Brown Sugar Balsamic Glazed Pork Tenderloin

It is M & M Monday.  I pay extra attention to Mondays now that my grandson enjoys eating Big Boy food.  I chose a recipe I found on Pinterest that seemed to be posted every time I wandered around Pinterest.  I have made a some recipes I find on Pinterest and a few of them have been misses; but, how can you go wrong with pork, brown sugar and garlic? This is a double thumbs up!  The glaze is perfectly balanced between sweet and salty.  The meat was fall apart tender.  It would also make a great sandwich with coleslaw.  Pork tenderloin is an inexpensive protein.  No waste, low fat and inexpensive-sounds like a cooking trifecta to me!

Brown Sugar Balsamic Glazed Pork Tenderloin
printable recipe

2 lb. pork tenderloin
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/2 c. water

Sauce:
1/2 c. brown sugar
1 T. cornstarch
1/4 c. Balsamic vinegar
1/2 c. water
2 T. soy sauce

Mix together the sage, salt, pepper and garlic.

Rinse and pat dry the tenderloin (both, usually there are 2 in a package).
Rub with the herb and garlic mixture.

Add the 1/2 c. water to the bottom of a crockpot.  Lay the the meat in next.
Cook on Low for 6-8 hours.

Mix the sauce ingredients in a small saucepan.  Bring to a boil and reduce heat.  Stir until it begins to thicken.  Remove from the heat.

Crockpot method for glaze:
Brush the top of the tenderloin with the glaze 2-3 times in the last hour of cooking.

Oven method for glaze:
Line a baking sheet with foil. When the roast is completely done, remove from the crockpot and place on the baking sheet.
In a 425 degree oven, bake for 10-15 minutes, brush with glaze every 5 minutes until caramelized.