Thursday, March 29, 2012

Balsamic Brown Sugar Pork Loin

"Wow"…that’s what I said when I took a bite of this.  You’ll recall in my previous post that I’m not a happy girl when I make something and it doesn’t turn out.  This is one of those recipes that I’m definitely going to go back to…and often.

It was easy and delicious – throw it in your crockpot and it’s done!  I served it with Leek and Pancetta Risotto.  The contrast of the tanginess from this pork and the creaminess of the risotto was divine!

1 (1 ½ - 2) boneless pork tenderloin
1 teaspoon ground sage
1/4 teaspoon salt
1/4 teaspoon pepper
2 clove garlic, crushed
1/2 cup fat free low sodium chicken broth
2 cloves garlic minced, for pork
1 medium onion, sliced
2 T balsamic vinegar

1/3 cup brown sugar
1 T cornstarch
3 T balsamic vinegar
1/3 cup water
1 ½ tablespoons soy sauce

Slice onion and place into the bottom of the crockpot.  Pour chicken broth and the first 2 T of balsamic vinegar (reserve the other 3 T for the glaze) over onions.
Place pork in the slow cooker on top of the onions.  Cut slits into the pork loin and insert minced garlic. 
Combine sage, salt, pepper and garlic. Rub over roast.
Cover and cook on low for 4-5 hours.
About 1 hour before pork is done, combine ingredients for the 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 remaining glaze on the side.
Serves 4 (approx. 4oz servings each)
Calories 241 / Carbs 32g / Fat 5g / Protein 22g / Fiber 1g / Sodium 1123mg

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