PORK FILLET IN CROCKPOT WITH BALSAMIC GLAZED CANE SUGAR



This pork tenderloin glazed with balsamic vinegar and brown sugar will delight lovers of tender and sweet meat. It might even take over your favorite pulled pork.

* Ingredients :

° 1 pork tenderloin of about 2 lbs
° 1 teaspoon of sage
° 1/2 teaspoon of salt
° 1/4 teaspoon pepper
° 1 garlic clove, crushed
° 1/2 cup of water
° Balsamic-vinegar & brown sugar ice-cream
° 1/2 c firmly packbrown sugar
° 1 heaping tsp cornstarch
° 1/4 cup aged balsamic vinegar
° 1/2 cup of water
° 2 tablespoons of soy sauce

* Preperation :

Blend sage, salt, pepper & garlic in small bowl.
Rub on the pork tenderloin to coat all sides. Place the tenderloin in the slow cooker with 1/2 cup of water.
Cook over medium heat for 6 to 8 hours, or until the meat comes off.
Balsamic vinegar and brown sugar ice cream
Combine icing ingredients in a small saucepan (brown sugar, cornstarch, aged balsamic vinegar, water and soy sauce).
Heat over medium heat, stirring constantly, until the mixture begins to bubble and thickens. Reduce heat to low to keep warm.
When the pork tenderloin is cooked, preheat the oven grill (broil).
Generously brush the fillet with ice cream (top and side) and put in the oven. Checking often (depending on the oven, it can go quite quickly), let the sauce caramelize on the fillet under the grill until it is bubbling and set on the meat.
Brush the fillet a second time with the sauce and repeat the cooking process.
Serve the tenderloin piping hot, with the rest of the ice cream on the side, if desired.

Preparation time: 10 minutes
Cooking time: 6 to 8 hours in the slow cooker, and a few minutes on the stove and in the oven
Quantity obtained: 4 servings


 

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