Ingredients:

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 (glaze)

1 t cornstarch (glaze)

1/4 c balsamic vinegar (glaze)

1/2 c water (glaze)

2 t soy sauce (glaze)

Directions:

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.

Bon Appetit!