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Brown Sugar & Balsamic Glazed Pork Loin {Slow Cooker}

The crockpot is my cold-weather friend.  I turn it on before work, and come home to a delicious-smelling house and a hot dinner ready and waiting.  Usually I use it for soups & chili, but once in a while I get a little crazy and turn a big hunk of meat into something falling-apart tender and succulent.  This is one of those rare times, and of course the husband rejoiced.

I wish I could have gotten a picture of this as soon as we took it out of the crock, but due to the early sunset in winter, there was no light left to take a photo by.  So you get a picture of the leftovers, which were also delicious, but this doesn’t quite represent how beautiful the meat was after it finished cooking.  But I figure a photo taken of leftovers by daylight is better than a grainy, dark photo of perfect meat.

What makes this dish remarkable isn’t so much the tender, juicy pork (that always happens to meat in the crockpot, right?), but the sauce.  It reminds me of barbecue sauce, but it is more like barbecue sauce’s wealthy cousin that travels abroad 3 months out of the year and has great taste in hats.  Or something like that.

Anyway, the sauce is amazing.  The meat is amazing.  Together, well, duh, they are amazing.  Make it and feel the amazement in your own kitchen.

Brown Sugar & Balsamic Glazed Pork Loin

Printable recipe
Printable recipe with picture

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.

Recipe source: C & C Marriage Factory

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

13 responses »

  1. That brown sugar balsamic combo sounds like something I want to smear all over everything. All the time.

  2. This sounds really good and I think the photo is great! I’m still working on my photography skills. I don’t seem to have a knack for it though. :-)

  3. This sounds and looks amazing…do you think it would be just as good with chicken? My significant other has decided he doesn’t want to eat pork anymore (yet curiously, he is willing to continue to eat bacon and ham!).

  4. Just picked up three pork sirloin roasts for $8 total at the store yesterday ( I know…what a steal! ) Now I know what I am going to do with them….looks and sounds super delicious! I have a bottle of fig balsamic that I think would work well with pork! Anxious to give it a go! Thanks Veronica!

  5. I obviously am meant to make this! I love the flavor of balsamic, and my mouth is watering thinking about taking a bite of that tender, tender pork. Maybe this weekend!

  6. This looks and sounds delish! Funny thing is I have a recipe for next week called Balsamic BBQ Glazed Chicken. I’m a huge fan of balsamic, so this recipe will be on my list :)

  7. This is definitely going in the “for my husband to cook for me” Pinterest board! nom. nom. nom.

  8. I like pork and I LOVE glazes! This looks mouthwatering delicious!!!

  9. Hey Veronica! Thanks for finding my blog again! I thought it was weird that my red velvet cupcakes didn’t taste as good as the cake..they were from the same batter. Then it hit me!
    I used Pam for baking in the cake pan and it has a pleasant flavor that I think transferred to the cake. Anyways, I am going to eventually try cranberry juice or beets to see what happens..

  10. These sound amazing. I love balsamic. (I have some pork chops in the freezer and I would love to mod this glaze for them—-maybe something on the grill this weekend!)

  11. I have made this many times for my family but next week I am making it for a group of 35 ladies at our church. This special group is called our Golden Girls, I am so excited to serve them. Anyway I could not decide what to Mae and today I found the Pork loin on sale and new immediatly this was the recipe. So thank you fr sharing such yummy goodness with the rest f the world. Congratulations on your baby boy


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