Friday, September 7, 2012

Slow Cooker Brown Sugar and Balsamic Glazed Pork Loin

I pulled a meal that I had previously prepared and stashed in my freezer for tonight's dinner.  I have tried several different recipes that advocate advance preparation before freezing and then making dinner preparations quite easy.  I took a boneless pork loin roast and rubbed it with a combination of sage, salt and pepper before putting it in a freezer bag.  I then combined the ingredients for the glaze by combining minced garlic, brown sugar, corn starch, balsamic vinegar, water and soy sauce.  The glaze went into a quart size freezer bag which went directly into the gallon size bag containing the seasoned pork roast before being stashed in the freezer.

I put the frozen meat bag in the refrigerator on Wednesday evening to make sure the pork would be thawed before putting it in the crock pot this morning, which worked out perfectly.  During the last hour of the pork cooking, I heated the glaze in a small saucepan until thickened and brushed it over the meat 3 times.  I served the remaining glaze drizzled over the slices of pork along with mashed potatoes and cooked carrots.

Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin
Makes 2-3 Servings

1 pound boneless pork loin
1/2 teaspoon ground sage
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon minced garlic
1/4 cup brown sugar
1/2 tablespoon corn starch
2 tablespoons balsamic vinegar
1/4 cup water
1 tablespoon soy sauce

Combine sage, salt and pepper.  Rub over roast.  In a bowl, combine the remaining ingredients for the glaze.  Place seasoned pork in gallon size freezer bag.  In a quart size freezer bag, place glaze.  Freeze glaze bag in with pork.

To serve:
Thaw.  Place pork in a slow cooker and cook on low for 4-6 hours.  During the last hour, heat the glaze ingredients in a small saucepan until thickened.  Brush over pork 2-3 times during final hour of cooking.

Adapted from

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