This was a cinch to make and seriously delicious. Casey and I both loved it and it will definitely be a regular on our menu. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts. It was one of those meals that left me completely satisfied and happy but without feeling like I overdid it. Recipe from Let's Dish.
Ingredients:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for 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 with remaining glaze on the side.
Linked to For the Love of Blogs Tasty Tuesday and Mostly Food and Crafts Mostly Made by You.
133 comments:
Holy toledo, this looks amazing.
So glad you liked it. It is one of our favorites too, and so easy!
Love the new plates :) Looks yummy!! xoxo
This sounds great and easy!
this looks so good - actually everything you posted does! It almost looks too pretty to eat - nah - definitely too yummy looking to pass up!
Thanks for all these great recipes! I will be trying some!
new follower - would love a follow back!
Bernadette
http://momto2poshlildivas.blogspot.com
http://twitter.com/bern425
Looks great, an original way to eat pork.
That looks incredible!
That pork loin looks delicious!
Heaven on a plate? yes.. I think it is :)
That looks incredible! What a delicious way to cook up pork. I have to say that your brussel sprouts look pretty darn delicious as well.
Wow, that is some tasty looking meat. It looks so tender. Your dinner must have been fantastic with this as the star.
This looks delicious!! And if it was easy to make too? I'm sold!!
Looks delicious! I'm always looking for a new way to make pork loin since I always seem to have pork loin in my freezer since it's always going on sale.
Definitely a keeper!
I'm still eating breakfast right now (after 10am - hooray for lazy Saturdays!) but you really have me wanting some MEAT now! Oatmeal just doesn't compare :p
Yours looks much better than Let's Dish!
I just pinned this on pinterest and when I clicked on it for the recipe I saw it was yours! I am going to make this tonight - its too hot to turn on the oven. Looks Delish!!
We loved this! I just posted it in my Your Recipe My Kitchen post today - thanks for the inspiration!
Just finished this, followed recipe exact, except for using half the amount of Balsamic. My crew loved it and my house smelled divine..thanks for the great and easy recipe!!
I've made this 3 or 4 times since finding the recipe at Let's Dish and we love it! I've also found that instead of balsamic vinegar in the glaze I can use red wine vinegar (or white balsamic vinegar) and it's just as yummy.
@Francine So glad you liked it, thanks for the additional ideas for ways to change it up!
I don't have a slow cooker. Does this recipe work in an oven? It looks amazing! I soooo want to cook this.
@{sue-in-sydney} Sue, yes you can convert this to cook on the stove top or in the oven. Cook for 2-3 hours in a 325 oven in a covered baking pan or dutch oven. Or, simmer on the stove top for 2-3 hours. Enjoy, this is a great dish!
Oh thank you so much for your prompt response, Christina. I'm cooking this dish on the weekend!! My boyfriend and I can't wait to taste it!!!
zomg! This looks amazing! Great way to break in my new dutch oven.
Just cooked this an it turned out awesome, thanks!
@Rebecca Lopez So glad you liked it!
I thought pork needed to cook at a high enough temp ...say 325 in oven or something such as this. If cooking in a crock pot, on low, does that take care of being sure you've heated it high enough? Thanks
@Anonymous Pork needs to reach an internal temperature of 145 degrees to be considered safe to eat. By cooking in a crock pot on low for a long period of time, the crock pot should reach around 200 degrees and the pork should reach at least 145 degrees.
You can double check the temperature if you are worried. It should be 145 or higher.
Thanks for the recipe! I made this and your brussels sprout salad. I featured them on my blog: http://brittsapron.blogspot.com/2011/08/brussels-sprouts-and-bacon-salad.html and http://brittsapron.blogspot.com/2011/08/brown-sugar-and-balsamic-glazed-pork.html. Thanks so much!
Saw this on Pinterest and made it tonight - so good! I love pork loin in the Crock Pot but have never made it with these flavors. It was one of those recipes that was great the first night, and got even better the next day as leftovers. Thanks!
Yes, please! This sounds so yummy, I definitely need to try it sometime soon!
making this tonight for dinner! Looking forward to dinner!! Thanks for sharing this recipe!
