely work with chicken as well. Boneless skinless thighs will ensure you end up with a tender, moist chicken dish. Chicken breasts will also work as would bone in chicken with the skin removed. Recently a few people have asked about a lean pork roast, that would work as well.
  • For a thicker glaze for the pork, make sure to take the time to reduce the sauce after the pork is finished cooking. This step is absolutely worth it and you will want to lick up every last drop of the thick, sweet balsamic glaze. If you won't have time for this, consider buying some balsamic glaze to drizzle on top when serving.
  • Fresh herbs make a lovely addition to the dish and you could include rosemary, thyme, oregano, or marjoram. You can also decide how much spice to inlcude - adding more chili powder or leaving it out completely. Red pepper flakes also work well.
  • When it comes to side dishes, I love to serve this over a bed of polenta or creamy mashed potatoes or cauliflower with a big serving of roasted vegetables on the side.

Looking for more healthy slow cooker pork recipes?

Here are some of the products I used when making this recipe.

  • Slow Cooker: There are so many different slow cookers on the market but I personally use this one that allows me to brown, sear, or saute in the same pan. Plus I find the cooking temperature to be really even and consistent.
Prep Time

Slow Cooker Balsamic Brown Sugar Pork Tenderloin

Prep Time: 
Cook Time: 
Total Time: 


  • 2 lbs lean pork tenderloin
  • 1/4 cup balsamic vinegar
  • 1/2 cup low sodium chicken broth
  • 2 tbsp soy sauce
  • 3 tbsp brown sugar (or honey/maple syrup or Stevia for low carb)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder (or more to taste)
  • salt and pepper

Nutritional Facts

Serving Size: 
6 oz.
Amount Per Serving
Calories 208
Calories from Fat 31
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 98mg
Sodium 393mg
Total Carbohydrate 9g
Dietary Fiber 0g
Sugars 9g
Protein 32g


  1. Combine the vinegar, chicken broth, and soy sauce.
  2. Combine the sugar, cumin, garlic powder, chile powder if using, salt, and pepper. Be careful with the salt since the soy sauce is salty. You can always add more after cooking.
  3. Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over top.
  4. Cook on low for 6-8 hours until very tender.
  5. If desired top with balsamic glaze or reduce the cooking liquid to create your own glaze.
  6. For a crisp exterior, place under a hot broiler for 4-5 minutes.
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