This recipe includes two of my favorite components:
- Balsamic vinegar
- Minimal effort
It is as easy as throwing a pork tenderloin in the crock pot, rubbing on a seasoning mixture, pouring in some water and walking away for 6-8 hours. During the last hour of it cooking a few ingredients are combined on the stove to make the glaze and then brushed on the tenderloin a few times.
The most important step is to then line a baking sheet with tin foil and put the tenderloin on it, cover it with more of the sauce, then broil it to get a perfectly caramelized crust.
And hey, while you’re making the sauce on the stove, might as well throw some potatoes in the oven and then when the tenderloin is done, so are the potatoes. Add a ready-made salad or steam up some broccoli and dinner is done with very little effort.
This really is delicious. Everyone I’ve served it to has loved it and requested it again.
I found this recipe on the Food52 website. Here are the specifics.
- 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 seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
- Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
- 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side.
This won’t let you down. I promise!