Brown Sugar Glazed Pork Loin Recipes

BROWN SUGAR DIJON GLAZED PORK LOIN WITH CARROTS, APPLES AND SWEET POTATOES

Steps:

• Cut carrots and sweet potatoes lengthwise. Add them to the bowl, add 2 tablespoons olive oil and mix well.
• Slice peeled apples - but place them in a different bowl to be added later (optional step).
• Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and sweet potatoes. Do not add brown sugar or apples yet. My picture shows apples, but I took them out of the pan and added them after 30 minutes in the oven.
• Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning (optional).
• Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard - 3 tablespoons. If your pork loin is smaller, use less.
• Press ½ cup of dark brown sugar into the mustard, all over the roast.
• Place the baking sheet in the oven and cook at 375 degrees F. Take it out after 30 minutes and sprinkle the veggies with 1/3 cup of brown sugar.
• Adding apples (optional step): Add sliced apples at this point.
• Return the roast to the oven and continue cooking for about 20-30 more minutes or until the internal temperature hits between 145 (pink roast) to 155 degrees F (white roast) on a meat thermometer. The total cooking time for the roast of this size ends up being 50 minutes to 1 hour and that does not include resting time of 10 minutes! See below.
• Important! Keep in mind that large cuts like this pork loin increase in temperature approximately 10° F. while resting. Which means that if you are aiming for 160 F, remove them from the heat at 150° F. followed by a 10 minute rest.
• Let the roast rest for 10 minutes before carving and serving. Once again, remove it prior to desired target temperature to avoid the pork drying out.
• The pork will continue "cooking" while resting. This will also allow the juices in the meat to settle down and stay in the meat when you slice it.

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.

BROWN SUGAR GLAZED PORK LOIN

Steps:

• Mix all the ingredients except the pork loin in a bowl.
• Before cooking, pre-heat the oven to 190C.
• Season the meat with salt and pepper to taste. Then baste the pork loin well on all sides with the glaze mix before placing on a baking tray covered in tin foil.
• Cook in the oven for 20 minutes at 190C. Then turn the pork and baste again and put back in the oven. Repeat this process, re-basting every 20 minutes, until the pork is fully cooked. About 50-60 minutes for that size of pork loin.
• Remove from the oven and allow to rest for 5-10 minutes before carving.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

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.

OVEN-ROASTED PORK TENDERLOIN WITH BROWN SUGAR GARLIC GLAZE

Steps:

• In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.
• Using clean hands rub the spice mixture over the pork to coat well.
• Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot.
• Add in tenderloins (if you have a large enough skillet to brown both at the same time).
• Brown the pork on all sides then leave in the skillet.
• Set oven to 350 degrees F.
• To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin.
• Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F.
• Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes).
• Remove to a board and slice.
• Delicious!

SLOW COOKER BROWN SUGAR & BALSAMIC GLAZED PORK LOIN RECIPE

Steps:

• Combine sage, salt, pepper and garlic. Rub over roast.
• Place in slow cooker with 1/2 cup water.
• Cook on low for 6-8 hours.
• About 1 hour before roast is done, combine all ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking.
• Serve with remaining glaze on the side.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

BROWN SUGAR AND BALSAMIC GLAZED PORK LOIN

Steps:

• Combine sage, salt, pepper and garlic. Rub over roast.
• Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
• About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens.
• Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.