Ingredients:

  • 2 large tenderloins (approx. 1 kg / 2.2 lbs total) Pork Tenderloin
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika
  • 120 ml (½ cup) Balsamic Vinegar
  • 120 ml (½ cup) Low-Sodium Chicken Stock (or Broth)
  • 60 g (¼ cup) packed Brown Sugar (or substitute with maple syrup)
  • 1 tbsp Dijon Mustard
  • 3 cloves minced Garlic
  • 1 tsp Dried Rosemary
  • ½ tsp Dried Thyme
  • 1 tbsp Cornstarch (or plain/corn flour) (Optional for thickening)
  • 2 tbsp Cold Water (Optional for thickening)

Instructions:

  1. Prep the Pork and Season: Pat the pork tenderloins thoroughly dry and trim any excess silver skin or hard fat. Rub the tenderloins evenly with 1 tsp of salt, the pepper, and the smoked paprika.
  2. Sear for Flavour Depth: Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the tenderloins in the hot skillet. Sear undisturbed for 2-3 minutes per side (8-10 minutes total) until golden brown. Transfer the seared tenderloins into the slow cooker.
  3. Prepare the Glaze: In a medium bowl, whisk together the balsamic vinegar, chicken stock, brown sugar, Dijon mustard, minced garlic, rosemary, and thyme until the sugar is dissolved. Pour the glaze mixture over the pork in the slow cooker.
  4. Slow Cook: Cover the slow cooker with the lid. Cook on the LOW setting for 2 hours to 2 hours 30 minutes, or on the HIGH setting for 1 hour 30 minutes. Use an instant-read thermometer to check the internal temperature; the pork is done when it reaches 63°C (145°F). Do not overcook.
  5. Rest and Thicken the Sauce: Carefully remove the cooked tenderloins from the slow cooker and transfer them to a carving board. Tent loosely with foil and allow them to rest for 10 minutes. If thickening the sauce (optional): Whisk the cornstarch and cold water together to form a slurry. Pour the remaining slow cooker liquid into a saucepan, bring to a simmer, whisk in the slurry, and cook for 1-2 minutes until thickened.
  6. Serve: Slice the rested pork tenderloins into ½-inch thick medallions against the grain. Arrange the sliced pork on a platter and spoon the thickened balsamic glaze generously over the top.