Prep time: 15 mins Cook time: 8 hours Servings: 6
Ingredients
2 pounds pork tenderloin
½ cup brown sugar
1 tbps cornstarch
1 ground sage
½ tsp salt
¼ tsp pepper
1 clove garlic, crushed
½ cup water
¼ cup balsamic vinegar
½ cup water
2 tbps soy sauce
Directions
In a small bowl, mix together the sage, salt, pepper and garlic, and rub over the tenderloin and in a slow cooker, place ½ cup water followed by the tenderloin, and cook on low for 6 to 8 hours.
One hour before the roast is finished, mix together in a small saucepan the brown sugar, cornstarch, balsamic vinegar, water, and soy sauce to form the glaze.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side. Enjoy!