• 2 pounds pork tenderloin
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1/2 cup water
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 1 tablespoon liquid aminos or soy sauce
Directions:
Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place 1/2 cup water and tenderloin in slow cooker.
Cook on low for 6-8 hours in crockpot or 35 minutes in Instant Pot.
One hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, 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 crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side and grilled or steamed veggies along with an optional carb and a healthy fat. Serves 6
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