Crockpot Brown Sugar & Balsamic–Glazed Pork Tenderloin

Crockpot Brown Sugar & Balsamic–Glazed Pork Tenderloin

from food52.com
Entree

This recipe is from: Laura's Sweet Spot. Helpful tools for this recipe: OXO Measuring Cups and Spoons GIR Silicone Basting Brush Five Two Essential Cookware —Melissa Bossler

Ingredients

  • 1 teaspoonground sage
  • ½ teaspoonsalt
  • ¼ teaspoonpepper
  • 1garlic clove, crushed
  • ½ cupwater
  • 2 poundpork tenderloin
  • ½ cupbrown sugar
  • 1 tablespooncornstarch
  • ¼ cupbalsamic vinegar
  • ½ cupwater
  • 2 tablespoonsoy sauce

Directions

  1. 1

    Mix together the seasonings: sage, salt, pepper and garlic, and rub over the tenderloin.

  2. 2

    Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.

  3. 3

    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.

  4. 4

    Heat over medium and stir until mixture thickens, about 4 minutes.

  5. 5

    Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove 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.)

  6. 6

    Serve with remaining glaze on the side.