Brown Sugar and Balsamic Glazed Pork Loin

Brown Sugar and Balsamic Glazed Pork Loin

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Prep Time 10 mins
Cook Time 6 hrs
Temp Low

Brown Sugar and Balsamic Glazed Pork Loin – Delicious recipe made with slow cooker

Ingredients

  • 2 Pounds Pork Loin, boneless
  • 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

Directions

  1. Step One

    Combine sage, salt, pepper and garlic.

  2. Step Two

    Rub over roast.

  3. Step Three

    Place in slow cooker with 1/2 cup water.

  4. Step Four

    Cook on low for 6-8 hours.

  5. Step Five

    About 1 hour before roast is done.

  6. Step Six

    Combine ingredients for glaze in small sauce pan (brown sugar, cornstarch, balsamic vinegar, water, and soy sauce).

  7. Step Seven

    Heat and stir until mixture thickens.

  8. Step Eight

    Brush roast with glaze 2 or 3 times during the last hour of cooking.

  9. Step Nine

    Serve with remaining glaze on the side!

Crockin' Reviews Add Review
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  6. Cheryl

    Make this for the first time yesterday, and it was perfect! The pork loin was tender and the glaze is amazing! The meat fell apart so I served it with Hawaiian rolls to make sliders and the glaze on the side for dipping. Really great recipe!

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  7. Tracey

    I made this tonight for the first time, and it was a huge success. I used one cup of red wine instead of the 1/2 cup of water for cooking in. Otherwise, I kept all ingredients the same. I cooked it on low for 8 hours, and then due to a scheduling issue, it sat on “warm” for about an hour. The tenderloin was moist and fell apart so easily during carving. Could easily be a pulled pork recipe. the glaze was outstanding. Will make this one again!

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  8. Crockin Girls

    Crockin Girls

    Bummer Trina! I hate it when a recipe doesn’t turn out. But it sounds like an easy fix. It’s true for beef (the longer it cooks the more tender it is), but chicken can taste like a hockey puck if it cooks to long. It sounds like your crock cooks hot. The newer ones do and you can’t leave some things in them as long as you used to. 5 or so hours may be long enough for your chicken. Just be sure and use a meat thermometer to make sure it reaches an internal temp of 165 to be sure. Happy Crockin’, girl!

  9. Trina

    The flavor was good, but the meat was super dry! I cooked it on low for about 7 hours… maybe too long? I have never had meat dry out in the crock pot before… usually it gets more tender the longer it cooks.

  10. Jacki

    *totaling

  11. Jacki

    Absolutely excellent! My cut turned out to be two pieces totally 2.6 pounds but it still worked and tasted awesome!

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  12. heather

    This was by far the BEST pork recipe I’ve EVER done! My 4 year old and his “I’m not hungry” phase for dinner…he came back for thirds! Thank you!!!!!!

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  13. Laurie U.

    Really good and so easy! The meat was a little dry even after six hours, but I think my crock cooks hot. The sauce was superb and my daughter loved it!

  14. Crockin Girls

    Crockin Girls

    That’s great to know you can triple this recipe, Sarah! THANKS for the tip! And Happy Crockin’ Y’all :)

  15. sarah m.

    Our family loves this recipe. We can’t get enough of it! I have tripled the recipe for large gatherings and it works just as well.

  16. Julie D.

    This is FANTASTIC!!!

  17. Marissa L.

    I prepared this recipe for my family and the consensus agreed: it tasted like pork strips from a Chinese take out joint but with a balsamic vinegar aftertaste…..not very appealing. This recipe could use some work.

  18. Kirsten G.

    Made this today. Everyone loved it, even the kids, who are the pickiest eaters on the planet! I had it on low for about 6 hours, then moved it to warm for the last 2 hours.

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