Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe

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This recipe is one of my very favorite slow cooker recipes.  The meat is so flavorful and moist.  We all LOVED it!  The hardest part is brushing on the glaze!

Brown Sugar and Balsamic Glazed Pork Loin Recipe:
Ingredients:
1 (2 pound) boneless pork loin
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
Directions:
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.

 

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  1. Steph says:

    So glad you posted this! I’m doing some freezer “cooking” today and needed another pork recipe to use the rest of my pork. I made the rub by putting all the ingredients in a plastic bag and shaking it all together, then I added the pork to freeze that. I then made the glaze and sprayed a muffin pan and poured the glaze in the muffin tins to freeze so that I can just pop a couple in the microwave to use the night we’re doing it. I’m hoping it works! :)

  2. Anonymous says:

    I made this tonight and it was great! My husband and 2 and 4 year old boys had clean plates. I only cooked the tenderloin for 5 hours and that was more than enought time. Next time I would double the glaze recipe so I could use more after it is plated. It was soooo yummy! Thanks for a great and super easy recipe!

  3. Kari C says:

    I made this tonight….so very good. I kind of suck at glazes, and the aroma from the crock pot was killing me so I think I was far too impatient to let it thicken all the way!!!

    • Six Sisters says:

      You can substitute sage with a few things. Poultry seasoning has sage in it, so that will work. Also Marjoram or Rosemary would work. Sage is used sparingly, so you will probably be fine if you don’t have any of the spices listed. But these are a few options. Hope this helps. -The Six Sisters

    • S. Crane says:

      I used Oregano (it was the only thing I had) and it turned out great. My hubby LOVED it and said it was one of the best things I’ve ever cooked! Little did he know how easy it was to make. :) Thanks for the recipe!

  4. Jen says:

    I assume the pork loin is drained before the glaze as there is still water and pork grease in the cooker?? Also, do you rinse off any of the rub?? It looks very sage-y…or just slap the glaze on top?? thanks!

  5. Heather Cash says:

    This is one of my favorite recipes from you guys. I am making it for my aunts tomorrow! But one thing – your print-friendly button doesn’t work :(

  6. Tara says:

    Yum. Turned out great and everyone loved it. I was expecting to be able to slice it, but mine turned out to shreds. Not as pretty, but just as tasty!

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