Brown Sugar and Balsamic Glazed Pork Loin
|It was suppose to look like this...it didn't!|
1 (2lb) boneless pork tenderloin
1 tsp grd sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 Tbsp cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tbsp soy sauce
Combine sage, salt, petter and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on Low 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.
I served it with Herb mashed potatoes and Parmesan roasted zucchini and squash. Brenna and John both liked it. Me, not so much.
I love the idea of the crock pot. Put your stuff in in the morning and when dinner rolls around it's ready to go. What's not to love? I am always cutting out "no fail" crock pot recipes to try. Unfortunately, I have yet to find a "no fail" crock pot recipe. (Chili and soup don't count). To me no matter what I do the meat always turns out grey and dry. Dry? You say? I know it doesn't seem possible since Crock Pot is the epitome of slow, juicy cooking. Not so much in the Hyzy house. Just like always this meat looked grey, until I covered it with the glaze (which was yummy) but it still seemed dry to me. So, while it got 2 out of 3 yes votes, I won't be cooking it again. I think I just need to bid farewell to the crock pot and get it off the shelf where it just sits taunting me!