I typically post recipes in the order that we eat them, and I also have about 2 weeks worth of blog posts queued up. Occasionally, I’ll make something that will automatically be bumped up to the top of the list. This is one of those recipes. I came across it on Pinterest thanks to my friend’s mom who pins the most delicious looking food. I’ve been trying to make more crockpot meals, and this recipe might have made me a convert. The sauce is made separately and I think that makes the difference. It also is finished out under the broiler which adds a delicious crust. A little more hands-on time than a traditional crockpot meal, but it is worth the time.
Brown Sugar Balsamic Glazed Pork
- ~2 lbs pork tenderloin // mine was about 2.5 lbs
- 1 tsp ground sage
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 garlic cloves, crushed
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tbsp cornstarch // I didn’t have any cornstarch, so I used flour
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 2 tbsp soy sauce
- Mix together sage, salt, pepper, and garlic in a small bowl.
- Rub over tenderloin. Place 1/2 cup water in slow cooker, and place tenderloin in slow cooker.
- Cook on low for 6-8 hours.
- An hour before the roast is finished, mix together the brown sugar, cornstarch, balsamic vinegar, water, and soy sauce in a small pot.
- Heat over medium and whisk until mixture thickens.
- Brush roast with glaze 2 times during the last hour of cooking, reserve some for broiling.
- Preheat your broiler. Place your roast on a foil lined sheet pan. Brush again with the glaze.
- Place the roast under the broiler. Broil for a couple of minutes until it is bubbly and caramelized. Repeat at least once more until a nice crust builds up.
- Use two forks to shred the meat, and sere with remaining glaze on the side.