Crock-Pot Brown Sugar & Balsamic–Glazed Pork Tenderloin

[charisstoma]

Crock-Pot Brown Sugar & Balsamic–Glazed Pork Tenderloin
https://food52.com/recipes/22841-crock-pot-brown-sugar-balsamic-glazed-pork-tenderloin

Serves: 6
Prep time: 15 min
Cook time: 8 hrs

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.) Serve with remaining glaze on the side