Tuesday, September 17, 2013

Balsamic Glazed Pork Loin

I was really nervous about this when I took it out of the oven, because the top looked pretty dry.  However, the inside was cooked PERFECTLY!  I switched up the cooking method from the original recipe, because by the time I took a look at what I was working with, I didn't have 6-8 hours to wait.  I roasted it per the Better Homes & Gardens cookbook meat roasting chart.  I don't love crock pot-cooked meats, so roasting was a better option for me.

Balsamic Glazed Pork Loin
adapted from Julie's Eats and Treats

2 lb boneless pork loin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 cup water

1/2 cup dark brown sugar
1 tbsp cornstarch
1/2 cup balsamic vinegar
1/2 cup water
2 tbsp soy sauce

Preheat oven to 325F.  Prepare a baking dish with cooking spray.  Combine the salt, pepper and garlic powder in a small bowl.  Rub the spice mixture over the pork and place in the baking dish.  Pour water over and around the pork loin and roast for 1 hour.  Check the temperature (should be 140-150F) and remove from oven, set aside to rest and bring up internal temperature.  In a small sauce pan, combine glaze ingredients and stir to dissolve sugar.  Bring to a boil, then reduce to low heat and simmer, stirring occasionally until the mixture thickens.  Remove pork to a cutting board or serving platter, cut, then drizzle with the glaze.

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