What You'll Need
- Two pounds Pork tenderloin
- One teaspoon Ground sage
- One half teaspoon Salt
- One quarter teaspoon Pepper
- One clove Garlic; crushed
- One half cup Water
- One half cup Brown sugar
- 1 tablespoon Cornstarch
- One quarter cup Balsamic Vinegar
- One half cup Water
- Two tablespoons Soy sauce
How to Make It
- Mix together the seasonings: sage, salt, pepper and garlic.
- Rub over tenderloin. Place One half cup water in slow cooker; place tenderloin in slow cooker.
- Cook on low for 6-8 hours.
- hour 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.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze Two or Three times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for One-Two minutes until bubbly and caramelized. Repeat Two to Three more times until desired crust is achieved.)
- Serve with remaining glaze on the side.
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