This last week has been a mix of weird weather, from 80 degrees to between 50 and 60 degrees, which is our typical fall weather. On one of the colder days, I had what felt like a million errands to run so I put a pork tenderloin in the slow cooker (using a slow cooker lining to make my job that much easier) before leaving. The glaze that goes along with this fork tender pork is absolutely flawless and has the vinegar kick from the balsamic.
Ingredients:
1 1/2 lb. pork tenderloin
1 tsp. sage
1 tsp. salt
1/4 tsp. fresh ground pepper
2 cloves garlic, minced
1/4 c. water
In a small bowl, mix the seasonings and garlic together. Rub on the outside of the pork. Pour in the water (not directly on top of the meat). Cover and cook on low for 6 hours. Meanwhile, while the pork is cooking, make the glaze.
Glaze Ingredients:
1/2 c. brown sugar
1 Tbs. cornstarch (mixed with 1/2 c. cold water)
1/4 c. balsamic vinegar
2 Tbs. soy sauce
Heat the above ingredients on medium heat in a small saucepan. Stir frequently and cook until the sauce is reduced and thickened. Slice the meat and drizzle the sauce on top.
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