Brown Sugar and Balsamic Glazed Pork Loin

All I can say is oh my gosh! This was the best tasting pork I have ever had AND this was the best dinner I have ever made using my slow cooker. The glaze is so so so delicious and the pork is so tender you don't even need a knife to cut it. I did make a few changes to the original recipe below. Instead of balsamic vinegar I used red wine vinegar and instead of ground sage I used ground thyme because that is what I had on hand. This is a recipe that is definitely going into our dinner rotation.

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage or ground thyme

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 or red wine vinegar

1/2 cup water

2 tablespoons soy sauce

 

Directions:

 

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.

 

Source: C&C Marriage Factory, originally from Let's Dish