Description
Two pork tenderloins cooked low in brown sugar, garlic and soy, then sliced and finished with the juices simmered into a glaze.
Ingredients
Scale
- 2 pork tenderloins, about 1 pound each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (only if searing)
- 1/2 cup packed brown sugar
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon chopped fresh parsley, to serve
Instructions
- Pat the tenderloins dry, trim off any silver skin, and season all over with the salt and pepper. Fold the thin tail end of each one underneath.
- Optional: heat the oil in a skillet over medium-high heat and brown the tenderloins for 2 to 3 minutes per side.
- In the slow cooker, whisk together the brown sugar, garlic, soy sauce, vinegar, Dijon mustard and chicken broth.
- Add the tenderloins and turn them in the sauce to coat.
- Cover and cook on LOW for 3 to 4 hours, or on HIGH for about 2 hours, until an instant-read thermometer in the thickest part reads 145F. Start checking at 3 hours on low (1 and a half on high).
- Move the pork to a cutting board, cover loosely with foil and rest for at least 3 minutes.
- Pour the cooking liquid into a small saucepan and bring it to a simmer. Stir the cornstarch into the cold water, whisk it into the pan and simmer for 1 to 2 minutes, until glossy and thickened.
- Slice the pork about half an inch thick, arrange on a platter, spoon the glaze over and sprinkle with parsley.
Notes
- Go by temperature, not time. Tenderloin is lean and dries out quickly once it passes 145F.
- One tenderloin: keep the sauce the same and start checking around 2 and a half hours on low.
- Leftovers keep 3 to 4 days in the fridge. Reheat gently with a spoonful of the glaze.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American