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.