Christy's Brown Sugar and Balsamic Glazed Pork Loin

A friend of mine with triplets (plus one!) posted this recipe on her blog recently. I figured if she has the time to make this, a quad mom does, too ... and, boy, am I glad I tried it! My husband has decreed that this dish be put into our regular menu rotation, and I am only too happy to comply.

1 (2 pound) boneless pork loin (or pork roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper, and garlic. Rub over loin or roast. Place in slow cooker with water. Cook on low for 6 to 8 hours.

About 1 hour before roast is done, combine ingredients for glaze in small saucepan. Heat on medium-high and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.

Erin's Candied Smokies

I got this recipe from a coworker. It never fails to be a hit at parties, and the best part is that you can assemble it the night before. To get a crunchy topping, the wrapped smokies and brown sugar must be cold before going into the oven.

1 lb. smokies
1 lb. bacon
1 lb. brown sugar

Cut bacon into thirds; wrap each smokie in a piece of bacon and secure with a toothpick. Place in a single layer on the bottom of a 9x13 pan (I like to line mine with foil for easy cleanup later). Sprinkle brown sugar in an even layer over prepared smokies; cover pan with foil and refrigerate overnight (or freeze for a couple of hours if you are preparing the smokies the same day).

Preheat oven to 350. Bake, covered, for 30 minutes. Remove foil and bake another 30 minutes. Remove smokies with a slotted spoon to drain the grease, and place into a small crockpot set on low. Discard grease left in pan.