Brown Sugar and Balsamic Glazed Pork Tenderloin

By Lsweetnell

Ingredients

• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 clove Garlic; crushed
• 1/2 cup Water
• 1/2 cup Brown sugar
• 1 tablespoon Cornstarch
• 1/4 cup Balsamic Vinegar
• 1 tablespoon of Blackberry Jelly
• 1/2 cup Water
• 2 tablespoons Soy sauce

Preparation

Step 1

Mix together the seasonings: sage, salt, pepper and garlic.

Rub over tenderloin. Place ½ cup water in dutch oven or slow cooker; place tenderloin in dutch oven or slow cooker.

Cook in the oven for 40 minutes baste every 2-3 times after the first 20 minutes. If in the crock pot on low for 6-8 hours.

If cooking in a crock pot, an hour before the roast is finished,

Heat the sauce in a small sauce pan mix together the ingredients for the glaze: brown sugar, cornstarch, balsamic vinegar, water, jelly, and soy sauce over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the 40 minutes of baking. If you use a crock pot - (For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side.

Suggest you serve it with garlic Parmesan mashed potatoes, broccoli with cheese.