Author: Judyk
Date Posted: 6/16/2015
Spicy: No


Roast:
2-2 1/2 lb boneless pork loin or tenderloin
Rub:
1tsp ground sage
1/2 tsp salt
1/4 tsp ground pepper
1 clove garlic crushed
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1/2 cup water
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Veggies: (optional)
1/2-1 onion cut into wedges
1 red pepper, cut into chunky strips
Several carrots, cut in half lengthwise, and then into approximate 2" pieces, or cut on a deep diagonal slice for similar sized pieces.
Glaze:
1/2 cup brown sugar
1 Tbl. cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tbl soy sauce



Cut fat cap from meat (you can leave some on, doesn't have to be exact)
Rub the roast with the dry ingredients. Place in crock pot along with 1/2 cup of water.
Cover and cook on low for 6-8 hours.
About 1 hour before done:
Combine in a sauce pan all glaze ingredients and heat til slighlt thickened.
Pour off about half the accumulated liquid in crock. Brush roast with glaze, continuing to brush 2-3 times while finishing.
The optional veggies should be added about 1-1 1/2 hours before roast is done, so they don't get all crockpot mushy.
Serve roast (and veggies, if using) with extra glaze as a sauce.

This meat can be cut into slices to serve or shredded. We cut into slices for dinner, and usually have enough leftover to shred for sandwiches the next day.


I forget. Some website, but I've tweaked a bit.