Tuesday, January 18, 2011

Brown Sugar and Balsamic Glazed Pork Loin

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.

Servings: 6-8

 

Linked to For the Love of Blogs Tasty Tuesday and Mostly Food and Crafts Mostly Made by You.

283 comments:

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Cynthia said... [Reply to comment]

Holy toledo, this looks amazing.

Danelle said... [Reply to comment]

So glad you liked it. It is one of our favorites too, and so easy!

Mrs in Training said... [Reply to comment]

Love the new plates :) Looks yummy!! xoxo

Danielle said... [Reply to comment]

This sounds great and easy!

Mom to 2 Posh Lil Divas said... [Reply to comment]

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

Dee said... [Reply to comment]

Looks great, an original way to eat pork.

Ashley said... [Reply to comment]

That looks incredible!

Jerri said... [Reply to comment]

That pork loin looks delicious!

Britany @ Real Sustenance said... [Reply to comment]

Heaven on a plate? yes.. I think it is :)

Julie M. said... [Reply to comment]

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.

Lisa said... [Reply to comment]

Wow, that is some tasty looking meat. It looks so tender. Your dinner must have been fantastic with this as the star.

shealennon said... [Reply to comment]

This looks delicious!! And if it was easy to make too? I'm sold!!

Amanda said... [Reply to comment]

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!

LambAround said... [Reply to comment]

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

Luciana said... [Reply to comment]

Yours looks much better than Let's Dish!

Danielle said... [Reply to comment]

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!!

Danielle said... [Reply to comment]

We loved this! I just posted it in my Your Recipe My Kitchen post today - thanks for the inspiration!

Anonymous said... [Reply to comment]

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!!

Francine said... [Reply to comment]

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.

Christina said... [Reply to comment]

@Francine So glad you liked it, thanks for the additional ideas for ways to change it up!

{sue-in-sydney} said... [Reply to comment]

I don't have a slow cooker. Does this recipe work in an oven? It looks amazing! I soooo want to cook this.

Christina said... [Reply to comment]

@{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!

{sue-in-sydney} said... [Reply to comment]

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!!!

Diego said... [Reply to comment]

zomg! This looks amazing! Great way to break in my new dutch oven.

Rebecca Lopez said... [Reply to comment]

Just cooked this an it turned out awesome, thanks!

Christina said... [Reply to comment]

@Rebecca Lopez So glad you liked it!

Anonymous said... [Reply to comment]

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

Christina said... [Reply to comment]

@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.

Brittany said... [Reply to comment]

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!

Anonymous said... [Reply to comment]

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!

Sara said... [Reply to comment]

Yes, please! This sounds so yummy, I definitely need to try it sometime soon!

Rhonda said... [Reply to comment]

making this tonight for dinner! Looking forward to dinner!! Thanks for sharing this recipe!

Steph Jacobson said... [Reply to comment]

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.

Casey Hester said... [Reply to comment]

I made this tonight and it was fabulous!

tehamy said... [Reply to comment]

Wondering if I could double this recipe for a 4 or 5 pound roast? Any thoughts on the cooking time?

Chris and Heather said... [Reply to comment]

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?

Christina said... [Reply to comment]

@tehamy Certainly. I would increase the cooking time to 9-10 hours.

Christina said... [Reply to comment]

@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.

Mica said... [Reply to comment]

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?

Christina said... [Reply to comment]

@Mica Defrost it in the fridge overnight before cooking. Hope you enjoy it!

darbishar said... [Reply to comment]

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 :)

Roger Pence said... [Reply to comment]

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?

Penny said... [Reply to comment]

Making this tonight with the brussel sprouts.. I'll be back!

Penny said... [Reply to comment]

totally yummy !!!

Trainwreck said... [Reply to comment]

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!!;)

Anonymous said... [Reply to comment]

just finished dinner featuring this! sooooooo good. the inlaws were over and loved it too! thanks for sharing!

