Ingredients
3lbspork tenderloin
1tspsalt
½tspcoarse pepper
1tspgarlic,minced
½cupwater
1cupbrown sugar
2tbspcornstarch
½cupbalsamic vinegar
½cupwater
4tbspsoy sauce
Preparation
Rub the salt and pepper over the pork tenderloin. If pan searing it, heat 2 Tablespoons olive oil in a skillet over medium high heat. Let each side get very dark brown. Add half a cup of water to the crockpot and place the pork inside.
Cook the pork on Low for 6 to 8 hours. The last hour of cooking, in medium saucepan mix together garlic, half cup water, brown sugar, cornstarch, balsamic vinegar, and soy sauce together.
Bring to a boil and reduce the heat to medium low and stir until the glaze thickens. Slowly add more cornstarch if needed.
Brush the roast with the glaze 2 to 3 times the last hour of cooking. To get the caramelized crust, remove the pork roast from the crockpot and place on an aluminum foil lined pan.
Brush more of the glaze on top and broil on High for 2 to 3 minutes until the desired crust is achieved.
With two forks shred the pork. Serve with rice, potatoes, or in sandwiches. Serve with remaining glaze on the side.
