Pork.
Either you LOVE it or you...
well, let's just the Colonel was never a fan.
Which I always found strange because he loves ham sandwiches.
He loves barbecue ribs.
And let's not even mention his love for egg and bacon omelets.
But put a piece of pork on a plate in front of him, he's not too happy.
Oh he'll eat it, but he's NEVER requested me to make a pork roast
in the almost 25 years we've been married.
And I never did!
Until New Years Day 2012.
I found this AMAZING recipe on Pinterest and really wanted to try.
Brown Sugar and Balsamic Glazed Pork Loin...
Ingredients:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1 teaspoon thyme
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
½ cup water
For the GLAZE:
½ cup brown sugar
1 tablespoon cornstarch
¼ cup balsamic vinegar
½ cup water
2 tablespoons soy sauce
Combine the sage, paprika, thyme, garlic, salt, pepper together and spread
over your pork roast or pork loin...
Then place your pork loin in the CROCK POT and add ½ cup water
and cook on low for 6 to 8 hours.
Combine the GLAZE ingredients into a sauce pan...
Cook on low, stirring, until the sauce thickens.
Transfer to a bowl...
During the LAST hour of cooking, begin basting your pork loin with this glaze,
maybe 2 or 3 times.
Do not use all the glaze.
You want to save some to serve on the side with your pork.
Since this was my first time cooking a pork loin, I used a meat thermometer
to make sure it was cooked properly to an internal temperature of 145 degrees.
I knew the pork loin would continue to cook while resting on the counter to reach the
proper temperature of 160 before eating.
Doesn't this look DELICIOUS...
Slicing was so EASY.
The pork was so juicy and tender, it practically fell apart...
I served the pork with scalloped potatoes and zucchini.
Drizzling the pork with the remaining GLAZE...
This was such a DELICIOUS and EASY meal.
What did the Colonel think of the pork loin?
He LOVED it!
We both did!
Beth Hughes says
I've made this many times since first seeing it on Pinterest. My husband is a picky eater and this is quickly becoming his favorite meal. I use a "boneless end roast" of park and it's AMAZING.
Miz Helen says
Hi Lois,
I just love the glaze for your Pork Loin, it looks delicious. We will be trying this recipe very soon. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Tiffanee says
Oh that looks and sounds delicious! I'm bookmarking it!
Life is good! says
oh, i'm copying that recipe down and making it! it looks yummy. thanks!
Jay says
hy ,
just found your space...lovely space you have..
excellent posts with nice presentation..
Am your happy follower now..;)
do stop by mine sometime..
Tasty Appetite
Cheryl @ The Farmer's Daughter says
Oh this looks so good! There is a difference in pork loin and tenderloin. The tenderloins cook much more quickly I've found. It took me a long time to ever get a pork loin cooked just right until I learned to use a meat thermometer!
Enjoy the rest of the week!
Steve n Vickie says
Ooo It looks so yummy.
Chatty Crone says
I have a recipe for a pork loin too - with dry mustard and a couple other things - but yours looks much better! Yum. sandie