Brown Sugar and Balsamic Glazed Pork Tenderloin

Photo by Louise H.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 2

    pounds Pork tenderloin

  • 1

    teaspoon Ground sage

  • 1/2

    teaspoon Salt

  • 1/4

    teaspoon Pepper

  • 1

    clove Garlic; crushed

  • 1/2

    cup Water

  • 1/2

    cup Brown sugar

  • 1

    tablespoon Cornstarch

  • 1/4

    cup Balsamic Vinegar

  • 1

    tablespoon of Blackberry Jelly

  • 1/2

    cup Water

  • 2

    tablespoons Soy sauce

Directions

Mix together the seasonings: sage, salt, pepper and garlic. Rub over tenderloin. Place ½ cup water in dutch oven or slow cooker; place tenderloin in dutch oven or slow cooker. Cook in the oven for 40 minutes baste every 2-3 times after the first 20 minutes. If in the crock pot on low for 6-8 hours. If cooking in a crock pot, an hour before the roast is finished, Heat the sauce in a small sauce pan mix together the ingredients for the glaze: brown sugar, cornstarch, balsamic vinegar, water, jelly, and soy sauce over medium and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 times during the 40 minutes of baking. If you use a crock pot - (For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.) Serve with remaining glaze on the side. Suggest you serve it with garlic Parmesan mashed potatoes, broccoli with cheese.

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