One of Food52’s most popular recipes of all time, you can use this on just about anything. Go ahead and surprise yourself – enjoy!
Slow Cooker Brown Sugar & Balsamic-Glazed Pork Tenderloin
1 t. EACH ground sage AND salt
1/4 t. pepper AND 1 crushed garlic clove
2 lbs. trimmed pork tenderloin – I used 2
1/2 c. water
Mix together the sage, salt, pepper and garlic in a small bowl and rub all over the pork tenderloin. Place the meat into your slow cooker, pour in the water and cook on low for 6 to 8 hours.
One hour before the roast(s) is/are finished, mix together the following ingredients for the glaze in a small pot;
1/4 c. brown sugar AND 1 T. cornstarch
1/4 c. EACH balsamic vinegar AND water
2 T. soy sauce
Heat over medium heat and whisk until the glaze is smooth and thickened. Brush the roast(s) 2 or 3 times during the last hour of cooking OR remove the roast(s) when cooked to a baking sheet, slather on some glaze and broil for a couple of minutes to achieve a lovely crust OR shred the roast(s) when they’re finished cooking with 2 forks, pour in the glaze and give it all a good stir (what I did).