Last weekend when I gave my guys the options for the weekly dinner menu they all voted for the pork roast to be their first meal of the week. I must admit I'm not a huge pork lover, unless it is bacon or ham, so I wasn't as excited about this meal as the guys were.
One thing that did get me excited about this meal was that it is a crockpot meal which meant less work for Mommy. I don't have many crockpot recipes, but when I find one that is good I cook it as often as possible.
Even though I'm not a huge pork lover, this one makes the cut for me because it is really good. The caramelized outer layer is delicious. I love the flavor from the glaze. It isn't too sweet, just enough. RJ really liked it, he kept asking for more of the bbq ribs??
One change I made from the recipe I found on Laura's Sweet Spot was that I cooked the roast in chicken stock instead of water. Emeril always says water has no flavor so I figured I should cook the roast in something that will add to the flavor.
If you decide to make this, I hope you enjoy it as much as my guys did.
Ingredients:
2 pounds pork tenderloin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup chicken stock
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Instructions:
Mix together the seasonings: sage, salt, pepper and garlic. Rub over tenderloin. Place chicken stock in crock pot. Place tenderloin in crock pot. Cook on low for 6-8 hours. About an hour before roast is done mix ingredients for glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water and soy sauce. Heat over medium and stir until thickens, about 4 minutes. When roast is finished cooking, remove from crock pot and place on aluminum lined baking sheet. Brush roast with glaze and put under broiler for a few minutes until caramelized glaze is achieved. Brush roast 2-3 times while under broiler. Serve with glaze on the side.
Renee
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