I made this for dinner tonight, and it was so good! Even my husband enjoyed it, and he isn't a fan of crock pot cooking. This recipe is a keeper.
I made this tonight and it was fabulous!
Wondering if I could double this recipe for a 4 or 5 pound roast? Any thoughts on the cooking time?
I need to make the glaze ahead of time while the baby is sleeping. Should I put it in the refrigerator until I need to glaze the pork or leave it at room temp?
@tehamy Certainly. I would increase the cooking time to 9-10 hours.
@Chris and Heather Either way will work, although it may thicken in the refrigerator. If it has thickened too much while resting, heat it up in the microwave so that it is easier to glaze onto the pork.
I recently found your blog and am ecstatic to try this recipe! My husband loves pork, but unfortunately I don't really know tasty ways to prepare it; I hardly ate it growing up. I recently bought 2 pork loins and put them in the freezer. I plan on using this recipe for one of them. Would this recipe work with a frozen pork loin? Or should I defrost it?
@Mica Defrost it in the fridge overnight before cooking. Hope you enjoy it!
This is delicious! I found you on Pinterest and am so glad I did. This dish is amazing, and I was out of sage so I used thyme and it was still good. Thank you so much for posting :)
Your pork looks to have a great char on it for having cooked only in a crockpot. Did you brown the meat first on the stove?
Making this tonight with the brussel sprouts.. I'll be back!
totally yummy !!!
Ok I tried this tonight. My husband had one of his friends over to rope. Yep two Cowboys. Of all the nights to try something a little off the Cowboy path... Well let me tell you those boys had as clean a plate when they were done as when they started! They loved it. Of course they said it reminded them of bbq'd pork, but heck I willtake it. I loved it and will definatley fix this again. Thanks for the recipe!!;)
just finished dinner featuring this! sooooooo good. the inlaws were over and loved it too! thanks for sharing!
I made this tonight and "oh my goodness"! It was heaven on a plate. Sooo good! Thank you so much for sharing!
@Roger Pence I actually did not brown the meat but I am sure you could do it that way if you prefer.
The charred look is from the spices and the sauce cooking on the bottom of my crockpot. I did scoop up the sauce from the bottom of the pot periodically and drizzle it over the meat.
I'm not sure what I did wrong... I just pulled my loin out of the crock pot after cooking on low for 8 hours, followed the instructions. It is not any more tender than if I'd baked it in the oven for 30 mins. We are going to cook it a couple of more hours. My loin came with fat attached and I am cooking it fat side up. The glaze is great. Any suggestions?
@Casey Hmmm, I would try cooking it a few more hours. You can turn the crock pot up to high to speed up the cooking time. 30 minutes on high = 1 hour on low. The meat should be almost falling apart when it is done.
If it is dry, you may want to add some more water to the crock pot. Also, keep basting it with the glaze to keep it moist. Good luck, I hope it looks better after cooking a little longer.
@Christina
Thanks for your response! Another hour on high and it is getting more tender, yay!
We had leftovers (there were only 2 of us for a 2 lb. loin) and tonight I made a pizza using the glaze as a base, chopped pork on top with goat cheese, carmelized onions, and basil!!
@Casey Thanks for sharing, you pizza sounds amazing! I will have to try that next time.
we just finished eating this! it was really good. I was bummed because it was kinda dry, but the flavors are so amazing.
I'm wondering if I should have spooned the cooking water over the pork like every half hour or so - maybe that would have helped? but once you add the leftover glaze it really helps combat the dryness. so if you have any suggestions, that would be great - I'll be making this again regardless! thanks again, super delicious!
I found you through Pinterest and have had a ton of people tell me how amazing this is. They were so right! My entire family devoured it. I am thinking about making a bigger roast next time for a party and using it for shredded pork sandwiches. We ended up putting the leftover glaze in the pot right before we served and mixed it up. It was perfect! We cooked it on high for about 5 hours and it was so tender.
@leslie If it looks like it is drying up, add more water during cooking.
I made this for dinner tonight and it was sooooo good!! The meat just fell apart and the glaze was delicious! I did stick a toothpick under the lid of the crock pot for the last hour of cooking to let some of the moisture out because there was a ton of juice in the bottom.
