Ingredients
- 2 lbs pork tenderloin
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 garlic clove (crushed)-
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
Preparation
Step 1
- In a small bowl combine sage, salt, pepper, and garlic. Mix well. Rub the mixture over the tenderloin. Add ½ cup of water to the slow cooker. Place the tenderloin into the slow cooker. Cook on low for 6 to 8 hours.
- An hour before the tenderloin has finished cooking. In a small saucepan combine brown sugar, cornstarch, balsamic vinegar, ½ cup water and soy sauce. Heat over medium heat while stirring until the mixture becomes thick.
- Brush the tenderloin in the slow cooker 2 to 3 times during the last hour of cooking.
- Optional step: To get a caramelized crust—remove the tenderloin from the crockpot and place onto a baking sheet lined with aluminum foil. Brush the tenderloin with the glaze and set under the broiler for 1-2 minutes or until bubbly and caramelized. Repeat 2 to 3 more times until the desire crust is achieved.