Crock-Pot Brown Sugar Glazed Pork with Carrots

I’ve said it before, and I will say it again. I love cooking in a crock pot. A little prep, then walk away with hours upon hours of free time. Let’s face it, during the holidays we need all the free time we can find.

One of the things I love about this time of year is all those sappy Holiday Hallmark movies. I know, not exactly epic entertainment. Still, I like the simplicity of their positive stories. I love the community of all these small towns. And the bonds of family ties. Most of all, I love making my family a delicious meal. And after dinner, Hubby and I watch one of the endless number of Hallmark movies I’ve recorded. We hold hands and bask together by the light of the Christmas Tree, sipping hot cocoa and watching sappy movies.

Life is good and I am blessed to have a best friend to grow old with.

Crock-Pot Brown Sugar Glazed Pork with Carrots
Pork Roast
1 Red Onion
1 bunch Carrots
Kosher Salt to taste
Black Pepper to taste
2 tablespoons Olive Oil
2 1/2 lbs Pork Sirloin Roast

Peel the red onion and cut into rings. Break apart the rings and set aside. Peel and trim carrots. Set aside.

In a large skillet over medium-high heat, heat oil. When hot, sear pork loin until golden, about 2 or 3 minutes per side.

While the oil heats and the roast sears, place the red onions in bottom of crock pot. Lay carrots over the onions. Season with salt and pepper. Set aside.

Once the roast has seared, place the pork loin on top of carrots. Cover and cook on high for 6 to 8 hours, depending on the size of your pork loin.

Once the roast has cooked for about 5 hours, make the glaze.

Brown Sugar Glaze
1/2 cup Chicken Stock
1/3 cup Brown Sugar
1/4 cup Balsamic Vinegar
2 tablespoons Soy Sauce
1 teaspoon Minced Garlic, from a jar
Black Pepper to taste
1 tablespoon Corn Starch

Into a small saucepan combine chicken stock, brown sugar, balsamic vinegar, soy sauce and garlic. Season with pepper and whisk to combine. Heat over medium-high heat to a low boil. Lower heat to simmer and let reduce for 5 minutes. Whisk corn starch with about 1/3 cup of the glaze to dissolve. Pour back into the sauce pan. Whisk until glaze thickens. Set aside until ready to use.

During the last hour of cooking, brush pork with glaze every 20 minutes.

To serve, remove the roast from the crock pot and place on a large serving platter. Arrange carrots around the roast. Top the roast with onions, drizzle with more glaze and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen