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Pork Tenderloin - Crockpot
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| INGREDIENTS: Pork: | |
| 2 pound | boneless pork loin roast, trimmed of large fat pockets |
| 1 teaspoon | ground sage |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1 clove | garlic, finely minced or crushed |
| 1/2 cup | water |
| Glaze: | |
| 1/2 cup | brown sugar, light or dark |
| 1 tablespoon | cornstarch |
| 1/4 cup | balsamic vinegar |
| 1/2 cup | water |
| 2 tablespoons | soy sauce |
DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.
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