Slow Cooker Brown Sugar Balsamic Glazed Pork with Roasted Potatoes and Apples

pork roast platededited

I really know it’s fall once I’ve pulled out the Crock Pot and made a roast. I have a feeling my Crock Pot and I are going to be best friends now that my son has started swim team. He has practice every Monday, Wednesday and Friday from 4:30 – 5:45, which is great because it also forces me to the Y for a workout of my own. But also we’ve been arriving back home after 6:00 and starving, meaning a dinner hot out of the Crock Pot will be a warm welcome home. 

This is what we had Wednesday night for dinner, along with some Pumpkin Pie Bars I made earlier in the day {recipe for those will follow in my next post}. The pork was so full of flavor and easy. It helped I think that I had a bottle of Cinnamon Pear vinegar to use, but standard Balsamic Vinegar is what is called for in the original recipe from Food 52

pork roast in panedited

This potato mix with apples was inspired by a cooking demonstration I attended recently thanks to The Kitchen’s Bounty at Jungle Jim’s.  Check out her website HERE to find out more about The Kitchen’s Bounty. In the meantime, make this meal on a hectic fall evening served with a simple salad of fresh spinach dressed with oil and vinegar. It’s pure comfort.

Crock Pot Brown Sugar Balsamic Pork
Serves 6
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  1. 2 lbs. pork tenderloin
  2. 1 t. ground sage
  3. 1/2 t. salt
  4. 1/2 t. garlic powder
  5. 1/4 t. pepper
  6. 1/2 c. water
  7. 1/2 c. light brown sugar
  8. 1 T. cornstarch
  9. 1/4 c. balsamic vinegar
  10. 1/2 c. water
  11. 2 T. soy sauce
  1. Mix together the sage, garlic powder, salt and pepper and rub it over the pork tenderloin.
  2. Place 1/2 cup of water in your Crock Pot.
  3. Place the rubbed pork in the Crock Pot and cook on low for 6-8 hours.
  4. 1 hour before roast is finished, mix together the glaze ingredients in a small saucepan: brown sugar, corn starch, balsamic vinegar, water and soy sauce. Heat the glaze over medium, stirring until mixture thickens, about 4 minutes.
  5. Brush your roast 2-3 times with the glaze during the final hour of cooking. Serve sliced pork with remaining glaze on the side.
Adapted from Food 52
Adapted from Food 52
Foodtastic Mom
Roasted Potatoes and Apples
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  1. 2 smallish sweet potatoes, peeled and cut into bite-sized pieces
  2. 8-10 small Red or Yukon Gold Potatoes, peeled and cut into bite-sized pieces
  3. 2 apples, peeled and sliced (I used Gala)
  4. 3 T. olive oil
  5. 1 t. salt
  6. 1 t. chili powder
  7. 1 t. smoked paprika
  1. Preheat oven to 400 degrees.
  2. Toss both types of potatoes with the oil, salt and seasonings. Spread evenly onto a sheet pan.
  3. Roast potatoes until starting to get tender, about 20 minutes, stirring once halfway through cooking time.
  4. After 20 minutes, add apple slices, stirring well to incorporated into the potato mixture.
  5. Roast for at least another 20 minutes, until potatoes are completely fork tender.
  6. Serve alongside the roasted pork and extra brown sugar and balsamic glaze.
Adapted from The Kitchen's Bounty
Foodtastic Mom