I walked into my house after this had been in the crockpot all day and my house smelled fabulous. My stomach started growling and I was ready to eat right then and there. Luckily I have a wonderful husband who beats me home on Mondays and could do the final prep stages of this recipe so I was able to just sit down and eat right then and there.
- 2 pounds pork tenderloin
- 1 tsp ground sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, crushed
- 1 cup water, separated
- 1/2 cup brown sugar
- 1 Tbsp cornstarch
- 1/4 cup balsamic vinegar
- 2 Tbsp soy sauce
Mix together the seasonings: sage, salt , pepper and garlic. Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker. Cook on low for 6-8 hours.
An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water and soy sauce. Heat over medium heat and stir until mixture thickens, about 4 minutes. Brush roast with glaze two or three times during the last hour of cooking. For a more caramelized crust, remove tenderloin from crockpot and place on an aluminium foil lined sheet pan, glaze and set under broiler for one to two minutes until bubbly and caramelized. Repeat two or 3 more times until the desired crust is achieved. Serve with remaining glaze on the side.
NOTES: Doug decided to go with the caramelized approach and it was delicious. We also decided to serve our pork over rice to add a little something more to the meal. I'll admit, I always think pork is a bit dry. To combat this, I dished up the rice and some pork, shredded it with my fork and then poured more glaze on top. It helps the juiciness permeate the inside of the tenderloin.
Serves: 5
Prep Time: 15 minutes
Total time: 6-8 hours
Recipe from LaurasSweetSpot.com
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