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Author Notes: This recipe is from: http://laurassweetspot.com/2013/06/12/crockpot-brown-sugar-balsamic-glazed-pork-tenderloin/
- Melissa Bossler
- 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.
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