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Brown Sugar and Balsamic Glazed Pork Tenderloin

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Rate this recipe 4.8/5 (11 Votes)

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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