Recipe Review: Brown Sugar & Balsamic Glazed Pork Loin

I didn't grow up eating much pork. In fact, I call myself "meat cut illiterate". If a recipe calls for something other than boneless, skinless chicken breast, ground beef and MAYBE pork chops, my palms get a little sweaty. What if I pick out the wrong meat? Mass chaos. Cats & dogs living together. Our good friends in Colorado (Hi Keith & Melissa!) seemed to make a lot of pork loins when inviting us over for dinner. As a way to fill their void, I've been searching out recipes that use pork too.

This recipe found me by way of a message board on which I am a member. Pair a bunch of women together, and we tend to get a bit out of control. So, this recipe, with the super long title, was re-dubbed Hooker Pork because "it makes the rounds and always satisfies" (just be sure to not Google the term "hooker pork". You're welcome). Well, add us to the notch on the bedposts. 

I threw this together yesterday. It already wins points with me for being a slow-cooker recipe. I didn't have sage (I don't like those woodsy/earthy herbs) so I rubbed it in salt, garlic & Mrs Dash, good enough. I boiled up the glaze and basted it on while I was cleaning kitchen, making a side dish and talking to The Hubs when he got home from work. It really couldn't have been easier! 

Speaking of sides - I roasted asparagus, broccoli and diced potato in olive oil, pepper & parmesan cheese. Again, easy peasy. Some of The Girls suggest making extra glaze to drizzle over your rice or veggies. Some have taken leftovers and put them in a wrap or on a pizza. Yum!

I'll make again, for sure! I think next time, I'll add a little sriacha sauce for a little kick!