Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
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  • 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 Water
  • 2 tablespoons Soy sauce


Add the sage, salt, pepper, and garlic to a bowl and mix them together.

Rub over tenderloin.
Put a half cup of water in the slow cooker and put the tenderloin in it.

Cook for 6–8 hours on low heat.

In a small sauce pan, mix the ingredients for the glaze: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Do this an hour before the roast is done.

Stir the mixture while it’s on medium heat for about 4 minutes, or until it thickens.

During the last hour of cooking, use the glaze two or three times to coat the roast.
(To make the crust more caramelized, take it out of the crock pot and put it on a sheet pan lined with aluminum foil. Glaze it, and put it under the broiler for 1-2 minutes, until it’s bubbling and caramelized.
Repeat 2–3 more times until you get the crust you want.)

Serve with the rest of the sauce on the side.

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