Thursday, August 15, 2013

Brown Sugar and Balsamic Glazed Pork Roast

What's happening friends and foodies? As you have noticed, Dani was not around today. I did talk to her and she's down with a very, very bad case of food poisoning. She's been out of commission all week, so let's send her well wishes before we get started:

Get Well Soon, Dani!

For tonight's dinner, I talked with my big sister a lot about what to dish up in this entry. We've done the chicken thing. We've done the shrimp thing. We've been pushing our limits with pork tenderloin and pork chops. I think tonight is the perfect night for a pork roast. 

This roast is just fancy enough for a normal night in, or if you are having a bigger family gathering. With that, I'm going to make my way to the kitchen. I'll see you all there!

Brown Sugar and Balsamic Glazed Pork Roast
Yields 6 to 8 servings

For the pork roast:

  • 1 (2-3lb) pork loin roast
  • 1 tsp salt
  • 1 tsp thyme
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ½ cup water

For the glaze:

  • ½ cup brown sugar
  • ½ cup water
  • ¼ cup balsamic vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp cornstarch

  1. For the roast: Place roast in a slow cooker. 
  2. Rub with salt, thyme, garlic powder, and pepper. 
  3. Add ½ cup water around the edges (so you don’t pour off the rub you just put on the pork). 
  4. Cook on low 6-8 hours, or until pull-apart tender. 
  5. During the last 30 minutes or so of cooking, prepare the glaze.
  6. For the glaze: Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan. Stir over medium heat until glaze thickens. 
  7. Brush over roast 2-3 times during the last 30-minutes or so of the cook time. 
  8. Serve with remaining glaze.

I'll be back soon with another recipe. Let's hope that Dani is better next week. Until then, feel free to send her some love via the comment section below. Have a great day, and happy blogging to all!