In a mixing bowl, combine the brown sugar, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, black pepper, thyme, and salt. Mix well until the sugar is dissolved.

Coat the pork tenderloin with olive oil and place it into the crockpot.

Pour the marinade over the pork, ensuring it is evenly coated.

Cover the crockpot with the lid and set it to cook on low for about 6 hours, or until the pork is tender and fully cooked (internal temperature of 145°F).

Once the cooking time is up, carefully remove the pork tenderloin from the crockpot, letting it rest for a few minutes.

For a thicker glaze, pour the remaining liquid from the crockpot into a saucepan and simmer on medium-high heat until it reduces to a glaze consistency.

Slice the pork tenderloin, drizzle with the balsamic glaze, and serve hot.

For enhanced flavor, consider marinating the pork tenderloin overnight in the refrigerator.

Optionally, add your favorite vegetables such as carrots or potatoes to the crockpot for a complete meal.

Store any leftover pork in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.