Monday, September 8, 2014

Balsamic & Palm Sugar Crock Pot Pork

The weather is still pretty balmy here in CT, but I've started to get fall on my mind. My kids and I attended our town apple festival this morning, and it put me in the mood for an autumn-flavored dinner.

I adapted this dish from this recipe for Brown Sugar Balsamic Pork. I used the same seasoning but simply subbed palm sugar and coconut aminos for the brown sugar and soy sauce.

I omitted the starch in the sauce as I don't use corn starch and find that tapioca or arrowroot tend to turn such sauces a little too gummy. As such my sauce didn't really thicken into what I'd term a glaze; I didn't add it to the crock pot but simply drizzled it over the cooked, sliced pork and accompanying roasted vegetables before serving.

I'm open to ideas of how to thicken it up well and truly glaze the pork with it, but think this still tasted absolutely delicious. It got three thumbs up from my dinner companions, too, so definitely worth the share.

Balsamic & Palm Sugar Crock Pot Pork
adapted from

1 tsp. ground sage
1 tsp. garlic powder
salt & pepper
1/2 cup water
2 1 lb. pork tenderloins
1/2 cup palm sugar
1/4 cup balsamic vinegar
1/2 cup water
2 tbs. coconut aminos

Combine sage, garlic powder and a generous amount of salt and pepper. Rub mixture over pork tenderloins.

Pour water into crock pot and place pork on top. Cover and cook on low for 6-8 hours or until pork is cooked through and tender.

When ready to serve, heat palm sugar, balsamic vinegar, water and coconut aminos in a small skillet over medium heat. Cook for about 4 minutes or until slightly thickened. Drizzle mixture over sliced, cooked meat.

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