Brown Sugar and Balsamic Glazed Pork Tenderloin
By Lsweetnell
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
Details
Adapted from keyingredient.com
Preparation
Step 1
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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