Glazed Slow Cooker Pork Tenderloin recipe

Check ingredients as you prepare them. These checks stay on this page.

• 1 each pork tenderloin (about 1 lb)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ⅓ cup low sodium chicken broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon ketchup
• 2 teaspoons corn starch

1. If your pork tenderloin is longer than your slow cooker, cut it in half crosswise (so you have two shorter pieces that will fit inside). If it fits, you can leave it whole.
2. In a small bowl, combine garlic, parsley, salt, pepper, onion powder and paprika. Rub over all sides of the pork tenderloin and place in the slow cooker (I use a 2.5 quart oval slow cooker).
3. In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
4. Cover and cook on high for 1.5-2 hours, or low for 2-3 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F.
5. Move tenderloin from the slow cooker to a cutting board and let rest for 5 minutes before slicing.
6. If desired, you can thicken the sauce further on the stove. Simply strain it into a small pot and add a corn starch slurry -- combine 1 teaspoon corn starch and 1 teaspoon water and stir into the sauce. Cook and stir over medium-high heat until thickened.