Yum - Found this on Pinterest and so glad I did! Served it with mashed potatoes and my 6 yo twins couldn't eat it fast enough (not a single leftover). I doubled the glaze so we could use it like a gravy almost...Thought about maybe adding some rosemary to the rub next time, and maybe some onions or mushrooms to the crock pot? Thanks for sharing!
@Kristin I bet it is fabulous over mashed potatoes. Good idea about the rosemary, too. I love anything with rosemary!
This was amazing! Will definately be a regular in our dinner menu. I just wish pork loin wasn't so expensive! But I can totally see why it is spendy...sooooo tender!
I made this tonight. It was incredible. Thank you! Thank you! Thank you!
I made this today. It was so good and really easy. I love the idea of brushing on the glaze in the last hour. It doesn't come out looking pale and anemic like so many other crockpot recipes can.
This looks amazing, I'm going to try this tomorrow!
I made this recipe for dinner tonight and it was delicious, especially the glaze. Looking at your picture, I was wondering if you used the pork loin roast or perhaps pork tenderloin instead? Maybe I just didn't cook my pork loin long enough because I wanted it to look like yours, falling apart. When I have cooked pork tenderloin in the crock pot, it falls apart into big strands like this. Thanks for the great recipe! My husband loved it.
I made this for dinner last night and it was delicious! I doubled the glaze because honestly that is the best part! I agree with the above comment about what cut you used....I cooked mine all day and while tender and delicious it didn't look like the pic above. Thank you for sharing the recipe!!
@Anonymous I did use pork tenderloin, I will make a note in the recipe.
I'm wondering if you could use honey instead of the brown sugar? Any thoughts?
@Anonymous I'm not sure how honey would work in place of brown sugar. It would alter the texture, and flavor a bit. I'm not sure how successful the final product would be. If you try it, I'd be curious to know how it turned out!
Oh my goodness this recipe was SO GOOD!! Thank you so much, it's now my husbands favorite one by far!!
This looks so delish! I'm going to try it this week, but I'm curious what is the salad in the picture? It looks really good. :)
Found this through Pinterest. Delightful. Made it with a 4 pound pork loin and doubled the sauce. Turned out great. Family loved it. Thank you.
I just found this on Pinterest and will be making it for dinner tonight. Your other recipes look delicious too...I'm a new follower!
Just put this in the crock pot for dinner and my house already smells amazing.
I was wondering what would happen if i cooked it with the glaze the whole time instead of just the end??
@SayruhR The glaze might break down too much if you leave it on the whole cooking time. Especially with the cooking liquid that will be slowly absorbed by the meat. I would wait to put it on at the end. If you are planning to serve it right when you get home, just glaze it and let it cook for 15-20 minutes if you can.
My mom, fiance, sister, and 2 year old niece all agreed this was THE BEST DINNER I HAVE EVER MADE (and I cook a different home-cooked meal every night!) It was tender and juicy. The glaze was the perfect mix of sweet and savory. It is VERY rare that a trial recipe ends up in my family cookbook, but this will definitely become one of our go-tos :-) Thank you so much for posting it
I would like to try this recipe, but was wondering if you can make the roast from frozen or if it needs to go in the slow cooker already defrosted? I plan on using a pork loin (1 1/2 lb) as opposed to tenderloin, so if you have any suggestions on the cooking time, I would appreciate it.
I found this on pinterest and wanted to make it for football Sunday. Only my pork lion came in two slabs not sure if I need to do anything different. Do I leave in there longer or less time? I rubed salt. Pepper. Sage and garlic and 1/2 of cup of water. ... Any tips
@martinez-to-be If the pork loin is in two pieces but still a total of 2 lbs, you shouldn't need to change the cooking time.
@AB I would defrost overnight in the fridge, if you can. If not, you may need to increase the cooking time by a few hours. As long as the temperature of the pork is 145 or higher when finished cooking, it is done.
Regular pork loin won't be as tender as tenderloin so the finished product make need to be sliced instead of falling apart like tenderloin will.
