Friday, April 20, 2012

Food Friday - Brown Sugar and Balsamic Glazed Pork Loin

Usually, I have a about 10 recipes written up and ready to post so, by the time you read about it, it has been months since we've eaten that item.  Well, this week is different.  We actually had this for dinner last night.  See, I had planned pork for dinner tonight but had gotten no further than that.  Originally I thought I would just have my husband grill but I couldn't think of any seasoning to put on it.  Then, I ran across this recipe while going through Pinterest and, low and behold, I had everything I needed (that seldom happens).

Brown Sugar and Balsamic Glazed Pork Loin
adapted from C+C Marriage Factory

I love this recipe first and foremost because it is a crock pot recipe.  Secondly because the flavor of the glaze - it reminds me of something you would get in a fancy-pancy restaurant.  My husband commented and I agree that this glaze would also be great on chicken and would be FANTASTIC on pork or chicken on the grill because it would crystallize and get all crusty.  The recipe provides specific seasonings for the pork loin . .. next time I personally would not use sage but rather I would just rub in some Nature's Seasoning (my seasoning of choice) into the meat and then follow the directions for the glazing at the end.

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