Author Notes: This recipe is from: Laura's Sweet Spot. —Melissa Bossler
Food52 Review: Featured in: 10 Slow-Cooker Recipes Made for Fall TV Binges. —The Editors
Serves: 6
Prep time: 15 min
Cook time: 8 hrs
Ingredients
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions
for full recipes please see : food52.com
Food52 Review: Featured in: 10 Slow-Cooker Recipes Made for Fall TV Binges. —The Editors
Serves: 6
Prep time: 15 min
Cook time: 8 hrs
Ingredients
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions
- Mix together the seasonings: sage, salt, pepper and garlic, and rub over the tenderloin. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.) Serve with remaining glaze on the side.
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for full recipes please see : food52.com
