Brown Sugar Balsamic Glazed Pork Tenderloin
2 lb. pork tenderloin
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/2 c. water
Sauce:
1/2 c. brown sugar
1 T. cornstarch
1/4 c. Balsamic vinegar
1/2 c. water
2 T. soy sauce
Mix together the sage, salt, pepper and garlic.
Rinse and pat dry the tenderloin (both, usually there are 2 in a package).
Rub with the herb and garlic mixture.
Add the 1/2 c. water to the bottom of a crockpot. Lay the the meat in next.
Cook on Low for 6-8 hours.
Crockpot method for glaze:
Mix the sauce ingredients in a small saucepan. Bring to a boil and reduce heat. Stir until it begins to thicken. Remove from the heat.
Brush the top of the tenderloin with the glaze 2-3 times in the last hour of cooking.
Oven method for glaze:
Line a baking sheet with foil. When the roast is completely done, remove from the crockpot and place on the baking sheet.
In a 425 degree oven, bake for 10-15 minutes, brush with glaze every 5 minutes until caramelized.