Ingredients
2 pounds pork tenderloin
1 teaspoon ground sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic; crushed
½ cup water
½ cup brown sugar
1 tablespoon cornstarch
¼ cup balsamic vinegar
½ cup chicken broth
2 tablespoons soy sauce
Preparation
Mix together the seasonings: Sage, salt, pepper, and garlic.
Rub over tenderloin. Place ½ cup chicken broth in slow cooker; place tenderloin in slow cooker. Cook on low for 6 to 8 hours.
An 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 pork from crockpot 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.