I'm so excited about this recipe! I've been living in Puerto Rico for about 2 months now and have been forced to deal with paltry, overpriced grocery selections. I've tried so many recipes lately for which I've attempted ingredient substitutions with really disappointing results. This is one of the first recipes I've come across that contained ingredients I actually have access to (except cornstarch, ugh! I used some flour, which worked great)! The sauce turned out AMAZING and I think I'll try it as a glaze for chicken wings. Thanks for passing along such a great recipe!
Making this for dinner tonight! Can't wait to see how it turns out. Sounds so yummy, and as a mom of three I love that it is EASY. Thanks!
Ok..was looking for porkloin recipe & I think I've found it! About to give it a try. I talked to a prof. chef friend of mine. He says if you sear the "roast" in a 450-degree oven first, it will hold in all the juices. If cooking in oven instead of slow-cooker, reduce heat to 325-350 to finish cooking after well-seared.
Made this last week and everyone loved it. Will definitely make again. Thanks
Monica
my mom made this after i pinned it on pinterest. she did it in a crock pot, but it didnt have the dark crust. is was just basic peal apart pork and the sauce was watered down. how do you get the crust and the dark looking glase. thats what i want!!!
Made this the other night after seeing it on pinterest...soo soo good! Definitely adding it to the recipe book and making again!
So delicious! Thank you!!!
I tried this but instead I put the glaze in pork chops after I cooked them, it was ah- mazing!
My husband made this today. It's Divine. Like, eat it secretly right of the crock pot with a fork in the dark and don't share it with your family....Divine.
Made it this evening - it was amazing! I highly recommend it!
I made this tonight. I cooked it on high for 4 hours and it fell right apart. For the glaze, once it was thickened but not to a sauce, I poured it into the crockpot and mixed it in, and cooked it another hour. I made another batch of glaze and we used that for dipping. Very easy and tasty. 9 year old even said the sauce was delicious and she doesn't like vinegar. Yum!!
Just made this tonight with my new crockpot. Came out wonderful. Thanks for sharing!
My pork tenderloin is only 1 lbs, so I plan on cooking it in the crock pot on low for 4 hours. Do you think that will be okay, I don't want to dry it out, but at the same time I want it to be completely cooked. Also, I only added 1/3 cup of water instead of a 1/2 cup since my meat was smaller. Any suggestions on my cooking time?
AWESOME recipe! My family loved it and they are picky eaters!! Only thing I would like to know is how you got the dark glazed "crust" in the crock pot???
Came out wonderfully! Thank You!
Just want you to know that we made this for dinner tonight and it was so good! After halving the recipe, I added rosemary to the rub mixture; I also added two sliced carrots, two small potatoes cut into wedges and an extra 1/4 cup of water to the slow cooker. So delicious!
I made this tonight. Oh my goodness -- instantly became a family favorite!! Thank you for sharing :)
I made this tonight and being a experienced cook I had to tinker a little. Changes: reduced the balsamic to 2T, I minced the garlic and put a couple cloves in there, used vegetable broth in place of water in the crockpot only. I used ground white pepper.
I made double the sauce because I wanted to put some in my roasted asparagus couscous to tie everything together.
I shredded the pork and put it over the couscous and it was AH--MAH---ZIIING!!! Super healthy too!!
My daughter gave me this recipe. My husband and I (alone) ate the entire thing! WOW!!!! This is amazing!!!!!
I am making this right now. I started a little late. So I am cooking it on high. Do you know how long it takes cooked on high instead of low?
I just re read This. Did you use balsamic vinegar or vinegarette? I used vinegarete and it was to die for but a friend justvquestioned the recipe. I realized I may have goofed! Either way, crazy good!
@Amanda Yes, it should be balsamic vinegar.
I have a 5lb pork loin. How long should I cook it? Low or high? Should I double the recipe? Thanks!
Double the recipe and cook 10 hours on low or 2 hours on high and 6-8 on low.
Hi! I pinned this recipe on Pinterest months ago and finally made it last night. I did not have balsamic vinegar but it still turned out yummy and satisfied everyone in our family, which is difficult to do with 6! thank you for sharing! we will be making it again!
