Friday, July 20, 2012

Slow Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

This is the second time I have made this pork and it is seriously amazing. We never have leftovers and that really says a lot! As a mom of a little one the crock pot is such a life saver. I just put the pork in the cooker in the morning and it's ready by dinner time! The hardest part is brushing on the glaze and really how hard is that? I love that this dish can also be Dukan by switching regular brown sugar for the brown sugar blend. It has so much flavor and you still stay focused on the diet! I look at that as a win win.

Slow Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin
Serves 2
Adapted from Six Sisters Stuff

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water

1/2 cup brown sugar splenda blend
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.

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