Balsamic Glazed Pork Roast

I'm always looking for good slow cooker recipes.  My days with 5 kids can get pretty crazy and nothing beats having dinner already cooking in the morning.  The after-school rush with sports and activities on its heels can be a really stressful time to be throwing together a meal.  If I know one of those crazy days is on the horizon I try to plan a meal like this one.  And if you have a rice cooker, it's even easier to get everything done in time. All of my kids liked the sweet balsamic vinegar glaze.  I loved it and took the opportunity to dip my green beans and rice in it too.  Enjoy!

*Note: This recipe is easily doubled - increase all the amounts (for the pork or the glaze) if making a larger roast.

*Serves 6-8

Pork:

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1/2 cup water

Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Source: melskitchencafe.com

Pork Loin with Leeks

Submitted by Lisa Serves 6

2 pound boned pork loin 
salt & pepper to taste
3 tablespoons olive oil
2 cloves garlic, finely chopped
1 cup dry white wine ( I used chicken stock)
1 pound tomatoes, peeled, seeded and chopped 
(I used cherry tomatoes because I had them)

2 pounds leeks
1 tablespoons chopped parsley

Preheat oven to 350º F. Cut pork into 6 thick steaks, sprinkle with salt & pepper. 

Brown thoroughly in a casserole with olive oil and garlic, about 4 to 5 minutes each side. 

Add wine and tomatoes; 

cover and simmer 

15 minutes. 

Clean leeks, split, and slice. 

Remove pork from casserole, add leeks, cover and cook gently 5 minutes. 

Put pork on top of leeks, cover and cook in oven 40 to 50 minutes, until pork is tender. Sprinkle with parsley and serve.