This week's recipe comes from a food blog hosted by Laura at Laura's Sweet Spot. You can find it here. She has actually moved to a new blog and I will be visiting and seeing the other delicious recipes she has at her new website, The Green Forks.
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Mix together the following; sage, salt, pepper and garlic. Rub over the tenderloin.
Place 1/2 cup water in slow cooker, and then put the tenderloin into the water. Replace the lid and cook on low for 6 to 8 hours.
One hour before the roast is finished, mix together the brown sugar, cornstarch, balsamic vinegar, water and the soy sauce.
Over medium heat stir until mixture thickens, about 4 minutes.
Brush roast with glaze two or three times during the last hour of cooking.
Turn on the broiler. For a more caramelized crust, carefully remove the pork from the crockpot and put on an aluminum lined baking sheet. I have one with the sides raised about an inch. Brush more glaze over the top and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved but watch carefully as I noticed mine browned really fast.
There was plenty of glaze so I reserved half before brushing it on the pork. With the leftover half I served it on the side when we sat down for our meal.
What did we think of this recipe? Yum! Our side veggies were mashed potato and peas.
If you are counting calories I figured it out but this is only an approximation.
3 ozs. Balsamic Brown
Sugar Pork Tenderloin 104 calories
1/2 mashed potatoes 150 calories
2/3 cup peas 70 calories
Approximate total: 324 calories
Added note: with the leftovers we had sandwiches, and what was left after that, put it into a stir-fry.