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
Glaze
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
Veronica's Cornucopia 