Brown Sugar Glazed Pork Recipes

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.

Steps:

• 1) Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Stir in brown sugar and steak seasoning until well blended.
• 2) Preheat large saute pan on medium heat 2-3 minutes. Cut pork diagonally into about eight 1-inch-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides (wash hands).
• 3) Place 1 tablespoon of the butter in pan; swirl to coat. Add pork (wash hands); cook 5-6 minutes on each side or until well browned and internal temperature reaches 160 degrees (for medium). Use a meat thermometer to accurately ensure doneness.
• 4) Remove pork from pan. Stir in wine and remaining 1 tablespoon butter; simmer one minute, stirring continually. Serve wine sauce with pork.

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.

Steps:

• In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
• Bake in the preheated oven for about 30 minutes or until internal temperature of the pork has reached 145 degrees F (63 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!

Steps:

• Preheat grill on high for 10 minutes. Meanwhile, in a small saucepan, over medium heat, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt and pepper to taste, bring to a boil.
• In a measuring cup or small bowl, whisk cornstarch into the water and mix into brown sugar mixture. Cook, stirring constantly until bubbling and thickened. Reduce grill to medium-high heat.
• Grill chops on oiled grill, brushing often with brown sugar glaze, about 6-8 minutes per side, or until digital thermometer inserted sideways into the center of each chop reads 160°F Do not over cook.

Steps:

• Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
• Place 1 tbsp of the butter in a saute' pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.
• Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat. Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
• * This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.

Steps:

• Mix together the seasonings: sage, salt, pepper and garlic.
• Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.
• Cook on low for 6-8 hours.
• 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
• Heat over medium and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking.
• For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.
• Serve with remaining glaze on the side.