Wednesday, March 6, 2013

PORK LOIN Glazed in Balsamic and Brown Sugar

Pork was always a favorite amongst the cowhands working the trail drives. Although the chuckwagon cook normally served it as salt pork or bacon, the rare occasion of  having wild bore would find the cook skinning the hide off a wild pig and butchering. 

Slow cooking pork has always made for great BBQ and Pork Loin is truly a delightful cut.  This was slow cooked and glazed and a true treat that will please your pallet. Christina, from C and C Marriage Factory tried this recipe from Let's Dish stating it was a cinch to make and seriously delicious.

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in Dutch Oven with 1/4 cup water. Cook at on 350 degrees (f) for 1 1/2 hours. Approximately 35-40 minutes later, reduce heat and add glazet about6-8 hours. 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.

return to cowboy and chuckwagon cooking:

No comments:

Post a Comment