Brown Sugar Glazed Pork Tenderloins February 28 2012


  • 2 Pork Tenderloins
  • 2 garlic cloves minced
  • salt and pepper
  • 1.5 cups brown sugar divided
  • 1 tablespoon Dijon or Uncle Jim’s Hot Pepper Mustard
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon cinnamon

Directions:

Sprinkle the pork tenderloins with salt and pepper, then prick the roast all over with a fork or knife. Stuff with garlic. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast. Cover and cook on LOW for 5 hours. Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.