From My Kitchen: Brown Sugar and Balsamic Glazed Pork Roast

I got this recipe off my new favorite addiction: Pinterest. If you haven't fallen into that black hole yet, the site lets you create virtual bulletin boards (or a recipe book) by "pinning" things that interest you. The best part is that you get to see what everyone else pins, too.

I've been known to pull lots of recipes out of the newspaper and magazines, but I don't always get around to trying them. They tend to get filed away, and it's out of sight, out of mind. But on Pinterest, I see those pictures of yummy things to try every time I visit. (Which is far too often!) So, I'm motivated to try them.

This Brown Sugar and Balsamic Glazed Pork Loin was a real winner.

Photo credit: C + C Marriage Factory (Click photo for link.)

Jeff immediately declared this dish a keeper. Not only is it delicious, it goes in the crock pot, so it's super easy. As you know, that's always a plus for me. I used a pork roast I had on hand instead of a loin when I made this earlier this week, and it was just as tasty.

Here's the recipe:

Brown Sugar and Balsamic Glazed Pork Loin

1 (2 pound) boneless pork loin (or pork roast)

1 teaspoon ground sage

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

1/2 cup water

2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over loin or roast. Place in slow cooker (crock pot for those of you from the Great Frozen North) with 1/2 cup water. Cook on low for 6-8 hours.

About one hour before roast is done, combine ingredients for glaze in small saucepan. Heat and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.

I wanted to eat this straight out of the crock pot, but I decided to class it up a bit and throw in on plates before devouring it. I added mashed potatoes and steamed broccoli to make a complete meal.

Enjoy!

© Trippin' Mama 2011