January 13, 2015

Slow Cooker Pork Tenderloin

This recipe from Laura Sweets was a definite winner for us. It's a slow cooker meal, for the most part, which makes it extremely easy. I've tweaked her recipe slightly to modify how to apply the glaze because we enjoyed the glaze caramelized onto all the meat best, rather than any extra just applied after cooking.

Slow Cooker Pork Tenderloin
2 lb. pork tenderloin
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1 cup water, divided
1/2 cup brown sugar
1 Tbsp. cornstarch
1/4 cup balsamic vinegar
2 Tbsp. soy sauce

Mix together the sage, salt, pepper and garlic. Rub over tenderloin. Place 1/2 cup water in a slow cooker, and then place tenderloin in slow cooker. Cook on low 6 to 8 hours.

About 30 minutes before serving, mix together brown sugar, cornstarch, balsamic vinegar, remaining 1/2 cup water and soy sauce in a small sauce pan. Heat over medium, and stir until mixture thickens, about 4 minutes.

Remove roast from crock pot, and place on a lined cookie sheet. Use a fork to pull apart the tenderloin. Liberally brush with glaze. Broil 1 to 2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved, and all glaze is used. Serves 6.

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