Ingredients:
2 pound pork tenderloin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove crushed garlic
1/2 cup water
Glaze:
1/2 cup brown sugar
1 tablespoon plus 1 teaspoon corn starch
1/4 cup balsamic vinegar (do not use cider vinegar)
1/2 cup water
2 tablespoons soy sauce
Combine sage, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 8 hours. About an hour before roast is done, combine ingredients for glaze in a sauce pan. Heat and stir until mixture boils and thickens. Carefully pour off the juices in the slow cooker and then brush roast with glaze 2 or 3 times during the last hour of cooking. Serve remaining glaze on the side.
