Brown Sugar and Balsamic Glazed Pork

Sometimes I go through my drafts file and find recipes that have been sitting there for a while.  Like months. Kind of like this crock-pot recipe!  Sure, it's not winter any longer, but I love the crock pot year long.  It's the perfect way to cook in the hot summer months without making your kitchen unbearably hot!

March 26-
It is STILL darn cold here.  Luckily I have a lot more crock pot Sunday recipes to get through before we start to thaw out.

INGREDIENTS

For the pork:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

For the Glaze:

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

DIRECTIONS

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, it took about 5-10 minutes for mine to thicken. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

VERDICT

6-8 hours on high is WAY too hot and WAY too long.  I noticed it was really cooking about 2 hours in and lowered the heat to low.  Even then it was done in 5 hours.  So watch your time or you'll have a dried out mess of a pork tenderloin.

Other than that, this recipe was perfect!