READY IN: 8hrs 15mins
INGREDIENTS 2lbspork tenderloin 1teaspoonground sage 1⁄2 teaspoonsalt 1⁄4 teaspoonpepper 1garlic clove, crushed 1⁄2 cupwater 1⁄2 cupbrown sugar 1tablespooncornstarch 1⁄4 cupbalsamic vinegar 1⁄2 cupwater 2tablespoonssoy sauce
DIRECTIONSMix together the seasonings: sage, salt, pepper and garlic.Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.Cook on low for 6-8 hours.1 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 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 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.Serve with remaining glaze on the side.
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