Anonymous said... [Reply to comment]

I made this tonight and "oh my goodness"! It was heaven on a plate. Sooo good! Thank you so much for sharing!

Christina said... [Reply to comment]

@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.

Casey said... [Reply to comment]

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?

Christina said... [Reply to comment]

@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.

Casey said... [Reply to comment]

@Christina

Thanks for your response! Another hour on high and it is getting more tender, yay!

Casey said... [Reply to comment]

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!!

Christina said... [Reply to comment]

@Casey Thanks for sharing, you pizza sounds amazing! I will have to try that next time.

leslie said... [Reply to comment]

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!

The Random Blogette said... [Reply to comment]

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.

Christina said... [Reply to comment]

@leslie If it looks like it is drying up, add more water during cooking.

Soozalou said... [Reply to comment]

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.

Kristin said... [Reply to comment]

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!

Christina said... [Reply to comment]

@Kristin I bet it is fabulous over mashed potatoes. Good idea about the rosemary, too. I love anything with rosemary!

Britney said... [Reply to comment]

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!

Sharlene said... [Reply to comment]

I made this tonight. It was incredible. Thank you! Thank you! Thank you!

soknitpicky said... [Reply to comment]

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.

Anonymous said... [Reply to comment]

This looks amazing, I'm going to try this tomorrow!

Anonymous said... [Reply to comment]

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.

Anonymous said... [Reply to comment]

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!!

Christina said... [Reply to comment]

@Anonymous I did use pork tenderloin, I will make a note in the recipe.

Anonymous said... [Reply to comment]

I'm wondering if you could use honey instead of the brown sugar? Any thoughts?

Christina said... [Reply to comment]

@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!

leah said... [Reply to comment]

Oh my goodness this recipe was SO GOOD!! Thank you so much, it's now my husbands favorite one by far!!

Anonymous said... [Reply to comment]

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. :)

Stephanie said... [Reply to comment]

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.

Suzy www.savedbysuzy.blogspot.com said... [Reply to comment]

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!

Rachel Elizabeth said... [Reply to comment]

Just put this in the crock pot for dinner and my house already smells amazing.

SayruhR said... [Reply to comment]

I was wondering what would happen if i cooked it with the glaze the whole time instead of just the end??

Christina said... [Reply to comment]

@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.

Anonymous said... [Reply to comment]

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

AB said... [Reply to comment]

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.

martinez-to-be said... [Reply to comment]

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

Christina said... [Reply to comment]

@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.

Christina said... [Reply to comment]

@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.

LovelyMint said... [Reply to comment]

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!

Susanna said... [Reply to comment]

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!

Anonymous said... [Reply to comment]

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.

Anonymous said... [Reply to comment]

Made this last week and everyone loved it. Will definitely make again. Thanks
Monica

Patricia Lovell said... [Reply to comment]

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!!!

Anonymous said... [Reply to comment]

Made this the other night after seeing it on pinterest...soo soo good! Definitely adding it to the recipe book and making again!

Julia said... [Reply to comment]

So delicious! Thank you!!!

sunriseoversea said... [Reply to comment]

I tried this but instead I put the glaze in pork chops after I cooked them, it was ah- mazing!

Rachel Morey Flynn said... [Reply to comment]

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.

Christian Mogensen said... [Reply to comment]

Made it this evening - it was amazing! I highly recommend it!

Anonymous said... [Reply to comment]

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!!

Cristina said... [Reply to comment]

Just made this tonight with my new crockpot. Came out wonderful. Thanks for sharing!

Anonymous said... [Reply to comment]

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?

Anonymous said... [Reply to comment]

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???

Lana said... [Reply to comment]

Came out wonderfully! Thank You!

Anonymous said... [Reply to comment]

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!

mandymajors said... [Reply to comment]

I made this tonight. Oh my goodness -- instantly became a family favorite!! Thank you for sharing :)

Anonymous said... [Reply to comment]

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!!

