Wednesday, December 14, 2011
Brown Sugar and Balsamic Glazed Pork Loin
In the Crock pot:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar 1 TBS cornstarch
¼ cup balsamic vinegar ½ cup water
2 TBS soy sauce
Combine sage, salt, pepper & garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low 6-8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat & 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.
I also made this glaze for a tenderloin my husband was grilling. It turned out great too!