Slow Cooked Sweet Balsamic Glazed Pork Tenderloin

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I know, right?
Just look at it.
I love the way center-cut pork tenderloin looks after the slow cooker has it’s way with it. It falls apart like a dream, and tastes incredible! I’m not usually a fan of a ton of vinegar/balsamic flavor, so I was a little nervous to soak the meat in a full 1/4 cup of the stuff.
Strangely enough, with the other glaze ingredients, the balsamic didn’t come through as strong as I suspected. It was PERFECT. Really, the flavor melted right into the tenderloin.
And how much effort did this all take? Absolutely none. Isn’t that just the best? I think sometimes that’s the way it should be: amazing taste, zero effort.
If you’re a fan of Slow-Cooker-Sundays (as I recently started in the beginning of October – saves brain cells, let me tell you), put this on the sajian this week. You will fall in love!

Slow Cooked Sweet Balsamic Glazed Pork Tenderloin 
makes 6-8 servings


2 lbs boneless center cut pork tenderloin
1 T ground sage
1/2 t salt
1/2 t pepper
2 large cloves garlic, minced
1/2 C water

1/2 C dark brown sugar
1 T cornstarch
1/4 C balsamic vinegar
1/2 C water
2 T soy sauce

1. Lay raw tenderloin out on a cutting board. In a small bowl, combine sage, salt & pepper, and garlic. Rub every last bit of the mixture all over the tenderloin’s surface. Place the rubbed meat in your slow cooker and pour 1/2 C water over tenderloin. Cover with the lid, and slow cook for 6-8 hours on low.
2. With about 10 minutes left in the cooking time, combine all glaze ingredients in a small saucepan. Bring mixture to a boil, immediately lower to a simmer until thickened. Whisk occasionally.
3. With two forks, shred tenderloin (it should fall apart when you touch it). Serve with glaze drizzled over the surface.

recipe source: mel’s kitchen cafe

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