Susanne said... [Reply to comment]

My daughter gave me this recipe. My husband and I (alone) ate the entire thing! WOW!!!! This is amazing!!!!!

Cre8tivemomof2 said... [Reply to comment]

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?

Amanda said... [Reply to comment]

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!

Christina said... [Reply to comment]

@Amanda Yes, it should be balsamic vinegar.

Anonymous said... [Reply to comment]

I have a 5lb pork loin. How long should I cook it? Low or high? Should I double the recipe? Thanks!

Christina said... [Reply to comment]

Double the recipe and cook 10 hours on low or 2 hours on high and 6-8 on low.

caroline said... [Reply to comment]

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!

Sheilah said... [Reply to comment]

This sounds like the perfect recipe to try my Pampered Chef Cherry Balsamic!!! Pork and cherry go great together.

Haley said... [Reply to comment]

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?

Christina said... [Reply to comment]

@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.

Haley said... [Reply to comment]

Thanks!

Anonymous said... [Reply to comment]

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?

Christina said... [Reply to comment]

Just give it time, it should be fine after 8 hours. By that time the meat should fall apart easily when touched.

Anonymous said... [Reply to comment]

IT was amazing!!! I love this recipe...

Courtney Zadik said... [Reply to comment]

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?

Anonymous said... [Reply to comment]

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

Angie said... [Reply to comment]

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!

Earthycrunchgal said... [Reply to comment]

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?

Bryn said... [Reply to comment]

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?

Christina said... [Reply to comment]

@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.

Anonymous said... [Reply to comment]

Made this tonight and it was divine!!! I will def. make this again!!!

sktomlynn said... [Reply to comment]

Yum! We had this for dinner tonight. Tasty and easy... couldn't ask for more. Thank you!

Sara D. said... [Reply to comment]

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

Christina said... [Reply to comment]

Drain any extra cooking liquid before adding the glaze.

Christina said... [Reply to comment]

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.

Bryn said... [Reply to comment]

Will drain liquid next time for sure...that sauce is divine!

Wendy said... [Reply to comment]

Loved this recipe. Made it tonight and hubby and kids could not get enough!

Tineshia said... [Reply to comment]

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!!!

Daphne said... [Reply to comment]

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!

Paula said... [Reply to comment]

Iam cooking this right now, following the recipe exactly,will let you know how it came out,Thanks in advance.

26693a74-239d-11e1-9d1d-000bcdcb2996 said... [Reply to comment]

Made this recipe today-loved it!

TMO said... [Reply to comment]

Made it tonight... LOVED IT!!!!

Anonymous said... [Reply to comment]

I made it this past Monday...MAJOR HIT!!!Thanks sooo much

Anonymous said... [Reply to comment]

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?

Anonymous said... [Reply to comment]

I don't eat pork. Do you think this could be done with turkey tenderloin or chicken breasts?

Julie Koerber said... [Reply to comment]

Oh my goodness! I made this for dinner tonight and wowza -- was it good! No leftovers, which is a miracle in my family of picky eaters!

Anonymous said... [Reply to comment]

I can't eat soy right now. Any suggestions for an adaptation?

Anonymous said... [Reply to comment]

I am having a hard time getting my glaze to thicken. I followed the directions exactly, but doubled it and I just can't get it to get thick. Any suggestions?

Anonymous said... [Reply to comment]

Let me preface this by saying that I'm not into crock pot meals. At all. Sometimes life dictates it though. THIS IS HONESTLY A FIVE STAR DISH!!! Holy cow it is delish. This is company worthy for sure. The sage gives it a nice depth and the sauce is beyond amazing. Double the sauce up and you won't be sorry. I agree with the poster that said it would be amazing on a flatbread with the sauce as a base and the goat cheese on top. Keeper, keeper, keeper!!!!!

Jen M. said... [Reply to comment]

I found the glaze to be a bit bitter, so to counter it I added just a touch of raw honey and it was perfection!

