Ingredients
1 tsp thyme leaves
2 cloves garlic
crushed
2 tsp brown sugar
800g pork tenderloins or fillets
¼ cup brown sugar
for glaze (50g)
2 tbsp balsamic vinegar
for glaze
1 tsp cornflour
for glaze
½ cup water
for slow cooker
¼ cup water
for glaze
salt and pepper
to season
Equipment
- 1 slow cooker
- 1 small bowl
- 1 small saucepan
- 1 oven tray
- 1 baking paper
- 1 basting brush
Instructions
- Combine thyme, garlic and 2 tsp brown sugar in a small bowl. Rub all over pork fillets. Season well with salt and pepper.
- Place in the bowl of a slow cooker with 1/2 cup water.
- Cook on low for 4-5 hours until tender.
- Preheat oven to 190°C (170°C fan-forced).
- Combine glaze ingredients (1/4 cup brown sugar, balsamic vinegar, cornflour) in a small saucepan with 1/4 cup water. Bring to the boil.
- Remove pork from slow cooker and place on an oven tray lined with baking paper.
- Brush pork all over with glaze. Bake for 10 minutes, turning halfway through and basting the other side with more glaze.
- Serve with rice and vegetables, or shred the meat and serve it in wraps with salad or an Asian coleslaw.
Notes
Tip
Dried thyme would be fine if fresh is unavailable.
Tip
Serve with rice and vegetables, or shred the meat and serve it in wraps with salad or an Asian coleslaw.
Variation
Pork fillets are a more expensive cut of meat. This recipe would be delicious with the much more economical pork spare ribs.
