Balsamic Glazed Pork Tenderloin

The curried carrot chutney & Moroccan spice are the heroes of this dish. Try this as a warm or cold salad, or simply bake it all together in the oven then dollop yoghurt dressing on top and serve with a tagine and couscous.


  • 1 kg Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce


  • Mix together the seasonings: sage, salt, pepper and garlic.
  • Rub over tenderloin.
  • Place ½ cup water in slow cooker;
  • Place tenderloin in slow cooker.
  • Cook on low for 6-8 hours.
  • An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan:
  • brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  • Heat over medium and stir until mixture thickens, about 4 minutes.
  • Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust:
  • remove from crockpot and place on aluminum lined sheet pan, glaze, and set under griller for 1-2 minutes until bubbly and caramelized.
  • Repeat 2 to 3 more times until desired crust is achieved.)
  • Serve with remaining glaze on the side.