Mel's Kitchen Cafe. Yep, Mel did it again.
I slightly adapted Mel's recipe, and it was an overall hit at our house. I say overall, because a couple of the kids didn't care for the glaze, but my hubby loved the glaze and asked for more of it. I liked a little of the glaze, but not too much, and everyone loved the pork itself.
I like to brown roasts/pork loin/etc, before putting them in the slow cooker, and then I deglaze the pan I browned the meat in and pour those yummy juices into the slow cooker.
Balsamic-glazed Slow Cooker Pork Loin
adapted from Mel's Kitchen Cafe
2 T. olive oil
2 pound boneless pork loin, trimmed
1 tsp. ground sage
1/4 tsp. salt
3/4 tsp. pepper
1 tsp. garlic salt
1/2 cup chicken or vegetable broth
1/2 c. brown sugar
1 T. cornstarch
1/4 c. balsamic vinegar
1/2 c. water
2 T. soy sauce
Heat olive oil in a heavy pan or skillet over medium-high heat. Sprinkle the spices over the entire pork loin and then brown on all sides in hot oil. Transfer pork loin to slow cooker. Add chicken broth to hot pan and bring to a boil, scraping the pan to release the spices and browned bits left from browning the pork loin. Pour hot broth into the bottom of the slow cooker. Cover and cook on low heat for 6-8 hours.
Near the end of the cooking time, combine the glaze ingredients in a small saucepan and bring to a boil. Reduce heat and simmer til it thickens, stirring occasionally.
Remove the pork loin from the slow cooker. Cover with foil and let it rest for 10-15 minutes. After resting, use two forks to shred the meat, and then drizzle with some of the balsamic glaze. Serve additional glaze alongside the meat.