I made a few changes to this recipe by adding a little more salt to the rub portion, changing the preparation of the garlic in the rub, and giving a little more specific glaze instructions. We served it with corn casserole and green beans and it was very filling. I could even see this making a wonderful meal during the holidays for company.
- 2 pounds of pork tenderloin or pork loin (this came to two whole tenderloins for me - watch for them to go on sale and then freeze until ready to use)
- 1/2 cup water
- 1 teaspoon ground sage
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 clove of garlic, minced finely
- 1/2 cup brown sugar
- 1 Tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 Tablespoons of soy sauce
- Place 1/2 cup water in crock pot.
- Mix together sage, kosher salt, pepper and garlic in a small bowl until well combined. It might be a little clumpy due to the garlic and that is ok!
- Use the sage mixture and rub it all over your pork to get even and equal coverage.
- Place the pork in the crock pot, put your crock pot lid on a cook on low for 6-8 hours.
- One hour before the cooking time is complete, combine brown sugar, cornstarch, balsamic vinegar, water and soy sauce in a small sauce pan.
- Heat over medium low heat and stir often until thickened to a honey/syrup consistency. Don't let it come to a boil as vinegar mixtures will not thicken at a boil.
- Brush roast with glaze 2 or 3 times during the remaining cooking time (I just spooned it over the meat and used the back of the spoon to distribute evenly).
- Once done cooking, remove pork from crock pot and serve with remaining glaze.
Original recipe found at C and C Marriage Factory.
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