Brown Sugar Balsamic Pork Tenderloin (Crockpot

• Gluten free

• Meat

  • 2 lbs Pork tenderloin

• Produce

  • 1 clove Garlic
  • 1 tsp Sage

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tbsp Cornstarch
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Liquids

  • 1 cup Water

Found on thefoodcharlatan.com

Ingredients

• 2 pounds pork tenderloin
• 1 teaspoon rubbed sage
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 clove garlic, minced
• ½ cup water
• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup balsamic vinegar
• ½ cup cold water
• 2 tablespoons soy sauce

Directions

• In a small bowl, combine the sage, salt, pepper and garlic.
• Place the tenderloin in the slow cooker. Rub the seasonings over the pork.
• Pour ½ cup water in the slow cooker, on the edge so that you dont wash off all the spices you just rubbed on.
• Cook on low for 6-8 hours, the preheat your broiler.
• While the roast is finishing up in the slow cooker and your broiler heats up, combine the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
• Heat over medium and stir until mixture thickens, about 4 minutes.
• Line a baking sheet with aluminum foil and spray with oil, or use a silpat. Remove the pork from the crock pot and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Dont walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldnt go many more times than this though, or your pork will dry out.
• Serve with remaining glaze on the side.