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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

BALSAMIC GLAZED PORK
Entrees
Contributed by:
Ingredients:
  • 1 tsp. ground sage
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 clove garlic, crushed
  • 1 (2 lb.) boneless pork tenderloin (or regular pork tenderloin)
  • 1/2 cup water
  • For glaze:
  • 1/2 cup brown sugar
  • 1 TBS corn starch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 TBS soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for six to eight hours.
About one hour before roast is done, combine ingredients for glaze in a small saucepan. Heat and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking.
Serve roast with remaining glaze on the side.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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