Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin



We try to be very thoughtful about featuring recipes (by naming them “Community Picks” or “Wildcard Winners”) that weren’t developed by the poster—or we’re careful to attribute clearly and with the original recipe-writer’s permission. The recipe clearly wasn’t Melissa’s, since she links to her source. And then, upon closer inspection, we realized that the recipe isn’t original to the blog Melissa credits, either. We decided it would only be fair to feature the recipe on Food52 with the original recipe-writer’s permission, and because that recipe-writer remained a watery figure somewhere off in the internet-distance, we never did.

But let’s back up a few steps: The recipe wasn’t original to Melissa Bossler or the blog she credits, Laura’s Sweet Spot. Laura links out to a user-submitted recipe on the website BigOven, where it has 4 1/2 stars and has been saved over 2000 times. The only difference between the recipe on Laura’s Sweet Spot and the recipe on BigOven is that the BigOven iteration is made with a pork loin, not a pork tenderloin. This is an easy mistake to make, writes our butcher friend Cara Nicoletti—and, as it turns out, a crucial one. Pork tenderloin has very little fat; the fat on a pork loin is necessary to keep the meat from drying out during its long cook time.

But people do make it, and overall, the comments on the recipe are hugely positive: “Just perfect.” “Even the picky eaters loved it!!!” “One of the best things to ever come out of my crock pot.” “SOOO tender!”

PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.






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