Slow Cooker Brown Sugar Pork Loin With Balsamic Glaze Food

SLOW COOKER BROWN SUGAR BALSAMIC GLAZED PORK

Steps:

• Rub the salt and pepper over the pork tenderloin. If you are pan searing it, heat 2 Tablespoons olive oil in a skillet over medium high heat. Let each side get very dark brown about 1-2 minutes. Add 1/2 cup of water to the crockpot and place the pork inside.
• Cook the pork on low for 6-8 hours. The last hour of cooking, in medium saucepan mix together garlic, 1/2 cup water, brown sugar, cornstarch, balsamic vinegar, and soy sauce together. Bring to a boil and reduce the heat to medium low and stir until the glaze thickens. Slowly add more cornstarch if needed.
• Brush the roast with the glaze 2-3 times the last hour of cooking. To get the caramelized crust, remove the pork roast from the crockpot and place on an aluminum foil lined pan. Brush more of the glaze on top and broil on high for 2-3 minutes until the desired crust is achieved.
• With two forks shred the pork. You can serve with rice, potatoes, or in sandwiches. Serve with remaining glaze on the side.

BALSAMIC BROWN SUGAR GLAZED PORK ROAST IN THE SLOW COOKER

Steps:

• Layer sliced onion in the bottom of the slow cooker. Place pork roast on top of onions.
• Mix together salt, pepper, garlic powder, and thyme - sprinkle on the roast.
• Pour stock carefully around the side of the roast.
• Cook on LOW for 5-6 hours, or high for 4-5.
• 30 minutes before the roast is done, mix together brown sugar, water, soy sauce, and balsamic vinegar in a small pot. On medium-low heat, bring the mixture to a simmer. Reduce by about 1/3 or until slightly thick. Set glaze aside.
• When roast is done, take out of slow cooker and place in a roasting pan.
• Heat oven to 450 degrees.
• Pour 1/3 of the glaze over the roast and place in the oven. Continue to glaze roast every 5 minutes until glaze is used up.
• Take roast out of oven, loosely tent with foil and let rest for 10 minutes.
• Slice or shred with a fork. Serve with extra drippings.

PORK LOIN WITH BROWN SUGAR GLAZE (CROCK POT)

Steps:

• Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
• In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
• Cover and cook on LOW for 7 to 8 hours.
• Pour off the excess juices.
• Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast.
• Cover and continue cooking on LOW for 1 hour longer.

CROCKPOT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• 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.
• 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
• Heat over medium and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking.
• For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.
• Serve with remaining glaze on the side.

BROWN SUGAR AND BALSAMIC GLAZED PORK LOIN

Steps:

• 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.

SLOW COOKER BROWN SUGAR & BALSAMIC GLAZED PORK LOIN RECIPE

Steps:

• 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 all 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.