This sounds like the perfect recipe to try my Pampered Chef Cherry Balsamic!!! Pork and cherry go great together.
I have pork chops in the fridge I wanted to try this with. Would you cook them in the crockpot still or use another method?
@Haley I wouldn't cook the pork chops in the crock pot. Instead, I would brown them on the stove and finish them in the oven, basting them with the glaze every so often. Serve with the rest of the glaze on the side.
Thanks!
This recipe looks great! I am a vegetarian attempting to make this for my meat eating husband. I don't have a lot of experience cooking meat... I have had the pork, spices and water in a crockpot for 4 hours and the meat looks really white. Am I doing something wrong? Should I turn it over halfway through cooking time?
Just give it time, it should be fine after 8 hours. By that time the meat should fall apart easily when touched.
IT was amazing!!! I love this recipe...
Mine is about an hour away from being done and there is about 1/3 inch of water/juices in the bottom...should I leave them there through basting and until done or try and remove some?
Thank you for sharing your recipes! I'm making this today along with the walnut brussels sprouts! Can't wait to eat! :)
Karen R in RI
Thanks for posting this recipe!
I made it for supper tonight, though did it in the oven with two smaller pork tenderloins (about 3/4lb each). I cooked them with a meat thermometer in at 350C for about 50 minutes and they reached 160F and were still juicy. I basted them with glaze 3 or 4 times during the 50 minutes and it turned out beautifully. What a delicious glaze! It would be great on chicken or beef too!
I found this recipe in Pintrest and I'm making it for dinner!!! Quick question though; is it okay if I put the marinade on for the whole cooking time not just and hour before its done? Also what size slow cooker should I use?
I'm cooking this now and followed the recipe but I'm not sure why I have tons of liquid at the bottom of the crock pot! I wasn't sure if you're supposed to put the entire contents of glaze on top or just a little. Did anyone else have a "floating" roast?
@Earthycrunchgal It is best to reserve to glaze until the end, otherwise it will get mixed in with the cooking liquid.
I'm not sure what size my crock pot is but just make sure that your tenderloin can fit easily into it with the lid closed. You can cut your tenderloin in half if it makes it easier to fit.
Made this tonight and it was divine!!! I will def. make this again!!!
Yum! We had this for dinner tonight. Tasty and easy... couldn't ask for more. Thank you!
wow! Thank you for posting this! I had 2 "pork steaks" (they looked like an incredibly large pork chop) that I had no idea what to do with so I just stuck them in the crock pot with this recipe and they were amazingly tender and delicious. I will use this recipe again as written or with a pork loin.
thanks
Drain any extra cooking liquid before adding the glaze.
I didn't have this problem but, if after 6 hours of cooking there is still cooking liquid in the bottom, drain it out before adding the glaze to the meat.
Will drain liquid next time for sure...that sauce is divine!
Loved this recipe. Made it tonight and hubby and kids could not get enough!
This was AMAZING!!! I had a 4lb pork loin and I cooked it on high for 3hrs and then on low for another 4 or so and it was falling apart juicy wonderfulness! I even used a thermometer just to be safe and it was well above 145 degrees...paired it with some parmasian garlic mashed potatoes and some buttered peas...I also had substituted the brown sugar for the slenda version since I am trying to eat more healthy =] Definately a keeper!!! It was an easy and delicious recipe! I highly recommand everyone to try this recipe! Thanks!!!
I made this tonight for my family and it was a hit! The kids didn't love the glaze, but since it was just on the outside of the meat they ate it just fine. I cooked it in the oven like someone asked awhile back. I cooked mine a little long but don't have a meat thermometer so I need to get one for next time. I'll be making this again!
Iam cooking this right now, following the recipe exactly,will let you know how it came out,Thanks in advance.
Made this recipe today-loved it!
Made it tonight... LOVED IT!!!!
I made it this past Monday...MAJOR HIT!!!Thanks sooo much
I want to try this recipe but do not like the taste of sage. Is there another spice I could use in place of it?
I don't eat pork. Do you think this could be done with turkey tenderloin or chicken breasts?
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