Sunday, February 26, 2012

Brown Sugar and Balsamic Glazed Pork Loin

Besides BBQ and bacon, I haven't really experimented with neither the eating or cooking of pork.  Two random occurrences made me decide to make this pork loin.  First, last Monday I had pork tenderloin at the Cooks Market.  I always eat chicken, but for some reason that night I decided to try the pork.  It was really good!  I immediately went home and found a few recipes that I wanted to try.  Then, Wednesday my friend Kayla and I were talking about Pinterest and she mentioned this recipe to me.  She had tried it and said it was wonderful!  I took those two events as a sign.  And here we are...

The case: Adapted from CC Marriage Factory
  • 2 (1 pound) boneless pork tenderloins (If using 1 (2 lb) loin half the rub)
  • 2 teaspoon ground sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves 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
  • 1-2 garlic cloves minced
  1. 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. 
  2. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.  Heat on medium high until mixture starts to bubble.  Lower to a simmer and stir until thickened. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
The ruling:
Hands down one of my favorite recipes that I've ever made.  I think pork loin is going to be my new best friend.  This stuff was ridiculously yummy!  I loved the spicy/sweet/tangy flavor and it went perfectly with the pork!  Thanks Kayla! 
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