2 lbs. pork tenderloin
1 teas. rubbed sage
1/2 teas. salt
1/4 teas. pepper
1 clove garlic, minced
1/2 water
Glaze
1/2 c brown sugar
1 tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. cold water
2 tbsp. soy sauce
In small bowl, combine sage, salt, and pepper. rub all over the pork tenderloin. Pour water in the crock pot and place tenderloin in it, being careful not to rub off the spices. Cook low for 6-8 hours.
Turn on broiler in the oven.
Combine glaze ingredients in small saucepan. Heat over medium heat until thickens, about 4 minutes.
Line baking sheet with aluminum foil, spray with oil. Brush a generous amount of glaze. Place on the highest rack and broil 1 minute. Take out and reglaze 3 more times. or until it is the crusty you would like.
Serve with remaining glaze.
1 teas. rubbed sage
1/2 teas. salt
1/4 teas. pepper
1 clove garlic, minced
1/2 water
Glaze
1/2 c brown sugar
1 tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. cold water
2 tbsp. soy sauce
In small bowl, combine sage, salt, and pepper. rub all over the pork tenderloin. Pour water in the crock pot and place tenderloin in it, being careful not to rub off the spices. Cook low for 6-8 hours.
Turn on broiler in the oven.
Combine glaze ingredients in small saucepan. Heat over medium heat until thickens, about 4 minutes.
Line baking sheet with aluminum foil, spray with oil. Brush a generous amount of glaze. Place on the highest rack and broil 1 minute. Take out and reglaze 3 more times. or until it is the crusty you would like.
Serve with remaining glaze.
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