Feed A Crowd: Brown Sugar & Balsamic Glazed Pork Loin

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Last night the parental units came to dinner, and I decided on an easy dinner:

Brown Sugar & Balsamic Glazed Pork Loin
Brown Basmati rice
Mixed vegetables

This pork tenderloin recipe is one of my go-to dinners when I am feeding a small crowd (I consider 6+ people a small crowd) and don’t want to be fussing over the stove when I’d rather be chatting it up. You pop the meat into the slow cooker around 10am and by 6pm it is done. Sweet.

The house will also smell amazing by the time your guests arrive; it will appear as though you’ve been slaving over a hot stove for hours, when actually you have been out doing errands, taken a nap, already had a cocktail and almost beat your high score on Spell Tower.



1 (2 pound) boneless pork loin
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
1/2 cup water
2 tablespoons soy sauce

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.

Other than bacon (which I fucking love, but we’ll get to that another day), this is the only pork I will eat. I will not eat pork that is on some kind of a bone or which has visible chunks of fat (except for bacon, but we’ll get to that another day). This dish is always a hit; the glaze is the key element. Peeps love to douse the meat even more than I already have. I am planning on experimenting with it sometime—maybe do a combination of vinegars (balsamic, cider, red), or adding more garlic, or chili oil. The possibilities are endless.

Recipe from Let’s Dish.


4 thoughts on “Feed A Crowd: Brown Sugar & Balsamic Glazed Pork Loin

  1. I use different flavors of balsamic vinegar when I make this. I have used a pomegranate balsamic in the past. I am making it tonight with a blood orange balsamic.

    • Yum! I think using a combination or a variety of vinegars is great for giving the sauce more depth. It’s all good.

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