Red Wine Glazed Pork Loin with Roasted Brussels Sprouts

It’s almost that time of year. You know what I’m talking about.

Fall.

Oh, and crock-pot season.

I have to admit that I’m not crock-pot crazy like some other people I know. I’d much prefer to slow cook something in the oven for 8 hours in a beautiful Le Creuset dutch oven, but let’s be honest — that’s not practical. At all. And for the times where you just don’t have time, the crock-pot is a pretty good stand-in.

I tend to use my crock-pot much more in the fall than any other season. Probably because I spend most of my Sunday’s outside watching my crazy husband do this.

Cyclocross. And yes, it’s as ridiculous as it looks. But as someone who tried it last year, trust me — it’s freakin’ hard. My efforts are much better spent heckling from the sidelines. (If you’re feeling extra ambitious in your video watching, you can see my hubs do a header into a sandpit at the 7:18 mark — makes me laugh every time.)

Anyway, back to this recipe. What impressed me the most was that the pork loin stayed sliceable (aka, didn’t completely fall apart like most other meats that are cooked in a crock-pot) and was very moist. A great Sunday dinner — especially after a day of cyclocross.

Red Wine Glazed Pork Loin

Slightly adapted from C+C Marriage Factory

What you need:

For the pork:

  • 1 2-pound boneless pork loin
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 1/2 cup water
For the glaze:
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup red wine
  • 2 tablespoons soy sauce

How you do it:

  1. 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.
  2. About an hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze a few times during the last hour of cooking. Slice the pork and serve with the remaining glaze drizzled over the pork.

Roasted Brussels Sprouts

What you need:

  • 8 ounces of Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • Salt and freshly cracked pepper, to taste

How you do it:

  1. Preheat oven to 400 degrees. Toss Brussels sprouts with olive oil, salt and pepper and roast on a baking sheet until tender and lightly browned, approximately 15 to 18 minutes depending on the size of your Brussels sprouts.
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10 thoughts on “Red Wine Glazed Pork Loin with Roasted Brussels Sprouts

  1. I’m curious – did you try searing this before it went in the crockpot? That seems to be a pretty typical part of the process.

    In any case, thanks for posting. My parents got me a really nice crockpot a couple years ago that I have used about two times.

  2. This recipe sounds really really good. Pork loin is such a great meat for so many flavors.The red wine sauce is calling my name. I dont’ think I’ve ever cooked pork loin in the crockpot and glad to hear it didn’t fall apart. Crockpots and Cyclocross … definitely Fall sports. 🙂

  3. I have a crock pot too but haven’t used the thing in years. Actually, do I still have it? I don’t know. I have a mess of random kitchen appliances stuffed into cabinets in the basement. But, yes I too would rather slow-braise something in my nice Le Creuset dutch oven as well. Such a pretty picture, isn’t it? 🙂 And I love fall…

  4. Oh god I get tired just thinking about cyclocross – I’m so impressed you did it. My idea of a test of endurance is much more along the lines of “wait 8 hours for pork chops to be done.” These look like the miiiight be worth the agony, though…

  5. I never cook pork as although I lke it, I never go crazy about it. But am going to give this recipe a try – it sounds delicious!

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