| Preparation time | 15 min |
| Cooking Time | 1 h |
| Ready In | 1 h 15 min |
| Level of Difficulty | Moderate |
| Servings | 6 |
Ingredients
1 teaspoon ground sage½ teaspoon salt¼ teaspoon pepper1 garlic clove, crushed½ cup water2 pounds pork tenderloin½ cup brown sugar1 tablespoon cornstarch¼ cup balsamic vinegar½ cup water2 tablespoons soy sauce
Directions
- Mix together seasonings: sage, salt, pepper, and garlic. Rub over the tenderloin.Â
- Place ½ cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.Â
- 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.Â
- Heat over medium and stir until mixture thickens, about 4 minutes.Â
- 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. Â