Brown Sugar Balsamic Pork Roast – A delicious, slow-cooked savory-sweet pork roast that will make your day (and your dinner).
Well, let’s just get this out of the way: this is not a Meatless Monday post.
While we’re clearing things up, let me also add the following: this is delicious.
My family didn’t really eat a lot of roasts growing up, so I don’t come from a long and lustrous line of roast recipes. I entered marriage with a pretty well-laid foundation of cooking knowledge and favorite recipes, but woefully lacking in the meat department. Michael, bless him, is very understanding as I’ve learned and practiced techniques (like cooking steak for the first time and loooving it), and we’ve come to a good balance.
When it’s his birthday, or Father’s Day, or a celebration of some sort, I do always try to throw a something extra- meaty his way. This year’s birthday meal was brown sugar and balsamic glazed pork roast. It was delicious, and tender, and flavorful. And we enjoyed the leftovers for about three days.
Paired with some roasted sweet potatoes, green beans, and a salad, you’ve got yourself one fine meal.
Brown Sugar and Balsamic Glazed Pork Roast
- Yield: 6-8 1x
Ingredients
For the pork roast:
- 1 (2-3lb) pork loin roast
- 1 tsp salt
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/2c water
For the glaze:
- 1/2c brown sugar
- 1/2c water
- 1/4c balsamic vinegar
- 2 Tbsp soy sauce*
- 1 Tbsp cornstarch
Instructions
For the roast:
- Place roast in a slow cooker. Rub with salt, thyme, garlic powder, and pepper. Add 1/2c water around the edges (so you don’t pour off the rub you just put on the pork). Cook on low 6-8 hours, or until pull-apart tender. During the last 30 minutes or so of cooking, prepare glaze.
For the glaze:
- Combine brown sugar, water, balsamic vinegar, soy sauce (or tamari, if using), and cornstarch in a small saucepan. Stir over medium heat until glaze thickens. Brush over roast 2-3 times during the last 30-minutes or so of the cook time. Serve with remaining glaze.
Notes
*for gluten free, use gluten free tamari, such as San-J brand.
Recipe adapted from C+C Marriage Factory
Made this tonight. It was very good. My family enjoyed it. Had a slightly Asian flavor. The only thing I did different was adding an additional tsp of corn starch as it did not thicken enough with just 1 tbsp. I will make it again.
Sounds great. I put in 8 ounces of Concentrated Orange juice in the slow cooker and browned the roast to help seal in the juices. Then I went a bit Rambo and started sprinkling a bit of everything else on the roast: onion chops, garlic salt, chili powder, lemon pepper, etc.
Easy and delicious. Wouldn’t change a thing. Definitely will be making regularly!
I’m so glad you enjoyed it!
Wondering how this would transpose into a pressure cooker? Any help would be appreciated!
Found this recipe while searching Pinterest, looking for a sweet glaze for the roast I was cooking. I am so glad I found it! It’s now the only way I make a pork roast. In fact, I have one in the crock right now, just waiting for it’s glaze 🙂 Thank you so much for the awesome recipe!
I just bought a new crock pot and this was the first recipe I made in it! I also added extra brown sugar to make it just a bit sweeter, and it was delicious! Love this recipe!
Yum! I love throwing things in my slow cooker…and I especially love one that would make a great Sunday dinner! I will have to add this to my rotation – maybe for Mother’s Day since it would require only a little work on my part. And as a side note, my birthday is in 10 days and I am looking forward to making myself your awesome banana cream pie.
This was AMAZING! It was an easy meal to do for Mother’s Day. Also, everyone here loved the banana cream pie I made for my birthday/mother’s day treat. Thanks for the awesome recipes!
Cynthia – SO glad you loved it! Happy birthday/Mother’s Day!!!
Trying this on Thursday night!
Ohhhhhh, this looks and sounds so yummy!
This sounds like a great recipe! Derek loves balsamic vinegar so I bet he’d love this!