Jen M. said... [Reply to comment]

@Anonymous
Did you let it simmer for long enough?

Maggie Roe said... [Reply to comment]

I made this tonight after seeing it on Pinterest. The glaze tasted great, but I overcooked my meat. I cooked it on low for 7 hours, but should have taken it out sooner. (just over 2 lbs) It ended up being a little dry, but everyone must have been hungry because all of the plates were clean!

I plan on making shredded BBQ sandwiches with the remaining meat. Thank you for the new recipe. Next time I'll use a thermometer.

Anonymous said... [Reply to comment]

I made this and it was wonderful! My husband who is very picky loved it. I had to add a little more water twice while it was cooking but it came out very moist, and looked just like the picture. I followed the directions exactly except I used a 1 lb. roast. I would double the sauce if I was making the 2 lb. Thank you very much!!!! I will be making this again.

stephanie said... [Reply to comment]

Hi, I tried this and the glaze is AMAZING! However my family and I are not crazy about pork (not sure why, might be the fat). Does anyone have any suggestions for another meat that would work with this recipe? This is going to be on my "for company" recipe list. =)

Anonymous said... [Reply to comment]

Just had this for dinner. Family loved it! Glaze is super yummy!

Oh Happy Day said... [Reply to comment]

I've seen a couple of other posts about alternative meats? My husband can't eat pork...would beef tenderloin or chicken breasts work? And how would that affect cooking time? Thanks for the help as I'm new to the world of crock pot cooking!

Christina said... [Reply to comment]

@Oh Happy Day I don't think that these flavors would go well with beef but you could try the recipe with chicken breasts instead. I have not tried this recipe with chicken breasts so I do not know the results that you would get. If you try it, please report back!

I usually cook chicken about 6 hours on low in the crock pot.

Anonymous said... [Reply to comment]

Making this right now for tonight, so I browned the tendeloin in a little olive oil before placing it in the slow cooker on high for 4 hours. Thinking of making the sauce in the same dutch oven I browned the meat in, deglazing I guess, to add to the flavor. Any thoughts?

Anonymous said... [Reply to comment]

Hi, I'm trying this on Thursday and i'm real excited! I was wondering what other kinds of side dishes would go good with this? :)

Anonymous said... [Reply to comment]

I have this in my crockpot as I type this! I can't wait to try this recipe! Thanks for sharing!

Paula said... [Reply to comment]

This recipe is a keeper! I fixed it today for the hubster's birthday and it was a hit all the way around. Thank you for posting it!

Anonymous said... [Reply to comment]

Made this tonight. It was DELICIOUS! It didn't quite get the nice color and crust shown here but it was super tender and had excellent flavor, the whole family agreed it was a recipe worth repeating.

Ashley @ Hudson on the Potomac said... [Reply to comment]

I made this the other night and it was WONDERFUL! Thanks for the recipe!

Anonymous said... [Reply to comment]

what about the side dish? It looks yummy as well. thanks

StacyEF said... [Reply to comment]

Found this recipe through Pinterest and tried it today. It was fantastic and I'll be making it again! I did pour off a lot of the water before I started basting because my tenderloins were kind of flat and only about a third of the meat was above water after 7 hours of cooking. I only left about a half inch of water at the bottom, poured all of the glaze over the pork and just basted with the surrounding water/glaze mixture, which was thickening over the last hour, a few times.

Little Mommy said... [Reply to comment]

I made the roast and the brussels sprouts... amazing! Thanks a million!

Anonymous said... [Reply to comment]

Can you make this with chops? I have 3 chops since its just for 2 people and would be cooking it in the oven. Suggestions?

Susan said... [Reply to comment]

We loved this. Thank you so much ! It is the best pork recipe I have ever made. I will making this again and again.

Unknown said... [Reply to comment]

I made this last night and 4/5 in my family loved it - major accomplishment! It was also delicious as a sandwich today, topped with some slaw.

