bumpkin told me she was going to make a pork dish — so i took out a pork loin to defrost and then i went off to search for a recipe — i had bookmarked this one on two different blogs so i decided this was the one! the pork itself was ok – nothing special or flavorful.. the sauce though was delicious! i served over egg noodles!
brown sugar and balsamic glazed pork loin
adapted from let’s dish
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
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.
I took out pork loin chops fairly late in the day. So, I knew I wasn’t going to be able to make a recipe that required marinating. I found this recipe, by The Neelys on foodnetwork.com. I made very few modifications to the original recipe.
Grilled Sweet and Tangy Pork Chops
adapted from The Neely’s on Food Network
- 4 (1 1/2-inch thick)pork loin chops
- Sweet and Tangy Glaze, recipe follows
- Seasonings, to taste (I used seasoning salt, pepper, cayenne and granulated onion)
Let’s make it!
Preheat the grill to medium-high heat.
Season the pork chops lightly on both sides with the Seasonings. Remember, we aren’t rubbing the chops.
Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
Sweet and Tangy Glaze:
- 1/4 cup apple cider vinegar
- 1/4 cup tablespoon real maple syrup
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 dash Worcestershire Sauce
- 1 dash hot sauce (like Tabasco or I used Cholula with lime)
In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.