Best Pork Roast With Sweet Balsamic Glaze Recipes

BALSAMIC BROWN SUGAR GLAZED PORK ROAST IN THE SLOW COOKER

Steps:

• Layer sliced onion in the bottom of the slow cooker. Place pork roast on top of onions.
• Mix together salt, pepper, garlic powder, and thyme - sprinkle on the roast.
• Pour stock carefully around the side of the roast.
• Cook on LOW for 5-6 hours, or high for 4-5.
• 30 minutes before the roast is done, mix together brown sugar, water, soy sauce, and balsamic vinegar in a small pot. On medium-low heat, bring the mixture to a simmer. Reduce by about 1/3 or until slightly thick. Set glaze aside.
• When roast is done, take out of slow cooker and place in a roasting pan.
• Heat oven to 450 degrees.
• Pour 1/3 of the glaze over the roast and place in the oven. Continue to glaze roast every 5 minutes until glaze is used up.
• Take roast out of oven, loosely tent with foil and let rest for 10 minutes.
• Slice or shred with a fork. Serve with extra drippings.

BALSAMIC ROASTED PORK LOIN

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

BALSAMIC-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
• Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
• Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

PORK ROAST WITH SWEET BALSAMIC GLAZE

Steps:

• Preheat oven to 450 degrees.
• Line roasting pan with foil.
• Combine 3 TBSP dry mustard, salt, pepper, and oil.
• Rub roast with ingredients above.
• Place roast in pan and roast at 450 degrees until brown (20 minutes).
• Reduce heat to 400 degrees for 55 minutes.
• Combine 2 TBSP dry mustard, brown sugar, Dijon mustard, vinegar,and cloves. Simmer 7-8 minutes until thickens. Remove from heat.
• Brush pork with 1/3 of sauce. Continue to roast 20-25 minutes more until pork is 145 degrees.
• Remove from oven and let stand for 10-15 minutes.
• Stir cider into remaining 2/3 cup sauce.
• Slice pork and serve with sauce.

POMEGRANATE BALSAMIC PORK ROAST

Steps:

• In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
• Salt and pepper pork loin to taste, and brown on all sides.
• Place potatoes in bottom of crock pot, place pork loin on top.
• Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
• Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
• Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
• Remove pork loins and potatoes from crock pot, set aside and keep warm.
• Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
• Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!

SWEET GLAZED PORK ROAST

Steps:

• Preheat the oven to 375 degrees.
• In a small bowl, mix marmalade/preserves with apple juice.
• Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
• Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
• Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
• Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
• Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
• For well done pork, the thermometer should read 170 degrees.

APPLE ROASTED PORK WITH CHERRY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm., Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing., Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.