Dulanator said... [Reply to comment]

delicious!

Jeannie Tay said... [Reply to comment]

I saw this in pinterest and jumped right in for a closer look! Delicious!

Bethany Raelene said... [Reply to comment]

Made this tonight after pinning it a while ago on Pinterest. SO GOOD! Thank you!

Anonymous said... [Reply to comment]

Made this today on the lowest setting. and 6-8 hours was way too long. After 3 hours it was almost too done. So I didnt get to add the glaze an hour before it was done, but i still added it and let it sit in the pot on"keep warm" settng. idk how its gonna

Anonymous said... [Reply to comment]

Taste*

Anonymous said... [Reply to comment]

If I put this on before I leave for work and have to let it sit in there for around 9 hours on low, will it overcook this or do you think it will be fine? Thoughts? :)

Steph said... [Reply to comment]

THis is such a fantastic recipe! Thank you for sharing. I've made it several times now, and have shared it with tons of people. May I share it on my blog, Confessions of a Stay at Home Mom (www.moderndaydonnareed.com)? I would link back to you - but it's so fantastic, I feel bad not telling more people about it :) You can email me - moderndaydonnareed@gmail.com if it's ok!

Maggie said... [Reply to comment]

I can't stop making this! It is so easy and so delicious and allows a little sweet in my diet that I don't feel guilty about. :)

Kim Bouchard said... [Reply to comment]

I made this last night! OMG, it was amazing and I can not stop thinking about it. Made it along with sweet potatoes and brussel sprouts with bacon. I have leftovers tonight!

AC said... [Reply to comment]

This recipe is fantastic. I used it on regular pork chops and cannot wait to make it again. My kids even enjoyed it which is sometimes a rarity. Thanks so much!

Jackie Koll said... [Reply to comment]

Found this recipe on Pinterest awhile ago and actually made it today for dinner. Wow! This is fantastic. And that glaze - it would be so good on chicken or pork and especially on something grilled. YUM!

Melissa's Wreath Shop said... [Reply to comment]

So frustrated...mine was a 4lb loin and it is very tough..I followed the recipe exact (doubled) but it just i sn't falling apart like my other loins have...anyone know what I may have done wrong?

Anonymous said... [Reply to comment]

The pork in the images appears to be charred slightly -- something that doesn't happen in a slow cooker. How did you achieve this?

Jennifer said... [Reply to comment]

Just woke up from a food coma.... Made this for dinner...amazing!

Kristin@Chi-Chi Studio said... [Reply to comment]

Like many others, I found your recipe through pinterest. It's one of the best dishes I've ever made! Instead of a pork loin I actually used a pork shoulder--still cooked on low in the crockpot. It was amazing with the glaze and made delicious pulled pork sandwiches. Thank you for the recipe!

Abby Green said... [Reply to comment]

how many does this serve?

Anonymous said... [Reply to comment]

I made this for dinner tonight. It was amazing!! So easy, so tasty!! Thank you for a great recipe. Definitely a keeper.

klerbear said... [Reply to comment]

I'm on my third time making this. My family loves it, and I serve with salad and parslied new potatoes w/ garlic & butter. HUGE hit!! Thanks for posting.

1cdd1bfc-ae5c-11e1-835f-000f20980440 said... [Reply to comment]

This recipe sounds great....I would like to try it in the crockpot, but since it's so nice outside we are doing a lot of grilling. Do you think we could do this on the grill? Any suggestions?

Anonymous said... [Reply to comment]

the excess liquid in the crock pot do you drain it and then put the glaze on?

Anonymous said... [Reply to comment]

Made this tonight and it was delicious! Thanks for sharing!

MMrussianadoption said... [Reply to comment]

can you use something else to substitute the soy sauce? my son can't have it due to allergies

Kandi said... [Reply to comment]

Making this tomorrow for my hubby's birthday. Found it on Pinterest and looks amazing!

