Recipe From: Shae Johnson
I made this the other night, and I practically wanted to drink the glaze. Everyone wanted more, but unfortunately I had bought slightly less than 2 pounds of the pork tenderloin, so I highly suggest going with 2.5 or 3 pounds. We served it over brown rice and sauteed fresh green beans-- recipe for that here.
Ingredients:
2-3 pounds pork tenderloin
1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced
½ cup water
For the Glaze:
½ cup brown sugar
1 tablespoon cornstarch
¼ cup balsamic vinegar
½ cup cold water
2 tablespoons soy sauce
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 don't wash off all the spices you just rubbed on. Cook on low for 6-8 hours, then 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. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.
Serve with remaining glaze on the side.
I made this the other night, and I practically wanted to drink the glaze. Everyone wanted more, but unfortunately I had bought slightly less than 2 pounds of the pork tenderloin, so I highly suggest going with 2.5 or 3 pounds. We served it over brown rice and sauteed fresh green beans-- recipe for that here.
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Ingredients:
2-3 pounds pork tenderloin
1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced
½ cup water
For the Glaze:
½ cup brown sugar
1 tablespoon cornstarch
¼ cup balsamic vinegar
½ cup cold water
2 tablespoons soy sauce
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 don't wash off all the spices you just rubbed on. Cook on low for 6-8 hours, then 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. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.
Serve with remaining glaze on the side.
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