International Dutch Oven Society Chapter – Richmond, VA

Serves: 6

Ingredients:
  • 2 pounds Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce

DIRECTIONS:

  1. Mix together the seasonings: sage, salt, pepper and garlic.
  2. Rub over tenderloin. Place ½ cup water in Dutch Oven place tenderloin in Dutch Oven
  3. Cook at 325 F   1 to 1 1/2 hours. ( I used a remote temp probe to watch internal temp)
  4. 45 mins 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.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last 30 mins of cooking. (For a more caramelized crust:  add more glaze, add more heat to the top for 2-5 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side

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