Prep 5 mins
Cook 6 hrs
Found this on an internet food blog. Looks like a different and delicious new way for my family to enjoy pork tenderloin! Posted here for safe keeping.
- 1 (2 lb) pork tenderloin
- 1 teaspoon ground sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, crushed
- 1⁄2 cup water
- 1⁄2 cup brown sugar
- 1 tablespoon cornstarch
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup water
- 2 tablespoons soy sauce
- Combine sage, salt, pepper and garlic. Rub over roast.
- Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
- About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
This turned a plain pork roast into a special meal! Not only was it delicious, but it was EASY too! The aroma while cooking was wonderful, but the glaze is what puts the roast over the top. I cooked the roast until done, but still in one piece. I drained the cooking liquid from the crockpot before starting the glazing process. The finished roast didn't have the deep colored glazing like the photo I'd seen on the net, but it was delicious. This is a company worthy roast, but I would glaze the roast in the oven in that case for a prettier presentation. Served with recipe #457552. Thank you for sharing the recipe! :-)
I saw this recipe on Pinterest and figured I would see if anyone had posted it on this site because it looked really good. I'm glad I found the recipe because the glaze for the pork was outstanding! I followed the recipe as written except that I used a 4 lb pork loin. I cooked it for 9 hours and it was completely cooked through and too tender to cut so I shredded it. I also drained most of the liquid from the crock pot before I started basting it so I could shred it in the pot when it was finished. The only problem that I ran into was that I didn't have enough glaze to mix in with all the shredded pork but I'm sure this is because of the size of the roast that I used. If you are using anything over the suggested 2 lb roast, you would probably be best off doubling the glaze recipe. Thank you for posting! This was a really wonderful dinner.
What a disappointment! The chemistry looked good on paper, but the end result was not what I expected. I followed the instructions to the letter. The beautiful roast (from our local butcher) came out tough and was overcooked. The "glaze" was tart where I expected more sweet and sour. Hopefully I can find something to save the poor leftovers of what should have been a fantastic roast. Will never use this recipe again...if I could have left 0 stars I would have. Cooks, beware!