Wednesday, November 9, 2011

Brown Sugar & Balsamic Glazed Pork

I found this pork via Pinterest (maybe I should just stop telling you and you can make that assumption?).  One of my favorite things about Pinterest is being introduced to so many great new blogs!  This recipe is from C&C Marriage Factory.  The pork reminded me of pulled pork as it shredded just like it and was really tender, but a much leaner cut of meat.  The glaze sort of reminded us of a bbq sauce, but very different at the same time.  Such interesting flavors and really just plain incredible!  You can glaze the pork a few times during the last hour of cooking like the original recipe suggests.  Or, if you cook it in the crock pot while at work like me, you can shred the pork, then brush it all with the sauce after cooking.  I don’t think it makes a big difference.  I served it over some creamy grits with a little bit of milk & monterey jack cheese.

1 (2 pound) boneless pork tenderloin (or pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

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

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.

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