Here we are with another super fast meal for summertime! This Simple Honey Glazed Pork Tenderloin will wow everyone!
There’s something about the combination of flavors poured over this pork tenderloin (or pork roast) that makes it so very good. It slow cooks all day, so that makes the meat extra juicy and the flavor extra amazing. Simply put a Pork Tenderloin in your crockpot (these are inexpensive, by the way!), stir together a few ingredients to pour over the top of the meat, turn on your crockpot, and walk away!
What’s great about a meal like this is that well, a Pork Tenderloin or Pork Roast just feels like a special meal. You can serve it with:
- a salad
- a steamed veggie
- and some fresh fruit
and your meal will be amazing!! But you will have worked very little to pull it off.
Meals like this are my favorite. Or have you figured that out about me by now? :)
Tip for choosing a cut of pork:
- Check for meat mark-downs! Our local grocery store often has a high quality brand of pork marked down when it’s getting close to the “freeze-by” date. When I see these, I grab them! They are usually between $2-3/pound at this point, making for some very affordable and delicious meat options for our freezer!
- Pork Tenderloin, Pork Butt (he-he-he, Pork Butt…I’m in middle school), and Pork Roast are my favorites. They turn out tender and juicy every time with this recipe!
Simple Honey Glazed Pork Tenderloin or Roast (Crock Pot Recipe)
- 2 pounds Pork tenderloin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 teaspoons garlic powder
- ¼ cup honey
- ¼ cup balsamic vinegar
- ½ cup water
- 2 Tablespoons soy sauce
- Place the pork tenderloin in the crock pot.
- In a small bowl, whisk together the remaining ingredients.
- Pour the mixture over the pork tenderloin.
- Cook on low for 6-8 hours or until pork is tender and falling apart.
I hope the recent meal ideas I’ve shared recently have been helpful to you this summer as you figure out what to feed your family when it’s too hot to care about cooking. I’ll keep the recipes coming!
What I’ve shared so far: