Brown Sugar and Balsamic Glazed Pork Loin

I found this recipe by the wonderful site pintrest. It was so good, there were a few adjustments made, but over all Josh is begging for it again!



Brown Sugar and Balsamic Glazed Pork Loin

1 lb boneless pork loin
1/2 tsp salt
1/4 tsp black pepper
1-2 cloves of garlic, crushed
1 cup water

Glaze

1/2 brown sugar
1 Tbsp cornstarch
1/4 balsamic vinegar
1/2 water
2 Tbsp soy sauce (or 2 of those Chinese food packets you have lying around)


Combine the salt, pepper, and garlic to rub over roast. Place in slow cooker with 1 cup of water. Cook on low for 6-8 hours. About an hour before roast is done combine ingredients for glaze. Heat and stir mixture in saucepan until slightly thickened. Pour small amounts over roast 2-3 times during last hour of cooking. Serve with remaining glaze on the side.





Enjoy!!

My recipe differs from the original post by:

• I did not use sage, simply because I didn't have it.




• I used a 1 lb roast which worked great for 2 people (my boyfriend and I). 2 lbs would probably be better for a family of 4, and/or left overs.




• I used the recommended amount of water (1/2 cup) this time, but it all cooked up and I was left with a burnt bottom of a slow cooker




• I cooked it for about 9 hours (work day + travel time)




• Because I had burnt bottom slow cooker I did the glaze in a Pyrex dish and in the oven at 350 (until my rice and broccoli was done)

With all my "modifications" it still came out amazing!! As I said I served with broccoli and rice.

YUM!!!!

Pork Tenderloin w/ Warm Apple Slaw

Monday night dinner:
Pork Tenderloin w/ Warm Apple Slaw
Couscous

This was a recipe I found in Family Circle magazine, and I've done pork with apples before and it has always turned out delicious. This was a very easy and quick dinner to make. Great for work nights.

Pork Tenderloin w/ Warm Apple Slaw
1 pork tenderloin (1 1/2 lbs)
3 tsp honey
1/2 head green cabbage, thinly sliced
2 gala apples, cubed
1tsp caraway seeds (optional)
2 Tbsp olive oil
salt and pepper to taste

1. Heat oven to 400. Rub the pork with 1 tsp of honey and sprinkle with salt and pepper; place in roasting pan. Roast for 30-45 minutes-turning half way through.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cabbage and cook, covered for about 6 minutes- stirring frequently. Once cabbage is tender, add the apples, remaining 2 tsp of honey, and caraway seeds (if you opted for them). Cook for another 6 minutes uncovered and stirring occasionally.

3. Remove pork from over when internal temp reaches 155. Cut pork into 1-inch slices and serve over cabbage and apple slaw.

Couscous
Cook according to box directions. I used toasted pine nut couscous and it compliments the pork very well.

~Enjoy! Happy eating!