Balsamic Glazed Pork Tenderloin
The curried carrot chutney & Moroccan spice are the heroes of this dish. Try this as a warm or cold salad, or simply bake it all together in the oven then dollop yoghurt dressing on top and serve with a tagine and couscous.
Ingredients
- 1 kg Pork tenderloin
- 1 teaspoon Ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Garlic; crushed
- ½ cup Water
- ½ cup Brown sugar
- 1 tablespoon Cornstarch
- ¼ cup Balsamic Vinegar
- ½ cup Water
- 2 tablespoons Soy sauce
Method.
- Mix together the seasonings: sage, salt, pepper and garlic.
- Rub over tenderloin.
- Place ½ cup water in slow cooker;
- Place tenderloin in slow cooker.
- Cook on low for 6-8 hours.
- An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan:
- brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust:
- remove from crockpot and place on aluminum lined sheet pan, glaze, and set under griller for 1-2 minutes until bubbly and caramelized.
- Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side.
