Friday, April 6, 2012

Brown Sugar and Balsamic Glazed Pork Loin

If you've been on pinterest for any amount of time, I'm sure you've seen this recipe pinned a few times.  It was as good as it looks.

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

1 comment:

e said...

Jessie, was your pork swimming in the 1/2 water, making it hard to baste? Mine was. Also, I'm considering searing this first next time before adding it to the slow cooker. Thoughts? Thanks! elizabeth


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