Succulent pork tenderloin done in the slow cooker until ready to fall apart, glazed with brown sugar, balsamic vinegar, and soy sauce.
1
teaspoon ground sage
1/2
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, crushed
1/2
cup water
2
pounds pork tenderloin
1/2
cup brown sugar
1
tablespoon cornstarch
1/4
cup balsamic vinegar
1/2
cup water
2
tablespoons soy sauce
Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. 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)
