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  • 2 pounds of quality pork tenderloin
  • 1 tsp. ground sage
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 clove garlic, crushed
  • ½ cup water (or beef broth)
  • ½ cup brown sugar
  • 1 tbsp. cornstarch
  • ¼ cup balsamic vinegar
  • ½ cup water
  • 4 tbsp. soy sauce, divided

Brown Sugar Balsamic Glazed Pork Loin

This is a major crowd-pleaser, especially for those devotedly carnivorous eaters out there. Tender, slow-cooked, and slathered in thick caramelized layers of brown-sugared sauce with a mouth-watering balsamic tang, this will likely become your entertaining go-to for years to come.

How to Make

1. Mix together the seasonings: sage, salt, pepper, and garlic. Rub over tenderloin, massaging it well into the meat.

2. Pour ½ cup water (or beef broth) and 2 tbsp. soy sauce into crockpot. Place loin into the juices and cook on low for 8-10 hours (seriously, the longer, the better and meltier the meat will become).

3. An hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, ½ cup water, and remaining 2 tbsp. soy sauce.

4. Heat over medium heat and stir until mixture thickens, about 4 minutes. Brush roast with the glaze two or three times during the last hour of cooking time.

5. Or, for a more caramelized crust, remove tenderloin from crockpot and place on an aluminum-lined baking sheet. Using a marinade brush, thickly glaze the meat and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat this process two or three times until desired crust is achieved. Serve warm with small bowls of the glaze for guests to drizzle over the meat.

Chelsi Fisher