Balsamic Brown Sugar Roast with Roasted vegetables.

This is one of my new favorite ways to make pork, the glaze is sooo good!  The roasted vegetables go perfectly with this.  Recipe and picture from: www.jamiecooksitup.blogspot.com

Ingredients

1 (2 pound) boneless pork loin(Mine was 2.5 pounds)
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(I mixed my cornstarch with a little bit of water, then I added it to the sauce. It helps it mix in well and not lump.)
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions
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.(I started my pork at lunch time, cooked on high for 5 hours) About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side or drizzle over pork. 

Roasted Vegetables
1 medium sized yam
4 red potatoes
3 large carrots
1 medium onion
3-4 T olive oil
salt and pepper
Montreal Steak Seasoning

1. Peel and chop all of your veggies. 
2. Spread them out evenly on a large cookie sheet, or jelly roll pan. 
3. Pour the olive oil over the top of the veggies. 
4. Sprinkle with freshly ground salt and pepper. 
5. Add some Montreal Steak Seasoning.
6. Using two spoons, toss the vegetables making sure they are all evenly coated with the olive oil and seasonings. 
7. Bake at 350 degrees until the vegetables are crisp tender, should take about 30-40 minutes. 
Enjoy!