Sent by Melissa Revenaugh


  • teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • clove garlic, crushed
  • 1/2 cup water
  • pounds pork tenderloin
  • 1/2 cup brown sugar
  • tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • tablespoons soy sauce



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.