Glazed Pork Loin

The recipe for this Glazed Pork Loin took a bit in perfecting, but it was worth it.  The exact words from my son last night as we started to eat dinner:  “Ok, keep this recipe close by and make it often.  This is amazing!”  I have to agree with him, the recipe has just the right balance of heat and sweet.  It was so amazing that between my son and husband, there wasn’t but a few bites left when our daughter arrived home.  Guess that will teach her to be late for dinner.  Anyway, there are no secret tips for this recipe.  Just follow the ingredients and directions below and enjoy.  I’m going to try the glaze on some Copper River Sockeye Salmon soon.  I bet it will be incredible.  Stay tuned!

*I found some Blackberry Ginger Balsamic at a local kitchen store recently.  Next time I make this, I’m going to use that for the balsamic.  I think it will be outstanding.  Also, when I served this, my husband was enjoying a Cinnamon Horchata Beer.  He said the flavors in the glaze created a flavor explosion with the beer.  He loved it.

Balsamic Glazed Pork

Glazed Pork Loin

1 pork loin, any size will do, trimmed of excess fat

4 cloves of garlic, finely minced and mashed

1 t thyme

1 t basil

1/2 t crushed red pepper flakes

1/2 t freshly cracked black pepper

pinch of salt

1/2 c soup stock, either chicken or beef

Combine the seasonings in a small bowl and “mash” together to make a paste.  Spread over the trimmed pork loin and place in a slow cooker.  Cook for 5 hours.  ALTERNATE:  place the pork loin on a foil lined baking sheet and cover with foil, roast at 325 degrees for 5 hours or until the meat is extremely tender and nearly falling apart.

Just before the meat is done, combine the following in a small sauce pan:

2 T soy sauce

1 T cornstarch

1/2 c of lightly packed brown sugar

1/2 c chicken or beef stock

1 t crushed red pepper flakes

4-8 slices of fresh ginger root, more if you love ginger

1/4 c balsamic vinegar, I used fig balsamic and it was wonderful

Whisk everything together and bring to a boil.  Cook for 4 minutes or until the glaze has thickened.  Remove the ginger slices.

Remove the pork loin from the slow cooker and place on a foil lined baking sheet.  Brush the glaze over the top and sides of the loin.  Place in a 425 degree oven for a few minutes (just until the glaze starts to caramelize).  Remove and brush with more glaze, return to the oven.  Do this 3-4 times, caramelizing the glaze after each brushing, depending on how much glaze you want.  Remove from the oven and serve with the remaining glaze on the side.

UPDATE:  I tried the glaze with Blackberry Ginger balsamic vinegar on chicken breasts.  DELICIOUS!  But I still think I prefer the pork.  Just another option and I wanted you to know the results.  Enjoy either way!

balsamic glazed pork chick

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