In our kitchen, we eat a lot of pork. Preparing it is just too simple and so many ways to plan it. But this is, of course, the preferred way of my family to enjoy pork. I love it because it’s so simple, apart from the great taste. I love glazing, too. Currently, you should miss the pork and have a spoon on the glaze.
Possibly now you know how much we love slow cooker recipes easily. Another of our favorites is brown sugar and balsamic pork loin. Slow cooking so tenderly makes the meat and the sweet but sour glaze is the perfect final touch. This recipe is great for dinner on Sunday or when your mother-in-law is always trying to impress. If you are in search of new and easy recipes, then this one should be on your list. It’s easy, but it never fails me every time.
Ingredients:
2 pounds Pork tenderloin
1 tsp ground sage
½ tsp Salt
¼ tsp Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tbsp Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tbsp Soy sauce
Directions:
Mix the seasonings: sage, salt, pepper, and garlic.
Dust the tenderloin over it. In a slow cooker, place 1⁄2 cup of water; put the tenderloin in the slow cooker.
Cook for 6–8 hours at low.
One hour before the roast ends, mix the glaze ingredients in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Pour over medium heat and whisk until mixture is about 4 minutes thick.
Brush glaze roast two or three times during the last cooking hour. Return 2 to 3 more times before the target crust has been achieved. (To make the more caramelized crust: remove the aluminum-lined sheet of plate, glaze, and place under the griller for 1-2 minutes until the crock is bubbling and caramelized).
Serve sideways with remaining glaze.
Ingredients
- 2 pounds Pork tenderloin
- 1 tsp ground sage
- ½ tsp Salt
- ¼ tsp Pepper
- 1 clove Garlic; crushed
- ½ cup Water
- ½ cup Brown sugar
- 1 tbsp Cornstarch
- ¼ cup Balsamic Vinegar
- ½ cup Water
- 2 tbsp Soy sauce
Instructions
Mix the seasonings: sage, salt, pepper, and garlic.
Dust the tenderloin over it. In a slow cooker, place 1⁄2 cup of water; put the tenderloin in the slow cooker.
Cook for 6–8 hours at low.
One hour before the roast ends, mix the glaze ingredients in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Pour over medium heat and whisk until mixture is about 4 minutes thick.
Brush glaze roast two or three times during the last cooking hour. Return 2 to 3 more times before the target crust has been achieved. (To make the more caramelized crust: remove the aluminum-lined sheet of plate, glaze, and place under the griller for 1-2 minutes until the crock is bubbling and caramelized).
Serve sideways with remaining glaze.
