Cookitonce Kitchen Notes:
I try to be very understanding and thoughtful about featuring specific recipes that our community suggests. I decided to show this delicious recipe to our reads, as it’s very tender and juicy. I decided to make this last with the instructions below. Within two hours, it was already 140 degrees. So, I decided to remove the pork out early, afraid it’ll get too dry and sat it on the counter for a few minutes. I brushed the pork with glaze under a broiler, and it got really crispy. The family loved this dish; my kids couldn’t get enough and my husband, definitely could keep his hands out of the container, grabbing for more and more. If you don’t have a crockpot, that’s fine. You can try it normally in a non-cost-iron pot with a lad. Within 4.5 hours, you ill get a super-delicious and glazed pork tenderloin. Also, if you’d like, you can turn up the heat up at the very end, so it can get a bit more clingy and crispy.
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Serves: 6
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Ingredients:
2 pounds Pork tenderloin
1 teaspoon ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce
Instructions:
Mix the seasonings: sage, salt, pepper, and garlic.
Rub the tenderloin and then place 1/2 cup of water in a slow cooker and place the tenderloin. Afterward, cook for 6 to 8 hours.
An hour before the roast is completed, mix the ingredients for the glaze in a little saucepan (sugar, soy sauce, vinegar, cornstarch, balsamic, and water).
Cook over medium temperature and stir the mixture until it thickens for at least 5 minutes. Brush the roast with glaze about three times throughout the last hour of cooking. For an even more caramelized crust, remove it from the crockpot and place it on an aluminum pan, glaze and set it under a broiler for 3 minutes. Now, repeat until you desired curst.
Ingredients
- 2 pounds Pork tenderloin
- 1 teaspoon ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Garlic; crushed
- ½ cup Water
- ½ cup Brown sugar
- 1 tablespoon Cornstarch
- ¼ cup Balsamic Vinegar
- ½ cup Water
- 2 tablespoons Soy sauce
Instructions
Mix the seasonings: sage, salt, pepper, and garlic.
Rub the tenderloin and then place 1/2 cup of water in a slow cooker and place the tenderloin. Afterward, cook for 6 to 8 hours.
An hour before the roast is completed, mix the ingredients for the glaze in a little saucepan (sugar, soy sauce, vinegar, cornstarch, balsamic, and water).
Cook over medium temperature and stir the mixture until it thickens for at least 5 minutes. Brush the roast with glaze about three times throughout the last hour of cooking. For an even more caramelized crust, remove it from the crockpot and place it on an aluminum pan, glaze and set it under a broiler for 3 minutes. Now, repeat until you desired curst.