Tim Gates said... [Reply to comment]

Made this for company last night, it was a hit! I will make it again....and so easy. Gets nice and tender in the crockpot as directed. Next time I may try using less vinegar as mentioned in another comment.
@Cynthia

Anonymous said... [Reply to comment]

I just made this over the weekend and everyone loved it. I used 4+ lbs of tenderloin and doubled the recipe. When the meat was done, there was a lot of liquid in the crockpot, so I had to drain about two cups of liquid off before brushing the sauce on. Not sure why that happened, but didn't want the sauce to be diluted. Everyone loved it and will definitely make again.

Anonymous said... [Reply to comment]

I just made this dinner today!!!! it was so amazing!!! I added a little tarragon onto the dry rub, it came out great!! we made Brussel sprouts & mashed potatoes as a side, the extra glaze went well as a potato topping!! hubby was please! It's definitely a new family favorite!!! Can't wait to read more of your recipes!! i found this one on Pinterest.

Rebekah VDH said... [Reply to comment]

Ok, I have to give you comment love since I've made this about 5 times now and the fam licks their plates clean. Truthfully, if I put the sauce over anything, I think the kids would eat it. I totally impressed my in-laws, too. Thanks for this great recipe!

Anonymous said... [Reply to comment]

How many people will this feed?

Anonymous said... [Reply to comment]

I found this recipe on pinterest. I made this for dinner tonight with macaroni and cheese just on case my 10 yr old wouldn't eat it. Mac and cheese is his favorite above everything else. Would you believe he finished the pork loin before he touched his mac and cheese?! I will definitely make this again! Thanks for sharing this recipe!

Loni said... [Reply to comment]

Thanks for sharing! I linked to this recipe from my blog and can't wait to try it.

http://thesportsmanswife.blogspot.com/2012/07/feed-your-family-friday_27.html

Erika said... [Reply to comment]

I made this tonight. It looks like yours and the glaze is great. But it was really dry. Did I cook it too long, not long enough, or was there not enough liquid?

Anonymous said... [Reply to comment]

OMG! Made this for supper tonight - DELICIOUS!! :) Thank you for the recipe (found you on pinterest)

Mamatoosi said... [Reply to comment]

My husband won't eat pork, so I substitute the pork loin for flat iron steak or chuck loin and it works great! I've made this several times now. One of my faves. :)

Anne Seebaldt said... [Reply to comment]

Can you tear this apart with forks and use as pulled pork? Anne

Anne Seebaldt said... [Reply to comment]

Can you tear this apart with forks and use as pulled pork? Anne

Anonymous said... [Reply to comment]

I think I'm goin to try this recipe on our smoker with a venison roast.

Anonymous said... [Reply to comment]

I made this and it was amazing!!!! Will be making this all the time.

Gretchen said... [Reply to comment]

How many servings does this recipe make as listed above?

Anonymous said... [Reply to comment]

can you use a boneless pork tenderloin roast for this? or is there not really a difference? thanks

Anonymous said... [Reply to comment]

i followed the directions exactly for the glaze...but i couldnt get it to thicken up...any suggestions?

Anonymous said... [Reply to comment]

I've made this three times but each time, the pork is so dried out. I tried tenderloin twice and regular loin once. Maybe I should cook it for fewer than the 6-8 hours? Has anyone else had this issue or have any recommendations?

Malynda Barrett said... [Reply to comment]

Making this with chicken thighs as we speak. Will let you know how it comes out! Also making the accompanying brussel sprouts since I picked some up from the local farmers market the other day. Thanks for the recipe!

Anonymous said... [Reply to comment]

@Anonymous

Yep, just did. I put 2# of tenderloin in at 11:30 this morning, just checked @ 4 hrs, internal temp rising above 145 and it's DRY! I guess now I'm just going to shred up this expensive meat, toss it with the glaze and throw it on some buns when it's finally time to eat dinner tonight...? Just whipped up the glaze, though, tastes very sweet but I can see how it will be tasty with the meat.

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