Brown Sugar Balsamic Glazed Pork Tenderloin

2 Pounds Pork Tenderloin                                       1 Cup Brown Sugar

1 tsp Ground Sage                                                   2 Tbsp Cornstarch

1/2 tsp Salt                                                              1/2 Cup Balsamic Vinegar

1/4 tsp Pepper                                                         1 Cup Water

1 clove Garlic, minced                                             4 Tbsp Soy Sauce

1/2 Cup Water

Mix together the seasonings: sage, salt, pepper, and garlic.  Rub over tenderloin.  Place 1/2 cup water in slow cooker, place tenderloin in slow cooker.  Cook on low for 6-8 hours.  An hour before the roast is finished, mix together ingredients for 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 2-3 times during the last hour of cooking.  (For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubble and caramelized.  Repeat 2-3 more times until desired crust is achieved.)  Serve with remaining glaze on the side.

P.S.  I usually pour quite a bit of the glaze over the entire roast after I take it out of the crockpot.  The glaze is, by far, the best part!  I also drizzle a little of the glaze over my garlic mashed potatoes.  So good!