Pork something, in crock pot.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves: 6

Ingredients

• 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

Instructions

1. Mix together the seasonings: sage, salt, pepper, and garlic.
2. Rub over tenderloin. I did NOT rub the gross smelling mixture of spices and garlic bits onto the meat. I mixed the spices in with 1 cup hot water in the crock pot, and when I added the meat, I swirled it around until the spices were coating it. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.

1. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

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

1. 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 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

I stirred this, and then poured all of the glaze over it, mixing it in. As I did not like the salty sweet glaze, I set some aside for myself, and continued cooking it on stovetop after adding dale's sauce and worstershire sauce.  We will see if it is delicious!

1. Serve with remaining glaze on the side.