Sunday, April 6, 2014

Balsamic Glazed Crock-Pot Pork Loin

This is probably one of CM's favorite meals that I make. I've literally made it once a week for the past 3 or 4 weeks. But, that hasn't been much of a problem to me because a) it's a Crock-Pot meal, so it requires very little effort, and b) Kroger was having an amaaaaaaaaaaaaazing deal on pork loins. I'm talking, we saved more than 50% on each loin. The one I'm preparing for this post is 4.5 lb, and normally about $20. We got it for $9. Needless to say, we stocked up on them and have several in our freezer. But I digress...

This meal, unlike most others I make, doesn't have any cheese involved, unless I make a cheesy side dish. And I probably will. Again, I digress. CM helped me "prep" this meal by chopping up the vegetables. It's my least favorite part, especially since I almost chopped my hand off when making this a few weeks ago while cutting up the onion. I may be slightly exaggerating. I did slice my finger open pretty badly, though, and thought I'd have to get stitches, but I sucked it up because I'm afraid of getting stitches. My thumb eventually got better, and I moved on, except for I now slice vegetables at a snail's pace.

So who's ready for the recipe?

Here's what you need for the pork loin:
  • 4 to 4 1/2 lb pork loin
  • 1 C of water
  • 2 Tbs of tomato paste
  • 1 1/2 lb carrots
  • 1/2 large sweet onion diced or in chunks (your preference)
  • 2 medium russet potatoes or 5 red potatoes cut into chunks
  • 1 C of beef stock
  • 1/4 C of balsamic vinegar
  • 1/4 C of soy sauce
Here's what you need for the balsamic glaze:
  • 1/2 cup of light brown sugar
  • 1 Tbs of cornstarch
  • 1/4 C of balsamic vinegar
  • 1/2 C of water
  • 2 Tbs soy sauce
Here's what you do to make the pork loin:
  • Put the loin into your Crock-Pot.
  • Pour in the water.
  • Add 1 Tbs of tomato paste on each side of the loin and stir it a little.
  • Add your carrots, onion, and potatoes on top.
I love me some carrots!

  • Pour the beef stock, balsamic vinegar, and soy sauce on top.
  • Cover and cook on low for 6-8 hours, or high for 4 hours.

Here's what you do to make the balsamic glaze:
  • When the loin is almost done (about 15-20 minutes before you're ready to serve), combine all ingredients for the glaze into a small sauce pan.
  • Bring the mixture to a boil.
  • Turn the heat down to low, allow the glaze to simmer, and stir it occasionally until it thickens. 

When you're ready, remove the loin from the Crock-Pot and slice it. Pour as much or as little glaze over it as you would like. Remove the vegetables from the Crock-Pot and put them in a bowl to serve. I prefer pouring the broth over the vegetables before serving for the delicious flavor, but you don't have to do that if you would rather not. 

If you want to use a smaller loin, such as a 2 lb loin, simply use half of the ingredients that are listed for just the loin- do not adjust the glaze recipe.

I want to give a special thank you to Julie's Eats & Treats because that is where I found the recipe for the balsamic vinegar glaze!

Leave me a message and let me know what you think about this tasty, easy, meal! Be sure to share it with your family and friends so they can enjoy it too.

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