Brown Sugar and Balsamic Glazed Pork Loin

Do you like the new blog digs??? I wanted to give this place a facelift of sorts; make it a little more fresh and professional looking. Why??? I don't know. Just because, I guess. Anyway, I'm not sure about this particular template yet. I'll be playing around with some new looks until I settle on one I really love. This one, I like. Not love, but like. I guess you could say that I'm only dating this template. I'll let you know if I decide to marry it or not.

This recipe came to me off of Pinterest; which has now become my first go-to recipe resource. I'm happy to say that so far I think everything I've tried from that site has worked out and been really tasty! Also, I love finding new food blogs to peruse through my various recipe pins, such as this one called C+C Marriage Factory. This pork loin was no exception. The glaze on this pork was to die for; actually, it was more of a thick sauce than a glaze I would say. I didn't have time to go the slow cooker route, so I cooked mine in the oven (see below for adaptation). The pork was tender and juicy, and the reduced sauce/glaze was drinkable. Hooray Pinterest recipes!!!


Brown Sugar and Balsamic Glazed Pork Loin
Adapted From: C+C Marriage Factory website via Pinterest

Ingredients:
1 (2-3 pound) boneless pork pork loin
1 teaspoon salt
1/2 teaspoon pepper
3 clove garlic, crushed
1 teaspoon garlic powder
1/2 cup water

For Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine salt, pepper and garlic powder. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. ***OR USE OVEN BAKING METHOD BELOW***

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.

***Oven Baking Method:***
Cook for 2-3 hours in a 325 oven in a covered baking pan or dutch oven.

Notes:
I ended up pouring all my glaze on the roast toward the end of cooking. I wanted the flavors to be well combined, and it worked out pretty well for me.