While we were walking around Chinatown and Baker Beach on Sunday, this delectable pork was simmering away in the slow cooker at home.
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely minced
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Mix together the sage, salt, pepper and garlic, and rub over the tenderloin. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
One hour before the roast is finished, mix together the brown sugar, cornstarch, balsamic vinegar, water, and soy sauce in a small saucepan. 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. Repeat 2 to 3 more times until desired crust is achieved.
Shred pork in juices and serve with remaining glaze on the side.
I'm still so sad that I had to run to a Kappa meeting Sunday night, so my family got to enjoy this delish pork while I discussed pre-recruitment workshops and ate a slice of pepperoni pizza. Even more terrible is that Athena made some phenomenal green beans and mashed potatoes as sides to go with this tenderloin.
And did they take photos of their plates? Of course not. Sorry for the lack of documentation.
But, I can tell you firsthand that they loved this pork tenderloin. The two to three bites I took from the tubberware that evening were also divine.
Make this in your slow cooker for an easy weeknight meal and your family will love you forever. Even if you don't get to partake:)