Hi, I'm Danelle and this is where I dish about my favorite recipes and how to make them. Have a look around. I hope you'll find some of your favorite dishes here too!
Ingredients1 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.
Let's Dish
This is one of the earlier recipes I posted here at Let's Dish, and it's definitely been the most popular. I thought I'd share it again, with an updated photo, for anyone who may have missed it the first time. If you don't want to take my word for what a great recipe it is, read some of the comments and I think you'll be convinced to try it.
I am not a big pork fan (bacon being the exception) but I LOVE this recipe. Hands down, it's my favorite pork recipe. Honestly, it's the glaze I love--it goes well with other cuts of pork too. Or, you could just skip the pork and eat the glaze with a spoon! You don't have to make this in a slow cooker, but the roast will be more moist and tender if you do. I make this often on Sundays. It's a snap to throw the roast into a slow cooker before we head to church. When we get home, all I have to do is whip up the glaze and dinner is served.
Who Dished It Up First
Adapted from allrecipes.com
Looks deliscious. I'll have to try it!
ReplyDeleteI can not WAIT to try this!!
ReplyDeleteWOW! This was awesome AND easy!! Definitely a "do over" (which is what we call a "do again" in our house. which is a good thing, not bad!)
ReplyDeleteThis is delicious! I did not have any sage, so I used rosemary instead. The glaze is perfect. I cannot wait for leftovers later today!
ReplyDeleteThis was ah-mazing! I didn't glaze the meat as instructed only because I wasn't home to do it but rather I served the glaze on the side. The glaze is delicious but the pork on it's own is PERFECT! My son didn't like the glaze so he used BBQ sauce (I know sacrilege) but, hey, everyone was happy! Thank you for a great recipe.
ReplyDeleteYou weren't kidding, this was so delicious! It will definitely be a staple at our house!
ReplyDeleteMade this today and it was delicious! Next time we will do a bigger roast for sure. My almost 2 year old used his fingers to dip and eat the sauce. lol My husband, who is French and a great cook, was blown away. He plans to use the sauce next time we BBQ :)
ReplyDeleteLooks so good. Pork tenderloin is one of my favorites and I have my own recipe for that, but I will definitely give this one a try. You've twisted my arm!
ReplyDeleteLooking forward to giving this one a try! You're right, I think the glaze alone sounds amazing.
ReplyDeleteMy family is in love with this recipe, it's now a staple on my menu.
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ReplyDeleteWe tried this & everyone in my family absolutely LOVED it! We posted our review on our blog and linked to your post. Take a look here if you're interested: http://www.ratetheplateutah.com/2011/09/eat-in-brown-sugar-balsamic-glazed-pork.html.
ReplyDeleteI 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?
ReplyDeleteI've always used a thawed roast, but I suppose you could start with frozen and add a few hours to the cooking time.
ReplyDeleteThis was *AMAZING*!!! It was on my menu plan last week, but we didn't get to it until tonight. Definitely a keeper!
ReplyDeleteI made this for dinner tonight and it was wonderful! Everyone loved it. Definitely a new family favorite!
ReplyDeleteIf I am using a 4lb pork loin do I need to double everything?
ReplyDeleteThe sauce in this recipe is actually already doubled from the original recipe, because I like it so much. So you may be okay there. But you might want to add more of the seasonings that go on the roast.
ReplyDeleteThis was absolutely delicious. Hands down, the best pork I've had. We're making it again right now for the second time since last week because it was such a hit! Leftovers are just as good and reheats very well.
ReplyDeleteMy whole family loved this recipe. I took it out and finished it in the oven the last 1/2 hr, basting it in sauce there instead... YUM!!!
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