Thursday, February 21, 2013

Balsamic Glazed Pork Loin

I have been meaning to post again, and it just hadn't happened. But today is a snow day for many in NE Kansas so I figured I had no excuse!

I don't make much pork, but it always seems to be delicious when I finally do. This recipe is from Mel's Kitchen Cafe, like many of my recipes. They do amazing things over there.

This pork recipe is for the crock pot and it doesn't take a whole lot of prep. Give yourself a few minutes in the morning and a few when you get home and this meal is as good as done. It's got a sweet, herby, and tangy flavor with a yummy glaze that is delicious over rice. So if you want something easy to do with pork, give this a try.

Time: 6-8 hours
2 lb boneless pork loin roast
1 tsp ground sage
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced (or more if you love garlic as much as we do)
1/2 cup water

Glaze ingredients
1/2 cup brown sugar
1 Tbsp cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tbsp soy sauce

Start off by mixing the sage, salt, pepper, and garlic in a small bowl.

Not get a little dirty and rub that mixture all over the meat. (By the way, it's totally ok to do this with frozen pork...I do it all the time.) With the seasoned pork in the crock pot, pour in the water.

Cook that yummyness on whatever time-frame you need. I normally let mine cook while I'm at school for 9ish hours on low or med-low, but that is almost too long, so use your judgement.

Once the meat is about ready, whip up that glaze. Combine all the glaze ingredients in a small saucepan over med-high heat, whisking until it comes to a boil.

 Reduce the heat and let it simmer until it thicken up.

While the glaze simmers, shred up the pork, and give it a little taste-test of course.

Delicious now...

...even better.

 You can either drizzle glaze over it now, or you can dish up the pork on top of some rice and then smother it. Either way, make sure you use that glaze! It's delicious on the pork. Some times I wish I had made a double recipe. Enjoy!

 Original post at