Wednesday, December 30, 2015

Brown Sugar Balsamic Glazed Pork Tenderloin

Oh my, this pork tenderloin is so good.  After you put this under the broiler, the brown sugar and balsamic glaze becomes caramelized.  Delicious!

2 pounds pork tenderloin
1/2 tsp ground sage
1/2 tsp salt
1/4 tsp ground pepper
1 clove garlic, crushed  (I used 4 cloves of garlic)
1/2 cup water
1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce

Mix together the sage, salt, pepper and garlic.  Rub this seasoning mix over the pork tenderloin.  

Add 1/2 cup water to the slow cooker.  Place the seasoned tenderloin in the slow cooker and cook on low for 6-8 hours.

An hour before the tenderloin is finished, in a small saucepan, mix together the brown sugar, cornstarch, balsamic vinegar, water and soy sauce.  Heat over medium heat and stir until mixture thickens, about 4 minutes.

Brush tenderloin with the glaze two or three times during the last hour of cooking.  For a more caramelized crust, remove the tenderloin from the slow cooker and put it on a foil-lined sheet pan, glaze and put under the broiler for 1-2 minutes until bubbly and caramelized.  Repeat this step two or three more times until desired crust is achieved.  

Serve with remaining glaze on the side.

Serves 4-6



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