Crock-Pot Coconut Sugar Glazed Pork Tenderloin

Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.

Advantages to using a Crock Pot

  1. Longer cooking time adds more flavor and yields higher nutrient content.
  2. It’s rare to burn or scorch foods in a slow cooker
  3. Saves on a lot of dish washing several pots and pans to create a meal.
  4. A crock pot uses a lot less energy that the stove top or oven.
  5. It reduces our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.

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Coconut Sugar is a healthier alternative to brown sugar. It looks just like brown sugar and taste very much like it as well. To start with, Coconut sugar is not refined or chemically altered, nor does it contain any artificial ingredients.

But that’s not all. The nutrients include iron, zinc, calcium, potassium, polyphenols, and antioxidants. Iron and zinc are around twice as much as found in granulated sugar.

The best part is how low the glycemic index is.. It is even lower than honey and diabetics can be happy about that.

Here’s the recipe……………

Crock-Pot Coconut Sugar Glazed Pork Tenderloin

2 pounds Pork tenderloin
2 teaspoons sage
1 teaspoon rosemary
1 clove diced fresh garlic
Salt and pepper to taste

For the Glaze you will need:

½ cup Water
½ cup coconut sugar
1 tablespoon cornstarch
¼ cup Balsamic vinegar
2 tablespoons Coconut Amino Acids (or soy sauce)


Mix together: Sage, rosemary, garlic, salt & pepper and rub the mixture all over the pork tenderloin.
Put about a half cup water in the crock pot and place the tenderloin in.
Cook on low for 6-8 hours.
NOTE: feel free to toss in a few potatoes, carrots or whatever you like.

For the Glaze

About an hour before the roast is finished cooking: In a small sauce pan – mix together the ingredients for the glaze: Coconut sugar, cornstarch, balsamic vinegar, water, amino acids.
Cook the glaze mix over medium heat until it thickens. (3 to 5 minutes)
Then — brush the glaze on the roast.
You will want to do this a couple of times during that last hour of cooking.

Brush the last of the glaze on and serve.


3 thoughts on “Crock-Pot Coconut Sugar Glazed Pork Tenderloin

  1. I am a crockpot addict and am going to try this recipe! Coconut sugar is something I’ve been wanting to try.

    • We have not used conventional white sugar in probably 15 years… It’s either coconut sugar or honey 😉

  2. Sounds delicious! I’ve never heard of coconut sugar, although I do use coconut flour.

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