Ingredients

• 2 pound pork tenderloin
• 1 teaspoon ground sage
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 garlic clove, crushed
• 0.5 cup water
• 0.5 cup brown sugar
• 1 tablespoon cornstarch
• 0.25 cup balsamic vinegar
• 0.5 cup water
• 2 tablespoon soy sauce

Steps

1. In a small bowl combine sage, salt, pepper, and garlic. Mix well. Rub the mixture over the tenderloin. Add 1/2 cup of water to the slow cooker. Place the tenderloin into the slow cooker. Cook on low for 6 to 8 hours.
2. An hour before the tenderloin has finished cooking, in a small saucepan combine brown sugar, cornstarch, balsamic vinegar, 1/2 cup water and soy sauce. Heat over medium heat while stirring until the mixture becomes thick.
3. Brush the tenderloin in the slow cooker 2 to 3 times during the last hour of cooking.
4. Optional step: To get a caramelized crust—remove the tenderloin from the crockpot and place onto a baking sheet lined with aluminum foil. Brush the tenderloin with the glaze and set under the broiler for 1-2 minutes or until bubbly and caramelized. Repeat 2 to 3 more times until the desire crust is achieved.

Nutrition