Sunday, July 7, 2013

Brown Sugar and Balsamic Glazed Pork Loin - Crock Pot

I love the taste of the glaze that is created with this recipe.  My version of the recipe doubles the amount because we like to have extra to dip the pork loin in when you're done cooking.  This meal tastes great the first day and works well as pulled pork sandwiches on another day as well.


2 2 pound boneless port tenderloin
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons crushed garlic
1 cup beer


1 cup brown sugar
2 tablespoons cornstarch
1/2 cup balsamic vinegar
1 cup water
4 tablespoons soy sauce

Ingredients for rub and cooking

Combine sage, salt, pepper and garlic in a bowl

Rub ingredients on top of both tenderloins

Pour beer in the bottom of the crock pot and then add seasoned tenderloins.  Cook for 4-5 hours on low.  When you have only an hour left of cooking, prepare glaze  - combine all glaze ingredients in a sauce pan and heat until mixture starts to thicken.  Brush roasts with glaze 3-4 times during the last hour of cooking

Glazed Tenderloins

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