2 lbs. Pork Tenderloin
1 tsp. Ground Sage
1/2 tsp. Salt
1/4 tsp. Pepper
1 Clove Garlic, crushed
1/2 cup water
1/2 Cup Brown Sugar
1 TBSP. Cornstarch
1/4 Cup Balsamic Vinegar
1/2 Cup Water
2 TBSP. Soy Sauce
Instructions
1) Mix together the seasonings: Sage, Salt, Pepper and Garlic.
2) Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.
3) Cook on low for 6-8 hours.
4) One 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.
5) Heat over medium and stir until mixture thickens, about 4 minutes.
6) Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot 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.)
7) Serve with remaining glaze on the side.
Serves: 6
If you don't have Sage on hand, you can use Rosemary or Thyme in place of it.
This is definitely a very tasty recipe. We had no leftovers. If for some reason you don't have the time to cook this in the crockpot you can actually do this in the oven. Just follow the instructions only omit placing it in the crockpot and the one half cup of water , Set the oven for 425 degrees, place the roast on the pan and cook for about 25-30 minutes (for a 2lb roast) during which you can baste it while cooking. Once done turn on the broiler and follow the instructions if you choose to do the caramelized crust.
